Matrix analysis
We evaluate product base, process, functional ingredients and sensory objective.
An approach focused on control, traceability, formulation quality and documentation support for B2B food projects.
Every flavour project begins where raw materials, sensory objectives and industrial application meet.
L’Italiana Aromi develops solutions for food companies looking for natural flavours, flavours, extracts, botanical extracts, distillates, infusions and professional ingredients able to support taste, identity and product positioning.
The work does not stop at selecting a flavour: it considers matrix, process, dosage, sensory performance, stability and consistency with the consumer experience.
An effective flavour solution must taste good, perform in production and remain consistent with the brand language.
Verifiable information. L’Italiana Aromi reports a management system compliant with FSSC 22000 version 6, the application of HACCP and the availability of Kosher and Halal certification according to product and request.
Solutions can be developed for different food categories, with attention to the specific matrix and production process.
From classic profiles to more contemporary notes, each project can be oriented toward naturality, clean perception, intensity or greater authenticity.
In B2B food development, flavour is both a technical and strategic lever: it improves perception, supports formulation and differentiates the product.
We evaluate product base, process, functional ingredients and sensory objective.
We develop or select the most suitable profile for the final application.
We support testing, dosage, performance and finished product evaluation.
The approach starts from the brief and reaches application evaluation, with technical support during development and sampling.
Analysis of application, target and desired flavour profile.
Selection or creation of the most consistent flavour solution.
Evaluation of performance, dosage, stability and perception.
Samples can be evaluated for coded references and specific projects.
Share your application, taste objective and production constraints: the team can help identify the most suitable flavour solution.