Extracts
It’s no real secret
why many of our customers think our flavor extracts are the best in our industry.We source our ingredients from around the world. We then have these raw ingredients shipped at their peak freshness to our manufacturing facility. They are then quickly put through our proprietary processes to release their essential flavor extracts.
Our vanilla extracts, for example, go through a month-long process in our facilities – and that’s after the vanilla beans have been hand-selected and chopped. While we’re well-known for our pure vanilla extracts, we create a full-range of other flavor extracts to meet our customer’s needs. Our flavors include extracts from fruits such as lemon and mango, and mints such as peppermint and spearmint.
Our Capabilities
What makes our vanilla extracts and other flavor extracts so memorable is a direct result of our high standards and commitment to quality. Our flavor chemists can create both pure flavor extracts and artificial flavors under shortened timeframes, and without sacrificing the quality of the final product.
Latest News
Picture this: you’re walking past a bakery, and before you even see the cookies, your mouth starts watering. That’s not magic—it’s flavor anticipation, and it might just be the most underrated force in product innovation today.In a world where food and beverage trends rise and fall faster than you can say “pumpkin spice,” the ability to predict what people will
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Snack to the Future: Predicting Cravings Before They Happen
Welcome to 2025, where less really is more—at least when it comes to food portions. Gone are the days of value-sized everything. Today’s consumers want just enough. Not too little. Not too much. Just right.For flavorists—whether you’re blending extracts in a lab, crafting concepts in a test kitchen, or modeling volatile interactions on a screen—this shift in portion psychology isn’t
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Satisfy in a Single Bite: Flavor Design for the Portion‑Conscious Consumer
Flavor innovation has emerged as both a marketing marvel and a potential minefield in today’s fast-paced food and beverage industry.With brands racing to stay relevant, shelves fill with bold mash-ups like jalapeño–mango seltzer and marshmallow–lavender cereal. But for flavor professionals, the question isn’t just “can we make this?”—it’s “should we?” Constant novelty risks weakening brand identity, confusing customers, or even
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Taste Bud Turmoil: The Hidden Cost of Endless Flavor Choices
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