SAVOURY

The flavours used in this field can be easily adapted to the different kinds of foodstuffs: they are liposoluble, hydrosoluble, natural concentrated extracts and salt or malt dextrine-based. Selection of products of everyday use.

 

 

 

 

 

 

 

 

 

 

Aromatic fragrance

Flavour

Natural

flavour

LIPOSOLUBLE FLAVOURS and EXTRACTS for OILS

Garlic

 

*

Asparagus

*

 

Onion

*

*

Mushroom

*

*

Lemon

 

*

Olive

*

 

Tomato

*

 

Chilli

*

*

Capsicum

*

 

Pizza

*

 

Truffle (white, black)

*

*

Mediterranean herbs

 

*

Spices (cinnamon, coriander, fennel , sweet marjoram, origan, pepper, rosemary, sage, thyme, etc.)

 

*

HYDROSOLUBLE FLAVOURS and EXTRACTS for SAUCES, VINEGARS, VEGETABLES

Garlic

 

*

Asparagus

 

*

Basil

 

*

Carrot

 

*

Onion

 

*

Mushroom

*

*

Chilli

*

*

Capsicum

*

 

Tomato

 

*

Celery

 

*

Truffle

*

*

Spices (cinnamon, coriander, fennel , sweet marjoram, origan, pepper, rosmarin, sage, thyme, etc.)

 

*

VEGETABLES and SPICES CONCENTRATES for SAUCES and READY-TO-EAT DISHES

 

Garlic

 

*

Basil

 

*

Carrot

 

*

Onion

 

*

Mushroom

 

*

Chilli

 

*

Tomato

 

*

Celery

 

*

Soffritto (Lighty fried mixture of onions and oil)

*

 

HYDROSOLUBLE FRUIT FLAVOURS for VEGETABLES, SAUCES and VINEGARS

Citrus fruits tastes

*

*

Brushwood fruits tastes

*

*

Honey taste

*

 

Traditional tastes

*

 

Tropical tastes

*

 

FLAVOURS for GASTRONOMY

Smoked flavours

*

 

 

Meat flavours

*

 

 

Fish flavours

*

 

 

Spices flavours

*

 

 

Flavours for sausages

*

 

 

Cheese flavours

*