MAGNOLIA, THE BEST CHOICE

In Magnolia, snack flavors are designed and formulated without using any unauthorized food flavor enhancers and all food industry standards, such as the salt percentage are considered. The main physical form of these flavors is powder and also according to your needs and request can be produced in liquid form. Low dose and oil solubility are some characteristics of these flavors.

Flavoring for snacks and nuts

Snack is a small portion of food eaten between meals.Snacks are typically designed to be portable, quick and satisfying.
Snack flavors are mostly in powder form and produced with modern mixer granulators and highly controlled for prevention of contamination.the amount of salt is minimum and below the level of standard and using from artificial flavor enhancers is restricted, the diameters of the particles also adjusted according to the application.
Since the most favorable format in snack flavors is powder format and many of them containing herbal component in them, it is very important to use safe disinfecting methods for decontamination of raw materials such as gamma radiation and also well sanitated cealed producing machinery, the items which strictly enforced in our factories.
by using the unique innovative amazing variety of magnolia snack flavors for your snacks make your product valuable remarkably and create competitive advantage for your products.

BEST SELLING FLAVORS
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Smoke

Salt-Vinegar

Orange-Vinegar

Onion-Parsley

Cheese

Ketchup

Barbecue

Yoghurt-Chives

Cheese-Shallot

WHAT ARE THE NECESSITIES OF USING FLAVORS IN SNACK PRODUCTS?

✓ Diversifying the product portfolio
✓ Create a greater sense of convergence with consumed products for consumers
✓ Add more complementary health effects to the products
✓ Making taste of products stable
✓ Create a sense of the need for consuming more products in consumers

All of the Magnolia flavors have necessary quality control documentations. You can find those documentations of your desired flavor in Magnolia Products Catalogue.

نخستین مجله علمی «ارزیابی حسی» در ایران:​

معرفی ارزیابی حسی، تکنیک ها و کاربردها ،نقش ارزیابی حسی در صنایع غذایی