These two 15-year-old facilities encompass more than 105,000 ft2 of fully automated flavor ingredient manufacturing space. Both sites are dedicated to the production of Kosher natural dairy and flavor ingredients derived from the controlled natural fermentation and biochemical processes using a combination of proprietary and commercially available microorganisms. The facilities enable the manufacture of 10 to 3,000 kg of natural chemical ingredients, and 100kg to 20,000 kg of dairy products.
Most Popular in Raw Materials
- 1Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate
- 2Organic Flavor Clarification
- 3The Future of Artificial Flavors & Ingredients
- 4MANE's Vanilla Resinoid M_55436
- 5U.S. Vanilla Regulations—Time for an Update?
- 6MilliporeSigma's Vanillylacetone, ≥98%, natural (US), FG
- 7Progress in Essential Oils: Juniper Berry Oil
- 8Better Botanical Extracts Through Advanced Extraction Technology
- 9Mint: Perspectives from Field to Formulation
- 10Flavor Bites: 2-Acetyl Pyrazine
Related Content
- Keeping Up With the Microbes
8/23/2017, By James Stephens, Co-founder, CEO and Chief scientific officer, Blue Marble Biomaterials - September 2017: Organoleptic Characteristics of Flavor Materials
8/23/2017, Judith Michalski, senior flavorist, abelei flavors - Editor’s Note: A Whirlwind of Change
$util.date("M/d/yyyy", $relatedItem.contentLiveDate), Deniz Ataman - Progress in Essential Oils:Thymol-rich Thymus vulgaris oils – Part 2
11/22/2017, Brian M. Lawrence, Consultant - Get in Check with Biotech’s Growth in F&F
12/19/2017, Jennifer Novoseletsky
FOLLOW US: