Sauces, Soups & Seasonings
Savoury products live and die on depth: the roasted note in a gravy, the cheese top note on a snack dusting, the broth character in a soup base. We supply savoury flavours, seasoning systems and yeast-based building blocks that deliver that depth at a workable cost-in-use — in the liquid, paste and spray-dried formats your line actually runs.
Division: Human Food Division
What we're usually asked to fix
Cost-in-use pressure
A flavour that costs twice as much but doses at half the rate can be the cheaper option. We compare liquid, paste and spray-dried formats on delivered cost per batch, not price per kilo.
Flavour loss in retort and hot-fill
Top notes flash off under heat. We select heat-stable profiles and dose points that survive retort, UHT and kettle cooking.
Salt reduction without losing impact
Cutting sodium flattens a savoury profile. Yeast extracts, umami boosters and targeted top notes rebuild perception without adding salt back.
What we supply
- — Savoury flavours: meat, poultry, cheese, vegetable and roasted profiles
- — Reaction and process flavours for cooked depth
- — Seasoning systems for snacks, coatings and dry blends
- — Yeast extracts and umami building blocks
- — Masking for high-protein and fortified bases
Available formats
- Liquid and paste
- Spray-dried powder
- Dry seasoning blends
- Water- and oil-dispersible
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 sampleSauces, Soups & Seasonings — FAQ
- Liquid or spray-dried — which should we choose?
- Match the format to your process: liquids and pastes for kettles, sauces and wet batters; spray-dried powders for dry blends, snack dustings and anywhere water activity matters. We can supply the same profile in both so you can trial side by side.
- Can you match a competitor's seasoning?
- Yes. Send us a retained sample and we will develop a match or a differentiated profile, with samples for your bench trials.
- Do savoury flavours work in plant-based products?
- Yes — that is one of the most common requests. Savoury profiles and masking systems work together to cover pea and soy base notes while building the meaty or cheesy character the product needs.
Related applications
Ready to formulate what's next?
Tell us about your product. Our team will follow up with samples, documentation and application support.