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Natural flavours are directly derived from raw materials that have the desired flavour, they keep as a result a genuine taste.
Regulation 1334/2008 from the European Parliament and Council defines usage conditions for the designation “natural” relating to flavours and flavouring substances.
Physical, enzymatic or microbiological processes may be used to manufacture a “natural flavouring substance” from materials of vegetal, animal or microbiological origin. These natural flavouring substances may be matched with essences that are naturally present in nature.
The designation “natural” for this type of ingredients may indeed only be used under certain conditions:
Cheese natural flavours are manufactured by the technological process EMC (Enzyme Modified Cheese). The EMC process consists in enzyme inoculation to manufacture flavouring components and optimises fermentation by naturally speeding ageing of a young cheese. This process has many advantages such as a genuine conservation of natural cheese flavours, a strong flavouring intensity (15 to 30 times stronger than in traditional cheese) and a dosage lower in raw material which reduces formulation costs.
Thanks to its partner, FIT offers you a complete range of natural dairy flavours in powder, liquid or paste in tank or in 20kg-bag for your food preparations.
Intense taste: concentration of flavours
Cost savings: exact dosing
Clear flavouring distinction