CATEGORY / COLORS & FLAVORS
Color & flavor,
composed with intent.
A focused palette of food colorants, aroma compounds and savory enhancers for visual expression, sensory profile and finished-product character.
Sensory impact is a formulation decision.
Colors and flavors guide more than first impression. They shape visual recognition, aroma, taste expectation and the finished product’s sensory character.
OFAME GROUP brings food colorants, vanilla compounds, mint and essential oils, and savory enhancers into one sourcing conversation. Start with the required sensory outcome, target market and processing conditions, then align the grade, format and pack requirements with your project.
View the ingredient listBuilt around the finished sensory experience.
From a beverage’s color expression to a confectionery profile or a savory system’s umami direction, application context is where the right route begins.
The sensory archive.
Browse by color, aroma and savory function. The following list retains all 17 products, original specification direction and typical pack formats from the supplied page.
01ColorantsNatural and synthetic food colors
◌ Confirm color source, market suitability, target application and pack format for your project with the commercial team.
| Product | Type | Typical specification | Typical packaging | Inquiry |
|---|---|---|---|---|
| Titanium Dioxide | White Pigment | 99.0% Min / Food Grade | 25 kg bag | Inquire → |
| Caramel Powder | Brown Colorant | Food Grade / E150 | 25 kg drum | Inquire → |
| Spirulina Blue (Phycocyanin) | Blue Colorant | E18.0 Color Value / Food Grade | 1 kg / 5 kg drum | Inquire → |
| Red Fermented Rice | Red Colorant | Food Grade / Traditional | 20 kg bag | Inquire → |
02Vanilla & Flavor CompoundsSweet and aromatic flavor enhancers
◌ Confirm flavor source, market suitability, target application and pack format for your project with the commercial team.
| Product | Type | Typical specification | Typical packaging | Inquiry |
|---|---|---|---|---|
| Vanilla | Natural Extract | Food Grade / FCC | 1 kg / 5 kg drum | Inquire → |
| Vanillin | Flavor Compound | 99.0% Min / FCC | 25 kg drum | Inquire → |
| Ethyl Vanillin | Flavor Compound | 99.0% Min / FCC | 25 kg drum | Inquire → |
| Maltol | Flavor Enhancer | 99.0% Min / FCC / E636 | 25 kg drum | Inquire → |
| Ethyl Maltol | Flavor Enhancer | 99.0% Min / FCC | 25 kg drum | Inquire → |
03Mint & Essential OilsCooling and aromatic essential oils
◌ Confirm source, target application and pack format for your project with the commercial team.
04Umami & Savory EnhancersSavory flavor boosters and enhancers
◌ Confirm ingredient source, target application and pack format for your project with the commercial team.
| Product | Type | Typical specification | Typical packaging | Inquiry |
|---|---|---|---|---|
| Monosodium Glutamate (MSG) | Umami Enhancer | 99.0% Min / FCC / E621 | 25 kg bag | Inquire → |
| Yeast Extract | Natural Umami | Food Grade / E621 Alternative | 20 kg bag | Inquire → |
| Disodium 5'-Ribonucleotides (I+G) | Synergistic Enhancer | 97.0% Min / FCC / E635 | 10 kg drum | Inquire → |
| Hydrolyzed Vegetable Protein (HVP) | Natural Flavor Base | Food Grade / FCC | 20 kg bag | Inquire → |
| Seasoning Blend | Custom Flavor Mix | Food Grade / Custom Formulation | 25 kg bag | Inquire → |
A practical route from brief to sensory profile.
Use the product list as a starting point. For each inquiry, the useful inputs are your application, target market, target hue or flavor direction, processing conditions, preferred specification and pack format.
- Profile alignmentConfirm the ingredient family, grade and target sensory role.
- Custom solution conversationDiscuss color matching, flavor profiles or clean-label alternatives for the finished system.
- Document requestRequest the documentation needed for your internal review.
- Quote & sample inquiryShare your quantity expectation and delivery market with our team.
Let’s identify the right sensory route.
Tell us the product format, target market and desired color or flavor outcome. We’ll route your request to the relevant ingredient conversation.