Simply making foods taste better.
Our extensive compendium of aroma and taste profiles are curated with your consumers in mind, enabling you to imagine and create your products’ tastes to meet future consumer needs. Crafted and designed for the various applications and meal occasions of tomorrow’s consumers, KH Roberts flavours are enjoyed by people around the world every day.
Aroma and taste are at the heart of flavour.
Flavour perception is a combination of olfactory (smell) and gustatory (taste) stimulations. Our sense of smell detects and senses a food’s wonderful aromas while our tongues experience tastes like saltiness, sweetness, sourness, bitterness or umami.
Aromas and tastes ignite the senses and create memorable and delightful sensorial experiences.
When it comes to taste, our goal is either to mask or reduce any inherent off-tastes such as bitterness or astringency or to enhance the direction of a desirable taste. For instance, we may mask the “beany” taste in a soy-enriched protein beverage while preserving the desirable soy flavour.
When it comes to aromas, our goal is to introduce aromas that elevate the product and achieve the desired sensorial impact. We explore and study various fruits, flowers, herbs, spices, cuisines, and natural resources available locally and regionally to understand the source of raw materials and eventually capture the aroma.
Caproma® encapsulated flavours
Tea & Floral flavours
Natural aromas and tastes
Plant-based flavours
Beverage flavours
Culinary flavours
Brown flavours
Savoury flavours
Dairy flavours
There are two primary ways KH Roberts introduces a new flavour: collaborations with customers or through our continuous process of discovery and innovation. Either way, we commit to the process from farm to fork – beginning with analysis and research through flavour creation and from sensory testing to customer launch.
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When we collaborate with customers on a new taste or aroma, we start by conducting extensive analytical and applied research on the properties of aroma compounds. Together with this deep knowledge in flavour science, our flavourists express their artistic flair by creating aromas and tastes that meet ever changing consumer demands. From innovation to research, planning to production, we put our products through extensive testing and advanced manufacturing processes, to ensure that we deliver only the best to our customers.
We pride ourselves on a deep understanding of our customers’ markets, their desired product application, specific flavour requirements, and their target consumer segments.
We pride ourselves on a deep understanding of our customers’ markets, their desired product application, specific flavour requirements, and their target consumer segments.
We understand the fundamentals, discover the unknown, and reimagine the future in flavour science.
At the heart of KH Roberts are our research and innovation scientists and technologists, dedicated to the art and science of aromas and tastes. We understand the fundamentals, discover the unknown, and reimagine the future in flavour science. We’re regularly seeking to discover and innovate new extracts, ingredients, fruit species, aromas, technologies and marquee products. We collaborate with universities and research institutes to uncover unique and authentic ingredients that are suitable for an array of food applications and markets.
We often find ourselves on the frontlines of global trends such as alternative proteins and natural or health-focused ingredients. We’ve recently worked on masking pea off-notes in plant-based meat, adding inherent meaty tastes, and infusing culinary aromas such as teriyaki. We adopt high moisture extrusion, encapsulation, and extraction processes.
We’re often asked how often a company should introduce a new taste or aroma. We believe new flavours give companies the boost they need following a stagnation in growth or when a general shift in market flavour trend is observed. There are three customer-centric benefits to flavour creation and innovation:
Consumers are always searching for novel foods and beverages with immersive sensorial experiences. On top of that, aroma and taste play an important role in evoking positive emotions. With shorter product life-cycles, consumer interests in new flavours have been heightened in recent years. From seeking adventurous tastes to falling back to comfort flavours, both classic (e.g. Chocolate) and innovative aromas and tastes provide authentic and positive experiences to consumers.
With new global product innovations and trends (such as alternative proteins and plant-based applications, fusion foods, low- or no- sugar, low- or no- alcohol), there will be new formulation challenges to address. Great taste is important for consumer adoption and the success of new product innovations. Failure to properly test and conceptualise can lead to new product failure.
For years now there has been an increasing consumer awareness and knowledge of international cuisines and food trends. As consumer demands for authentic and “localised” flavours (e.g. Singaporean Chilli Crab, Salted Egg, Japanese Yakitori) rise and global travel resumes, consumers continue to be inspired to “travel” and experience the world through food.
The Impact of
Aroma & Taste on Mood
Aromas and tastes can inspire positive emotions and experiences. It’s been proven that consumers return to products and flavours that positively impact their mind and mood. Classic flavours like vanilla can improve mood, while chocolate and coffee can boost focus. Some fruity aromas and tastes like peach, lemon, and watermelon can do both.
Connect with us and allow our expert team of flavour scientists to meet your aroma, taste, and colouring needs.
We help you with your needs on aromas and tastes.
Connect with us to learn more.
