Bread
Bread consumption may be on the rise again,
but consumers are no longer happy with a simple sliced loaf.They want gluten-free options, whole grain and nut varieties, unique bread flavors and international textures. They want their bread to taste as fresh as possible, and the ingredients listed on the packaging to be recognizable and clean-label. That’s a tall order, but it’s one we’ve mastered.
We understand the science behind bread making and how to bring out, balance or mask flavors that occur during the baking process. We also know which spices and extracts can interfere with the fermentation process in yeast, which is essential in making breads rise.
Our Capabilities
Our scientists can create custom bread flavors that hold up to high-temperature baking. We are experienced in solving the baking and bread flavor challenges associated with alternative flours, and the specific ingredient and labeling requirements of gluten-free and non-GMO products.
Latest News
Why a Single Note Can Unlock a Whole Moment One whiff of a familiar aroma can yank you back in time with disrespectful speed. Not a vague “I remember this,” but a full-body replay: kitchen light, weather, the exact emotional soundtrack. That isn’t poetry. It’s biology—often called the Proust effect, where taste and smell cues trigger especially potent autobiographical memories.
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Nostalgia Flavors
It’s 4:47 p.m. in the pilot lab. Your prototype is finally singing: bright fruit top, clean sweetness, a little body to make it feel “real.” Then someone says the sentence every formulator dreads: “We need to add the magnesium.”
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The Aftertaste Ambush
If you’ve ever sipped a “better-for-you” drink that smelled great but felt thin or chalky, you’ve met the problem: the flavor was fine, but the mouthfeel told a different story. What we casually call “flavor” is really taste, smell, and texture working together – and texture is often doing the quiet heavy lifting.
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When Texture Talks Louder Than Taste
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