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Givaudan Flavor Fit Engine

  • Step 1: Tell us about your flavor needs

    Please give us a sense of your expected order volumes and the markets you’re currently or planning to service.
  • Why do we ask this? Certain flavor production processes require larger batch sizes. Understanding your total product needs, helps us determine what options are available. Estimates are ok.
  • Not sure? Estimates are ok
  • A good rule of thumb is 0.2% of your estimated total finished product.

  • Sorry, the custom-fit process does not currently support volumes in this range. CLICK HERE to explore our online catalog of PRIMETIME Flavors

  • CLICK HERE to explore our online catalog of PRIMETIME Flavors

  • Not sure? A good rule of thumb is 0.2% of your estimated total finished product.

  • Sorry. Our Custom-fit process does not support these applications. CLICK HERE to explore our online catalog of PRIMETIME Flavors.

  • Our custom-fit process only supports manufacturers in the US and Canada at this time.

  • Sorry, our custom-fit process only supports manufacturers in the US and Canada at this time.

  • Step 2: Flavor Details

    Please give us a sense of the types of flavors you’re looking for. It helps us to better understand which physical properties or regulatory declarations you’re interested in for your finished product.

  • Regulatory & Flavor Denomination Needs

    Tell us about your regulatory needs. Note the more regulatory restrictions you choose can greatly reduce the number of flavor options available and affect the overall cost for your product.

  • Select only those that are required for your product:

  • Select only those that are required for your product:

  • Select any that are acceptable (Defaults to FDA, if not specified)
  • Please note that Organic requirements are potentially subject to longer lead times due to sourcing requirements
  • This helps us better advise you on timelines and production availability
  • Default is FDA, if not specified

  • Step 3: Flavor Profile

    Tell us more about your product so we can find the right fit for you.
  • This will help us more quickly identify the right solution for your needs.
     
  • Hidden

    Beverages Questions

    This separator does not display and is only used for separation in the Forms builder.
  • e.g. plain beer, ale, stout, sweetened, shandy, etc.
  • Cocktails, coffee, etc.
  • Hidden

    Dairy Questions

  • e.g. yogurt, cream cheese, ice cream, creamer, milk etc.
  • e.g. soft cheese, hard cheese, aged cheese, cream cheese, sour cream, etc.
  • e.g. cheesecake, pudding, cream based pies, etc
  • e.g. Full Fat, Full Sugar, Reduced fat, Reduced Sugar, etc.
  • e.g. In the ice cream base, Inclusions, Ripples, Sauces, Etc.
  • Will you want to introduce the flavor before fermentation or after?
  • Hidden

    Dairy Bev / Alt Dairy Questions

    This separator does not display and is only used for separation in the Forms builder.
  • Will you want to introduce the flavor before fermentation or after?
  • What kind of application are you working with? For example flavored milks, coffee creamers, etc
  • Hidden

    Savory

    This separator does not display and is only used for separation in the Forms builder.
  • What type of protein are you using? Are there any processing or formula challenges to take into consideration for the flavor?
  • Are there any processing or formula challenges to take into consideration for the flavor? For example will the product be frozen, deep fried, baked, etc?
  • What is the final product used for? Eating cold on a sandwich, or being heated as for a pizza or grilled cheese sandwich? What protein will you be using? Can you share your processing methods? Are there any processing or formula challenges to take into consideration for the flavor?
  • Are there any processing or formula challenges to take into consideration for the flavor? For example will the product be frozen, fried, grilled, extruded, etc?
  • Are there any processing or formua challenges to take into consideration for the flavor?
  • Are there any processing or formua challenges to take into consideration for the flavor?
  • How will the flavors be applied, through a brine/water/marinade, a direct add, injection? Do you plan on using a seasoning/rub? Do you want the flavor to be soluble or do you want it to be a visual rub?
  • How will the flavors be applied, through a brine/water/marinade, a direct add, injection? Do you plan on using a seasoning/rub? Do you want the flavor to be soluble or do you want it to be a visual rub?
  • How would you like to apply the flavor, by adding a flavoring packet, dry or wet? When will the flavors be added before the heat step or after?
  • When will the flavors be added? Are there any processing or formula challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing challenges or formula to take into consideration for the flavor?
  • Are there any formula requirements to be aware of? For example vegan dressing, etc.? Are there any special handling instructions after prep? Will it be cooked, frozen, held on a steam table?
  • When will the flavors be added? Are there any processing challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor? Heat, UHT, sterilization?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor? Freeze/thaw, frying, baking, etc?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor? Freeze/thaw, etc?
  • What is your process and processing parameters? Are there any processing challenges to take into consideration for the flavor? Heat, etc?
  • What is the final end product? Will the final product be used as a spread with no further cooking? Or will it be used for sauteeing, baking, or preparing icings? Are there any processing or formula challenges to take into consideration for the flavor? For example vegan butter, etc.?
  • Hidden

    Snacks

    This separator does not display and is only used for separation in the Forms builder.
  • Are you looking to included the flavor or seasoning In dough or topical? Will the product be baked or fried?
  • Are you looking to include the flavor or seasoning in a slurry or topical, and before roasting or after?
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • If already popped will you be adding the flavor or seasoning by a slurry or topical?
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • Where would you like to introduce the flavors or seasoning slurry or topical?
  • Where would you like to introduce the flavor or seasoning in the dough or topically?
  • Where would you like to introduce the flavor or seasoning in the dough or topically?
  • Hidden

    Sweet Goods

    This separator does not display and is only used for separation in the Forms builder.
  • e.g. cake (dry mix), bread, brownie, etc.
  • Where would you like to indroduce the flavor (topical, slurry, in the core of the cereal, etc.)
  • What is the purpose of the Gum? For example breath freshening, enjoyment, cooling, etc.
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • What Temperature are you processing your product at? Is there any acid in your product?
  • Will you be enrobing the bar? Will you be using a binder syrup? Where would you want to introduce the flavor (binder syrup, enroded coating, with the protein powder)
  • Will you be enrobing the bar? Will you be using a binder syrup? Where would you want to introduce the flavor (binder syrup, enroded coating, with the protein powder)
  • Is there any heat in your process? Are you dairy fat or other fat sourced?
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • What protein are you using? Baking, Mixing, Freeeze thaw baking, Microwaving?
  • Will there be strach, geletin, or pectin in the gummies or fruit snacks? At what temperature do you process your product at?
  • Hidden

    Flavor Families

  • Select all the of your target families and describe the profiles you might be looking for. One of our flavorists will help dial this in.
  • Hidden
  • e.g. Green Apple, Red Apple, Honeycrisp Apple, etc.
  • e.g. Ripe Banana, Caramelized Banana, Green Banana, etc
  • e.g. Roasted Beef, Braised Beef, Rare Beef, etc
  • e.g. Cranberry, Goji Berry, Elderberry, etc
  • e.g. Cornbread, Ginger Bread, Sourdough Bread, etc.
  • e.g. Birthday Cake, Carrot Cake, Chocolate Cake, etc.
  • e.g. Swiss Cheese, Romano Cheese, American Cheese, etc.
  • e.g. Salted Caramel, Burnt Caramel, Kraft Caramels, etc.
  • e.g. Bing Cherry, Maraschino Cherry, Black Cherry, etc.
  • e.g. Roasted, fried, boiled, white or dark meat, etc.
  • e.g. Green Bell Pepper, Banana Pepper, Jalapeno Pepper, etc.
  • e.g. Milk Chocolate, Dark Chocolate, White Chocolate, etc
  • e.g. Spicy hot, baked cinnamon, etc.
  • e.g. Coconut Milk, Toasted Coconut, Candy Coconut, etc.
  • e.g. Chicken Fat, Pork Fat, Beef Fat etc.
  • e.g. Rose, Hibiscus, Lavender, etc.
  • e.g. Cherry Punch, Rum Punch, Tropical Punch, etc
  • e.g. Roasted Garlic, Sauteed Garlic, Fresh Garlic, etc.
  • e.g. White Grapefuit, Pink Grapefruit, Grapefruit Juice, etc.
  • e.g. Basil, Dill, Marjoram, etc.
  • e.g. Wildflower Honey, Dark Honey, Brown Honey, etc.
  • e.g. Keffir Lime, Key Lime, Lime Juice, etc.
  • e.g. Tart Lemon, Lemonade, Lemon candy, etc.
  • e.g. Alphonso, Ataulfo, Brazilian, Tommy, juicy, ripe, etc
  • e.g. Toasted, Melted, Jett Puff, etc.
  • e.g. Honeydew, Cantaloupe, etc
  • e.g. Strawberry Raspberry, Blueberry Blackberry Boysenberry, etc
  • e.g. Dijon, Yellow, Honey Mustard, etc.
  • e.g. Pistachio, Peanut, Almond, etc
  • e.g. Green Onion, White Onion, Vidalia Onion, etc.
  • e.g. Blood Orange, Navel Orange, Orange Peel, etc.
  • e.g. White Peach, Yellow Peach, Georgia Peach, etc.
  • e.g. Fresh Cut, Ripe, Canned, etc
  • e.g. Pork Loin, Roasted Pork, Pork Chop, et
  • e.g. Blue Raspberry, Raspberry Jam, Candy Raspberry, etc.
  • e.g. Hot Dog, Bratwurst, Pepperoni, etc.
  • e.g. Applewood Smoke, Mesquite Smoke, Hickory Smoke etc.
  • e.g. Cardamom, Clove, Cumin, etc.
  • e.g. Green Strawberry, Strawberry Jam, Wild Strawberry, etc.
  • e.g. White Tea, Matcha Tea, Black Tea, etc.
  • e.g. Sundried Tomato, Fresh Tomato, Green Tomato, etc.
  • e.g. Roasted Turkey, Turkey Skin, Smoked Turkey, etc.
  • e.g. Vanilla Bean, Bourbon Vanilla, Butter Vanilla, etc.
  • e.g. Spinach, Potato, Cabbage, etc.
  • if you could not find the option you're looking for in this list, please provide more details to aid in our search
  • Hidden
  • e.g. Blueberry Basil, Strawberry Kiwi

  • Your Info

  • To have samples shipped automatically please enter your shipping address. Please note that Givaudan can not send samples to a residential address. Standard sample sizes are 1 oz for liquid and 2 oz for dry flavors.

Givaudan Flavor Fit Engine

  • Step 1: Tell us about your flavor needs

    Please give us a sense of your expected order volumes and the markets you’re currently or planning to service.
  • Why do we ask this? Certain flavor production processes require larger batch sizes. Understanding your total product needs, helps us determine what options are available. Estimates are ok.
  • Not sure? Estimates are ok
  • A good rule of thumb is 0.2% of your estimated total finished product.

  • Sorry, the custom-fit process does not currently support volumes in this range. CLICK HERE to explore our online catalog of PRIMETIME Flavors

  • CLICK HERE to explore our online catalog of PRIMETIME Flavors

  • Not sure? A good rule of thumb is 0.2% of your estimated total finished product.

  • Sorry. Our Custom-fit process does not support these applications. CLICK HERE to explore our online catalog of PRIMETIME Flavors.

  • Our custom-fit process only supports manufacturers in the US and Canada at this time.

  • Sorry, our custom-fit process only supports manufacturers in the US and Canada at this time.

  • Step 2: Flavor Details

    Please give us a sense of the types of flavors you’re looking for. It helps us to better understand which physical properties or regulatory declarations you’re interested in for your finished product.

  • Regulatory & Flavor Denomination Needs

    Tell us about your regulatory needs. Note the more regulatory restrictions you choose can greatly reduce the number of flavor options available and affect the overall cost for your product.

  • Select only those that are required for your product:

  • Select only those that are required for your product:

  • Select any that are acceptable (Defaults to FDA, if not specified)
  • Please note that Organic requirements are potentially subject to longer lead times due to sourcing requirements
  • This helps us better advise you on timelines and production availability
  • Default is FDA, if not specified

  • Step 3: Flavor Profile

    Tell us more about your product so we can find the right fit for you.
  • This will help us more quickly identify the right solution for your needs.
     
  • Hidden

    Beverages Questions

    This separator does not display and is only used for separation in the Forms builder.
  • e.g. plain beer, ale, stout, sweetened, shandy, etc.
  • Cocktails, coffee, etc.
  • Hidden

    Dairy Questions

  • e.g. yogurt, cream cheese, ice cream, creamer, milk etc.
  • e.g. soft cheese, hard cheese, aged cheese, cream cheese, sour cream, etc.
  • e.g. cheesecake, pudding, cream based pies, etc
  • e.g. Full Fat, Full Sugar, Reduced fat, Reduced Sugar, etc.
  • e.g. In the ice cream base, Inclusions, Ripples, Sauces, Etc.
  • Will you want to introduce the flavor before fermentation or after?
  • Hidden

    Dairy Bev / Alt Dairy Questions

    This separator does not display and is only used for separation in the Forms builder.
  • Will you want to introduce the flavor before fermentation or after?
  • What kind of application are you working with? For example flavored milks, coffee creamers, etc
  • Hidden

    Savory

    This separator does not display and is only used for separation in the Forms builder.
  • What type of protein are you using? Are there any processing or formula challenges to take into consideration for the flavor?
  • Are there any processing or formula challenges to take into consideration for the flavor? For example will the product be frozen, deep fried, baked, etc?
  • What is the final product used for? Eating cold on a sandwich, or being heated as for a pizza or grilled cheese sandwich? What protein will you be using? Can you share your processing methods? Are there any processing or formula challenges to take into consideration for the flavor?
  • Are there any processing or formula challenges to take into consideration for the flavor? For example will the product be frozen, fried, grilled, extruded, etc?
  • Are there any processing or formua challenges to take into consideration for the flavor?
  • Are there any processing or formua challenges to take into consideration for the flavor?
  • How will the flavors be applied, through a brine/water/marinade, a direct add, injection? Do you plan on using a seasoning/rub? Do you want the flavor to be soluble or do you want it to be a visual rub?
  • How will the flavors be applied, through a brine/water/marinade, a direct add, injection? Do you plan on using a seasoning/rub? Do you want the flavor to be soluble or do you want it to be a visual rub?
  • How would you like to apply the flavor, by adding a flavoring packet, dry or wet? When will the flavors be added before the heat step or after?
  • When will the flavors be added? Are there any processing or formula challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing challenges or formula to take into consideration for the flavor?
  • Are there any formula requirements to be aware of? For example vegan dressing, etc.? Are there any special handling instructions after prep? Will it be cooked, frozen, held on a steam table?
  • When will the flavors be added? Are there any processing challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor? Heat, UHT, sterilization?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor? Freeze/thaw, frying, baking, etc?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor?
  • What is your process and processing parameters? Are there any processing or formula challenges to take into consideration for the flavor? Freeze/thaw, etc?
  • What is your process and processing parameters? Are there any processing challenges to take into consideration for the flavor? Heat, etc?
  • What is the final end product? Will the final product be used as a spread with no further cooking? Or will it be used for sauteeing, baking, or preparing icings? Are there any processing or formula challenges to take into consideration for the flavor? For example vegan butter, etc.?
  • Hidden

    Snacks

    This separator does not display and is only used for separation in the Forms builder.
  • Are you looking to included the flavor or seasoning In dough or topical? Will the product be baked or fried?
  • Are you looking to include the flavor or seasoning in a slurry or topical, and before roasting or after?
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • If already popped will you be adding the flavor or seasoning by a slurry or topical?
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • Where would you like to introduce the flavors or seasoning slurry or topical?
  • Where would you like to introduce the flavor or seasoning in the dough or topically?
  • Where would you like to introduce the flavor or seasoning in the dough or topically?
  • Hidden

    Sweet Goods

    This separator does not display and is only used for separation in the Forms builder.
  • e.g. cake (dry mix), bread, brownie, etc.
  • Where would you like to indroduce the flavor (topical, slurry, in the core of the cereal, etc.)
  • What is the purpose of the Gum? For example breath freshening, enjoyment, cooling, etc.
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • What Temperature are you processing your product at? Is there any acid in your product?
  • Will you be enrobing the bar? Will you be using a binder syrup? Where would you want to introduce the flavor (binder syrup, enroded coating, with the protein powder)
  • Will you be enrobing the bar? Will you be using a binder syrup? Where would you want to introduce the flavor (binder syrup, enroded coating, with the protein powder)
  • Is there any heat in your process? Are you dairy fat or other fat sourced?
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • Please let us know if there is anything else about your process that would influence the usage of flavors
  • What protein are you using? Baking, Mixing, Freeeze thaw baking, Microwaving?
  • Will there be strach, geletin, or pectin in the gummies or fruit snacks? At what temperature do you process your product at?
  • Hidden

    Flavor Families

  • Select all the of your target families and describe the profiles you might be looking for. One of our flavorists will help dial this in.
  • Hidden
  • e.g. Green Apple, Red Apple, Honeycrisp Apple, etc.
  • e.g. Ripe Banana, Caramelized Banana, Green Banana, etc
  • e.g. Roasted Beef, Braised Beef, Rare Beef, etc
  • e.g. Cranberry, Goji Berry, Elderberry, etc
  • e.g. Cornbread, Ginger Bread, Sourdough Bread, etc.
  • e.g. Birthday Cake, Carrot Cake, Chocolate Cake, etc.
  • e.g. Swiss Cheese, Romano Cheese, American Cheese, etc.
  • e.g. Salted Caramel, Burnt Caramel, Kraft Caramels, etc.
  • e.g. Bing Cherry, Maraschino Cherry, Black Cherry, etc.
  • e.g. Roasted, fried, boiled, white or dark meat, etc.
  • e.g. Green Bell Pepper, Banana Pepper, Jalapeno Pepper, etc.
  • e.g. Milk Chocolate, Dark Chocolate, White Chocolate, etc
  • e.g. Spicy hot, baked cinnamon, etc.
  • e.g. Coconut Milk, Toasted Coconut, Candy Coconut, etc.
  • e.g. Chicken Fat, Pork Fat, Beef Fat etc.
  • e.g. Rose, Hibiscus, Lavender, etc.
  • e.g. Cherry Punch, Rum Punch, Tropical Punch, etc
  • e.g. Roasted Garlic, Sauteed Garlic, Fresh Garlic, etc.
  • e.g. White Grapefuit, Pink Grapefruit, Grapefruit Juice, etc.
  • e.g. Basil, Dill, Marjoram, etc.
  • e.g. Wildflower Honey, Dark Honey, Brown Honey, etc.
  • e.g. Keffir Lime, Key Lime, Lime Juice, etc.
  • e.g. Tart Lemon, Lemonade, Lemon candy, etc.
  • e.g. Alphonso, Ataulfo, Brazilian, Tommy, juicy, ripe, etc
  • e.g. Toasted, Melted, Jett Puff, etc.
  • e.g. Honeydew, Cantaloupe, etc
  • e.g. Strawberry Raspberry, Blueberry Blackberry Boysenberry, etc
  • e.g. Dijon, Yellow, Honey Mustard, etc.
  • e.g. Pistachio, Peanut, Almond, etc
  • e.g. Green Onion, White Onion, Vidalia Onion, etc.
  • e.g. Blood Orange, Navel Orange, Orange Peel, etc.
  • e.g. White Peach, Yellow Peach, Georgia Peach, etc.
  • e.g. Fresh Cut, Ripe, Canned, etc
  • e.g. Pork Loin, Roasted Pork, Pork Chop, et
  • e.g. Blue Raspberry, Raspberry Jam, Candy Raspberry, etc.
  • e.g. Hot Dog, Bratwurst, Pepperoni, etc.
  • e.g. Applewood Smoke, Mesquite Smoke, Hickory Smoke etc.
  • e.g. Cardamom, Clove, Cumin, etc.
  • e.g. Green Strawberry, Strawberry Jam, Wild Strawberry, etc.
  • e.g. White Tea, Matcha Tea, Black Tea, etc.
  • e.g. Sundried Tomato, Fresh Tomato, Green Tomato, etc.
  • e.g. Roasted Turkey, Turkey Skin, Smoked Turkey, etc.
  • e.g. Vanilla Bean, Bourbon Vanilla, Butter Vanilla, etc.
  • e.g. Spinach, Potato, Cabbage, etc.
  • if you could not find the option you're looking for in this list, please provide more details to aid in our search
  • Hidden
  • e.g. Blueberry Basil, Strawberry Kiwi

  • Your Info

  • To have samples shipped automatically please enter your shipping address. Please note that Givaudan can not send samples to a residential address. Standard sample sizes are 1 oz for liquid and 2 oz for dry flavors.

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