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Over the course of the last 30 years, the evolution of Alfrebro and its activities have tracked advances in flavor ingredient chemistry. Founded in 1981 in the Cincinnati area, today Alfrebro is a product brand of Cargill's flavor business, with a dedicated facility located in Monroe, Ohio.
"The acquisition of Alfrebro as a part of Degussa in 2006 by Cargill supplemented our existing flavor business," says Nachi Adaikalavan, global flavor ingredients director for Cargill. "We became a global player in the market rather than just regional. It gave us breadth and depth within this industry. Alfrebro brought along a lot of captive aroma molecules that facilitated us being set apart from some of our competitors. Cargill offers a large product portfolio. Our customers can select the ingredients or the total solution at their convenience. Where we come into play is we understand the interactions among many of the ingredients in the final product. So it was a good fit for us."
Since 1996, Alfrebro has narrowed its focus from various chemistries in which it had expertise to the production of aroma molecules for flavors.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.