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
A touch of spice ! Let yourself be tempted by our Chicken Satay flavor created by the R&I laboratory of Aromatech Thailand.
The chicken satay is a very popular Asian street food, originally from Indonesia, consumed throughout Southeast Asia.
This liquid flavor will bring a spicy touch to your savory applications such as sauces, broths, snacks & cheese.
Its organoleptic profile is characterized by notes of grilled chicken, peanut, slight curry & spices.
An invitation to travel !
Let yourself be tempted by our Bungo flavor created by the R&I Aromatech laboratory in Dubai.
Bungo is the fruit of a rubber vine that grows in several countries of western and central Africa.
This liquid flavor will bring exoticism to your sweet applications such as beverage (juices, cocktails, sodas, syrups) but also confectionery (candies & chewing gum).
Its organoleptic profile is characterized by mango, pineapple, orange & rhubarb notes.
A zest of peps !
Let yourself be tempted by our natural Candied Lemon flavor created by the R&I laboratory of Aromatech France.
Candied lemon is an indispensable in the Mediterranean cooking.
This liquid flavor will bring some peps & sweetness to your savory applications such as sauces, broth & cheese.
Its organoleptic profile is characterized by floral, lemongrass and candied lemon notes.
A refined bubble.
Celebrate Valentine's Day with our natural flavor revealing all the savor of Sparkling Wine created by the R&I laboratory Aromatech France.
This liquid flavor will add some sparkling to your applications such as alcohol-free cocktails, chocolate, pastry and ice cream. Its organoleptic profile is characterized by fruity and champagne notes.