Pain Point 1: Flavor masked in high oil content
Cookies have a high oil content, and ordinary flavors are easily diluted, leaving only an oily taste without any aroma.
Oil-resistant cookie flavors that do not get masked in high-oil formulas, providing a clear aroma with each bite.
Pain Point 2: Flavor loss due to high-temperature baking
After high-temperature baking, the surface of the cookie is fragrant while the inside is bland. The flavor is almost gone after 2 days.
High-temperature resistant cookie flavors, with flavor retention of ≥85% after baking at 190°C, and still having a pleasant aroma after 7 days at room temperature.
Pain Point 3: Monotonous flavor, easily gets boring
Most cookies only have butter or chocolate flavors, lacking freshness, resulting in low consumer repurchase rates.
Compound flavors such as scallion, salty and fresh, coconut, and nuts, without the need for additional ingredients, providing a more layered taste.
Solve the problems of flavor being masked by high oil content, flavor loss due to high temperature, and monotonous taste. Suitable for shortcrust, crispy, and sandwich cookies.