Takasago Bakery Innovation Center Focused on Proprietary Bakery Technologies

15 Nov 2013 --- Brian Buck, Senior Vice President and General Manager, Takasago International Corp. (USA) Flavor Division, announced that customers who are manufacturers of various bakery products have been benefitting from the Takasago state-of-the-art Bakery Innovation Center's advanced capabilities.

Mr. Buck stated, "Our Bakery Innovation Center was designed to meet and accommodate our existing and future customers' needs or desires, and more and more, bakery manufacturers are discovering how the Center has expanded our capabilities for this important food segment."

Working with Takasago technical experts, successful product development partnerships are being forged through Takasago's proprietary technologies. Since the Takasago Bakery Innovation Center is equipped with a state-of-the-art direct gas fired oven, convection ovens, dough sheeters, mixers, a proof box, and analytical equipment, Takasago's bakery experts are in prime position to produce a wide range of prototypes to meet customer specifications.

"Our bakery specialists are skilled at employing our advanced technologies to help create superior flavors for healthier bakery products," added Mr. Buck. Among these flavors are Takasago's proprietary lines of Vivid Flavors, Intensates Flavors, Sensweet Flavors, Masking Solutions™ and Sodium Enhancement Solutions.

The Bakery Innovation Center has already enhanced bakery flavor development throughout Takasago's global organization. The facility was recently used for a Takasago Bakery Workshop. John Nist, Senior Bakery Scientist, Bakery Applications, planned and led the one week workshop for Takasago application representatives from six different worldwide company locations. Attendees reported that the event expanded their knowledge of bakery applications.

Mr. Nist said, "The workshop gave us added understanding of what is going on with our affiliates around the world. Our applications specialists in Rockleigh had the opportunity of showing our colleagues how to bake American-style bakery items and the feedback we received from the representatives provided greater insights into their activities. Our increased ability to perform as a highly functional global team of bakery experts is having a positive impact on our creativity, further advancing our capabilities in the important bakery segment."

For additional information about Takasago's Bakery Innovation Center, please contact John Nist Senior Bakery Scientist, Bakery Applications, Takasago International Corp. (USA) at 201-767-9001, or Maria Garvey, Delfino Marketing at 914-747-1400 or send an e-mail to maria@delfino.com For information about Takasago Flavors' products or services, contact Customer Service at 201-767-9001.

Takasago International (USA) is a wholly-owned subsidiary of Takasago International Corporation, which was established in Japan in 1920. With worldwide sales of more than $1 billion, Takasago is recognized as one of the world's leading flavor and fragrance companies. The global Takasago organization maintains offices, production sites and research and development centers in 25 countries.

For more than 80 years, Takasago has developed flavors, fragrances, fine chemicals and aroma chemicals for some of the world's most successful food, beverage, fine fragrance, household, personal care and industrial brands. Today, Takasago is distinguished in the flavor industry as the owner of more than a thousand patents, and is considered a leader in specific technologies for high impact flavors, including the SensatesTM and Vivid FlavorsTM product lines.

In 2001, Takasago Director, Professor Ryoji Noyori of Nagoya University, was awarded a Nobel Prize in Chemistry for his work on chirally catalyzed hydrogenation reactions. Takasago is honored to have the technical support of Professor Ryoji Noyori as the company strives toward breakthroughs in flavor, fragrance and aroma chemical development.