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| At FIE 2015 OlbrichtArom will present a number of new fruity, sweet and savoury flavourings, natural citrus peel pastes and individually composed coffee syrups. Photo: OlbrichtArom |
In close cooperation with its customers, OlbrichtArom GmbH & Co KG creates new realms of flavour for baked goods, sweets and dairy products. At FIE 2015 (Stand 6 F29) the company will present a number of new fruity, sweet and savoury flavourings, natural citrus peel pastes and individually composed coffee syrups.
All flavourings and peel pastes are initially tested at the Technology Centre of the parent company, the Stern-Wywiol Gruppe in Hamburg, in laboratories covering an area of 3000 square metres. In the flavour laboratory, specialists from OlbrichtArom develop different compositions for a wide spectrum of applications.
These are then subjected to sensory analyses, for which the laboratory offers optimum testing conditions with sources of warm, cold and red light. Modern testing booths ensure individual results.
OlbrichtArom adjusts all flavourings individually to the specific requirements of the end product – from the manufacturing process through transportation and storage to the 'best before' date. And the product development team is constantly creating new flavours that enable the end product to stand out from its competitors. Moreover, customers benefit from the network of cooperation between all the companies in the group and the wide range of research applications this offers.
This includes the relevant applications technology for bakery and dairy products, deli foods and meat products, and also laboratories for flavourings, enzymes and micronutrients. With the aid of modern technology and different pilot plants, OlbrichtArom is able to test new products under industrial conditions – for example with stress tests in the UHT unit or in baking trials.
FIE 2015 will be at the Paris Exhibition Centre, December 1-3, 2015. You will find OlbrichtArom on Stand 6 F29.
All flavourings and peel pastes are initially tested at the Technology Centre of the parent company, the Stern-Wywiol Gruppe in Hamburg, in laboratories covering an area of 3000 square metres. In the flavour laboratory, specialists from OlbrichtArom develop different compositions for a wide spectrum of applications.
These are then subjected to sensory analyses, for which the laboratory offers optimum testing conditions with sources of warm, cold and red light. Modern testing booths ensure individual results.
OlbrichtArom adjusts all flavourings individually to the specific requirements of the end product – from the manufacturing process through transportation and storage to the 'best before' date. And the product development team is constantly creating new flavours that enable the end product to stand out from its competitors. Moreover, customers benefit from the network of cooperation between all the companies in the group and the wide range of research applications this offers.
This includes the relevant applications technology for bakery and dairy products, deli foods and meat products, and also laboratories for flavourings, enzymes and micronutrients. With the aid of modern technology and different pilot plants, OlbrichtArom is able to test new products under industrial conditions – for example with stress tests in the UHT unit or in baking trials.
FIE 2015 will be at the Paris Exhibition Centre, December 1-3, 2015. You will find OlbrichtArom on Stand 6 F29.
Read more HERE.
The Global Miller
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