Blog
Category: Technical applications
Healthy Beverages: A Formulation Guide for Manufacturers
06/08/2026
Healthy beverages are liquid formulations designed to reduce added sugars, replace unwanted additives with natural ingredients, and provide…
Food pH: what it is, how it is measured and why it is key in the food industry
14/07/2026
Food pH is one of the most decisive physicochemical parameters in the food industry. It determines the microbiological…
Smoke Aroma: Technical Guide for Manufacturers and Product Developers
14/07/2026
Smoke aroma is a flavouring additive obtained through the condensation and fractionation of smoke generated by the controlled…
Floral scent: the definitive guide to choosing your ideal fragrance
01/06/2026
A floral scent is an olfactory composition that recreates the character of one or several real or imaginary…
Surfactants in cosmetics: what they are, their types and why they are key to formulation
13/05/2026
The global market for surfactants reached £40.22 million in 2025 and is forecast to reach £60.84 million by…
Vanilla Extract: How to Choose the Ingredient That Makes the Difference in Your Product
13/05/2026
There are ingredients that make a product simply work, and others that make it memorable. Vanilla extract belongs…
Natural food flavourings: how they are obtained, analysed and used
13/04/2026
A good flavour can define a product’s character even before you taste it and, in production, it influences…
Physicochemical analysis in food production: quality and process control
18/03/2026
Every food that reaches our table goes through a long process before being consumed. From the selection of…
What is pasteurisation and why is it key to food safety?
09/02/2026
Every food product that reaches the market has passed through a series of barriers designed to protect the…
Microbiological analysis in flavours, beverages, and their ingredients: control, quality, and safety
04/02/2026
The development of flavours and aromas involves creativity, technical knowledge, and a profound understanding of ingredients. Every stable…
Transform your products with the right sour flavour
17/11/2025
The kitchen is a laboratory where each ingredient brings its own character: the sweetness of sugar, the depth…
Organoleptic characteristics: the key to food quality
10/11/2025
From the first glance to the final bite, food speaks to us through our senses. The colour that…
Bakery emulsifiers: the secret behind perfect texture, freshness, and flavour
17/09/2025
When we buy a cake or some biscuits, the first things we notice are their texture, freshness, and…
The magic recipe to win over taste buds: concentrates and syrups
26/08/2025
When creating food products that delight the senses, achieving the perfect balance of flavour, texture, and aroma is…
What is food aroma and why is it so crucial in the food industry?
23/07/2025
In the world of food, the senses rule. While the eye focuses on colour and texture, and the…
Yoghurt flavourings: differences, uses, and tips for choosing the ideal one
25/06/2025
Have you ever opened a yoghurt and been greeted by such a delicious smell that you could almost…
Emulsions in the cosmetics industry: creating unique products
24/04/2025
You’ve probably tried a cream that feels heavy or a sunscreen that leaves a greasy residue on your…
Flavourings for carbonated beverages: innovation and development
10/04/2025
A cold, sparkling sip that awakens the palate. An explosion of flavours blending sweetness, acidity and unexpected notes.…