TECHNOLOGICAL EXPERTISE:
HIGH-TECH FOR QUALITY

Bioactive Ingredients
Identifying and developing natural raw materials via bioactivity and sensory screening processes.

Natural Ingredients & Processing

Natural ingredients based on extracts, juices and other natural raw materials. The separation of volatile flavors without chemical modification (including extraction and distillation). The creation of natural flavor bases via fermentation, enzymatic conversion and modern biotechnology.

Presentation
Liquid presentation forms such as emulsions for use in beverages and foods. Drying and encapsulation technologies for optimized shelf lives, stability and functionality.

Sensory Analysis
Cutting-edge combinations of sensory and instrumental analyses for flavor research, quality and authenticity controls as well as shelf life.

Reaction Technologies
New, label-friendly, complex flavor systems based on modern technologies, process flavors and smoke technologies.