Know the matrix
Share the recipe context, fat and water balance, texture and intended product format. Sensory performance belongs to the whole food.
FLAVOURS / FOOD FLAVOUR BRIEFS
More than
a nice first bite.
A bakery product, a dessert, a dairy alternative and a savoury idea each bring their own flavour questions. Start with the food, the recipe and the experience it needs to deliver.
Start a project
A BETTER BRIEF STARTS HERE
Get the details
working together.
Put process on the table
Heat, holding time, storage and packaging can all influence the final experience. Include the intended manufacturing process from the start.
Be specific about requirements
Allergens, ingredient restrictions, labelling goals and the target market should be recorded in the brief and checked against the proposed formula.
Good direction.
Specific application.
Use creative collections to describe the sensory destination. Use the project brief to explain the product, process and market it has to work in.
Explore a creative directionA LITTLE CLARITY
Good questions.
Straight answers.
Does a vanilla profile tell me its legal description?
No. A sensory name is not an ingredient declaration or a regulated flavouring description. Confirm the composition and permitted description for the market.
What should I send first?
A product description, recipe constraints, sensory reference, processing conditions and intended market are a useful start. Confidential formula details can follow through an agreed route.
GOOD CHEMISTRY STARTS WITH A CONVERSATION
Let’s talk
food flavour briefs.
Share the application and sensory target. We’ll start by scoping the right conversation.
Start a projectTalk samples