June 2019

Kosher production now includes powder flavourings as well

Buteressence expands its possibilities for Kosher production.

In response to the needs of our customers and their clients, we already obtained a Kosher year certificate for the production of liquid flavourings since 15th of May 2018. Issued by the Chief Rabbinate of Holland. We adapted our production procedures in such a way that all deliveries are either Kosher Parve or Kosher Dairy certified without actual rabbinic supervision, provided the composition of the flavourings allows for this.

We are delighted to announce that at the moment also our powder flavourings are included in our year certificate as well. In cooperation with the Chief Rabbinate of Holland we have certified our spray drying process and powder mixing.

Our Kosher year letters can be downloaded from the quality page on our website. The product information sheets state whether the flavouring of reference is suitable for Kosher foods or not.

The interest in Kosher food is growing rapidly around the world. And with this, the requirements for Kosher certified food ingredients and other additives.

April 2019

Reduction of added sugar in bakery products

Buteressence was asked to contribute to the Workshop Food Reformulation, organized by the WUR Wageningen University & Research on April 4th. The Food & Biobased Research Team was hosted the workshop, in cooperation with the FNLI (the Dutch branch organization for the food industry), to conclude a project on improvement of product composition in which Wageningen supported the industry with technological know-how.

The workshop had great attendance.  Almost 80 professionals from the bakery and confectionery industry were presented with quality knowledge and insights from the Wageningen experts. Useful insights to address the challenges of reformulation when reducing added sugars. It became clear that successful reformulation is driven by understanding the interaction between ingredients and the development of final texture. And obviously, taste!

Buteressence was invited, next to a limited number of other ingredient suppliers to the bakery and confectionery industry, to present our best flavour proposals for a sugar reduced cake. Our R&D team, with senior flavourist Wendy van der Hout in the lead, created a number of Taste Modifier Flavours specifically for this application. To contribute to improved consumer acceptation of the reformulated healthier products.

A customized approach, resulting in this set of new flavours fine-tuned towards this application and based on sensory evaluation of the profiles of the reference bakery product and its sugar reduced alternative. More smell, a layered flavour profile and an intense sweet impression.  All based on flavour notes that are typical for this traditional bakery item (sweet, buttery, vanilla, crust and freshness).

We were delighted to learn at the end of the workshop that our Taste Modifier Flavour ‘Balance’ was evaluated very positively by the many participants of the blind taste test on flavour sameness in a 50% added sugar reduced cake.

If you are interested to know what these flavours and our approach to sugar reduction can mean for your application, don’t hesitate to contact us.

September 2018

Automatic dispensing unit installed at Buteressence

Buteressence has gone operational with the recently installed High Capacity Dispensing Unit for the production of liquid flavouring concentrates. This after a lengthy period of design, preparation and trial. Together with our Dutch partner Vanwyk – a world leader in high accuracy liquid dispensing equipment for the flavours and fragrances industry – we have introduced a new way of producing, based on proven technology. Important to respond to the increasing demand for more complex and distinct flavours.

We have the capacity now to automatically dispense 400 of our most frequently used raw materials into concentrated ‘flavour hearts’. These are further processed and extended into our final commercial flavours. At this stage we focused on automizing our complex smaller manual weighments.

Ton Toben, managing director of our company referred to it as “a significant investment to improve our efficiency and quality, whilst maintaining the flexibility in our production that our customers are accustomed to. An important milestone in our ongoing automization project to make Buteressence even more future-proof”.

To have a look at our production; please go to the ‘photo impression’ page on this website.