Technology

Separation Science

Extraction
Distillation
Fractional Crystallization
Chemoselective Separation
Chiral Separation
Molecular Distillation

Natural Flavor Research

Identify new ingredients from Nature
Establish flavor threshold
Evaluate impact of ingredient on original sourced flavor
Evaluate impact of ingredient on other diverse flavors
Evaluate potential sources of ingredient
Customer driven developments
Dedicated team of multi-disciplined scientists, engineers and flavorists which guide R&D from conception to scale-up

Trigeminal Effects

Salt Enhancing
Cooling
Alcohol Warming
Sourness Suppression
Sweetness Enhancing
Bitterness Suppression
Viscosomimetics
Acid Blocking
Acid Enhancement

Fermentation Experience

Anaerobic fermentation
Aerobic fermentation
Bioreduction
Dilute stream recovery
Gas co-product / by-product recovery

Descriptive Flavor Analysis

As a tool, we use it to describe a Flavor Profile and to quantify & graphically represent the Flavor Profile.
Combining descriptive flavor analysis and head space analysis (SPME), we identify the specific molecules responsible for the flavor descriptors
Some examples follow:
- Orange Juice: Fresh Squeezed vs. Concentrate

Two Butters – MDS vs. American Standard
American Target vs European Target
Aged Cheddar Cheese

Capabilities

Bitterness Blocking

Acetaminophen
Artificially Sweetened Beverages
Benzoate and Sorbate
Black and Green Teas
Caffeine
Chocolate
Cocoa
CPC
Grapefruit Juice, FTNF
Menthol
Metallic
Pharmaceuticals
Phenols
Polyphenols
Potassium
Soy Bean Protein
Stevia
Tobacco/Nicotine
Whey Protein
Zinc

Citrus Oils & Fractions

Ethyl Butyrate ex Orange
Decanal
Bitterness Blocker for Early-Mid Orange Juice, FTNF
Bitterness Blocker for Grapefruit Juice, FTNF

Acidity Blocking/Lowering

Citric Acid
Cranberry Juice
Fat-free Salad Dressing
Grapefruit Juice
High Acid Beverages
Malic Acid
Vinegar
Vitamin C
Yogurt

Astringency Blocking

Black Tea
Cranberry Juice
Green Tea
Polyphenols
Pomegranate Juice
Tannins

Mouth Feel Building

For Low Sugar, No Sugar
Artificially Sweetened Beverages
Reduced Fat, No Fat
Reduce Use of Gums and Thickeners
Improve Mouth Feel of Lower Grade Wines
Improve Mouth Feel of Skim Milk and Low Fat Milk
Improve Mouth Feel of Soy Milk

Salt Enhancer for Low Salt Products

Biscuits
Breakfast Cereal
Cheese
Crackers
Frozen Meals
Gravies
Marinades
Meats
Pancakes
Potassium Containing Products
Salad Dressing
Sauces
Savory Snacks
Table Salt Substitutes

Sweetness Enhancement

For Aspartame
For Ace-K
For Sucralose
For Stevia
Remove Thinness of Artificially Sweetened Beverages
Increase Sweetness Without Increased Brix
Increase Sweetness and Juiciness of Citrus

Chewing Gum

Substantially Increase Sweetness to 20 minutes
Substantially Increase Flavor to 20 minutes
Increase Coolness
Increase Mouth Freshness

Alcoholic Beverage Enhancers

Improve Apparent Alcohol Proof
Increase Beverages Perceived Quality
Increase Apparent Ageing
Fire and Ice Effect
Increase Leggyness of Wine
Lower Burn and Bite
Increase Burn and Bite