Flavour family
Meat, broth, smoke, cheese, roasted, yeast-extract and fermented umami profiles — for Canadian snacks, sauces, ready meals, soups, plant-based proteins, seasonings and savoury bakery.
Meat (beef, chicken, pork, bacon, lamb), broth and stock, smoke (apple, hickory, mesquite), cheese (cheddar, parmesan, blue, cream cheese), roasted (onion, garlic, sesame, peanut), yeast-extract and umami boosters, fermented (soy, miso, fish sauce) profiles.
Applications: chip and snack seasonings, ready meals, soups, bouillons, sauces, condiments, plant-based meats (where masking + meaty character carry the formulation), savoury crackers and protein snacks.
Our savoury and umami library covers roasted meat (chicken, beef, pork, lamb), smoke (mesquite, hickory, applewood, cherry), cheese (cheddar, parmesan, blue, jack), butter, garlic, onion, mushroom, soy, miso, fish sauce, anchovy, yeast extract, herb blends and ethnic profiles (taco, Korean BBQ, Indian curry, Mediterranean, Mexican). Each is supplied water- or oil-soluble depending on the application.
Heavy use in snack seasonings, broths, sauces, ready meals, marinades, plant-based meat analogues and savoury bakery.
For roasted, grilled, smoked, fried and braised character we use reaction flavours built from amino-acid/sugar Maillard chemistry. Reaction flavours deliver authentic cooked notes that survive industrial processing far better than top-note essential oils alone. Available for both animal- and plant-only precursor builds, supporting conventional and vegan applications.
Plant-based burgers, sausages and nuggets need the Maillard reaction signature that animal protein delivers on the grill — roast, char, grilled-onion, drippings. We supply natural Maillard-derived flavour systems (process flavours within Canadian regulatory acceptable use), grilled-meat profiles and char-top notes that sit on top of pea, soy, fava and wheat proteins.
Cook-up stability is tested in standard plant-meat formats — frozen patty, dry-mix, refrigerated coil, retort pouch.
Sodium reduction (15–30 %) without flavour loss is a major Canadian reformulation driver. Our umami modulation systems use natural yeast extracts, mushroom distillates and glutamate-rich naturals to push perceived saltiness and savoury depth forward, so cleaner-label, lower-sodium products score on parity with the salted reference.
We also supply MSG-free, yeast-extract-free and allergen-free umami systems for clean-label and allergen-restricted programs.
Yes — plant-based beef, chicken, bacon and fish character systems with dedicated masking for pea, soy and wheat protein.
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.
