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The Aromatech Group has always given an essential place to research and innovation, to which it devotes 10% of its turnover each year.
As part of proactive approaches, our sales, marketing and R&I teams collaborate on creative range development projects, anticipating or adapting to trends in the food industry market.
Every month, find a savory or sweet innov’ flavor created by a flavorist from one of the R&I laboratories of the Aromatech Group.
Our Latest Innov' Flavor
Head to Reunion Island to discover our Sausage Rougail flavor (natural).
Emblematic of Reunionese cuisine, this natural flavor reveals a palette of intense and generous flavours, where spices blend with cooked notes.
A recipe with character that embodies all the conviviality and authenticity of Creole gastronomy.
Its organoleptic profile is characterized by the following descriptors: spicy, smoky, meaty, garlic, ginger, tomato.
Treat yourself to a gourmet journey with our Baklava flavor.
Inspired by the famous puff pastry, this flavor combines honeyed sweetness and indulgence.
A delicious harmony that evokes all the charm and elegance of Middle Eastern culinary traditions!
Its organoleptic profile is characterized by the following descriptors: Toasted, hazelnut, pistachio, fatty, honeyed.
Head to Italy and let yourself be seduced by our Carbonara Sauce flavor (natural).
Inspired by the famous Italian recipe, this flavor combines creaminess with hints of cheese.
A perfect combination that evokes all the richness and conviviality of Roman cuisine!
Its organoleptic profile is characterized by the following descriptors: creamy, bacon, onion, cooked.
Dive into exoticism with our Mango sticky rice flavor created by Aromatech Thailand's R&I laboratory.
This traditional Asian dessert combines sweetness and comfort, carried by the fruity flavors of mango and the creamy richness of coconut cream.
This liquid flavor will enhance your sweet applications such as cocktails or syrups, and for the more innovative, a savory version, with marinades or sauces.
Its organoleptic profile is characterized by the following descriptors: fruity, milky, toasted and vanilla.