Savory Flavors and/or Reaction Flavors are the result of heating proteins or amino acids with sugars for a specific temperature and time. An intimate understanding of the complex Maillard reaction gives us the ability to naturally create vegetarian flavors such as beef, poultry, seafood, as well as complex chocolates and caramels. Gold Coast’s technical savory department continues to innovate and push the boundaries of what is possible in the world of Savory and Umami flavors.