Our Work
“Longbottom only exists because of Paul. He is a genius at new product development, taking an idea and turning it into incredible samples. Refining and reworking those samples to be production ready. ”
— Ed Bathgate, Founder
“We have hugely benefitted from Paul’s flavour expertise in commercialising recipes, taking them from the kitchen to mass-production. I wholeheartedly recommend Flavology if you want a great tasting and quality product made at scale!”
— Evelyn Battye, Bramerton Trading Co
& MANY MORE
Case Studies
“Lucy's dressing are superb products. Lucy wanted them to be a natural dressing, as in, they had to separate naturally, contain only natural products and have a homemade look to them . We had to find a way to fill each bottle consistently without over-shearing the product as this would emulsify the dressing giving the wrong appearance. Working together we created exactly what Lucy wanted.”
— Paul, Flavology
“This is the place where it all started. From 2004 to 2018 I must have worked on 100's of products, most of them can be seen in shops and supermarkets ranging from ambient products to chilled and hot fill.”
— Paul, Flavology
“A truly great range of chilli sauces from Portsmouth, the original spice island. Really enjoyed working with Liam, he's so passionate about his sauces. There was a fair bit of work to do but again, working with the customer meant we managed to overcome a few of the technical issues we had with heat levels, consistency, viscosity, colour and the end result was great”
— Paul, Flavology
“There is a reason not many choose to can tomato juice, and having been involved from the very beginning I can definitely vouch for that! Firstly, Longbottom uses real tomato juice, not water and paste and not easy get in bulk and of a good quality standard . The garnish is blended which means you have to filter because the filling lines on a canning line are very small. The trickiest part is the pasteurisation as tomato juice requires extreme temperatures and time. A project I have been involved with since 2017 and very proud that it now sits on supermarket shelves, in hotel bars and restaurants as well as served on many of the major airlines and is enjoyed worldwide.”
— Paul, Flavology
