Blue Pacific expands capabilities in natural flavours

Blue Pacific Flavors lab technicians creating flavors in new Flavor Creation & Culinary Innovation Center, pictured in front of the Kardex Remstar high density storage for flavors and raw materials. Photo credit: Mike Marshall (PRNewsfoto/Blue Pacific Flavors)

US-based Blue Pacific Flavors has opened a new research and development laboratory for natural colours in a move that will double its capabilities in the sector.

The Flavor Creation and Culinary Innovation Centre is responsible for all product development and flavour creation for the company’s global operations in the US and Asia.

Blue Pacific develops natural, organic and organic compliant fruit and sweet flavours for a range of food applications, including beverages, fruit preparations, dairy, plant-based milks, ice cream, frozen desserts, bakery and nutritional foods and confectionery products.

The opening comes after a $1.5 million expansion that doubled the space to 3,100 square feet. The centre will increase the company’s application, creation, sensory testing and compliance capabilities for natural and organic flavour and finished food development.

The investment includes laboratories and offices for quality assurance, quality control, regulatory/product safety, research and development, and new equipment such as a pilot spray dryer and Kardex Remstar high density storage for flavours and raw materials.

Processing capabilities include a MicroThermics Steam Injection System with in-line homogenisation and UHT clean fill to provide a streamlined path to market new food and beverage products.

Donald Wilkes, CEO of Blue Pacific Flavors, says, “Our vision was to build a world class innovation centre to be the core of our organisation. It is a reflection of the food manufacturing renaissance taking place in southern California and our commitment to meet the needs of a growing organic flavours business.”

The company has added staff in regulatory and quality control and plans to hire additional research and development staff. The next phase of the investment will include the purchase of additional analytical equipment to support enhanced food safety and quality testing.

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