Choosing the right flavour supplier can make or break your food business. From prioritizing quality over cost to ensuring regulatory compliance and product consistency, many companies make critical errors that impact their brand and customer trust. This article uncovers the five most common mistakes food businesses make when selecting a flavour supplier—and offers practical tips to avoid them.

In today’s evolving food landscape, taste is only part of the equation — wellness, transparency, and sustainability now define consumer expectations. At the forefront of this transformation is Flavaroma, a trailblazer in flavour innovation. By merging science with sensory artistry, Flavaroma crafts clean-label, health-conscious flavours tailored to modern lifestyles. From supporting plant-based and sugar-free trends to pioneering personalized nutrition and eco-friendly practi

In the intricate world of flavours and fragrances, Flavaroma has emerged as a pioneer — blending science, art, and emotion to create sensory experiences that linger. From its humble roots to becoming a global name, Flavaroma’s journey is defined by innovation, quality, and a deep understanding of human connection through taste and smell. With state-of-the-art R&D, a customer-centric approach, and a strong commitment to sustainability.

In today’s fragrance industry, natural extracts and essential oils are making a powerful comeback, bringing authenticity, emotional resonance, and sustainability to modern perfumery. Despite the rise of synthetic aroma compounds, ingredients like lavender, bergamot, patchouli, and rose absolute remain timeless for their rich, complex scent profiles and therapeutic qualities. As consumers seek cleaner, nature-inspired products, perfumers are blending artistry with ethical sour

In the dynamic field of food technology, microencapsulated powder flavours are revolutionizing how taste is preserved and delivered in processed foods. Through microencapsulation—a technique that encases flavour compounds in protective shells—manufacturers can protect volatile ingredients from heat, light, and oxidation, while enabling controlled flavour release during cooking or consumption.

Natural flavours are derived from natural sources . Synthetic flavours are artificially created in laboratories to mimic the taste.

Hey there! Ever thought that the awesome tastes we enjoy could also be in the air we breathe? At Flavaroma, we love making things smell...

Art of Personalised Scent

Plant-based powders like pea protein (vanilla, chocolate, berry) are trending, along with dessert, coffee, fruity, & savory flavors for ever