 In the past, the paths of sweet flavors and reaction flavors seldom, if ever, crossed. Reaction flavors were the domain of savory flavor profiles while sweet flavors were confined to traditional flavor compounding.
With the expansion of chocolate flavored products - and interestingly, the inclusion of chocolate flavors in ethnic and other savory foods - demand for sophisticated chocolate flavors is increasing. The growth of coffee and nut-flavored products is also driving demand for those complex flavor profiles. Utilizing reaction flavor technology Ottens creates natural, often heat stable flavors that exhibit carefully designed, expertly crafted, accurate flavor profiles. |
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