Animal food has its nutritional value and its characteristic aroma, which depends on the quality, composition and type of the raw materials used. Good food intake, ie. animal nutrition is an essential criterion for the development of the animal, where the importance of flavor fodder undeniable.
Problems with food intake occurs in young animals, and in the course of cultivation in the transition from one to the other food. The transition is a consequence of the needs of animals, and changes in raw materials, but at the same time we must not underestimate the extreme sensitivity of the animal to smell and taste, which to us is still a mystery.
We have to consider that animals in their natural environment and farming have the opportunity to take a different food, which is intensively farmed, usually in a confined space, considerably changed. The receptors of smell - smell and taste have been developed in animals in intensive farming, because genetic information is transmitted to new generations. However, they no longer at the disposal of natural foods characteristic odor and taste.
In IREKS AROMA develop models to fully involve the natural resources of domestic animals, particularly receptors of smell - smell and taste - flavor and thus contribute to greater joy and satisfaction of taking - eating food.
The pleasure of eating is reflected in the total psychological and physiological mood of the animal, which gives a very tangible and positive financial effects in the breeding of domestic animals.
WHAT IS THE AROMA?
The origin of the characteristic taste and smell certain foods should be sought in the content characteristic aromatic substances, which occur naturally in the complex processes of biosynthesis and accumulated in fruits, vegetables, flowers, spices and aromatic herbs, as well as regular components of essential oils.
Flavourings are concentrated preparations which are added to food products to provide or supplementing of taste and smell.
The purpose of aromatization food is not concealing the bad smell or taste of food (as is sometimes thought), but rather to give food or restoring or increasing portion of the lost flavor that the food is lost during technological processing. The prepared flavors are therefore a mixture of aromatic substances, and made them human mind.

ANIKOM 04382
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

ANIS 02231
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

ALMOND AROMA 04401
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

BANANA 04050
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

CIMIJAROM 04332
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

CITRUS FENNEL 03564
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

JABUKA 03851
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

STRAWBERRY 04052
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

JASKO dEXTROSE
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

CARAMEL 03999
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

MALINA 04540
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

ORANGE 04541
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

NECTAR 03866
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

CHOCOLATE 04520
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

SMOKED MEAT 02993
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

Tutti Frutti 03853
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

VANILLA BUTTER CREAM 02404
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

VANILA FRUTTI 04077
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

VANILA 02364
Dosage: 0,03 - 0,1% | 5 kg | 25 kg

CREAM 02869 / N
Dosage: 0,03 - 0,1% | 5 kg | 25 kg