The role of flavors

In the bakery category, which includes baked goods and bread, the use of flavors enables enhancement of deliciousness, compensation for loss of aroma in the heating process, and enhancement of product value. We develop optimum flavors that are suited to the properties of baked confections and bread, margarine used in bread, fillings such as whipped cream and flower paste, chocolate coating, and so on, along with high-quality flavors matched to the forms of the products. Our bakery application specialists support application development.

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ベーカリーアイコン

What can be done with flavors (examples)

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バニラビーンズのイメージ

Reproduce the inherent aromas of foods

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バターのイメージ

Express the distinctive taste of butter

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生クリームを泡立てるイメージ

Express the inherent flavors of dairy products

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いちご狩りのイメージ

Reproduce aromas when eating and optimize the timing of characteristic aroma expression

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スーパーマーケットのイメージ

Enhance stability over time

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「オフフレーバー(異臭)の軽減」のイメージ

Reduce off-flavors

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大豆ヨーグルトのイメージ

Improving the flavor of plant-based foods

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シロップを煮詰めるイメージ

Optimize aroma balance in high-temperature processing

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クッキーをオーブンから取り出すイメージ

Optimize aroma balance after baking

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マドレーヌのイメージ

Optimize aroma release in different dough

Flavors Design

Bakery products that can benefit (examples)

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クッキーのイメージ
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グラノーラのイメージ
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パンのイメージ
Baked confections  |  Bread  |  Fillings  |  Coatings