Nature's Flavors specializes in certified organic flavor concentrates and extracts, offering both 95% and 100% organic options. These products utilize traditional extraction methods including organic alcohol, filtered water, and steam distillation to create authentic flavor profiles for culinary and beverage applications.
Applications:
These organic flavor concentrates serve diverse culinary needs including baking, beverage formulation, confectionery production, and specialty food manufacturing. The water-soluble and oil-based varieties accommodate different recipe requirements and processing methods.
Quality Assurance:
Manufacturing processes adhere to strict organic certification standards, utilizing only approved extraction solvents such as filtered reverse osmosis water and certified organic alcohol. Steam distillation provides additional extraction capabilities while maintaining organic integrity. The vanilla extract undergoes a minimum fourteen-day aging process, following traditional extraction timelines that allow for complete flavor development.
Versatility:
The product line encompasses citrus extracts, fruit concentrates, and vanilla preparations available in both water-based and oil-based formulations. Emulsification techniques using organic gums and starches create water-soluble options through high-pressure processing that maintains flavor stability and consistency.
Sustainability:
Production methods prioritize environmentally conscious practices by avoiding chemical solvents and synthetic processing aids. Many organic ingredients are cultivated in-house to ensure supply chain transparency and quality control. The extraction processes generate no chemical residues, supporting clean-label product development.
Benefits:
These flavor concentrates provide consistent taste profiles suitable for commercial and artisanal food production. The organic certification supports manufacturers seeking clean-label ingredients, while the variety of extraction methods ensures optimal flavor capture for different botanical sources. Traditional processing techniques preserve the natural characteristics of source materials while meeting modern food safety standards.
