HOW FLAVOURS ARE CREATED Our products are created and designed by scientific artists whose adult lifelong training is to understand the mysteries of nature and recreate them in the most authentic or fanciful of ways. These flavourists paint organoleptic pictures utilizing a palette consisting of some 1,000 naturally occurring ingredients that are retrieved from nature by a number of different methods. These include essential oils (citrus, nuts, spices etc.), exudates (balsams, saps, gums etc.), roots (ginger, ginseng, taro etc.), fruit juices, seeds and beans (sesame, vanilla, etc.), leaves, blossoms etc. Mankind, not being satisfied with the limitations of nature, has devised ways to produce some of these materials as cheaper and sometimes even purer versions of the original compounds. Over the years, the flavourists incredible ability to identify and understand the complexities of nature has been augmented by analytical instruments such as gas chromatography, nuclear magnetic resonance and mass spectroscopy. They have been able to get clearer pictures of the components that are present in the myriad of botanical materials from all corners of the globe that we humans, our pets and livestock consume in order to satisfy appetites or pleasure. Their palette also consists of some 2,000 organic chemicals, some of which have been isolated from natural botanical sources and others that have been synthesized, avoiding or overcoming nature s mistakes and/or improving economics. Additionally, since man s creative soul has always strived to bridge the frontiers of the unknown, the flavourist has discovered that intriguing tastes or scents can be created with compounds that are not necessarily found in nature. Now that our flavourist understands how to mimic nature or utilize his/her imagination to supercede it, the practical side of the commercial world steps in. Flavours not only have to taste good but they have to be compatible with the environment in which they are challenged to perform. FLAVOURS AS MARKETING AND COMMERCIAL TOOLS Flavours must be designed to be stable in a myriad of foods (liquids, powdered, emulsions, baked, microwaved, roasted, boiled, etc) and processing conditions (retort, aseptic, UHT, freezing, etc.), packaging (glass, paper, plastics etc), climactic (humidity, hot, cold, etc), storage and shipping, etc. - many of these issues are hostile to the volatile and delicate components that are the fundamental virtues of the foods that we consume. Flavours must be designed to be user friendly in the production processes as well as be economically viable. And not to be forgotten, the flavouring cannot negatively affect the colour or functional properties of its host food. Nobody wants runny brown ketchup, gritty pudding or slimy hot dogs. At the end of the day, a food product must meet the consumer s expectation that is anticipated as a result of its advertising, packaging, historical consumption patterns, etc. EXCELLENTIA FLAVOURS - THE PERFECT CHOICE EXCELLENTIA FLAVOURS does not position itself as a company that is simply trying to sell its products to our customers! Our success will result from providing food manufacturers and marketers with tools that render the finished product consumer acceptable . Some examples of the difficult environments that flavours must survive are: When foods are :- Packaged in materials that allow the entry of harmful oxygen or moisture and/or permit valuable volatiles to escape. -Processed under conditions that change or drive off flavour notes, such as high temperatures, acidity, alkalinity, oxygenation. -Used in mixtures such as bitter, chalky, beany, sour, metallic, fishy, salty or some other difficult-to-cover taste property. -Used in fatty foods such as ice cream, margarine or pudding which dramatically affects the taste compared to a watery medium such as soft drinks, gelatin desserts or vinegar. -Used topically such as potato chips, baked in dough or extruded such as with pasta or cereal. SELECTING FLAVOURS The world of flavours is much more complex than what is immediately apparent to the average consumer. We work with the food manufacturer to determine the optimum taste that will meet their marketing objectives. It is our challenge to understand the price point and the consumer demographics that the marketer is trying to achieve, whether it be bargain basement, mass market or premium; children, teens or adult; male or female; Asian, Hispanic, Black etc.; North American, European, Caribbean etc.. Once we understand the technical and marketing parameters, then we select (or create) those flavouring materials that will achieve their objectives to appeal to consumers at a cost that will secure not just the first purchase but many repeats throughout the foods life cycle. Products that we supply are labeled as per the legislation in the country where they are sold, as seen below:
Excellentia Flavours is Surrey-based company (British Columbia, Canada) with a phone number 6045768838. Our data show that the company is located at the address: 66 Th Ave # 17733. The company has a web site: www.excellentiaflavours.com.
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