Flavour family
Warm, comforting profiles — vanilla, butter, caramel, brown sugar, maple, honey, toasted notes and baked dough character — bake-stable and engineered for Canadian breads, cakes, cookies, muffins, cereal bars and dairy desserts.
Vanilla (bourbon Madagascar, Tahitian, Mexican, Indonesian) plus the warm bakery family: butter, brown butter, butterscotch, caramel, salted caramel, brown sugar, maple, honey, toffee, toasted milk, cinnamon roll, sugar cookie and baked-dough notes.
Most are oil- or PG-soluble and dosed at 0.1–0.5%. Encapsulated and bake-stable systems retain top notes through 180–220 °C oven temperatures; paste-form options are available for clean handling in continuous mixers.
Our bakery and vanilla library covers vanilla (custard, French, bourbon, Tahitian, ice-cream), butter, brown butter, caramel, dulce de leche, maple, honey, cinnamon, brown sugar and seasonal limited editions. Each is supplied in heat-stable carriers that survive 160–220 °C oven temperatures without losing identifying top notes.
Used across cakes, muffins, cookies, brownies, croissants, pies, fillings, glazes, donuts, snack bars and seasonal launches.
For frozen dough, par-bake and ready-to-bake systems, we tune the flavour for both the freeze-thaw cycle and the final bake. The consumer-facing product reads as same-day-bake, not as a reheated product. We supply matched references for fresh and frozen production lines.
Bakery applications hit 180–220 °C for 8–25 minutes. Liquid water-soluble vanilla loses 30–60 % top-note on bake; spray-dried, fat-coated and matrix-encapsulated versions hold 80–95 %. We supply the right encapsulation grade for each format — cookies, muffins, layer cake, croissant, danish — with dosing tables tied to the bake curve.
Bake-stability data is provided for each SKU, including pre- vs post-bake sensory and GC headspace where required for technical buyers.
Bourbon Madagascar reads creamy-classic; Tahitian is floral-cherry-anise; Ugandan is woody-rich; Indonesian (Java) is smoky-phenolic. Each origin pairs differently with bakery formats — Madagascar with vanilla cake, Tahitian with French pastry, Ugandan with chocolate bakery, Indonesian with rum baba and traditional European recipes.
We stock natural vanilla (extract, oleoresin, distillate), vanilla WONF and cost-engineered vanillin systems so the right origin character lands within the right cost window.
Yes — multiple maple profiles from light golden to deep amber, natural and nature-identical, bake-stable.
Yes — 50–250 g free samples are standard for qualified Canadian buyers. Tell us your matrix and dosage target with your brief.
Production MOQ starts at 5 kg, with volume pricing from 25 kg, 100 kg and 500 kg+.
Yes — most profiles are available in fully natural versions compliant with CFIA labelling rules.
Tell us about your project — profile, matrix, target dosage and timeline. We'll get a sample submission or technical proposal back to you within a few business days.
