Insights
Notes from the bench: what is moving in the industry, the chemistry behind why something tastes the way it does, and straight answers to the questions we get asked most by the people who make the products you buy.
Your tongue only reports five things. Everything else arrives through the back of your nose — why a flavourist spends most of their time on aroma.
Usually, yes. Matching is a large part of what a flavour house does — and how close we get depends on what you can tell us about the product.
Fat holds aroma compounds back. A dose that is perfect in a clear drink can read as half strength in a dairy base — the fix isn't just more of it.
Yes. We manufacture in Benoni, Gauteng, and supply internationally — though what you may put in a product varies by market, worth settling early.
This is why reduced-sugar reformulation is hard: remove the sugar and you also lose body, soften bitterness, and change how the flavour releases.
Nothing in that category yet.
Ask it. If it is a good one it will probably end up on this page, and either way you will get a real answer from someone who makes this for a living.
