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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
Capture the essence of Japanese street food with our Takoyaki flavor!
An iconic specialty of Japanese street food, takoyaki is a delicious bite-sized snack made from a soft, fluffy batter filled with octopus. It is cooked in a distinctive spherical mould and topped with a rich savoury sauce, mayonnaise, seaweed, and dried bonito flakes.
Originally from Osaka, takoyaki is now enjoyed around the world for its unique and comforting flavour.
Its organoleptic profile is characterized by the following descriptors: fish, fermented, vinegar, and grilled.
Dive into novelty with our coconut rice flavor!
This dish, prized for its high fiber content, originates from Southeast Asia.
Today, it enjoys great popularity on the African continent, often served with meat and cassava leaves.
Its organoleptic profile is characterized by the following descriptors: coconut, lactonic, toasted, and vanilla.
Let yourself be tempted by the exoticism of our Tiger sauce flavor (natural) !
The Crying Tiger Sauce comes from traditional Thai cuisine, specifically from the northeastern region of Isan. Originally used in the dish "Suea Rong Hai," this sauce is now served with other beef dishes!
Legend has it that the grilled meat is so delicious that a tiger would cry if it couldn't eat it...
Its organoleptic profile is characterized by the following descriptors : spice, citrus, hot, fish and fresh.
Let yourself be enchanted by the irresistible sweetness of our Makrout Louz flavor!
Makrout Louz is a refined traditional Algerian pastry made from finely ground almonds and delicately flavoured with orange blossom. A symbol of generosity and celebration, it is often served on special occasions and during moments of togetherness.
Its organoleptic profile is characterized by the following descriptors : Biscuit, almondy, floral (orange blossom).