New Flavour Capabilities at RSSL

New flavour capabilities mean RSSL can now offer enhanced food product development services and support to the industry.

Reading Scientific Services Ltd (RSSL) is delighted to be launching a new suite of flavour services in April, providing product development support to the food and other industries. RSSL will offer sophisticated flavour analysis, with the capability to identify and quantify key flavour compounds, match up analytical with sensory data and substantiate IP claims surrounding flavour.

The new offering from RSSL will profile the volatile compounds in food products, identify the key aroma compounds within that profile, and provide insight into flavour release over time. Thoroughly understanding these aspects of a product’s flavour is the key to improving and optimising its formulation. By identifying the components that characterise a food's distinctive flavour, RSSL will assist manufacturers to select ingredients and processes so as to produce the desired outcome in a cost-effective and efficient manner. Understanding what components are producing a flavour is also a safeguard in case a change of formulation is required - alternative ingredients producing a similar effect can more easily be identified. It is also crucial to understand flavour change over time, both for optimisation and claims substantiation.

RSSL is looking forward to partnering with food manufacturers in the key product development processes of understanding and optimising flavour.

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