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MSK has years of experience in flavour and has produced a range of over 500 different flavouring options, offering not only an extensive choice of flavour but coverage of the entire spectrum of application, from hot plate to pastry.
An alphabetical list of all our flavouring products, grouped by flavour.
Use the product search box in the top right corner of the page. Simple search terms work best.
We have a range of flavouring systems to suit different applications. Click on the links to the right for the benefits of each system and the flavours available.
Degustation Fine Foods
A carefully curated selection of class-leading fine ingredients known for their exquisite taste
Bean 2 Bar
All the ingredients and equipment you need to create single origin artisan chocolate to your own flavour profile.
Everything you need to create beautiful, modern dishes.
Soft/elastic gels, heat-resistant firm gels, even hot gels!
Encapsulate flavours in jelly pearls and spheres.
Control the viscosity of your sauces and gels.
Create stable foams of different textures, hot or cold.
For luxuriously smooth texture and mouth-feel.
Tricks of the Trade
A range of products with unique properties.
Acids & Salts
Enhance flavours and prevent discolouration.
Easy to use, pre-mixed modern ingredients.
MSK's Virtual Kitchen Blog
Keep an eye on our blog for new recipes, tips and video demos to help you get the most out for our products.
Innovative recipe ideas using MSK ingredients to create the finishing touches.
Chef Video demonstrations showing you how to use our range of ingredients, tools and equipment.
Tips and training on everything from the art of flavouring to the perfect soufflé.
Our highly trained chefs will take you through the simple steps of molecular gastronomy, passing on expert tips, advice and practical techniques that you can use within your current recipes, and demonstrating cutting edge products that will stimulate new and innovative ideas.
We regularly offer the following courses:
A range of products each offering a unique way to improve on existing methods or provide new ways of expanding the menu.
Abzorbit is a carbohydrate extracted from Tapioca Starch with a very low bulk density. It i...
Produced from carbonised vegetables, carbon black is used to produce a black or grey appearance t...
A natural fibre designed to produce extra crunchy batters and tempuras. Simply replace up to 40% of ...
Dried egg white powder for superior foaming and stability. Can be added to souffles or macaroon mixe...
Create many textures, colours and flavours of edible paper.
The paper can then be used as a w...
Lactose is a sugar found in milk and used mainly for its low sweetening properties. (It is about ...
Build terrines from fish or meat trim which will slice perfectly every time.
Seal stuffing in...
Titanium dioxide is a naturally occurring pigment used to whiten chocolate and sugar work, a smal...