Blue Pacific doubles R&D capabilities in natural flavors

e97ad9d4-bb3e-4d2d-a4d8-8af1b96dce77articleimage.jpg

04 Aug 2017 --- Organic flavor and ingredient manufacturer Blue Pacific Flavors has announced the opening of its new research and development laboratory, the Flavor Creation and Culinary Innovation Center. The lab currently handles all product development and flavor creation for the company's global operations in the US and Asia.

“Our vision was to build a world-class innovation center to be the core of our organization,” says Blue Pacific Flavors CEO Donald Wilkes. “It is a reflection of the food manufacturing renaissance taking place in southern California and our commitment to meet the needs of a growing organic flavors business.” 

The opening comes after a US$1.5m expansion that doubled the space to 3,100 square feet. The center will increase the company's application, creation, sensory testing and compliance capabilities for natural and organic flavor and finished food development. 

The investment includes new equipment such as a pilot spray dryer and Kardex Remstar high-density storage for flavors and raw materials. Click to Enlarge

The facility provides a collaborative space for Blue Pacific Flavors clients to create clean label, plant-based, natural and organic food and beverage applications. 

Processing capabilities include a MicroThermics Steam Injection System with in-line homogenization and UHT clean-fill to provide a streamlined path to market for new food and beverage products.

The company has added staff in regulatory and quality control and plans to hire additional positions in research and development. The next phase of the investment will include the purchase of additional analytical equipment to support enhanced food safety and quality testing.

Blue Pacific develops natural, organic and organic compliant fruit and sweet flavors for a broad range of food applications including beverages, fruit preparations, dairy, plant-based milk, ice cream, frozen desserts, bakery and nutritional foods and confectionery products. The company's Farm Stand Whole Fruit portfolio includes natural and plant-based flavors that use name whole fruit extractives as the largest ingredient by weight and are free from chemical solvents.

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Imbibe launches line of clean label flavor masking ingredients

20 Apr 2018 --- Imbibe has launched a line of clean-label flavor masking ingredients for food and beverages, called NonSense. The development of NonSense comes hot on the heels of the success of the company's first proprietary ingredient, SweetSense.

Food Ingredients News

Impossible Foods makes its international debut in Hong Kong

19 Apr 2018 --- The Impossible Foods is launching its award-winning plant-based meat in Hong Kong, at some of the city's most beloved restaurants: Little Bao, Happy Paradise, and Beef & Liberty. Ranked one of the world's top culinary hotspots by Conde Nast Traveler, Hong Kong is the first place outside of the US to feature the Impossible Burger, which cooks, smells and tastes like ground beef from cows, but is made entirely from plants.

Business News

Unilever reports strong growth in Q1, maintains outlook

19 Apr 2018 --- Anglo-Dutch consumer goods giant, Unilever, has reported its Q1 sales figures that met expectations, boosted mainly by increases in the volume of products sold, and maintained its financial full-year outlook.

Food Ingredients News

Lighter enjoyment: Trends and innovation in breads & pasta

17 Apr 2018 --- Lightness in alcohol content, sweetness, flavor and texture, as well as portion size, is gaining momentum in food and beverages as consumers continue to look for ways to eat and drink more healthily and light, yet still fully enjoy what they love. Innova Market Insights tipped the no. 2 trend for 2018 as “Lighter enjoyment,” and it’s evident how a less-is-more attitude is trending in a wide range of food and beverage categories. But how does lighter enjoyment translate when it comes to carbs, in particular breads and pasta? 

Nutrition & Health News

Next-generation yeast: Renaissance BioScience partners with Mitacs

17 Apr 2018 --- Leading global yeast technology company, Renaissance BioScience Corporation, has announced a Cdn$1.44 million multi-year research and development project with Mitacs, a national not-for-profit research and training organization. Mitacs will provide matching funding to the RBSC project to support the development of next-generation, systematic tools and methods for expanding, screening and selecting biodiversity in non-GMO industrial yeast strains.

More Articles