Human Food Division
Our Human Food Division partners with Canadian food and beverage manufacturers to design, develop and refine products that win on the shelf. From bold new flavour systems to clean-label colour and sugar-reduction projects, we bring global expertise and local technical support to every brief.
What we offer
Where this division works
- Bakery & snacks
- Dairy & frozen desserts
- Beverages & RTD
- Craft beer & spirits
- Plant-based protein
- Nutraceuticals & supplements
- Sauces, soups & seasonings
- Confectionery
Explore applications
Fruit, hop and botanical flavours for cold-side dosing, hard seltzers and non-alcoholic beer.
Bake-stable flavours, seasoning systems and natural colours for baked goods and savoury snacks.
Flavour, colour and sweetness systems for carbonated, still, functional and ready-to-drink beverages.
Dairy, cultured and plant-based dairy profiles, including masking for oat, soy and pea bases.
Off-note masking and savoury profiles for pea, faba, canola, soy and oat protein systems.
Bitter masking and flavour systems for powders, gummies, sachets and liquid supplements.
Related insights
Declaring flavours on Canadian food labels: what belongs in the ingredient list
Read the articleNatural or artificial? How the distinction actually works in Canada
Read the articleSugar reduction without the aftertaste: a working method for masking
Read the articlePea, fava and oat off-notes: where they come from and how to cover them
Read the articleSwitching to natural colours in Canada: stability, shade and label wording
Read the articleCold-side flavour dosing for craft beer, seltzer and non-alcoholic brands
Read the articleWhat is natural flavour? What it is made of, and how it is labelled in Canada
Read the articleWhat is artificial flavour? How it is made, and how Canada labels it
Read the articleThe briefs we get asked for most
Sugar & sodium reduction without flavour loss
Sweetness modulators, salt-enhancing systems and bitterness blockers let you cut 20–40% of added sugar or sodium while holding the sensory profile consumers already recognise.
Off-notes in plant protein
Pea, fava and oat bases carry beany, green and astringent notes. We layer masking systems with topline flavour so the base disappears and the intended profile leads.
Clean-label colour that survives process
Natural colours are pH-, heat- and light-sensitive. We match pigment chemistry to your process window and shelf-life target, with stability guidance up front.
Cost-in-use pressure
Concentrated liquid, spray-dried and emulsion formats let us re-engineer dosage rather than downgrade the profile when your cost model tightens.
Have a brief for Human Food Division?
Tell us about your project and our specialists will follow up with samples and technical support.
Contact this divisionHuman Food Division — frequently asked questions
- What flavour formats does the Human Food division supply?
- We supply liquid, powder and emulsion flavour systems across sweet, savoury, dairy, beverage and botanical profiles — including natural, natural-with-other-natural-flavours (NATF) and artificial options.
- Can you help with sugar or sodium reduction?
- Yes. We combine taste modulators, masking systems and functional ingredients to reduce sugar, sodium or bitterness while protecting the target profile of your product.
- Do you support clean-label and natural colour projects?
- Yes — natural colours, botanical extracts and clean-label functional ingredients are core to the Human Food portfolio, with Canadian regulatory documentation included.
Ready to formulate what's next?
Tell us about your product. Our team will follow up with samples, documentation and application support.