Carol McBride, category director, Sweet Business Unit North America, announced that Symrise NA has opened their newly expanded and redesigned Food & Dairy Applications Lab for products across all segments of the sweet goods category. The new lab will assist customers throughout the development process, from protocepts to larger scale samples.

The Symrise Sweet Business Unit offers customers expertise in dairy, bakery, confectionery, cereal and nutritional products. “Our highly skilled team uses a project-driven, collaborative approach to developing concepts and flavor applications that meet our customer’s particular goals,” said Dr. Khalid Farooq, technical team leader. Whether they want to enhance product performance, fulfill nutritional claims, create a desired flavor profile or something else entirely, we are ready to help them succeed.” Collectively, the applications team has more than one hundred years combined experience working on the application of both liquid and powder format flavors to sweet goods.

The modern, spacious and elegant lab, with its bright view of the New York City skyline, features a number of technological features designed to improve the team’s capabilities, ensure food safety and enhance hygiene. Among these are a positive pressure air flow system that keeps the air clean and regulates temperature and humidity; a fully computerized steam injection milk and dairy processor; a dedicated area for fruit preparations; a new flavor carousel system that helps the food scientists and applications staff work more efficiently; and a spacious, walk-in freezer and cooler. There is also a significant amount of space available for customers to work hand-in-hand with the Symrise Sweet team on their projects, yielding real-time results and high productivity.

Symrise application specialists are skilled in a variety of sweet application areas ranging from chewing gum to ice cream, cookies and nutrition drinks.  In addition, the Sweet Business Unit team works with customers on matching, masking and enhancing existing products. Symrise has pilot scale equipment available for tableting, fruit preps, soft and hard pack ice cream, cookie sheeting, starch molding and more.

Dr. Farooq added, “With this new lab, the Sweet team has the ability to take full advantage of our outstanding flavor products and our top-notch technical team. We are ready to work on any sweet application with efficiency, safety and the great flavor quality Symrise is known for worldwide.”