Natural, synthetic or organic flavouring, each one can be used either in pastries or in your savoury preparations. The large bottles (115 ml, 500 ml, 1 litre) are equipped with droppers for more precise dosing. Food flavouring is an ally in the kitchen to give your creations more pizzazz.
All the technical data sheets for our food flavours are available on request.
More than 250 flavours are available for most cooking and baking applications. For specific needs (quantity, applications...) do not hesitate to consult our customer service department which will be able to answer your questions.
The concentration of each food flavour requires precise dosage. This may vary depending on the preparation that contains it. The reaction of an aroma will be different if the preparation is cold or hot.
Natural food flavour
A flavouring is natural when all its ingredients come from nature. This natural product will be transformed to be concentrated.
Vegan food flavour
If a food flavouring is not compatible with a vegan diet, this information is indicated on the product data sheet.
Natural organic flavour
Organic natural flavours have emerged as a result of the strong development of organic products. Today, organic natural flavours represent the highest quality raw material for natural food flavours. The very specific and demanding formulation of natural organic food flavours does not yet allow for a range as wide as synthetic food flavours. Finally, if the cost of a natural organic flavour is higher, this is due to the complexity of sourcing certified raw materials. However, the ever-increasing demand will undoubtedly lead to lower prices...
Where are food flavourings made?
MeilleurduChef.com has chosen to partner with SélectArome for the creation of its natural food flavours, synthetic food flavours and organic food flavours.
For almost 40 years, in Vence, on the road to Grasse, SélectArome has been developing perfumes and flavours for professionals. Today, 1500 different flavour references are produced and 500,000 bottles per year are filled.
A brief history of food flavours
As early as the Middle Ages, pastilles were flavoured with mint alcohol.
This was followed by orange blossom flavoured buns and rose water flavoured confectionery. With the industrial revolution and the advent of new extraction techniques, food flavours experienced a major boom. This became exponential with the arrival of the food industry.
How to use an apple peeler?
The food flavouring will enhance your recipe by adding an aromatic touch to your dish. It will not replace a food. In order to use your food flavouring properly, we advise you to start with a light dosage. If cooking changes or degrades the taste of your recipe, so does the flavouring you have added. So it is best to add your food flavouring after cooking.
How to dose your food flavouring
Food flavours can be dosed instinctively or methodically. Instinctive dosing means that in the same way you salt or pepper a dish, you pour a few drops of food flavour. For a methodical dosage you have to calculate the volume to be flavoured by adding all the ingredients of your recipe. So, using the measuring cup and the dosage indicated on the flavour label you can measure the amount of flavour to be added.
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