Thermally processed flavours, which include roasted, meaty, and cooked flavours, are created by applying heat under regulated conditions and utilising the Maillard reaction. As the foundational component, HVP provides peptides and amino acids that combine with sugars to create complex, genuine flavour characteristics.
These flavourings are perfect for recipes that call for a deep, umami-bursting flavour that resembles genuine meat or slow-cooked cuisine. It is possible to customise the flavour intensity and character to meet certain product requirements by modifying the processin conditions.
Our Product Variants
HVP Reaction Flavour – Chicken
HVP Reaction Flavour – Beef / Meat
HVP Reaction Flavour – Chicken
HVP Reaction Flavour – Beef / Meat
Applications
Soups
Snacks
Sauces
Meat Analogues
RTE Meals
Seasoning Blends Requiring Cooked or Roasted Flavour Notes.
Quality Assurance
Premium Raw Materials with Full Traceability
Rigorous Quality Assurance Throughout Processing
BRC and HACCP Certification
Group Facilities for ETO, Pesticides, 3-MCPD, L.A.B Testing
On-Site Protein Analysis and Moisture Regulation
Certifications
FAQ
What are reaction flavours and how are they created?
Reaction flavours or process flavours are savoury, complex tastes that recreate the authentic, complex tastes. They are made mainly through the Maillard reaction (chemical reaction). The flavour compounds are made through controlled heat reactions between amino acids, sugars, and other natural precursors.
How do reaction flavours enhance the sensory profile of foods?
They enhance the sensory profile of foods by replicating the chemical reactions that naturally occur during cooking to create complex, savoury, and authentic tastes in processed, frozen, and plant-based foods. Thermally processed flavours give a highly stable ‘cooked’ flavour that is resistant to flavour loss during high-heat processing or long-term storage.
What types of products benefit most from reaction flavour ingredients?
Plant-based meat alternatives, savoury snacks and seasonings, convenience and ready-to-eat meals, sauces, gravies, and marinades, baked goods and bakery products, dairy and fermented products, and coffee and chocolate products benefit the most from reaction flavours. In short, any product that needs to be cooked, browned, or slow-cooked.
Are reaction flavours suitable for heat-processed foods?
Yes, these thermally processed flavours are made particularly to recreate the authentic, savoury tastes lost during high-heat manufacturing, sterilisation, or other processes. Reaction flavours maintain the original aroma profile of a food product even under high- heat conditions.
Can reaction flavours be used for plant-based or vegan applications?
Yes, they can be applied to plant-based or vegan applications to recreate the meat and savoury profiles. The reaction flavours have non-animal, plant-derived ingredients like hydrolysed proteins and amino acids to add authentic roasted, fried, or savoury notes.