Innovation
We are creative, passionate and highly educated in our specialty. Based on the needs of our clients, we adapt our knowledge with the use of new molecules, carrying out different types of enzymatic, chemical and physical reactions, which, combined and reinforced with aromatic chemical compounds, achieve maximum definition flavor compounds.
Under defined objectives, we develop different types of flavor profiles present in nature that together with the synthesis resources are combined with natural compounds.
CHEESE
We develop different varieties of cheese flavors based on enzymatic reactions enhanced with natural extracts.
TOASTED NOTES
We work in the search of delicate and sophisticated profiles achieving high definition flavors.
CHOCOLATE
Based on the comparison of the best artisan products, we achieved the same quality of flavor.
MEATS AND GRILLS
On a wide range of different types of meats and their different forms of processing we seek to reproduce those flavor profiles that are generated in the processes reaching maximum equivalences.
FRIED
Using different types of molecules that are naturally generated in the frying processes between organic reactions of proteins, fats and carbohydrates, we develop different profiles for this line.
MICROENCAPSULATED FLAVORS PROLONG THE SHELF LIFE
In order to achieve an extended life of our products, we develop our own techniques for the protection of flavored molecules.
FLAVOR POTENTIALS
With the use of different organic molecules that act selectively on the taste buds we achieve a line of products that reinforce the flavor action of several of our compounds.