Flavors can be used to improve or enhance the natural flavors of foods as well as mask unpleasant "off-notes" that may be present due to processing or other additives.

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, cultivated widely across tropical and subtropical regions for its edible seeds and rich oil. It is one of the oldest oilseed crops known to humanity, domesticated over 3,000 years ago.

Edible or vegetable oils are plant-derived fats that remain liquid at room temperature. They are essential culinary ingredients, providing heat transfer during cooking, flavor, texture, and dietary fatty acids.

Ice cream fat is a fully refined, bleached, deodorized, and hydrogenated vegetable oil. It is produce under the most stringent quality control requirements and hygiene standard.

Crafted with Dutch technology, Gerkens® powders are brilliantly predictable when it comes to performance, for old favorites and new innovations. What’s more, Gerkens® powders offer you endless possibilities for unique cocoa creations.

Cocoa Butter Substitute (CBS) is a specially formulated, cost-effective vegetable fat designed to imitate the texture, snap, and melt-in-the-mouth properties of natural cocoa butter. It is primarily used to make compound chocolate, coatings, glazes, and bakery fillings.   

Coating fats allow you to meet your requirements by choosing the solid fat content profile that is not too brittle, too soft, to hard, or too waxy. It is designed for enrobing products, is pliable and does not chip off during eating. Coating fats allow you to meet your requirements by choosing the solid fat content profile that is not too brittle, too soft, to hard, or too waxy. It is designed for enrobing products, is pliable and does not chip off during eating.

Filling fats are specialized, semi-solid vegetable fat formulations designed to form the smooth, continuous fat phase in creamy centers of confectioneries, pastries, and bakery items. Unlike outer shell fats (like cocoa butter or Cocoa Butter Substitutes) which are formulated to be hard and snappy, filling fats are tailored for plasticity, controlled melting, and oil binding.