Crafting Savory Flavors with Precision and Passion

Trusted since 1977 for Hydrolyzed Vegetable Proteins, Yeast Extracts, and Custom Flavor Solutions

We Have Over 48 Years of Experience

Flavor House team member in our BRC Grade A certified facility

About Us

Nearly Five Decades of Flavor Innovation

Since 1977, Flavor House has been the premier manufacturer of hydrolyzed vegetable proteins and yeast extracts, operating from our 90,000 square foot facility. Our comprehensive HACCP protocols, on-site R&D laboratory, and extensive flavor library—from classic profiles to trending varieties like Sriracha and BBQ—deliver custom solutions that meet your exact specifications while accelerating product development timelines.

Our GFSI certifications and HACCP protocols ensure unmatched quality and food safety. With on-site R&D capabilities, Kosher/Halal production, and extensive flavor libraries from classic to trending varieties, we engineer custom solutions that accelerate your success.

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Custom Flavors

Find Your Perfect Flavors

From classic profiles to custom creations, our savory flavor portfolio includes:

Each product is crafted with precision and most are vegan-friendly, ideal for modern formulations.

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Beef
Flavors
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Chicken
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Turkey
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Beef
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Seafood
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Vegetable
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FlavorHouse Inc

Why Industry Leaders Choose Flavor House: Unmatched Quality, Capacity & Expertise

Flavor House specializes in flavor matching and customization. We can meet special requirements such as Kosher, natural, non-GMO, vegan, and others. Flavor House also has a full line of off the shelf materials with MOQs as low as 50lbs.

HACCP
Flavor House, Inc. utilizes a HACCP program to ensure that all products manufactured by us are safe and wholesome.
GFSI Certified
Flavor House is fully committed to producing safe, wholesome, flavors of superior quality.
Quality & Consistency
Through years of procedural development and training we have created a program for supplying dependable materials.
Biological Testing
Flavor House provides free testing on all orders over 1000 pounds and orders of our standard “off the shelf” materials.
Blending Capabilities
We have many blenders capable of blending thousands of pounds at a time. Custom blending, Kosher and non-Kosher services available.
Large Capacity
We have available capacity to produce truckloads of flavors. Just let us know how we can help you.

Our Custom Flavoring Services

Latest Events

Come See Us At Our Next Event

Meet the Flavor House team at major food industry trade shows, technical conferences, and educational seminars throughout the year.

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Mar 23, 2025 to Mar 26, 2025 Orange County Convention Center, Orlando, FL
SNAXPO 2025 - The Snack Food Association Convention
Flavor House Inc returns to SNAXPO 2025 as a Gold Sponsor, showcasing breakthrough savory flavor technologies for the snack industry. Experience our new "Flavor Intensity Plus" line featuring concentrated beef, chicken, and seafood profiles specifically engineered for coating applications. Meet with our technical team for on-site flavor consultations and witness live seasoning demonstrations throughout the show.
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May 8, 2025 to May 9, 2025 Hyatt Regency San Francisco, CA
Clean Label Summit West 2025
Flavor House Inc's Director of R&D will present "Achieving Rich Umami Profiles with Natural Yeast Extracts" at the premier clean label conference for food manufacturers. This two-day summit focuses on reformulation strategies, natural flavor enhancement, and meeting consumer demands for recognizable ingredients. Join us for networking and technical discussions on sustainable flavor solutions.
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Jul 12, 2025 to Jul 15, 2025 McCormick Place, Chicago, IL
IFT FIRST Annual Event & Expo 2025
Join Flavor House Inc at the world's largest annual food science and technology event. Visit us at Booth 3247 to discover our latest custom flavor innovations, including new plant-based protein solutions and trending flavor profiles like Korean BBQ and Nashville Hot. Our R&D team will be showcasing live flavor matching demonstrations and offering free samples of our premium hydrolyzed vegetable proteins and yeast extracts.
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