Flavours are substances that impart taste and aroma to food and beverages. They can be natural (derived from plants, animals, or microbial sources) or artificial (synthetically produced). Flavours are crucial in enhancing the taste profile of products, making them more palatable and appealing to consumers.
Colours are additives used to give products a specific visual appearance. They can be natural (extracted from plants, minerals, or animals) or synthetic (chemically manufactured). Colours play a significant role in product differentiation, brand identity, and consumer preference.
Botanical extracts are concentrated substances obtained from plants. They can be derived from various parts of plants, including leaves, flowers, roots, and seeds.
Botanical extracts are valued for their provenance, potential health benefits, natural properties, and functional uses in formulations. Examples include herbal extracts used in supplements, skincare products, and natural medicines.
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