Fermented flavourings should be accessible for everyone

Discover our universe of flavours

Taste is at the heart of everything we do. That’s why we have created a flavour chart for you to explore the taste profiles of our products.

The Nocla Flavour Chart™ is organised according to the five basic tastes – plus an additional category: spicy. You can use the radar for each product to find the taste profiles that best complement your dishes.

We rely on the Nocla Flavour Chart™ when developing new products to ensure the best taste framework for our products and to make it easy for you to see which flavours work well together.

Fermentation

You may already be familiar with fermentation from beer, yogurt, and bread production, but its applications extend far beyond that…

Fermentation allows us to create complex and beneficial flavours by using the power of nature and deep technical expertise.
We ferment with Koji mushroom culture, a fantastic and very flexible ingredient that plays a key role across our entire flavour spectrum.
Koji has been a cornerstone of the Japanese cuisine for thousands of years. Koji is found in many different varieties. We use Aspergillus Oryzae, which is also used in the production of sake, miso, and tamari.
Production

We carry out in-house production, close to the raw materials and in close collaboration with our suppliers

It’s a top priority for us to monitor every step of the process when working with natural products. We tailor each process to achieve the very best final product.
Our production and product development focus heavily on utilising both internal and external side streams to make the most of the Earth’s limited resources.
We work closely with our suppliers to create unique flavourings based solely on Danish organic ingredients.
If you are interested in learning more about our universe, then reach out to 

/ Morten Pfeiffer Rastad, Head of Fermentation
Contact

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