Natural Food Flavourings: A Flavour Revolution from Farm to Table

With the rise of the ‘clean label’ trend, natural food flavourings have emerged as the new darling of the premium food market, thanks to their ‘natural origin and simple ingredients.’ These flavourings are extracted from fruits, flowers, and aromatic plants through physical extraction, enzymatic hydrolysis, and fermentation processes, preserving the authentic taste of natural ingredients.

Core Technology and Raw Material Advantages

- Supercritical CO₂ extraction: Extract citrus essential oils at a low temperature of 31.1°C, retaining over 95% of terpenoid active components, with aroma restoration efficiency 40% higher than traditional distillation methods;

- Microbial Fermentation Technology: Yeast fermentation of milk fat produces natural butyric acid (a milk aroma component), with a flavour intensity 2.3 times that of synthetic fragrances, and the health benefits of probiotic metabolic byproducts;

- Low-temperature enzymatic hydrolysis process: Using cellulase to break down apple pomace releases natural furan compounds, enhancing the sweetness of fruity flavourings by 28% while reducing raw material waste by 30%.

Application Scenarios and Extended Benefits

Natural flavourings not only provide taste but also enhance product health attributes:

- Functional foods: Natural flavourings with rosemary extract combine antioxidant properties (ORAC value of 1,200 μmol/g) with a spicy aroma, making them suitable for sports nutrition products;

- Infant and toddler foods: Flavourings formulated with breast milk fermentation flavour compounds enhance infant acceptance, with clinical tests showing a 19% increase in complementary food intake;

- Plant-based products: Pea protein meat achieves 89% flavour authenticity through natural meat-flavoured essences (containing sulphur compounds + aldehydes), addressing the ‘off-flavour’ challenge in plant-based foods.

Our natural flavouring product line covers more than 100 plant-based raw materials, from Yunnan Dianhong roses to Madagascar vanilla pods. We have established a global direct sourcing network for raw materials to ensure the natural purity and flavour stability of every drop of flavouring.