Flavourings ( TrueMix) are substances used to impart taste and/or smell to food. Flavourings have a long history of safe use in a wide variety of foods, from confectionery and soft drinks to cereals, cakes and yoghurts. They are used in comparatively small amounts so that consumer exposure is relatively low.

Many aromatic substances are found in nature. Nowadays there are more than 7000 names of flavouring compounds that are found in food and registered.

Food flavorings are divided into three major categories:

• natural flavouring substances;
• nature-identical flavouring substances;
• artificial flavouring substances.

Natural flavouring substances – are obtained by physical (pressing, extraction, etc.) or enzymatic processes exclusively from natural products.

Nature-identical flavouring substances – are obtained by chemical synthesis (a chemical compound is found in nature) with vanillin production being an example here.

Artificial flavouring substances – are obtained by chemical synthesis (chemical compound existence is not proven in nature).

Flavours may be liquid or in powder. Depending upon the type of solvent used (propylene glycol, triacetin, vegetable oils, alcohol) flavors are divided into water and oil soluble.

Powdered flavors can be applied on a carrier such as salt, maltodextrin, modified starch, flour, lactose, Arabic gum or they can be manufactured as an encapsulated version.

Encapsulated flavors – the flavoring substance is inside the plastic packaging providing improved stability during storage and technological processing.

While selecting flavours one should pay special attention to the type of its solubility and thermal resistance. The quality of a flavor can be fully assessed only in the final product.

TrueMix offers a wide range of food flavors applicable in different spheres of food industry.

Flavours for confectionary:

• vanilla, cream vanilla;
• fruit and berries (cherry, strawberry, apple, blueberry, forest berry, grape, etc);
• milk, cream, chocolate (milk, creams, butter-cream, baked milk, chocolate, dark chocolate, etc);
• tropical fruits (pineapple, banana, orange, kiwi, passion fruit, grapefruit, etc.);
• liquor (rum, absinthe, cherry liquor);
• nuts (hazelnuts, walnuts, almond, coconut, coconut cream);
• coffee and honey (coffee, cappuccino).

Flavours for beverages:

• gin, rum, tequila;
• wide range of fruit flavors for low alcohol drinks (rum, brandy, gin-orange);
• fruit flavors for light drinks (orange, exotic, pear, apple, cranberry, lime, mint-lime, etc.);
• tea (green tea, black tea, flower tea);
• popular (cola, lemonade, pear, rye beer).

Flavors for snacks and grocery:

• meat (beef, lamb, barbecue, pork with horseradish, smoked meat, meat jelly with horseradish, salami, etc.);
• fish and seafood (various types of fish and caviar, prawns, crabs, etc.);
• vegetable and mushroom, spicery (paprika, tomatoes, olives, mushrooms with cream, porcini mushroom, onions, garlic, mustard, Mediterranian spicery, etc.);
• cheese (creamy cheese, Cheddar, smoked cheese, etc.);
• flavouring agents of different cuisines of the world (Italy – pizza, Parmesan, olive; France – French crème brulee, béchamel sauce, Provencal sauce).

Flavours for the milk industry:

• vanilla, cream vanilla;
• fruits and berries, tropical fruits;
• milk, cream and coffee.

Flavours for the oil and fat industry:

• milk, cream butter, cream;
• mustard, spices and vegetables.