Category Archives: Nutraceuticals

LEED Silver Certification

August 9, 2013

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Downers Grove, Ill.; Aug. 9, 2013:  Flavorchem announced today that it has been awarded LEED® Silver Certification in its new Liquid Production Facility. The LEED rating system, developed by the U.S. Green Building Council (USGBC), is the foremost program for buildings, homes and communities that are designed, constructed, maintained and operated for improved environmental and human health performance.

Key areas of focus included:

  • To reduce water consumption and optimize energy performance through integrating all aspects of building design and engineering disciplines in order to lower the operation and maintenance costs.
  • To contribute to environmental benefits through the use of recycled/renewable and low emitting materials and responsible waste management practice.
  • To offer and promote healthy and pleasant working environment for the occupants for their comfort, well-being and productivity.

“Flavorchem’s LEED certification demonstrates tremendous green building leadership,” said Rick Fedrizzi, President, CEO & Founding Chair, U.S. Green Building Council. “The urgency of USGBC’s mission has challenged the industry to move faster and reach further than ever before, and Flavorchem serves as a prime example with just how much we can accomplish.”

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Flavorchem Achieves SQF Level 3 Certification

April 5, 2013

Downers Grove, Ill.; Apr. 5, 2013:  Flavorchem Corporation, a leader in flavor and color product solutions for the food and beverage industries, recently announced their achievement of SQF Level 3, at their Downers Grove, Illinois facility. SQF (Safe Quality Food) is a leading, comprehensive global food safety and quality management certification system. As in prior levels, level 3 is a food safety program with the additional requirements of a quality plan, which extends the ideal of quality beyond product characteristics and commercial realization. This ensures product safety and quality tenets are followed throughout the developmental processes until a product reaches the market. Both of these additions are unique to this certification program. The certification process involves a rigorous two-part audit conducted by highly trained auditors that evaluate a company’s food safety and quality plans, prerequisite programs, sanitation, pest management, operational methods, maintenance, and personnel practices.

“It’s always been our guiding principle to produce safe, quality products for our customers along with superior services,” states Stacie Obman, Regulatory Manager at Flavorchem, “having achieved level 3 status by the Safe Quality Food Institute is another milestone in our continued commitment to quality.”

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Flavorchem Opens New Liquid Production Facility

November 6, 2012

Downers Grove, Ill.; Nov. 6, 2012:  Flavorchem Corporation—a leader in flavor and color product solutions for the food, beverage, and nutraceutical industries—is pleased to announce the dedication of their new 47,000 square foot liquid production facility at 1528 Brook Drive in Downers Grove, Ill. With this expansion, Flavorchem’s facilities now total 215,000 square feet. In addition to their state of the art production facility, Flavorchem now has a larger, more dedicated area for its quality control and regulatory departments, as well as a better equipped training facility for its employees.

“Flavorchem is pleased to expand our campus in Downers Grove,” said Kenneth Malinowski, President of Flavorchem, “the new facility will enhance production and distribution efficiencies, while maintaining our high standards for quality and safety. We have taken a large step forward and will continue to invest in our customers, employees, and community.”

“We are fortunate to have a world class company like Flavorchem in our community,” said Downers Grove Mayor Martin Tully, “Flavorchem’s corporate headquarters and production facilities are an important part of our local economy.”

The dedication featured remarks by Mr. Malinowski, Sprovieri Family members, and Downers Grove, Illinois Mayor Tully.

Jackie Sprovieri, wife of the Flavorchem founder, cut the ribbon on the new facility.

The Downers Grove campus includes Flavorchem’s corporate headquarters, the sales, customer service and marketing offices, technical and production facilities, and distribution and packaging centers. The company also has another production facility in San Clemente, Ca.

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Demand For Custom Flavors Is On The Rise

July 26, 2012

Food Processing Magazine | April 2012

Flavorchem Corp. (www.flavorchem.com), Downers Grove, Ill., has been developing custom flavors since 1971 for all food & beverage segments and, more recently, for nutraceuticals and functional products. “Flavorchem works with a diverse range of customers, and no two are exactly the same,” says Marketing Manager Ed McIntosh. “The first step is to discuss project specifics, such as application(s) and cost parameters. From there, flavor development is determined by whether the customer already has ideas or is looking for some inspiration.”

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All-Natural Complexity

June 26, 2012

Candy Industry Magazine | March 2012

While processes to obtain natural flavors have been around since the 1890s, it is the widening availability of some raw materials that has helped companies increase variety. However, they still face many barriers. As Phil Sprovieri, VP of Sales and Marketing at Flavorchem, notes, acquiring the base materials for natural flavors can be difficult and expensive.

For example, Flavorchem receives some materials from the juice industry — as juice makers create concentrates or juice, they collect the vapors from the processes and condense them into oils — but the amount of oil they receive can be extremely small.

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Recovering Yeasty Notes

Bakingbusiness.com | April 2012

Baked foods manufacturers continue to be challenged with removing gluten from their products because the protein gluten is found in all forms of wheat (including durum, semolina and spelt), rye, barley, and related grain hybrids such as triticale and kamut. In leavened products (either chemical or yeast raised), gluten combines with water to produce an elastic and porous web that traps gas bubbles released by action of a leavening agent. Gluten makes the dough or batter resilient and stretchy, contributing to the product’s airy texture

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