Issue 3 2019

ingredients
21
In other news
Symrise has invested in its location in the Indonesian capital Jakarta. The company officially opened the
expanded innovation center on October 10, 2019. With this modern facility, Symrise can develop creative
solutions for fragrances, cosmetics, food and beverages. These applications are specifically tailored for
the Indonesian market and can directly be presented to customers on site. Diana Food, the natural solution
provider, is also using the facility to engage with customers in one location to extend its footprint in Indonesia.
Symrise invested a total of around 3 million in the innovation center. “With our expanded location in Jakarta,
we are emphasizing the importance of the Asian region for our company. Indonesia is already a key market
today and will continue to be so in the future. Over the past ten years, we have more than doubled our sales
and generated an annual growth rate of around eight percent,” says Dr. Heinz-Jürgen Bertram, CEO of
Symrise. Indonesia is the largest economy in Southeast Asia. The proportion of middle-income groups is rising
and purchasing power is steadily increasing
Accordingly, Symrise has significantly increased the innovation and laboratory capacities for taste, scent
and care. The perfumers have access to application laboratories with a wide range of modern test and
evaluation equipment. The space for technologists in the Flavor division has more than doubled. In the new
center they will extend the development of flavorings for the local market, for example, solutions for beverage
applications, sweet goods, and savory products. The results can be evaluated with the latest technologies as
well. The team can also present final products to their customers directly on site.
Through the expansion Symrise has almost doubled its profile in Scent & Care and Flavor with application
possibilities for fragrances, cosmetic ingredients and flavorings for beverages, sweets and savory products.
Dr. Bertram and additional management representatives have traveled to Jakarta for the opening ceremony,
highlighting the region’s strategic relevance for the Company.
Indonesia: Strategic raw materials and sustainability-oriented consumers
“Consumers in Indonesia as well as Southeast Asia are increasingly looking for sustainable products and
have a strong focus on their health and well-being,” says Dr. Bertram. “At the same time, we have early on
realized how important the access to strategic raw materials is. Most of our products are based on natural raw
materials. Many of them come from Indonesia, such as aromatic patchouli and cloves.”
Patchouli, for example, is grown on the Indonesian island of Sulawesi. Symrise maintains sustainable
partnerships with local farmers there. This gives the company direct access to sources of valuable raw
materials. It also contributes to the effective protection of ecosystems and to the improvement of life in local
communities.
Using local developments for unique creations
In the three Flavor, Scent & Care and Nutrition segments, Symrise is represented at around 100 locations
worldwide with more than 30,000 products. First and foremost, the company pursues a common goal in all
regions: to develop locally. This is also the case in Indonesia. “For example, the characteristic Asian ingredient
ginger is found in foods, drinks, fragrances and cosmetics,” says Dr. Bertram. “We develop and manufacture
successful flavorings, fragrances, cosmetic ingredients and nutritional solutions for Indonesian companies and
consumers. Going forward we will be better positioned to significantly accelerate product development for our
local customers in Indonesia.”
of the finished granules from
the drying room, the amount
of particles in the fluidised bed
remains constant.
Hot melt extrusion involves
mixing a flavour with molten sugar
in the hot zones of the extruder.
The mixture is then cooled down
to become a molten carbohydrate
matrix in the cooling zone, forced
through a die plate and cut into
defined pieces. Extruded flavours
have greatly improved shelf-life,
as they are captured in a frozen
molten mass, which is an ideal
glassy matrix.
In the drip casting technology,
the flavour to be encapsulated
and the solution of the shell
material are forced simultaneously
through a special co-extrusion
nozzle. The droplets are falling
into a hardening bath where
cross-linking of the shell-material
occurs. It is also possible to
produce beads with the core
material being homogeneously
dispersed within the matrix
material fluid nozzle system. n
Symrise AG
www.symrise.com
www.foodmagazine.eu.com issue three 2019