“It is easy to explain the reason behind the success of these flavours,” said Daniel Courtehoux, head of business unit flavours. “For instance, cardamom from the Himalayas, oregano from Italy or coriander from Morocco all transport consumers to faraway worlds of taste. This results in interesting taste combinations and great product positionings.”
However, not every type of herb and spice is suitable for producing authentic, natural extracts and flavours, no matter how tasty they may be when fresh. For this reason, Döhler has identified the very best raw materials for its products.
The portfolio contains from-the-named-source flavours from oregano, rosemary, coriander, caraway, cardamom, marjoram, chilli, pepper, sage, thyme and basil.
The new botanical range includes a selection of natural blossom flavours such as rose, violet, lavender, lotus blossom and hibiscus.
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