04 Dec 2019 --- Firmenich is continuing to pioneer supercritical fluid extraction (SFE), with the company experimenting with using water in place of carbon dioxide (CO2). This is according to Virginie Gervason, Global Marketing Director of Ingredients at Firmenich, who spoke to FoodIngredientsFirst at the company’s bustling stand at Food Ingredients Europe (FiE) – taking place this week in Paris. However, for now, CO2 is still the most efficient way to extract flavor, with the company showcasing its new SFE ingredients, as well as its Sharing Innovation Collection of natural citrus.
