Vic Cherikoff offers a collection of unique ingredients to manufacturers to give you a competitive edge. Have you walked through countless trade shows and fingered through dozens of company catalogues only to see the same old things. Well our flavours are truly new to commerce yet at the same time, the oldest on the planet. We consider them as the last flavour frontier and as they spread around the globe in all sorts of manufactures they create interest, give you free publicity opportunities, bring in new customers, re-vitalise existing product ranges or create entirely new ones.

Our customers already include major mainstream manufacturers as well as dozens of smaller companies who see the need to innovate and have reaped the rewards in successful products and good media support and exposure. There's nothing like free publicity and we have some great stories on the use of our ingredients. Just ask us as we have built a business on it.

But back to our ingredient supply. Because we are the major global supplier of Australian ingredients to manufacturers, we are able to offer the absolute best quality product and development support in terms of flavour and combination suggestions and product form. That is, we make extracts and concentrates to suit particular applications of solubility, dispersal or particular flavour delivery. Please ask us or get your development team to utilise our broad experience in the food, beverage, cosmetic and pharmaceutical industries. We probably already have the answer.

Cherikoff Flavours

for Manufacturers

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Vic Cherikoff Food Services Pty Ltd
Contact Vic Cherikoff on 61 2 9554 9477 or email

Usage rates will vary depending upon the relative strength of other ingredients but as a guide, Cherikoff ingredients behave as follows: ·

Oz lemon
Use at 0.3 to 0.5% by weight. This is a special formulation of lemon myrtle which is more lemony than straight leaf alone. Use as an uncooked crusting or a pre-dust for heated applications or otherwise, simple addition. Best used as a single flavour rather than in combination with other ingredients although wild lime extract, a range of spirits, golden syrup, coffee and maple each complement the slow flavour of lemon myrtle.

Suggestions for use: seasonings, syrups, beverages and tea blends, dressings, baked goods, desserts. ·

Lemon myrtle, soluble
Use at 0.2-1.5% simple addition. Ideal for flavouring beverages, cordials and cold blended dressings. Avoid open heating.

Lemon myrtle, encapsulated
Use at 0.1 - 0.5% simple addition. Avoid heating. The encapsulation uses maltodextrin with no integral DNA. Other carriers eg gums can also be used as required.

Aniseed myrtle
Use at 0.5 to 0.7% by weight, use as an uncooked crusting or a pre-dust for heated applications or otherwise, simple addition. Infuse the flavour in heated mixture rather than heating the herb. Alternatively, use our soluble aniseed myrtle oil for full flavour control.

Complementary flavours include apricot, peach, almond, chocolate. Ideal for tonic teas, ice cream and other desserts as well as savoury applications eg bread, cheese (fetta), seafoods, smoked meats.

Aniseed myrtle , soluble
Use at 0.1 to 1% simple addition. Ideal for flavouring beverages, cordials and cold blended dressings. Avoid open heating.

Alpine pepper
Use at 1-2.5% by weight, excellent in combination with fruits as well as in savoury applications as for conventional pepper. Also recommended for baking applications. Strong heating extracts the herb and oak flavours but lessens the zing. Also available as an oil soluble concrete and an encapsulated oil extract. Ideal as a seasoning ingredient for that unique peppery backnote. Try our suggestion of a blend of lemon myrtle and mountain pepper as a brand new lemon pepper.

Native mint
Use at 0.05 to 0.2% by weight. Suits most savoury applications eg pasta, noodles, sauces and marinades but also good in tea, ice cream and other desserts. Flavour complements: as for conventional mint or spearmint.

Native peppermint
Use at 0.05 to 0.2% by weight. Infuse the flavour in heated mixture or use our soluble native peppermint oil. Complementary flavours include chocolate, apple, berries. Ideal as a flavouring for ice cream, desserts and tea but also good in savoury uses eg with seafood.

Fruit Spice
Use at .5-2% as a natural berry flavour enhancer or increase to 0.5% for its own fruity flavour. This herb makes an exceptional ice cream flavouring on its own or with stone, berry and tropical fruits (particularly good with apricot or banana). Ideal in teas, desserts (particularly with other fruits), savoury uses eg curries.

Forestberry herb, soluble
Use at 1-2% simple addition. Use as a flavour enhancer in beverages, sauces and dressings.

Wattle - this is the original roasted seed product developed by Vic Cherikoff in 1984.
Use at 3 to 5% and usually requires either pre-boiling or wet cooking of product. See other forms of wattle in the following descriptions.

Wattle (re-dried) Extracted grounds, dried.
Use at 1-2% addition for texture and visual contribution. Still lightly flavoured. Add Wattle extract to adjust flavour.

Wattle extract
Use at 2-4%. Convenient form of wattle flavour. Add to beer, desserts, creams, baked foods, sauces. Wattle is an effective emulsifier/stabiliser of whipped cream stopping separation on standing at the recommended addition rate. Complementary flavours include rum, white chocolate, red wine and orange.

Wattlechino™
This is the easiest form of wattle flavouring for ice cream, cream, bread and other product preparation where . Oil based and blended with nut butter and a hint of coffee to accentuate the natural nutty-coffee of our premium quality toasted wattleseed.

Akudjura
Use at 3 - 5%. Enhances conventional tomatoes, eggplant (aubergine), artichokes and mushrooms. Interesting in sweet uses with its caramel ovetones.

Lemon aspen purée
Use at 2.5-3% This is as versatile a flavouring as lemon myrtle and heat stable as well. In combination with ginger, basil or soy in wet seasonings, dressings and baked goods, lemon aspen can provide a lemon quality with its own unique citrus character.

Wild lime purée
Use at 2.5-3%. Wild lime purée has a concentrated lime character which may need the addition of a little salt to balance any bitterness. Complementary flavours are as for conventional lime - coconut, ginger & chilli.

Wild rosella extract
Use at 1-1.5%. Alcoholic extraction with a brilliant crimson colour and full acid of the rosella fruits. Use in beverages, soft desserts and as a natural colouring or enhancement for jams and preserves.

Davidson plum purée
Use as for conventional plum purée. The sour plum flavour and striking dark crimsom colour make this purée a versatile addition to desserts, ice cream, tarts, beverages, sauces and Asian style flavourings.

Also available is a range of prepared sauces, syrups, essential oils, herb blends and seasoning mixes.

Modifications of these can be specifically developed for your applications.

The usage rates given above are relatively independent of product type with the higher concentrations of the ranges indicated, being recommended if other strongly flavoured components are present or if the product is being cooked with losses of volatiles. Using any higher concentrations than the above can result in unpalatable or medicinal after-tastes. Less is often more and it is important to consider the build up of taste as more product is eaten.

Another consideration which can affect the impact and costing significantly is that it is often possible to add a bushfood highlight to a product by concentrating the native Australian ingredient in a smaller portion of the total eg. a marble in cakes, ripples in ice cream, layers, swirls or other 'garnishes' to products. A self-saucing pie or sausage could be considered. Flavouring pastry in pies is more effective than flavouring the filling. Pre-dusts and stuffings are more effective than flavoured coatings. Particular combinations of native flavouring and conventional fruit or spice can enhance the result.

Please ask for our recommendations and suggestions. For more information or assistance with specific product development in full confidentiality, please contact us.