Today, looking at the importance of flavours to food, one can compare it to that of Soul to Body. Generally these flavours and flavouring compounds are blended (mixed together in required strength and percentage of raw materials with solvents and dilutents) in stainless steel tanks and apparatuses with modern machinery and instruments.

Raw materials: We consume indigenous as well as imported raw materials such as Aromatic Chemicals, Essential oils & Oleoresins, Edible gum and resins, Natural or nature-identical odouriferous substances along with recommended suitable solvents & dilutents.

Generally our products have no nutritive value but these products help, directly or indirectly, the final food product so they are called food additives.

Flavours can be divided into many categories but a few are mentioned below for your perusal:

Culinary & Customary
Mango, Orange, Vanilla, Rose, Pineapple, Saffron, Raspberry etc. Generally used in domestic & industrial food products.

Pharmaceutical
Specially developed flavours to mask medicinal odour and bitter taste and to develop palatable after taste.

Bakeries & Confectionery
Flavours to retain aroma & taste even after processing in ovens & other machinery.

Distilleries & Beverages
As required by the product to give necessary taste, similar to nature and natural quenching.

We specialize not only in customary flavours but also in tailor made flavours.