Exploring flavours

Culinary Flavouring

Clean and innovative taste solutions for Culinary

The culinary sector is becoming extremely dynamic and diverse as consumers seek to find the next fusion flavour combination, the next meat alternative and how to use more sustainable materials. Lower salt, lower sugar and lower fat are all high on the agenda and new healthier options need to have great taste and mouthfeel whilst maintaining the clean label declaration. These exciting times have delivered JPL Flavours the opportunities to develop innovative Flavour solutions for products such as:

  • Soups and Bouillions
  • Sauces and Dressings
  • Ready Meals
  • Marinades, Glazes and Gravies
  • Seasonings for snacks and coatings
  • Meat Free & Vegan alternative products

Natural Flavours for sauces

Removal of Mango Puree in Mango Chutney

JPL were approached by a customer having production issues using Mango Purée in a Mango Chutney recipe. The NPD team was tasked with removing Mango Purée from the recipe without sacrificing taste, the NPD team successfully replicated the taste of the Purée using a Natural Mango Flavouring developed bespoke by our Flavour department

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Expert advice from our technical team

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Natural flavour or flavour?

Remember to tell us how you'd like the flavour labelled, Natural flavour or flavouring

Vegan Sauces

Designing a Vegan Smoked Cheese sauce

At present the Vegan market is very much on trend, the Culinary sector is arguably faced with the hardest challenges, offering products in a Vegan suitable format is incredibly challenging when the original products contain Meat or Dairy ingredients. The NPD team at JPL were faced with a project that involved taking a Smoked Cheese sauce and replicating this as close as possible in a Vegan format. At first glance, replicating Cheese but being unable to use any Dairy seems almost impossible however with the use of Natural Flavours, the NPD team were able to develop a Vegan product that replicated the taste of the Dairy based Cheese sauce.

Off the back of projects similar to the above, JPL have designed an array of Cheese Flavours specifically targeting different types of Cheese such as Mature Cheddar, Parmesan, Red Leicester & Blue Cheese etc.

Meat Free Alternatives

Developing a Vegan breaded Chicken alternative using Natural Flavours

JPL have recently completed a project working on a Vegan alternative for breaded Chicken. Using our customers base of confidential ingredients, our Flavour department created a bespoke Natural Chicken Flavouring that provided an authentic Chicken taste to the product

Natural Smoke Flavours

Converting Smoke Flavourings to Natural Flavourings in Barbecue sauce

With fairly recent legislation changes, consumers are becoming more savvy to the labelling of “Smoke Flavourings”. Smoke Flavours have been the subject of a fairly negative media limelight over the past few years, this is due to how Smoke Flavours are processed, during the processes intense heat is applied and this can generate compounds that are considered carcinogenic. This is why when a product contains a reacted Smoke flavouring it has to be labelled specifically as “Smoke flavouring” rather than “flavouring”

This has left manufacturers looking for a clean alternative. For the last 2 years our Flavour department has focused on delivering a clean label Natural Smoke Flavouring that undergoes no processing and will allow the manufacturer to only label as “Natural Flavouring” ensuring no negative connotations can be attached to their product

The Natural Smoke Flavours were proven to be a success when JPL matched a Barbecue Sauce, removing the Smoke Flavouring and replacing with the Natural Flavouring from JPL

Natural Grill Flavours

Converting Grill Flavours to Natural Flavours

With fairly recent legislation changes, consumers are becoming more savvy to the labelling of “Grill Flavourings”. Grill Flavours have been the subject of a fairly negative media limelight over the past few years, this is due to how Grill Flavours are processed, during the processes intense heat is applied and this can generate compounds that are considered carcinogenic. This is why when a product contains a reacted Grill flavouring it has to be labelled specifically as “Grill flavouring” rather than “flavouring”

This has left manufacturers looking for a clean alternative. For the last 2 years our Flavour department has focused on delivering a clean label Natural Grill Flavouring that undergoes no processing and will allow the manufacturer to only label as “Natural Flavouring” ensuring no negative connotations can be attached to their product

The Natural Grill Flavours were proven to be a success when JPL matched one of the market leading reacted Grill Flavourings with a clean, non processed Natural Grill Flavour in a Culinary project.