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.
Sponsored
Grasse Expertise : The strength of coopetition, turned towards international and innovation — Le Club des Entrepreneurs du Pays de Grasse
Safe and accurate powder weighing – free white paper — Erlab
Natural Sclareol: Bringing depth to woody, balsamic and sweet applications — Sigma-Aldrich/Millipore Sigma
The Elusive Lily of the Valley: New Beyond Muguet Bases — Firmenich Inc
Generations of expertise in every drop: Citrus and Allied Essences Reimagined — Citrus & Allied Essences Ltd.
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