Most of the flavors are not unique for one food product. It is the right combination of flavor molecules which makes a basil, orange, meat,... flavor. This means that almost every food product can be replaced by a combination of other products.
With this website we want to share our flavor expertise to find ecological alternatives for high carbonfootprint foods and beverages.
We will post insights so you can make your own low carbonfoodprint alternative and we hope you will send us your recipes so we can share it with the world
If we for example take orange, we need at least a mix 10 key components to obtain the flavor of orange. To visualize this, we made a graph where every colour stands for a key component.
This is the graph for orange.
So you see 10 different colours. Each colour is a key odorant. The type of key odorant is also described like herbaceous woody (green colour).
To obtain the orange flavor, you have to take from each colour 1 product.
To give an indication of how much you should take, we added lines. The longer the line, the more you have to add of that product. This is really an indication as flavor may vary a lot from product to product.
If you see the same product popping up in several colours, you don't have to count them together. Just look at the highest quantity as a starting point.
We, ourselves have to do a lot of experiments before we obtain the right profile.
The nice thing about mixing them all together is that you will be surprised to obtain a lot of other aromas. Before we found orange we also got mango, strawberry,... So it is really a fun thing to do.
Use the descriptions associated with each colour. If your experiment misses some green, citrus, look at the graph where you will find cilantro, lovage root,...
A lot of fun and if you find a good combination, please send us your recipes so we can share it all over the world