“Using its know-how”: Firmenich builds on supercritical fluid extraction at Fi Europe 2019
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.
“Our concentrations remove the heavy citrus terpenes to provide a flavor profile that is fresh, long-lasting and full-bodied, while maintaining all the fruity, flowery and zesty notes. The distillation process allows us to remove what we don’t want from a product – but crucially, we can maintain the desired notes. This is our crucial know-how,” highlights Gervason.
Virginie Gervason (left) with colleagues at FiE.Additionally, the process can remove waxes, which also removes color – a desirable feature for having crystal-clear, flavored water. In this space, the company was showcasing its Citronova product, which is touted as having citrusy, fruity, aldehydic notes to offer a natural peely effect. Meanwhile, the Tetrarome offering is said to have sweet notes with slight candy and peely facets.
“Citrus is well-known in the industry and is not a new trend. However, we are bringing technology to our premium products. Some companies create concentrates from juice, but we use cold expression and recover essential oil from the peel as well,” explains Gervason.
Earlier this year, multiple flavor players highlighted that although citrus and tropical flavor tones have long been popular with consumers, the summer represented a boon to NPD using new citrus varieties.
A high-fidelity extraction technique
Also on show were SFE extracts made from white tea, green tea, peanut and oakwood chips. Gervason highlights how the oakwood chips are sourced from the sector for barrels, which are often used to mature alcohol. She notes this means the extract can be used to mimic this aging in beverages. This use of a by-product also appeals to a society increasingly keen on cutting waste.
Meanwhile, the peanut extract provides manufacturers a way to make peanut products have a clean label flavor as there are currently no natural pyrazines available on the market. The extract can be added directly to the foodstuff or brought into the broader flavor composition.
The bustling stand showcased citrus and SFE ingredients.
The extraction process involves using CO2 in a supercritical state, when it is not a gas, liquid or solid. “We can operate at an ambient temperature of above 30° Celsius, but with very high pressure – above 70 bars,” explains Gervason.
She continues that this high-fidelity technique is especially useful for products like the white tea extract, which is very sensitive. “The profile is very flowery and sweet, with no bitterness or aftertaste. As white tea is already a niche product, the extract is also quite specific.”
Gervason further notes that some of the products stem from Firmenich’s acquisition of Evonik’s CO2 extraction business last month. The move significantly expanded Firmenich’s capabilities in SFE, allowing it to address customers’ growing demand for authentic, natural taste and scent experiences. The company says that CO2 extraction offers the safest, cleanest and highest-quality method of extracting natural botanical molecules, from flowers and nuts, to coffee and tea.
In September, Firmenich also reached an agreement to take a minority stake in Robertet, a French fragrance and flavor manufacturer that specializes in natural raw materials.
Firmenich also presented its SmartProtein solutions for plant-based food and drinks. “Consumption of plant-based meat substitutes is accelerating around the world, as consumers recognize that adopting a more flexitarian diet is good both for their health and for the planet,” says Emmanuel Butstraen, President of Firmenich Flavors.
“However, plant-based alternatives often lack the satisfying taste and mouthfeel. That’s why Firmenich has developed a range of SmartProtein solutions. We are now in a position to address all plant protein-based product development needs, from great taste and aroma to nutrition and functionality,” he concludes.
By Katherine Durrell
