Technology

Sensory solutions for the food industry

The sensory dimension defines how a food is perceived: its colour, aroma, flavour, intensity, balance and persistence.

At Chemital, we develop sensory solutions for the food industry that help to create stable, distinctive organoleptic profiles that are consistent with each application.

This technology includes colourings, flavourings and seasonings, formulated to integrate seamlessly into a variety of food matrices. It is not simply a matter of adding flavour or colour, but of ensuring that the sensory profile works within the production process, is maintained throughout the shelf life and respects the identity of the final product.

Colour, aroma and flavour based on formulation criteria

Every foodstuff has its own sensory characteristics. Fat, water, pH, heat treatment, fermentation, packaging and storage time can all alter the aroma, colour or flavour intensity. That is why Chemital designs solutions tailored to the product and process, aiming for balance, stability and reproducibility.

Flavourings, seasonings and colourings

Flavourings help to define or enhance characteristic notes. Seasonings add complexity, culinary identity and distinctiveness. Colours help to ensure a stable, uniform appearance that meets consumer expectations. The combination of these categories can be key in meat products, savoury foods, dairy products, bakery products, drinks, fish, seafood and new plant-based products.

Sensory characteristics and shelf life

At Chemital, we integrate sensory development with stability and preservation strategies. This approach ensures that flavour, aroma and appearance remain effective throughout the product’s life cycle, particularly in formulations where sensory freshness, aromatic stability and consistency between batches are critical.