•  NET has access to a wide range of training courses covering such topics as Ingredient Optimisation, Market Research, Flavouring, Sweeteners,  Fruit Processing

Here is an extract from our Introduction to flavourings presentation

 

Why do we use flavourings?

Flavourings are used for a wide variety of reasons e.g.

To Add Topnotes - adding a fresh strawberry topnote o a product containing processed strawberries which tend to taste "jammy"

To Add Base Notes - adding reaction flavouring to a vegetarian product to provide meaty or roasted character.

To Replace Volatiles Lost During Processing - The flavour components of many herbs such as basil and coriander are very volatile and can quickly be lost in processing. Flavourings can be used to bost these notes to retain the desired character after heating.

To Mask Other Flavours - flavourings can be used to mask unpleasant tastes from functional ingredients.

Cost reduction - Flavourings are generally cheaper in use and can be used to replace or compliment the flavour providing material.