FlavorSum, a North American flavor producer, debuted its 35,000-square-foot expansion at its Kalamazoo, Michigan, facility. The increased footprint is said to enhance the site’s emulsion, extraction, and warehousing capacity and includes investment in process automation designed to increase efficiency, quality and safety. The on-site Innovation Center’s pilot plant has new UHT and HTST processing capabilities designed to support FlavorSum's Dairy Center of Excellence.
The company is also opening a 10,000-square-foot Innovation Center in Marlton, New Jersey. The center has expanded flavor creation lab, analytical and application spaces to facilitate collaborative sessions with a technical team that has expertise in food and beverage flavor solutions. The New Jersey Innovation Center will also house the Beverage Center of Excellence which features pilot capabilities for carbonation, canning, tunnel pasteurization and hot filling.
An official ribbon-cutting and grand opening ceremony will occur at the Kalamazoo facility in Spring 2024.
“We remain focused on reducing the headaches associated with flavor sourcing and new product development,” says Brian Briggs, president and CEO of FlavorSum. “We continue to build our capabilities and resources as the go-to flavor solutions partner for small, mid-sized and emerging food and beverage companies. We’re grateful for the Michigan Economic Development Corporation’s shared commitment to the expansion that will deliver economic growth benefits to Michigan and the Kalamazoo region.”
“Our Innovation Centers offer customers the opportunity to partner on-site with our flavorists and applications experts and speed the product development cycle,” says Dave Franz, FlavorSum CCO. “We now have locations in close proximity to customers across the US and Canada that also give us access to multiple talent pools. Our operational structure helps customers achieve their growth goals with resources like market insights, regulatory experts, and streamlined commercialization processes. We prioritize continuous improvement to keep pace with their needs.”