View of Boston's Skyline
October 27, 2022

OSF: Proud donator to food programs at the Massachusetts Institute of Technology (MIT)

Being an actor of the food industry, we want to play our part and give back to research & education. As an MIT alumni and today CEO of OSF Flavors, Mr De Botton and all of our teams worldwide decided to participate to two MIT research programs: the Abdul Latif Jameel Water and Food Systems Lab (J-WAFS) and the Chemical Engineering faculty.

October 25, 2022

OSF: 200 000 sq. ft. dedicated to innovation and production

Following a period of rapid growth over the past years, OSF Flavors, located in Windsor Connecticut is now encompasses 200 000 sq. ft. of floor space across 20 acres of land.

October 20, 2022

3 flavors to develop a vegan burger

Some of the more popular vegan-friendly items on the market today are meat substitutes like veggie dogs and veggie burgers. Most people do not turn to veganism simply because they dislike the taste of meat, and for many, having the option to taste those flavors while still adhering to their vegan diets is a welcome option. Here are some of the most important natural flavorings for vegan fast food makers to keep in mind.

October 15, 2022

Our masking flavors for plant proteins

The demand for products made with plant proteins is growing at a fast pace. Consumers are looking for ways to reduce their animal proteins consumption, and plant proteins are a great vegan source for the industry to launch innovative functional foods. To address this challenge, OSF Flavors has developed a specific flavor technology to mask these off-notes and improve the taste of products made with plant proteins.


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