Each day, MANE flavourists compose endless varieties of flavours, ranging from sweet to savoury. Whether ones appreciated internationally such as strawberry, vanilla or onion, or those specific to certain food cultures such as red bean in China or wintergreen in the US, each one is conceived with care and precision. Achieving excellence in each creation begins with a deep analytical knowledge of the natural ingredient in question, the quality and diversity of the aromatic raw materials available, as well as the release systems managing the stability in the food matrix. Discover a selection of flavours used internationally, which illustrate MANE’s expertise in flavour creation:
Core
Flavours
By combining this knowledge with the flavourist’s artistic touch, an exceptional flavour formulation can be orchestrated.
Vanilla
Vanilla is a delicate fruit derived from a tropical orchid, meticulously cultivated to deliver its singular, sweet taste. Cherished around the world, it is the most frequently used flavour in existence...
Vanilla is a delicate fruit derived from a tropical orchid, meticulously cultivated to deliver its singular, sweet taste. Cherished around the world, it is the most frequently used flavour in existence...
MANE’s leadership in vanilla
MANE has an extensive, rich history in vanilla extraction, dating back to the early 20th century. It was originally highly praised as an ingredient for perfumery, long before the birth of the food industry. In the 1970s, following consumers’ emerging interest in natural ingredients, MANE decided to source its beans directly from Madagascar, the predominant source of vanilla beans. This was done in order to maintain direct control over the quality and delicate preparation of the precious pods.
In 2000, the Group decided to further pursue its interests in this cherished ingredient, by creating a plantation in the heart of the vanilla region, in the north-eastern region of Malagasy Island. Since its inception, the Floribis plantation has become the backbone of MANE’s vanilla operations in Madagascar and is essential to MANE’s sourcing, quality control and Corporate Social Responsibility policies, which is comprehensive from “flower to flavour”. Despite the various market crises experienced over the last decades due to a combination of climate issues and speculation, MANE’s longstanding commitment to vanilla sourcing has enabled the Group to steadily supply the highest quality vanilla to its customers, defining itself as a global leader in vanilla.
Social responsibility
In 2003, MANE was the first Fragrance and Flavour Company to sign the United Nations Global Compact, as well as to promote the UN’s initiatives supporting human rights, labour, business and environmental ethics. MANE is member of SEDEX and is SMETA certified, a best-in-class audit procedure based on 4 pillars (Labour Standards/Health & Safety/Environment/Business Ethic & Practices).
MANE’s long-standing commitment to vanilla in Madagascar focuses on 4 primary elements:
- Health: building hospitals, access to drinkable water, cold storage for vaccines…
- Education: constructing schools, providing school supplies…
- Food security and empowerment: building community rice granaries, alternative crops setup…
- Environment: conserving biodiversity, reforestation programmes…
All actions are carried out with our long-term partners, FLORIBIS and FANAMBY ONG, and are designed to benefit the Malagasy populations involved in vanilla production. Our objective is to double the number of beneficiaries by 2021.
From bean to flavour
Using a large range of extraction technologies, MANE obtains different extracts qualities (infusions,
oleoresins, absolutes, supercritical fluid extracts) with distinctive sensorial profiles. Combining vanilla extracts, MANE has created a range of building blocks to deliver specific profiles and bean
equivalence. The vanillin contained in MANE natural vanilla flavours is exclusively sourced from
vanilla beans extracts.
MANE’s flavourists have an unparalleled savoir-faire in formulating vanilla flavours that seamlessly adapt to consumer preferences. Our library is comprised of a remarkable palette of vanilla formulations that address all types of requests in terms of profile, regulation, cost, certification (organic, fair trade, halal, kosher), origin and applications. Each year, MANE’s sensory panels evaluate hundreds of vanilla-flavoured products worldwide. We continuously analyse consumer preferences in order to design exceptional vanilla flavours for our clients.
Citrus
Citrus flavours play an integral role in our daily diet, infusing beverages, dairy, baked good, as well as chips and readymade meals. This flavour is, at once, commonly used in a large range of applications around the world, and simultaneously so diverse that it lends itself to endless creativity and innovation...
Citrus flavours play an integral role in our daily diet, infusing beverages, dairy, baked good, as well as chips and readymade meals. This flavour is, at once, commonly used in a large range of applications around the world, and simultaneously so diverse that it lends itself to endless creativity and innovation...
MANE’s in-house technologies
to address the challenge of stability
Ensuring citrus’ stability is a significant challenge, particularly in beverages, as citrus essential oils are very sensitive to oxidative stress. Drawing on the highest quality citrus raw materials, MANE leverages its technologies to conceive delectable, stable citrus flavours.
Raw Materials for flavour formulation:
- CRISTALIA™: 100% terpeneless oil, obtained through fractionation of the essential oil, in order to remove waxes and all terpenes, resulting in enhanced solubility and improved stability.
- Washed oils: obtained by extraction, resulting in a 100% soluble oil, perfectly adapted to flavoured water.
- Specialties: selective development of specific fractions and synthesis of substances.
Encapsulated flavours:
MANE’s encapsulation systems are perfectly adapted to highly sensitive flavours that contain extremely volatile content and are subject to oxidation, such as citrus.
Strategic development
Drawing on the inherent natural biodiversity of the citrus family, MANE runs a strategic research platform focused on citrus flavours, aimed at creating added-value solutions. Though classic citrus is currently leading the trend, demand for exotic and unusual citrus flavours is rising due to the growing sophistication of consumers.
Given this context, MANE has developed and adheres to a consumer-driven approach to innovating citrus flavours. This allows us to develop flavours that perfectly correspond with consumer preferences and expectations:
- Understanding of consumers’ citrus preferences and expectations
- Assessment of the most appealing citrus flavours’ innovation directions
- Exploration of new citrus varieties and citrus’ volatile composition
- Development of citrus flavours with unique profiles (diversity & authenticity)
In order to fully explore the complexities of citrus, MANE has developed a strong partnership with INRAE, based on a mutual exchange of skills. MANE has a unique capacity to capture and describe not only what people like, but also what deeply moves them. To achieve this, MANE has continuously invested in developing advanced analytical skills over the last decades via state-of-the-art equipment and high-level competencies supported by human resources. The INRAE research institute has extensive experience and knowledge in the genetics and agronomy of citrus trees, which are essential to advancing our comprehensive work on citrus flavours.
Chicken
Highly appreciated throughout countless cultures, chicken is soon to become the most heavily consumed meat variety in the world. As a result, chicken is MANE’s most frequently requested taste profile in the savoury category...
Highly appreciated throughout countless cultures, chicken is soon to become the most heavily consumed meat variety in the world. As a result, chicken is MANE’s most frequently requested taste profile in the savoury category.
However, there is no one specific “chicken flavour”. As with any kind of meat, the combination of preparation methods, meat sources, spices and other ingredients used in preparing a chicken-based dish can generate an infinite number of flavour profiles. Over the last several decades, MANE has developed ways to capture the taste of chicken prepared in various manners. What resulted was a vast variety of chicken flavours, extracts and culinary fonds and bases. These have been developed through close collaboration with flavourists, application and sensory experts, culinary chefs and food technologists. MANE’s numerous chicken solutions provide a response to all challenges, including: taste authenticity, declaration obligations, cost constraints, application fields and regional preferences.
Regardless of the variation of chicken taste requested, whether it be boiled, roasted, double-boiled or deep-fried to adapt to local preferences, or more, MANE has a product available or is able to create the most authentic solution. In addition to our Maillard-reaction technology, as well as the extraction and biotechnological methods we have mastered, all of MANE’s state-of-the-art technologies can be used to create a customised solution, adapted to our customers’ targeted consumer profile and declaration and cost requirements. MANE’s chicken flavours, both natural and not, as well as its chicken extracts, can be used in or adapted to culinary creations, snacks, meat and pet food applications.
Beef
Although one of most appreciated meat varieties, beef has recently come under dispute as a source of animal protein. At the core of the debate lies the question of sustainability of beef meat with regards to the environmental impact of bovine breeding, as well as the effects on health when consumed too often...
Although one of most appreciated meat varieties, beef has recently come under dispute as a source of animal protein. At the core of the debate lies the question of sustainability of beef meat with regards to the environmental impact of bovine breeding, as well as the effects on health when consumed too often. Consumers still enjoy the taste of beef in all its varieties. This stresses the importance of flavours as a method to overcome the challenges caused by shifts in consumer preferences, as well as the aforementioned questions concerning sustainability and health.
MANE has worked to capture the taste of beef meat prepared in a variety of ways. The resulting beef flavours, extracts and culinary beef fonds and bases respond to most of the requested profiles. These have been developed in close collaboration with flavourists, application and sensory experts, culinary chefs and food technologists. MANE’s numerous beef solutions provide a response to all challenges, including: taste authenticity, declaration obligations, cost constraints, application fields and regional preferences.
Regardless if boiled, roasted or more specific variations of the beef taste, such as barbecued or flame-grilled tonalities, are requested, MANE has a product or is able to develop the most authentic solution. In addition to our Maillard-reaction technology, as well as the extraction and biotechnological methods we have mastered, all of MANE’s state-of-the-art technologies can be used to create a customised solution, adapted to our customers’ targeted consumer profile and declaration and cost requirements. MANE’s beef flavours, both natural and not, as well as its beef extracts, can be used in or adapted to culinary creations, snacks, meat and pet food applications.
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