The growing demand for natural, healthy products and authentic flavours requires appropriate ingredients and technologies. FlavoLogic has developed its own patent-protected flavour extraction and concentration technology that is superior to existing processes. The company's low-temperature processing ensures the best possible recovery of the individual constituents of the original aroma, thereby avoiding a host of undesirable flavour notes.
The company has made this new class of flavours available for food and beverage producers, as well as for flavour houses.
A broad range of highly concentrated, excellent flavours has been made available with FlavoLogic's technology; examples include citrus flavours - orange, lemon and lime - general fruit flavours, herbal flavours, coffee, and spices like pepper and ginger.
In its application lab, the company is happy to develop the recipes for a client's new product accordingly.
An additional benefit of the technology is that the flavour signature can be adjusted to the individual's needs. In other words, from one starting material, a range of distinct flavours can be produced to fulfilling different requirements; for example, it is possible to make orange flavours from one starting material while adjusting the balance between 'juicy' and 'peely' notes to a large extent. Alternatively, the balance between fresh and woody notes can be perfectly adjusted in ginger.
With that, the technology is perfectly suited to producing precious ingredients for fragrances.
The company also offers its technology to those who want to recover their own aroma from side streams, which are otherwise lost or only partly recovered; this applies to any concentration or drying process and to de-alcoholisation processes, such as those for beer and wine. Within this context, FlavoLogic wants to highlight its ability to also collect and concentrate aroma from highly alcoholic feed materials.
Many potential contaminants - including pesticides like glyphosate - are strongly opposed by the business's technology. This means that products imbued with FlavoLogic's flavours have a lower number of these contaminants than others.
In addition, undesirable compounds, such as alkaloids like nicotine, can virtually be removed by using the company's process, opening up opportunities for the manufacture of nicotinefree tobacco flavours, for example. To fulfil general aspects of health and safety, and to make its flavours as safe as possible, products are only processed with FDA-approved materials.
FlavoLogic comprises a team of experts who specialise in fields of flavours and flavour chemistry. Established in 2011, FlavoLogic provides technological solutions and general consulting services in these areas. In addition to its flavour business, the company helps customers find the best solution for their flavour topics, and supports them with in-house flavourists and analytical experts. The company has made its own flavour-creation areas available to clients, including pilot plants for technology development and state-of-the-art aroma analytical equipment, like gas chromatography-olfactometry (GC-O), GC-mass spectrometry (MS) and GC-O/GC-O/MS.
The company invites its customers to take part in workshops and creative sessions at its facilities, and with this, it is able to optimise communication and keep development cycles short and transparent.