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.
The minimum production order is 5 kg. Share the application, dosage and trial scale to discuss sample availability, quantity, any charges and lead time. Request a quotation for the intended production volume and confirm supply arrangements before ordering.
The minimum production order is 5 kg. Share the application, dosage and trial scale to discuss sample availability, quantity, any charges and lead time. Request a quotation for the intended production volume and confirm supply arrangements before ordering.
Discuss natural flavour options for the application. Confirm source and processing information for the selected profile and have your regulatory reviewer assess the finished product's declaration under Canadian rules.
A flavour description is a starting point, not evidence of performance in your recipe. Use a documented trial to decide whether a candidate fits.
Share the product base, processing conditions, target taste and benchmark. Identify the issue: bitterness, aroma loss, an unwanted note or a new flavour direction.
Ask technical support to confirm the selected flavour’s dosage, carrier and handling requirements. Compare candidates in the same recipe and process, including an unflavoured control where useful.
Evaluate aroma, taste, aftertaste and appearance after processing and during your intended storage conditions. Record the formula, dose and observations against your agreed acceptance criteria before scale-up.
Tell us which specification, allergen statement, safety data sheet, certificate of analysis or certification evidence your quality team needs. Availability and certification scope must be confirmed for the specific reference; an ingredient document does not establish compliance of your finished product.
Share your application, product base, target profile and timeline. Our Canadian office reviews your brief with Delsa and confirms the options, sample availability and next steps for your project.
