The library gives you something to react to. Custom development, flavor matching, and reformulation are part of every conversation.
This page shows common flavor directions and searchable starting points. If you do not see the exact profile, we can likely develop or match it.
Flavors can be developed in liquid or powder formats, with natural, natural and artificial, artificial, or custom requirements depending on the project.
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Earthy, slightly astringent acai powder with subtle berry and grape undertones. Built for nutraceutical masking work. Pairs well with other berry notes to reduce metallic and bitter character from actives.
Clean, bitter-almond character with a sweet background at 4-fold concentration. Start use levels low. Confirm benzaldehyde content relative to the application and any labeling requirements.
Clean, ripe apple with a balanced sweet-tart profile. Reads as fresh-cut apple in beverages and light applications; shifts toward cooked character at higher use levels in bakery.
Clean apple and pear profiles that can read fresh, candied, baked, or syrup-ready.
Cooked apple with cinnamon, spice, and pastry notes. Built for bakery, confectionery, and dairy applications where an apple dessert compound is the target rather than a fresh apple profile.
Soft stone fruit with a slightly tart finish and a floral top note. Works well in bakery fillings, dairy, and confectionery coatings where a softer stone fruit character is preferred.
Classic ripe banana with a clean, slightly candy-adjacent sweetness. Performs well in dairy, nutraceutical, and confectionery applications. Watch for top note fade under heat.
Sweet cream with a light vanilla and pastry character. Works well in confectionery fillings, bakery frostings, and dairy applications where a dessert-cream profile is more appropriate than straight vanilla.
Rich, meaty beef broth with Maillard browning notes and savory depth. Works in sauces, seasonings, and savory prepared food applications where a credible meat background is needed.
Sweet, frosting-forward vanilla cake with confetti-adjacent sweetness. Built for ice cream, confectionery, and RTD protein applications where a celebration-cake profile is the concept.
Deep, jammy black currant with wine-like complexity and a dry finish. Strong identity in premium beverages and confectionery; keep use levels moderate or astringency builds.
Clean, moderately tannic black tea with restrained astringency and a slight malty note. Works as a background element in premium beverages and as a base for chai-style compound profiles.
Earthy, slightly seedy blackberry in powder form with good depth and natural character. Works well in protein blends and dry bakery mixes where a deep berry note is needed.
Darker, more complex orange with berry and tannic undertones. Premium positioning for beverages and confectionery where standard orange reads too simple or generic.
High-impact, bright candy profile that doesn't track any real raspberry variety. Built for confectionery, gummies, and novelty beverages that need sour-sweet punch in a high-sugar system.
Clean, slightly tart blueberry with cooked-fruit depth. Strong performer in dairy, gummies, and protein powders; oil-soluble version carries better through fat-based bakery applications.
Soft, jammy boysenberry with raspberry and blackberry character and low acidity. Distinctive in premium dairy and beverage applications where standard berry reads too common.
Molasses-forward caramel with more depth and complexity than a standard caramel note. Works in bakery, confectionery, and dairy where a richer, more rustic sweetness profile is needed.
