Cooking food began as a necessity. Early man discovered that heat could transform raw meat and vegetables into something safer and more nutritious.
Today, it has evolved into a practice that defines us as humans. Every meal is an occasion, whether it’s a celebration of a life changing event or simply a midweek meal with the family. It brings us together like no other aspect of our lives.
What once ensured survival has become a dynamic celebration of flavour, creativity, and the way we gather, indulge, and connect through food.
Our Mission
Bringing it all together
The Maillard reaction is the heart of cooking. It is a complex cascade of interactions between proteins, sugars and fats that happens when food is heated. The science of the Maillard reaction has been studied for decades and used by flavour scientists to create cooked flavours for use in consumer products. Our mission is to use that knowledge to create flavours that deliver on consumers’ love for cooked food. We work at the intersection of food science, culinary craft, and process chemistry.
01 — Principle
Food First
We are inspired by real food — where it comes from, how it’s made and how it tastes. This ensures our products taste like cooking, not like chemistry.
02 — Principle
Science-backed
We understand the chemistry of flavour, and we use this knowledge to create products that deliver impact as well as authenticity.
03 — Principle
Customer value
We are driven by creating value for our customers. Our products are designed to deliver real flavour impact in products that consumers love.
Flavour scientists. Culinary thinkers.
We founded MRP Ingredients with a purpose: to bring the incredible capability of Maillard reaction flavours to South Africa. We develop and manufacture all of our products locally: close to the market, close to our customers, adding real value.
Who We Are
Rooted in science. Driven by flavour.
MRP Ingredients specialises in Maillard reaction flavours, cooked meat and vegetable flavours that add depth and authenticity to all savoury dishes. Our flavours can be used in snacks, seasonings, gravies, stocks, condiments and ready meals.
Our Team
The people behind the flavours
M1
Madelein Jansen
Operations Director
M2
Dr Martin Dovey
Technical Director
M3
Matie Malan
Commercial Director
Our Portfolio
Precision flavours for every application
Each flavour in our core range is available as a liquid paste and a plated powder, giving formulators flexibility across wet and dry product formats.
Portfolio
Core Range
Flavour Description
Format
Product
Rich savoury, beefy character, reminiscent of beef extract and HVP.
Paste
Beef Paste B276
Powder
Savoury Beef B276
General meaty, beefy character. Useful as base flavour for all meat profiles.
Paste
Beef Paste B277
Powder
Meaty Base B277
Dark, caramelised beef profile. Undertones of onion and vegetable.
Smoked white meat profile. Reminiscent of bacon, pork and white chicken meat.
Paste
Smokey Paste P129
Powder
Savoury Smokey P129
Usage Guidance
Suggested applications
Typical dosage ranges are given as a percentage of the finished product weight.
Application
Paste Dosage (%)
Powder Dosage (%)
Stock powder
2–5
10–20
Stock paste
2–5
10–20
Soup (instant and cook-up)
1–3
5–10
Instant gravy
1–3
5–10
Seasonings
2–5
5–15
Instant sauce
1–3
5–10
Condiments
2–5
10–20
Ready meals
0.5–1
2–5
Note: Recommended RTC = 0.1–1.0%
Recipe Ideas
Inspiration for flavour application
These recipes demonstrate how our reaction flavours perform in real culinary and food manufacturing contexts — from consumer kitchen applications to scalable production concepts.
Culinary Application
Smoked Beef Smash Burgers
Recipe coming soon.
CategoryCulinary
Format—
Flavour Used—
Culinary Application
Coming Soon
Recipe coming soon.
CategoryCulinary
Format—
Flavour Used—
Culinary Application
Coming Soon
Recipe coming soon.
CategoryCulinary
Format—
Flavour Used—
Manufactured Product
Instant Chicken Gravy
Recipe coming soon.
CategoryManufactured
Format—
Flavour Used—
Manufactured Product
Beef & Onion Soup Powder
A complete beef and onion soup powder formulation. All quantities per 1 kg batch.
Ingredient
Qty (g)
Function
Corn Starch
420
Primary thickening agent. Smooth texture.
Wheat Flour
313.5
Secondary thickening agent.
Salt
70
Primary seasoning and sodium source; anchors overall flavour.
Potassium Chloride
30
Partial salt replacer; contributes saltiness without sodium.
Sugar
50
Balances savoury/umami taste.
Onion Powder
40
Aromatic base note. Supports overall flavour profile.
Garlic Powder
10
Middle note to support and modify onion profile.
MSG
30
Flavour enhancer; amplifies umami and overall savoury intensity.
I+G (E631/E627)
2
Nucleotide blend; synergistic with MSG to potentiate savoury taste.
Palm Fruit Oil
10
Wetting agent.
Caramel Powder
10
Provides characteristic colour of beef soup.
Beef Paste B276
10
Primary flavour; rich, beefy character reminiscent of beef extract and HVP.
Bay Leaves
1.5
Background aromatic; adds herbaceous complexity.
Thyme
1.5
Aromatic herb; adds earthy, floral top note.
Black Pepper
1
Strong aromatic spice. Supports beef and allium flavour profile.
Paprika Extract
0.5
Natural colour and mild flavour; oleoresin form for consistency.
Dr Martin Dovey leads all technical development and customer applications work at MRP Ingredients. He is the right first point of contact for flavour briefs, application questions, sample requests, and technical data sheets.
Sample Requests
We are happy to supply samples of any flavour in our portfolio for evaluation. Please reach out via email with a brief description of your application and we will respond as soon as possible.
Location
MRP Ingredients is based in South Africa and supplies savoury reaction flavours to food manufacturers across the region and internationally.
Research & Reading
The science behind the sizzle
A curated collection of articles, papers, and resources on the Maillard reaction, savoury flavour chemistry, and related food science. Each entry includes a summary and key takeaways.
