In the bakery category, which includes baked goods and bread, the use of flavors enables enhancement of deliciousness, compensation for loss of aroma in the heating process, and enhancement of product value. We develop optimum flavors that are suited to the properties of baked confections and bread, margarine used in bread, fillings such as whipped cream and flower paste, chocolate coating, and so on, along with high-quality flavors matched to the forms of the products. Our bakery application specialists support application development.

Reproduce the inherent aromas of foods

Express the distinctive taste of butter

Express the inherent flavors of dairy products

Reproduce aromas when eating and optimize the timing of characteristic aroma expression

Enhance stability over time

Reduce off-flavors

Improving the flavor of plant-based foods

Optimize aroma balance in high-temperature processing

Optimize aroma balance after baking

Optimize aroma release in different dough