Flavors That Impact Us Daily
Billions of Consumers Everyday
HOT FRUITY FLAVOR
Fruits are versatile enough to be eaten cold, warm, as a treat, or as a healthy snack. Whether you make it on the healthier side or as an indulgent treat, your sweet tooth will thank you for these warm and fruity treats. From Apples, Pears, Peaches, Grapefruits, Bananas to Dry Fruits, KONIKA analysis of the flavors in its application, tries to avoid the refreshing changes in the natural aroma and taste of the flavor in finished beverage.
HOT CHOCO FLAVOR
Hot Chocolate’s not just a cold weather favorite any more. It has become a year round drink of choice in schools, offices, and homes across the country and around the world. KONIKA formulators cut costs without sacrificing a taste in flavor and can replace 50% of non-fat dry milk (NFDM) in Hot Chocolate Mix without noticeable changes in appearance or flavor.
HOT TEA FLAVOR
The best way to heat up the body from within is to sip on hot tea or coffee spiked with warming spices like cinnamon, nutmeg, ginger, peppers to refreshing fruits like apple, orange, strawberry work like magic, and the flavors are such that they easily blend in with other ingredients used for the making of the tea and coffee. A Hot Tea with a Rose Flavor or A Hot Tea with a Alcohol Flavor is the uniqueness of KONIKA.
HOT MILK FLAVOR
From the combination of dry fruit flavor to turmeric, carrot, cardamom, spices, malts, pulses to saffron, Konika Flavor compounds successfully interacts between a very complex blend of raw materials and to use intuition and creative originality to fashion a work of art. KONIKA ﬂavorists are trained as scientists to develop a addicted milk flavor like Pan or Chewing Gum as Hot Milk Flavor.
HOT TODDY FLAVOR
A toddy is a drink made typically with a spirit base, water, some type of sugar and spices. In its simplest form today, a hot toddy is usually a mixture of whiskey, cinnamon, hot water, honey and lemon. KONIKA toddies that feature with brandy, rum, applejack, allspice, taquilla, pear and bourbon with customization according to the application of the flavor.
HOT GROG FLAVOR
Grog recipe includes lemon juice, water, rum, and cinnamon. A commonly found recipe in the Caribbean includes water, light rum, grapefruit juice, orange juice, pineapple juice, cinnamon, and honey. KONIKA Grog’s with Pum King, Blackberry Mulled Wine, Tanteo Chipotle Apple Cider Margarita, Original Hot Chocolate and more flavoring innovations.
HOT SAKE FLAVOR
Hot Sake, also referred to as japanese rice is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Sake can have many flavor notes, such as fruits, flowers, herbs, and spices. Many types of sake have notes of apple and banana. KONIKA saked a Hot Pan, Hot Wine, Hot Cream with Winey Flavor and many more to its Sake Innovations.
HOT SALEP FLAVOR
Salep, also referred as sahlep or sahlab, is a flour made from the tubers of the orchid genus Orchis (including species Orchis Mascula and Orchis Militaris). Classically, salep is offered as a winter beverage, made by whisking the power in with milk, sugar, and spices. KONIKA Salep flavors a very mild, slightly creamy flavor, while versions with spices are a bit more exciting.
HOT Vs COLD BEVERAGES
Other than tap water, beverages that are most frequently consumed with meals worldwide are milk, tea, coffee, soft drinks, juices and fruit drinks, beer (2.25–3.5 vol.% alcohol), wine, and bottled carbonated water.
Modern consumers are increasingly excited by the functional food and drink industry, and it’s becoming one of the most popular and innovative sectors of the beverage industry.
TESTING OF A BEVERAGE FLAVOR
There are actually seven basic tastes while the amount of smells are potentially limitless. It’s not commonly known that of all the senses, smell is the main determinant of a food or beverage items flavor. Sweet, sour, bitter, salty, savory, pungent, metallic are the seven basic tastes.
The flavor profile of a food almost invariably includes two parts: analysis of the aroma, followed by analysis of the flavor-by-mouth. The dimensions of flavor analysis by the profile method include: perceptible aroma and flavor factors; degree of intensity of each factor; order in which these factors are perceived; aftertaste; and overall impressions of aroma and flavor, referred to as amplitudes.