Natural flavours and hydrolysates

Aromas - aromatic substances combining the sensation of taste and smell, evoking a sense of tastiness. Commonly used in food production.

This group includes:

- aromatic substances,
- aromatic preparations,
- processed aromas,
- smoke aromas,
- and their mixtures.

Vegetable protein hydrolysates are products of partial hydrolysis of vegetable proteins, obtained as a result of appropriate hydrolysis processes carried out using physical, chemical, enzymatic methods, or their appropriate combinations.

Thanks to their natural origin and taste qualities, these products are widely used in the food industry.