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
- 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