Reaction Flavors


Reaction Flavors, also known as the “maillard reactions” produce a form of nonenzymatic browning, and are produced through a heating process where chemical reactions between a reducing sugar and an amino acid or other protein occur.


Trilogy’s extensive expertise in this flavor development area has led to a wide range of flavor nuances in reaction flavors, including:

Beef, chicken, pork and ham

Roasted garlic

Roasted onion