Flavours

“We are living in a world today where lemonade is made from artificial flavours and furniture polish is made from real lemons”  Alfred E. Newman

If the natural flavour of your produce is something to shout about – we can help you find the words to use.  Perhaps the flavour isn’t what it used to be?  We can help there, too. 

MacTavish:West specialise in analysing and assessing the flavour of fresh produce, all the associated components which can affect flavour, too: like acidity, sweetness, volatile and non-volatile components.  We access state-of-the-art flavour laboratories and skilled sensory services to compare, analyse and describe the flavour of your produce. Our experienced plant physiologists and biochemists understand the scientific basis of flavour, and we can design selection, production or processing trials for you to ensure you get the best flavoured produce possible. 

Your fruit and vegetables may be the healthiest around, but it won’t motivate people to eat and enjoy them if the flavour’s not there – so let us help you improve the flavour of your food – and the flavour of your communication messages about your food.

There is an awful lot of very good science out there to support the claim that eating a diet rich in fresh (or frozen!), naturally flavoursome and brightly coloured plant-based foods (fruits, vegetables, nuts and seeds) will help to protect your body from sickness and perhaps an early death from non-communicable diseases like obesity, cardiovascular disease and cancer.  But getting this message across to your customers is harder than you think – why not just let your food bring its message home itself: make it taste naturally as good as it possibly can!

"Tasty Feedback"