Meat flavouring - Import export

Mainly used for dishes such as meat sauces, fish soups and braised meats, but also to add flavour to pizzaiola meat or as an ingredient in focaccia fillings, peeled tomatoes have many uses in the kitchen. The best tomatoes for making peeled tomatoes are those with an elongated shape, such as the San Marzano variety, with few seeds and a firm pulp, and selection is especially important for this product, where appearance is also part of the best possible result.

We produce flavours for a wide range of products: sauces, broth, soups, stuffed pasta, meat products, ready meals, snacks etc. Particular attention revolves around the formulation of many “kind of meat” through the development of processing flavours that include: Roasted meat flavours: beef, veal, pork, chicken Boiled meat flavours: beef, veal, pork, chicken Fish flavours Cheese flavours Smoked flavourings Vegetable and spice flavours The flavours, available in liquid form, water or lipo-soluble, in powder and paste, employ the advanced technologies that P.A. Aromatics has developed in recent years to satisfy market trends.