Bakery & Snacks
Bakery and snack lines punish flavour systems: high heat, long hold times, low water activity and oxidative fats. We supply encapsulated and heat-stable flavours plus natural colour systems that survive the oven and the shelf, not just the bench.
Division: Human Food Division
What we're usually asked to fix
Flavour burn-off in the oven
Spray-dried and encapsulated formats release at the right stage instead of flashing off in the first minutes of bake.
Natural colours fading or browning
We match pigment chemistry to pH, bake profile and packaging light exposure so the colour on day 90 matches day one.
Sugar reduction without a hollow finish
Removing sucrose removes body and browning. Sweetness modulators and taste enhancers rebuild the profile at lower sugar levels.
What we supply
- — Bake-stable and encapsulated flavours
- — Vanilla, chocolate, caramel and dairy profiles
- — Natural colours for doughs, fillings and coatings
- — Savoury seasoning and topical systems
- — Sweetness modulation for reduced-sugar claims
Available formats
- Spray-dried powder
- Encapsulated powder
- Liquid
- Paste
Working on a project in this category?
Send us your brief — target profile, base, process and any constraints — and our team will come back with a recommendation and samples.
Request a sampleBakery & Snacks — FAQ
- Will a liquid flavour work in a low-moisture dough?
- Often a dry format performs better. We recommend the carrier based on your mixing step, water activity and bake profile.
Related applications
Related insights
Declaring flavours on Canadian food labels: what belongs in the ingredient list
Flavour is one of the few ingredient groups Canada lets you declare by class name — but carriers, solvents and allergenic components change the answer fast.
Read the articleSwitching to natural colours in Canada: stability, shade and label wording
Most natural colour projects fail on light and pH stability long before anyone argues about shade. Test the conditions the product actually sees.
Read the articleWhat is natural flavour? What it is made of, and how it is labelled in Canada
"Natural flavour" is a permitted class name, not a single ingredient. Here is what sits behind it, and why Canadian labels rarely spell it out.
Read the articleWhat is artificial flavour? How it is made, and how Canada labels it
Artificial flavour is defined by the origin of its constituents, not by the molecules themselves. Here is what is in it, and how it must appear on a Canadian label.
Read the articleReady to formulate what's next?
Tell us about your product. Our team will follow up with samples, documentation and application support.