Speeding Up Flavor Creations

R&D Application

New, Precise Methods for Encapsulation

For centuries, people in Asian countries have been using the konjac, or "elephant yam," which is used as a tuber in their cuisine. Now, the special properties of konjac are available to U.S. food processors.

Vanilla delivers characteristic and complex flavor notes to hundreds of types of food. With fruit- and dairy-based products, it enhances flavor by cutting acid notes, bringing out creamy notes and rounding out flavor systems.

Research continues to affirm the healthfulness of fruit and vegetables. Drying technology, which turns juice concentrates and purees into powders, makes fruits and vegetables convenient and easy-to-use ingredients in beverages, baked goods, confections and many other foods.

Pickling, one of the most ancient ways to preserve food, relies on salty, acidic brine and spices and herbs to give foods distinctive flavors. Liquid spice and herb extracts help pickle processors achieve their flavor goals conveniently and consistently.

New computer technology is bringing an added dimension to sensory analysis, giving food product developers an additional tool to formulate and improve the taste of their food creations.

Recent studies support the health benefits of nuts, making them an ingredient option for more nutritious foods.