Orange Cake

Home  /  Flavour

FLAVOUR

banner-1.jpg

UNIVA

FLAVOURS

Flavour do more than providing great aroma, it creates memories and represents a generation. Good food brings people together and great taste restores the mind and body.

The food industry is constantly changing, whether you are aiming to be the trend-setter in food innovation or keeping it old-school; Univa aims to co-labour with you to deliver food experiences that the market enjoys. We offer flavour, taste, functional and nutritional solutions. Drop us a message and we'll reach out to you.

Take a look at our menu

Arrow

01

FLAVOUR FACTS

We enjoy food using a combination of our 5 senses when creating our product,

These 5 factors should be considered for the full food experience.

(Seeing, Smelling, Tasting, Hearing & Touching)

iStock-1186344506.jpg
3.png
002-witness.png

Seeing

Colors, shapes, sizes.

(Yellow and orange are colors that make people feel hungry. The color red is associated with emotion and passion).

 

To learn more: 

https://www.fitday.com/fitness-articles/nutrition/how-color-can-change-your-appetite-and-eating-habits.html

2.png
001-tongue.png

Tasting

Our taste buds are only capable of perceiving sweetness, sourness, saltiness, bitterness & umami. However, taste do not differentiate the unique aroma of each ingredient. Savouring & chewing food permits volatiles to be released into the nasal cavity so they can be detected.

Cocktail with Lime
Diffuser
1.png
003-nose.png

Smelling

Most of what you taste is perceived from smell.

Between 75 and 95 % of what we think of as taste actually results from the stimulation of the olfactory receptors in the nose instead, that is why food is often tasteless when you have a nose block. We often smell food before we see them because aromatic compounds can travel to your nose at a distance, this is why you are often attracted to bakeries and fried chicken.

 

To learn more: 

https://www.fifthsense.org.uk/smell-taste-and-flavour/

4.png
004-ear.png

Hearing & Touching

Chewing textures like crunchiness, sliminess, softness completes the food experience and increase satisfaction.

Food Photography

02

STORAGE OF FLAVOURS

Most Flavours have a shelf life of 12 months at room temperature.

Flavours should be kept at optimal storage condition

(Refrigeration, sealed & kept away from light) for best performing quality.

Not all flavours are created equal, like food ingredients, some flavours will go through ageing over time, during this time, it’s profile matures, and the aroma will lose some of its sharp and pungent top volatile notes, but strengthen in its body.

Likewise, wine and finely aged cheese and beef.

03

FLAVOURS IN YOUR APPLICATION

Flavours are concentrated and used in small volumes in food products, this is what makes it more cost effective!

Many food ingredients are seasonal, depending on the climate conditions of growth, hence, the quality and taste of food changes accordingly. Utilizing flavours in your product helps to keep your product taste more consistent. 

Recommended dosages are meant to be used as a guideline. Flavour profile will vary depending on its dosage & the types of application. Different flavours perform differently in different food matrices. Let us help you fine-tune and find the perfect combinations for your products.

Food creativity is endless, and we can help you in your journey to create the perfect taste for your palettes and enhance the aromatic perception of your food.

Food is science, where every ingredient reacts with one another differently, hence we recommend that you add the flavour to your product and taste it for yourself.

 

Backed by years of research and technology, we offer inventive solutions for your products. The world of flavouring is not simply good aroma, its possibilities expands with our persistent passion to study how flavours behave in different food matrices. Solutions such as sugar enhancers can increase perception of sweetness, and mouthfeel enhancers can cause a product to have a richer sensation on the tongue. Masking of unpleasant notes in artificial sugars, meat analogues and other food matrices are part of what we do to help improve your products too. If you have a specific dietary restriction, or any other specific request, we aim to provide you with solutions for your regulatory needs. If you wish to fine-tune the profile of flavour or have a creative idea you would like to execute, feel free to connect with us!

2.png

Beverage, Confectionery & Baked Goods

004-apples.png

Fruity Flavours

(Apple, Grape, Lychee, Guava, Peach, Mango, Pineapple)

Citrus Flavours

(Orange, Mandarin, Yuzu, Grapefruit, Lemon, Lime) 

003-rose.png

Floral & Plants Flavours

(Jasmine, Rose, Lavender, Pandan & Cocopandan Flavours)

006-berry.png

Berry Flavours

(Strawberry, Blueberry, Raspberry, Mixed Berries, Cherry)

002-inclined-chocolate-bar.png

Chocolate, Mocha, Malt, Cappuccino & Caramel

007-coconut.png

Milk, Cream, Coconut, Butter & Vanilla

008-coffee-cup.png

Coffee & Tea Flavours

3.png

Meat Processing, Savoury & Seasoning

009-meat.png

Meat Flavours

(Stewed, Fatty, Grilled)

001-turkey.png

Chicken Flavours

(Roasted, Boiled, Stewed)

002-spices.png

Seasoning Powders

(Hot & spicy, Szechuan Mala, Tomato, Vegetable)

010-bacon.png

Smoked Flavours

(Bacon, BBQ)

garlic.png

Allium Types

(Fresh Garlic & Onion, Spring Onions, Shallots)

Fast Food