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Flavours
Flavours of various kinds have been used for centuries to make foods more appealing. Nowadays, most “flavours” are mixtures of synthetic chemicals blended to mimic the original – unless a flavour is specifically labelled as “natural”, you can assume it contains at least some artificial component.

A wide range of flavours are planned to be available here shortly - watch this space!
Product list - Flavours
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Using Acidulants
Flavours should be used at (or close to) the recommended level. Over-dosing will often change the perceived “flavour profile” of the product rather than just increase the flavour intensity.
Most flavour concentrates are severely irritating to eyes and to mouth and throat tissue, if consumed at full strength. Read the Material Safety Data Sheet for first-aid measures, and always wash hands thoroughly after handling flavouring substances.
Flavours are best stored in their original containers, tightly sealed and kept in a cool, dark place.