Tuesday, 26 April 2016

A solution to your taste headache

Funny aftertaste? Off notes? There's ALWAYS a solution.

We all love our own products, but what if they could be improved in ways you hadnt thought of yet?

The good news is that you can always improve the taste, and even the cost price to produce your product  by talking to House of Flavours and Forest Naturals ingredients.
 Traditionally bakers turn to the use of inclusions in their products when asked to create innovative product variants. Often these inclusions add significant cost to the product but make little contribution to product taste.

The solution to this problem often lies in the addition of a top note flavouring, which of course can be natural or 90%+ from the named fruit, flavourings developed and selected by HoF have been verified as bake stable so they will withstand the baking process and deliver the taste impact being sought from the fruit inclusions. As a result the level of fruit inclusions can be reduced to a level that provides the desired visual impact. Often the end product will have a reduced cost and will almost certainly have an improved taste profile.

It is often desirable for ingredients to be encapsulated so that they are released at a certain temperature during the baking phase of a product, for example citric acid will inhibit proving as it lowers the pH of the mixture. By encapsulating the citric acid yeast can be protected during the proving stage, the citric acid being released only during baking. HoF has a range of ingredients that can be encapsulated for timed release in baked products, including spices, aspartame, cinnamon and bunspice.

Consumer demands for mainstream bread products with added health benefits are increasing. Adding ingredients that provide these health benefits often results in off notes in product taste. HoF can develop ingredients that counter these off notes providing your innovative product with the desired taste profile.

We have developed solutions for all areas of the food and drink, flavourings industry. If we do not already have the solution for you , then our bespoke ingredient development service will create it for you.


Tuesday, 19 April 2016

Are you poking?!

Pete Breese is, in this weeks  “Baker Pete’s Tip of the Week”.

Every week, we are bringing you some handy baking tips from our in-house Baker, Peter Breese.

This week the tip is…

“To check when dough is ready to go into the oven, touch the side of the dough lightly with two fingers.  If  the imprint remains,  its ready to bake . If not, keep checking .”

Find out more ways in which we can help you to improve the quality or cost, or taste of your products HERE

Tuesday, 12 April 2016

What's the most common flavour in the World?

Many people think flavourings are a modern invention, however it seems this is not the case.

People have been adding extra flavourings to their cooking to improve the flavour of their food since the dawn of time.

Originally in the form of locally gathered fresh fruits, herbs and spices, these quickly became an important and lucrative trade.

Most people tend to assume that flavourings are a modern invention, however flavourings in the form of liquid extracts have been around since at least the time of the first cookery books. Some of the earliest recipes known were created in 4th century Rome.

By the 19th Century, flavourings appear to be in regular usage (the commonly appear in recipes). Rose Water is most commonly mentioned, and “Orringe Flower Water”, appears from late 17th Century onwards.

The manufacture of synthetic aroma chemicals began in the mid 1800’s, and by late Victorian period, Citrus, and Spice Oils were commonplace.

So what is the most common flavouring around the world today? It's Vanilla.

ClickHERE to find out if we can help with any of your flavourings issues. or contact us on 01594 822 885.

Thursday, 7 April 2016

Lost in Translation

When you SHOULDN'T use translation softwear! 

Sometimes at House of Flavours and Forest Naturals we have to translate some information for our International Clients. So far though, I dont think we've ever done it quite like this.

We thought we would cheer you up at the end of a long week with this story...

Elisabeth Lang, a writer for eTN, claims to have came across a brochure for a hotel in Beijing that was translated from Mandarinto English using machine translation – with hilarious results.

Extract from the Beijing Hotel Brochure

Getting There:

Our representative will make you wait at the airport. The bus to the hotel runs along the lake shore. Soon you will feel pleasure in passing water. You will know that you are getting near the hotel, because you will go round the bend. The manager will await you in the entrance hall. He always tries to have intercourse with all new guests.

The Hotel:

This is a family hotel, so children are very welcome. We of course are always pleased to accept adultery. Highly skilled nurses are available in the evenings to put down your children. Guests are invited to conjugate in the bar and expose themselves to others. But please note that ladies are not allowed to have babies in the bar. We organise social games, so no guest is ever left alone to play with them self.

The Restaurant:

Our menus have been carefully chosen to be ordinary and unexciting. At dinner, our quartet will circulate from table to table, and fiddle with you.

Your Room:

Every room has excellent facilities for your private parts. In winter, every room is on heat. Each room has a balcony offering views of outstanding obscenity! .. You will not be disturbed by traffic noise, since the road between the hotel and the lake is used only by pederasts.


Your bed has been made in accordance with local tradition. If you have any other ideas please ring for the chambermaid. Please take advantage of her. She will be very pleased to squash your shirts, blouses and underwear. If asked, she will also squeeze your trousers.

Above All:

When you leave us at the end of your holiday, you will have no hope. You will struggle to forget it.

Back to work now.... Click  HERE   to find out how we can help to lessen the cost AND improve the taste of your products!


Baker Pete's Tip of the Week - When patience is a virtue

Baker Pete's Tip of the Week!

 Each week we will be bringing you a baking tip from our Baker Pete Breese. You can believe us when we say he's good too, we havent stop eating since he arrived!
This weeks tip is... 

 "A slow prove is always best when waiting for your dough. You dont have to put it in a warm place. Just cover it over and wait. It will give you a much better quality product" Peter Breese

Find out how the team here at House of Flavours and Forest Naturals can help you. We create and produce a range of sensational flavours for bread and cakes, and we can also supply in a range of pack sizes which will suit your needs.
Take a look BY CLICKING HERE  and contact us for more information!

Tuesday, 5 April 2016

Make the natural world your solution...

Did you know there are over 200 different kinds of wild food in Britain?

Whether its wild garlic, elderflower or Juniper berries, the natural habitat of the UK has a lot to give.

According to Richard Maybe in his foraging book Food for Free;  “Pine and meadowsweet make energy-boosting teas, elderflower and burdock underpin classic summer cordials, while damson is perfect for wine. For something stronger, slip hawthorn into vodka for a novel Mother Nature Schnapps, add berries to brandy, or enjoy the classic pairing of sloes and gin.”

At Forest Naturals we let the natural world inspire our taste generation.  The team have produced and provided the food and beverage industry with natural flavourings since 1996. We can offer you offering a switch to natural flavours at little cost.

We can also provide a large range of pack sizes.

Contact us with any questions and head to our website Naturalflavours.co to find out more about how we can help you!