Food & beverage · Regulated by FSANZ

Natural Flavours for Bakery, Biscuits and Pastry

Heat stable natural flavours for bakery, biscuits and pastry, made in Sydney.

Biscuits
Cakes
Brioche
Pastry
Bars
Cereal

0.4%Typical dosage · of the finished product

10kgMinimum order

5 daysLead time + transit

ISO 22000Made in Sydney, Australia

At a glance

What you need to know

Heat stableBaking removes anything volatile. Our MPG and triacetin carriers survive the bake.

Water or fat phaseWater soluble (MPG) for doughs, batters and creams; oil soluble (MCT or triacetin) for fillings, laminated doughs, coatings and chocolate.

Category leadersButter, vanilla, chocolate, hazelnut and pistachio, then cinnamon, biscuit and caramel.

Recommended flavours for bakery

Click a card for the full specification, dosage, price breaks, PIF and SDS.

PIF SDS

Butter

AMB9597Water soluble · MPG2026 pick

melted, rich, creamy

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Butter

AOB9040Oil soluble · MCT2026 pick

soft, creamy, caramel

Dosage: 0.1% in spread

Expand Sample

PIF SDS

Butter

AOB4019Oil soluble · MCT2026 pick

melting, smooth & rich, salty

Dosage: 0.1% in spread

Expand Sample

PIF SDS

Pistachio

AMP2420Water soluble · MPG2026 pick

nutty, roasted, green

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Chocolate

AMC9761Water soluble · MPG2026 pick

cocoa powder, milky, sweet

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Vanilla

AMV0088Water soluble · MPG2026 pick

creamy, velvety, caramelised

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Hazelnut

AMH0222Water soluble · MPG2026 pick

roasted, indulgent, spread

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Mandarin

AAM4620Water soluble · Alcohol2026 pick

tangy, juicy, true-to-fruit

Dosage: 0.1% in water, wine, beer & soda

Expand Sample

PIF SDS

Coconut

AMC9115Water soluble · MPG2026 pick

woody, milky, toasted

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Caramel

AMC9125Water soluble · MPG2026 pick

burnt sugar, tonka, toffee

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Butter

AOB7058Oil soluble · MCT

margarine, warm ghee, clarified

Dosage: 0.1% in spread

Expand Sample

PIF SDS

Pistachio

AMP9009Water soluble · MPG

sweet, nutty, pastry

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Chocolate

AMC0237Water soluble · MPG

sweet, milky, hot chocolate

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Vanilla

AMV2529Water soluble · MPG

creamy, sweet, balsamic

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Hazelnut

AMH9000Water soluble · MPG

raw, sweet, creamy

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

PIF SDS

Cinnamon

AMC9957Water soluble · MPG

earthy, spicy, woody

Dosage: 0.4% in bakery, pastry, bars, cereal

Expand Sample

Browse all bakery & pastry flavoursThis is a selection. The full catalogue opens with “Bakeries & Pastries” ticked.

Technical

Formulation notes

Dosage: 0.4% for bakery, pastry, bars and cereal; 0.5% where grouped with confectionery and syrup.
Carrier: many flavours come in both water and oil soluble. Each flavour page shows its carrier.
Butter: three butter options: one on MPG, two on MCT for fat-phase dosing.
Reformulation: reducing butter, sugar or cocoa? Our NPD team works from your current recipe.

Market

2026 trends

Biscuits (Europe, 2024–25): chocolate, cocoa, milk chocolate, butter, hazelnut.
Cakes & brioche: chocolate, vanilla, butter, hazelnut, cream. Rising: butter, hazelnut, pistachio, lemon, raspberry.
Raw material costs: cocoa, butter, eggs and cereals up: a heat stable butter flavour holds the taste.
Clean label: shoppers want short ingredient lists. Our flavours are declared as natural flavour.
Formats: smaller, snackable formats and festive limited editions.

2026 newsletterBiscuits market trends

2026 newsletterBrioche market trends

2026 newsletterCakes market trends

FAQ

Frequently asked questions

Are your flavours heat stable for baking?

Yes. Natural range (MPG) and Oil Soluble range (triacetin) flavours are made to survive the bake.

What dosage is used in biscuits or cake?

0.4% of the finished product, or 0.5% where grouped with confectionery and syrup.

Water soluble or oil soluble?

Water phase (doughs, batters, creams): water soluble. Fat phase (fillings, laminated doughs, coatings, chocolate): oil soluble.

Can a butter flavour help when reducing butter?

Yes. A heat stable butter flavour keeps the buttery taste while butter content comes down.

Do the flavours affect a clean label or vegan claim?

No. They are declared as natural flavour and are vegan and free from additives, allergens, gluten, GMO and sugar.

Talk to us about your bakery brief

Send us your application, target profile and dose rate. We reply with a shortlist and samples, and our NPD team can develop a flavour to your brief or match one you already use.

Other food & beverage applications

Soft drinks & beverages Beer & brewing Spirits, liqueurs & RTD Ice cream & frozen desserts Yoghurt & dairy Confectionery & chocolate Protein & sports foods

Making a TGA-listed supplement rather than a food? See complementary medicines or all applications.