Food flavoring & fragrances
Sustainably enhancing taste and fragrance in everyday products.
Consumers are demanding a sustainable, natural production of food ingredients and the components of their shampoos and washing detergents
The increase of global population and living standards is driving up demand for consumer products. At the same time, these consumers request more sustainable and local products without any negative environmental impact. This has created a demand for bio-based, sustainable products such as ‘free-from butters’, ‘fully bio-based laundry detergents’ and many more.
Consumers are demanding tasty plant-based alternatives to their traditional dairy products, in order to reduce their environmental footprint. However, food formulators are not succeeding yet in offering the same taste, mouthfeel and overall sensory experience for this new product gamma. Fatty acids can be the required taste agents to boost similarity of dairy alternatives, as these are inherent components of bovine milk and key contributors to cheese taste.
Consumers' preference when shopping
SensiCraft®
The production of esters, ethers, aldehydes, and other important derivatives offering strong sensory effects to the consumer, depend on fatty acids as key raw materials.
These fatty acids have a cheesy, waxy odor, ideal to mimic cheesy, buttery, or nutty flavors. They can also act as antimicrobials, each with their individual performance and their potential synergies.
Our product line consists of SensiCraft® 4 (butyric acid), SensiCraft® 5 (valeric acid), SensiCraft® 6 (caproic acid), SensiCraft® 7 (heptanoic acid) and SensiCraft® 8 (caprylic acid), all with a purity of more than 99%, which can be used directly as ingredients or as intermediates for high purity esters, ethers, aldehydes and alcohols.
How ChainCraft can help create sustainable ingredients
ChainCraft can support food, flavor and fragrance experts in their quest towards more sustainable solutions. The fatty acid products we develop can provide both drop-in and new substitution opportunities for development of the next generation consumer products.
Mimicking cheese naturally
The market for plant-based cheese is growing rapidly, but many consumers still describe these products as lacking the familiar taste and texture of traditional cheese. With muted flavors, beany notes, and a grainy mouthfeel, the sensory experience of plant-based cheeses often falls short.
