Freshen Up
#freshen
Freshen Re-Spicing That top note not quite singing anymore? We’ll give it a remix — maybe even throw in a little drum solo while we’re at it.
Freshening up is about reinvigorating a product’s flavour profile when it’s starting to feel a bit tired, flat, or out of step with current taste trends. It’s still your classic track — just with a sharper hook or brighter chorus.
Whether it’s:
• Lifting the top note with a more aromatic citrus oil
• Adding complexity by switching from plain cumin to toasted
• Replacing a flat paprika with one that has better colour and heat
• Dialling up freshness with herb oleoresins over dried powders
—we’re here to re-spice with purpose.
This isn’t about cutting costs — it’s about reviving character and keeping your product performing at its best. Think of it as flavour maintenance for your range. A fresh coat of paint for the palate.
Cost Reduction
#Buying
Cost Re-Spicing is the process of modifying a recipe or formulation by replacing higher-cost spices, herbs, or raw materials with more economical alternatives, while maintaining the intended flavour profile as closely as possible.
At its core, it’s a cost optimisation technique that allows manufacturers to navigate volatile ingredient markets, manage inflationary pressures, or meet tighter margin targets—without sacrificing product quality in a way that would be noticeable to the customer.
Examples of Re-Spicing in Action
• Replacing ground black pepper with black pepper oleoresin: same pungency and aroma at a fraction of the cost, and in more concentrated form.
• Swapping fresh garlic for dehydrated garlic powder or even garlic flavouring compound.
• Using dried herbs in place of fresh when the flavour impact is negligible in cooked applications.
• Switching from whole spices to extracts, essential oils, or compound blends that are standardised and lower in unit cost.
What It’s Not
Re-spicing is not about radically altering the recipe or cutting corners on quality. It’s about smart substitution—making precise, targeted changes that:
• Reduce ingredient spend
• Avoid triggering new labelling or allergen issues
• Stay true to the product’s original sensory character
Modern Diets
#Modern Diets
Burgers need to work harder than ever. From flexitarians to allergy-aware consumers, today’s market is packed with dietary requirements — but flavour and satisfaction still rule.We make it work when you need to:
• Remove dairy but still keep a creamy mouthfeel
• Drop gluten without losing texture or structure
• Tweak to meet HFSS targets without flattening flavour
• Simplify your label — but still stand out on shelf
Whether it’s a school-compliant beef patty, a gluten-free BBQ burger, or just a tighter spec for retail — we’ll rework it quietly and cleverly, so your customers won’t notice anything except how good it tastes.
Modern needs. Real meat. Sorted.
Nasty Removal
#Nasty
Want to ditch the no-no’s — MSG, declarable allergens, artificial additives?We’ll help you say goodbye to the unwelcome bits while keeping all the yum.
Whether you’re aiming for a clean label, allergen-free certification, or just peace of mind for your customers, we know how to:
• Swap out MSG for natural umami alternatives
• Replace gluten-containing carriers with safe, functional options
• Remove artificial colours and preservatives without sacrificing shelf life
• Keep flavour intact while trimming the ingredient list
No compromise. No off-notes. No drama.
Just clever re-spicing and a cleaner conscience.
