Aroma in tea

We often get questions about our Flavouring (Aromas). 

Artificial Flavouring: NOT used at! Many people think that artificial flavouring is the same as nature-identical flavouring. That is not true. The flavouring substances of artificial aromas do not exist in nature. They have been developed in laboratories, so chemically synthesized.

Nature-identical Flavouring: 
This is also produced through laboratory techniques however its composition is identical to that of the aroma in nature (mainly plant origin). This means for example that a nature-identical strawberry aroma could substitute that of a real strawberry. The molecular build of this aroma is exactly the same as that of a strawberry. The advantages of nature-identical flavouring are:
-> The stability of the aroma is better.
-> The intensity is higher.
-> The quality is more constant.
-> The shelf life of the ready product is better.
You do not run the risk of ingesting pesticides or similar. There is also an environmental advantage. For the production of one kilo of natural aromas between 30 and 200 kilo of natural raw materials/fruits is needed. You can image that this needs a lot of agricultural land and then we do not even consider the energy used to produce and further treat the product. 

Natural Flavouring:
This is extracted from raw vegetable materials by physical, enzymatic or microbiological techniques. Physical techniques are for example Extraction or Distillation. Enzymatic or microbiological techniques are changes in the product that also occur in nature, for example the yeast process or the bacteriological conversion by bacteria or microorganisms. When using enzymatic and microbiological techniques the flavourant is distilled or extracted.


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