Producers of Natural, Kosher Flavor Ingredients for the Food, Beverage and Flavor Industry

Competencies

• Flavor research

• Separation science

• Fermentation products

• Process flavors

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

Separation Science

Extraction

• various non-chlorinated solvents

• separation of oxygenates from terpenes

Distillation

• fractionation

• molecular

Fractional Crystallization

Chemoselective Separation

Fermentation Experience

• Anaerobic fermentation

• Aerobic fermentation

• Bioreduction

• Dilute stream recovery

• Gas co-product / y-product recovery

Process Flavors

• Amadori intermediates
• Maillard products
• Natural reaction flavors
• Equilibrium shifting