Flavors That Impact Us Daily
Billions of Consumers Everyday
DRY FRUIT SAV FLAVOR
Creative Rehydration: to bring forth an entirely new dimension of flavor, you can rehydrate the dried fruits using a variety of flavors from simple vanilla or almond flavoring with warm Apple, Pear, Peaches, Grapefruit and Spicy KONIKA SAV FLAVORS. These flavor Compounds are packed with proteins, essential fatty acids, antioxidants and minerals, they can be consumed every day, however in moderation.
HERB & SPICE SAV FLAVOR
From ancient times, spices have played a major role in the lifestyle of people from certain parts of the world. They have served numerous roles through history, including as coloring agents, flavoring agents, preservatives , food additives and medicine. This flavor compound consist of dried seed extract, natural extract of a plant or a herb, used in curries and biryanis.
SEA FOOD & MEAT SAV FLAVOR
Complex flavor systems of meat and sea foods in particular are comprised of both taste and aroma active components. While taste active constituents of muscle foods are generally non volatile, their aroma active components are volatile in nature. While meat and meat products, in the raw state, have little aroma. This is where KONIKA flavors plays a vital role to develop a desired taste and smell.
OIL & FAT SAV FLAVOR
Oils are one of the most commonly consumed ingredient. In the market, it is available in refined form as
well as filtered form. Although the filtered oils are nutritionally superior, still and added natural flavor give it a boost. The nutritional quality of dietary fat flavor is determined by the nature of aromatic ingredients involved. KONIKA blends it all natural which makes it lower on fat and high on taste.
SPICE ROTI & PARANTHA SAV FLAVOR
This is among our recent developments and most innovative flavors. Flavoring Rotis and Paranthas with our allspice, allfruit and allherb flavors. These rotis and paranthas give the feel of a pizza and taste of a spaghetti. Beside taste these flavors are a source of dietary proteins, carbohydrates, minerals, and B group vitamins particularly to the vegetarian diets. KONIKA is changing the way of Rotis and Paranthas were made traditionally.
SAUCE SAV FLAVOR
The taste of a sauce was
predominated by saltiness, followed by moderate savory and sweet taste and slight bitterness, likely as a result of the balance and interaction among different taste components. The subtle aroma of the sauce seemed to depend not only on particular key compounds but also on a critical balance or a weighted concentration ratio of volatile compounds. KONIKA formulates almost every kind of sauce flavor present today.
DAIRY SAV FLAVOR
Savory Dairy flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all the KONIKA SAV Flavors. Our recent Hot Wine or Hot Cream with Winey Flavor in cooked dairy products are changing the rules. All these flavors are tested under our taste and health supervision team with global database and sophisticated and advanced equipments.
GREEN SAV FLAVOR
Plants have evolved numerous constitutive and inducible defence mechanisms to cope with biotic and abiotic stresses. Dietary patterns consisting exclusively, or mostly, of plant foods seem to have been common knowledge and followed since as far as the classical antiquity, essentially on philosophical and religious grounds, but also for health reasons. KONIKA makes Savory Flavors Go GREEN.