01
Creamy and smooth
Body and pull for dairy, plant-based desserts, sauces, soups and beverages. We iterate creaminess on the application bench at full and reduced fat, so the spec sheet you send is the one that holds in the cup.
Iterated at Southport, Queensland
Textures.
Send us the bite you are chasing. The VKA® Australia team iterates creamy, crunchy and chewy mouthfeel in our Southport application kitchen for food and beverage makers across Australia and New Zealand, with support from VKA's pilot line.
Read in one Australian business day, by a real flavourist at the Southport bench. No contract to start.
About this portfolio
Texture is half of how a product tastes.
The pull of a gelato off the spoon. The first crack of a crisp coating. The chew that holds in a gummy after the flavour has come and gone. Texture is what tells the eater whether the product feels right in the mouth, and a flavour brief that ignores it ships at half strength.
Most briefs we read at the Southport bench arrive with a flavour target and a vague note on bite. We iterate the bite the same way we iterate the flavour, on the application bench at one site, with the flavourist who tasted the last batch tasting the next one.
VKA Australia began operating in 1998. We develop and make the textures in this portfolio at Southport. Bring us your product, your process and the bite you are chasing, and we will work the recipe across the bench until it lands.
What we iterate
Three textures, one bench.
02
Crunchy and crisp
Bite for snacks, bakery, coatings and inclusions. We trial the crunch in real product on the bench, then draw on VKA's accelerated shelf-life testing so the bite that ships is the bite the brief asked for.
03
Gelatinous and chewy
Chew and pull for confectionery, gummies, jellies and functional formats. We iterate from soft mochi-style yield to firm, springy gels at the application bench, then taste-check the chew under the conditions your line will run.
Mouthfeel in the application kitchen
We iterate the bite on the same bench.
In a crowded category, consumers remember how your product feels in the mouth.
Our application kitchen sits beside the flavour bench in Southport. We also draw on VKA's pilot line. The flavourist who tunes the recipe is the one who tastes it in your actual format, and the bite that ships out of our door is the bite we tasted at the bench.
Send us your brief
Bring us the bite.
We will iterate it at Southport.
Tell us the format, the bite you are chasing, and what your line can run. We will read your brief at Southport inside one business day and come back with a fit read.
Read in one Australian business day, by a real flavourist at the Southport bench. No contract to start.