How a Custom Flavour Is Developed — From Brief to Production

We start with a detailed brief: target profile description, end-product matrix and processing, regulatory and declaration goals, sweetness/sweetener system, target dosage, lead time and forecast volumes. If a competitor benchmark exists, we sample it in the same matrix you'll be using.

Delsa's Spanish R&D team can develop prototype candidates for evaluation internally and with the client in the actual finished product. Agree on the initial submission scope and use sensory feedback to determine whether further revisions are needed.

Once locked, the flavour scales to commercial batch. Delsa Flavours Canada manages first delivery, regulatory documentation, customs clearance and ongoing supply from our Canadian operation.

A useful brief includes: target sensory description (with reference product if possible), application and matrix (pH, fat, sugar, processing), dosage window, regulatory positioning (natural / NI / WONF), allergen restrictions, target cost per kg of finished product, project timeline, and shipping address for samples. The more complete the brief, the more aligned the first iteration — typically 90 % of misses come from missing brief data, not flavour skill.

We provide a structured brief template on request to make sure nothing is left out.

After bench approval, agree on pilot and production quantities; the minimum production order is 5 kg. Plan sensory checks in the actual matrix and stability work appropriate to scale-up, and confirm available labelling, allergen, analysis and certification documents, freight terms and dosing guidance for launch.

Agree on development milestones after reviewing the brief, benchmark, matrix and stability requirements. Prototype timing, revision rounds and commercial approval depend on trial findings and should be confirmed for the project rather than assumed in advance.