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Flavor Roundup: IFT 2008 Wrap-up

By: Jeb Gleason-Allured, Editor
Posted: September 11, 2008, from the September 2008 issue of P&F magazine.

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  • September 2008 issue, pg. 14—8 pages
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“We are focused on key growth categories for the next two to three years,” said Bertram, “combining our already established strengths in citrus, vanilla and our health and wellness brand … with our newly acquired seasonings and dairy flavor technology assets.”

Flavor portfolio: The company has grown its competencies to include citrus, dairy, savory, seasonings, vanilla, and encapsulation and applications technologies. The Chr. Hansen purchase grew Symrise’s range in snack, meat and dairy flavors and technologies. Dairy assets include milk, cream and butter flavors, starter distillates, dairy building blocks, and enzyme-modified cheese flavors. In addition, the company increased its snack and meat flavor products.

Facilities: Meanwhile, Symrise has grown its flavor development and applications activities with the addition of a meat laboratory. This facility provides a venue for finished product run tests, pre-scale-up. The company hasalso expanded its savory, seasonings and sweet applications and development laboratories. As the integration progresses, the Teterboro, NJ, headquarters will remain the liquid flavor production and R&D center. The Branchburg, NJ, site will remain focused on reaction flavors and power blending. Finally, the Elyria, OH, facility will serve as the company’s seasonings center.

“We are a global organization,” said Bertram, “as well as a full service provider at the regional/local level, with a focus on maximizing our portfolio; creating new innovation and technology; and growth.”

Growth in Mexico: Bertram’s comments came as Symrise expanded its flavor application and culinary concept labs in Mexico City, Mexico. The 500-sq-m space is focused on beverage compound and sweet and savory flavoring applications. (Symrise has announced its leadership in savory flavors in the country.) Culinary concepts will be developed in the newly constructed “chef kitchen.”

Though savory remains a focus, the most significant boost came from doubling the size of the sweet and beverage development lab. Application technology was also given more space. The beverage facility, dubbed the “wet lab,” is compatible with new pilot-plant equipment to create ultra-heat treated products and soft drinks under industrial conditions on a laboratory scale.

Of the expansion, Symrise’s president of flavor and nutrition in Latin America Hans Holger Gliewe said, “Mexico is one of the most important sales markets for flavorings in Latin America ... . By building new labs, we are solidifying our position in the Mexican market. At the same time, we are creating a regional network with our other Latin American sites to create greater proximity to our clients and to process client projects more efficiently. In the creative culinary lab of the chef kitchen, we will be able to work closely with our clients, even from the development phase onwards. This will let us make optimum use of our regional growth opportunities and ideally integrate the expertise from our international network of chefs into the Mexican market. Beyond that, we have created a clear growth objective through our significantly enhanced expertise in beverage flavorings. Mexico is one of the most important soft-drink markets in the world, which is why we anticipate growth well above standard market rates in this sector.”

Other topics discussed: Creating Authentic Creole and Cajun Flavor Profiles; The Evolution of Healthy Foods and Flavors; The death of “diet”; Natural is king; Not for vegetarians only; Tomorrow’s superfruits; The whole grain boom; Repositioning salt and sugar; Kids and “Inherent Goodness”: the Flavor Factor; Top trends; SAFC Expands Halal Offerings, Predicts Naturals Dominance; Delivering Taste on the Go

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.