We produce and distribute flavors designed for fish, shrimp, and krill that stand out for their intensity, variety, and effectiveness in water. They are formulated to promote rapid release of volatile compounds that disperse in the aquatic environment, stimulating the animals’ feeding instinct. We are committed to quality and food safety, so all our products carry the most demanding national and international quality seals.
In aquaculture, species like fish, shrimp, and krill show a strong natural preference for meaty, fish, and spice flavors because they respond intensely to volatile and umami compounds in these profiles. Marine aromas (such as fish, shellfish, or krill) replicate natural food signals and stimulate appetite even under stress or low activity.
Our flavors have been tested for animal consumption and offer high performance in both flavor complexity and intensity in aquatic environments. They are formulated to exploit aromatic notes that attract aquatic animals, offering a wide range of possibilities for use in aquaculture feed. Additionally, our variety of formats (powder, liquid, water-soluble, and fat-soluble) makes them easy to incorporate into feed production, delivering flavor, identity, and differentiation.
Backed by international certifications such as FAMI-QS, IFEAT, and FEED, we ensure safety, quality, and consistency at every stage of production. Our flavors for fish, shrimp, and krill meet the highest standards, providing reliable solutions that optimize nutrition and performance in aquaculture.
Fish show a strong preference for marine and umami flavors, similar to those found in their natural environment: crustaceans, mollusks, and fish proteins. Species like gilthead, sea bass, trout, salmon, and sea bream respond especially well to profiles based on fish extracts, algae, krill, or fermented ingredients, which immediately stimulate feeding and support more consistent growth.
Shrimp and prawns prefer intense, clearly marine flavors, such as those from krill, crustaceans, mollusks, and various fish extracts. These profiles mimic the chemical cues they detect in water while foraging, increasing feeding activity and improving feed acceptance at all growth stages.
For baits, the most effective are strong, fast-diffusing flavors that spread quickly in water: fish and shellfish extracts, and umami flavors in general. These palatants trigger food-search behavior in many species, making baits more detectable and attractive even under low activity conditions.
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