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Éclair: From Childhood Treat to Modern Creation
Introduction Think of a childhood birthday: the excitement of cutting the cake, sharing sweets with friends and choosing the one treat you wanted to keep for yourself. For many, Éclair is part of those memories. Its familiar combination of a soft, chewy exterior and rich chocolate centre made it more than just another sweet; it became a flavour associated with […]
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Super Butterscotch: A Classic Taste, Crafted for Modern Creations
Some flavours are remembered not just for how they taste, but for how they make us feel. Butterscotch is one such flavour. Unlike flavours drawn directly from nature, it was born from culinary imagination, bringing together simple ingredients like butter and caramelised sugar to create something rich, warm and indulgent. This crafted combination gave it a distinctive sensory character, marked […]
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Sensorial Delight Starts with Smarter Flavour Delivery
Introduction: Why Flavour Delivery Needs Innovation Every product creates an experience that extends beyond taste alone. Aroma, taste, mouthfeel, and aftertaste work together to shape the overall sensory perception that influences how consumers experience and remember a product. At the centre of this sensory journey is flavour—the element that connects taste with emotion, enhances product appeal, and defines the overall […]
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Caramelization Reaction in Browning
Have you ever wondered how sugar turns into delicious caramel when heated? Have you ever noticed how the crust of bread turns brown when baked? Have you ever thought how white potato turns brown when fried? The reason behind this magic is a browning reaction or, Maillard reaction. Browning reactions are very well known for the development of the brown […]
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Process Flavours
It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain aroma chemicals giving characteristic identity […]
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Flavour retention in the food matrix
In this article, we will discuss the relationship between food flavouring and food matrix. How are both connected to each other? Effect of different flavouring components on food and a bit of science behind it. Food is the mixture of complex ingredients that is fats proteins, carbohydrates, vitamins, minerals, etc.; they interact with each other and also with the flavouring […]
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The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.