Categories
Recipes

Boozy cake tasting

We’ve just organised a tasting session as part of a new project. And not just any tasting session: we tasted pretty much everything there is to taste in the way of soaked baba au rhum-type cakes! 🤩

Guinness, Jack Daniel’s, Tortuga, Wicked Jack’s, Pallini, Schlünder, Sweet and Simply, Up Spirits… The list goes on and on, and it provides us with a great workout for the festive season 🤤

Between us, there’s good and not so good among all these products… 🤫

What about you, do you enjoy and eat soaked cakes?

Find out more about our product development services and don’t hesitate to contact us to talk about your project!

We wish you all a very happy festive season, full of beautiful and tasty moments with your family, friends and loved ones.

See you next year! ✨

Categories
Team building

Spritz workshop & team building at the lab 🍹

A team building event to discover flavourings, it’s possible! 💡

We ran our first SPRITZ WORKSHOP, here are a few pictures 🍹✨

During 3 hours of fun and good humour in the lab, our 6 participants :

👩‍🍳 Created their own aperitif base from scratch, using the many aromatic ingredients available in our lab

🍊 Discovered the benefits and subtleties of using flavourings in drinks

🧪 played chemists with precision balances, beakers, pipettes, etc.

😋 Tested some surprising combinations, sometimes delicious, but also sometimes…… disconcerting!

💬 Discussed their respective perceptions of taste and flavour

🥂 Spent a convivial and joyful time

For us, it was a real pleasure to lead this discovery workshop and pass on our passion for formulating drinks 🤓

In the wake of this success, we want to develop a service for companies that combines team-building and discovery of the world of taste and flavours.

❓ What do you think, dear readers? Do you have any ideas?

Categories
Work

Choose a taste expert to develop THE next irresistible drink!

More and more of you are asking us to develop irresistible drinks for you 🍸🍹🥤🧃🧉

And so much the better – we love these assignments at Your Flavourist 😋

In fact, we’ve just published a dedicated page on our website to convince you that working with a consultant flavourist and taste expert is your best option 💪

👉 To find out more, click here!

Categories
Events

Your Flavourist celebrates its 4th birthday! ✨🥂

What better way to celebrate than a 4-way cider tasting day in the lab with our favourite colleagues Elizabeth and Clémence? 🤩

And why not, 4 stars for 4 achievements we are particularly proud of!!!

⭐ Our fully equipped and operational laboratory, in the heart of Paris, which allows us a great diversity of assignments for our F&B and flavour house clients.

⭐ Our baby Flavour Manager, a web-based solution for complete operational and regulatory management of flavours.

⭐ The numerous product development projects we have been entrusted with by young food startups, and the ultra positive feedback we regularly receive.

⭐ Our new “Your Flavourist” graphic identity and our new website which is beating traffic records.

📷: Flavoured cider tasting for one of our clients, with Elizabeth Bardonnaud and Clémence Bossé (respectively founder and new owner of Evidence Aromatic) and our two partners Quentin Reyt and Paul Rey-Fauvinet.

Categories
Flavour Manager Regulation

“Quantum Satis” in flavour regulation: what is it?

Anyone with a slight interest in the composition of flavourings and the associated regulations often comes across this term: Quantum Satis.

What is its definition? Why is it used? What are the concrete impacts for flavourists in terms of flavour formulation? For the regulatory departments of flavour houses? And for users of flavourings?

A full review with Flavour Manager on this page.

Categories
Miscellaneous

Your Flavourist and the plasma cutter

No, we’re not getting into plasma cutting 🤣 We were at our partner Paul’s brother Antoine’s house for the holidays.

A self-made man, Antoine is a jack of all trades. He knows how to work with wood, metal, he can make and build just about anything, from a jewel weighing a few grams to a complete house, not to mention fitting out a van or creating decorations for luxury boutiques on the Champs Élysées! 😮

This plasma cutter, Antoine built it with his own hands! And he very kindly offered us our logo, in metal, to hang in our lab in Paris! 🤩

And we were inspired by it. Finally, in metal cutting as in aroma creation or recipe development, you have to mobilise similar qualities: precision, agility, creativity…

And to make a living from your passion, like Antoine as an independent craftsman, like our partners as entrepreneurs in the taste and flavour industry, you need talent of course, but also determination, a taste for well-done work, the desire to satisfy your customers, adaptability and resilience in the face of failure.

And that’s what plasma cutting inspires us about! In the end, cutting metal and developing recipes are not so far apart! And that was worth a post, right? 😏

Categories
Events

Happy New Year 2023 ✨

We hope that your most cherished wishes will come true in 2023. May this new year be rich in sharing, small and great joys, serenity, simplicity and creativity. May the most appetizing projects be born, and the most delicious ones come to fruition.

From our side, 2022 ends with a smile!

👨‍🔬 Our lab is open and it’s a great tool to work with every day

🤩 We worked on some wonderful projects

🤝 We have won fantastic new clients, and consolidated our collaboration with existing ones

✨ Our new Your Flavourist identity has been rolled out, along with our brand new beautiful website

💻 Finally, our web baby Flavour Manager has taken off with more and more users, and the feedback is very encouraging

Categories
Flavour Manager Regulation

Major update of 1334/2008 Annex 1 (Union List)

Two new pieces of legislation arrived at the end of September, modifying the European Union’s positive list of permitted substances in flavourings! It has a significant impact on flavour suppliers and users. Naturally, we’ve performed our magic: the appropriate changes have been made in Flavour Manager databases and no action is required from our users to remain compliant 🌟

✅ 25 substances from the Union List were previously restricted in finished products, awaiting further evaluation since the original text was published. This evaluation having taken place, it was concluded that the substances do not raise safety concerns for the consumer. The restrictions have therefore been lifted.

⛔ 22 substances from the Union List, which were not restricted in finished products, have on the contrary been banned. Indeed, their evaluation had been pending since the publication of the initial law text, and had to be updated within a certain timeframe. As this deadline has passed, the Commission has, as expected, removed these substances from the Union List.

Find out here how Flavour Manager can help you, whether you are a flavour supplier or user.

And follow us on LinkedIn to keep up to date with regulatory developments and our news.

Categories
Flavour Manager Regulation

Use of flavourings: be aware of the regulations of their carriers and solvents!

Flavourings often contain carriers that are regulated and must not exceed certain limits in the finished product. This creates a dual responsibility for flavour companies to inform their customers of the proportions of these carriers in the flavour, and for the food and beverage industry to ensure that the limits are respected to protect their consumers.
 
For example, propylene glycol, which is widely used as a solvent in flavourings, must not be present at more than 3 g/kg in foodstuffs, and 1 g/l in beverages, either alone or in combination with triethyl citrate, diacetin and/or triacetin.
 
We take a closer look with Flavour Manager on this page.

Categories
Media

Alcohol in children’s brioches?

🎬 Our partner Quentin answers questions from Food Checking (Le Parisien): why is there alcohol in DooWap brioches? 🤔
👉 Watch the report on Youtube (in French)

Alcohol is a very common flavour carrier as it is an excellent solvent for our aromatic raw materials. It is therefore commonly used in many foodstuffs. Since a flavour is a very intense ingredient, the potential alcohol present is often very low in our food and beverages.

In most cases, flavour carriers have no technological role in the finished product and are therefore not declared. But what about buns and bakery products, where alcohol may appear in the list of ingredients?