We offer a variety of textured variegates, which can be fat-based, emulsion-based and water-based. Textured variegates are a great way to add both flavor and crunchy textures in one step. This can be more cost effective than separate inclusions or variegates.
With diversifying flavor preferences on the upswing among consumers across food and beverage categories, delivering novel ideas each year for frozen desserts is among our favorite programs at SensoryEffects.
With the integration of Balchem Corporation and SensoryEffects, the Balchem Encapsulates Applications research lab has relocated from New Hampton, NY to Bridgeton, MO. The Applications lab is now housed in a newly renovated lab space to accommodate all of the equipment moved from New York and is now ready to take on new projects.
As part of SensoryEffects’ commitment to the communities where we live and work, employees from all areas of the company joined together in the holiday spirit by giving gifts to benefit families in need.
Through the Feature Flavor program, we provide our customers trend research, innovation and final frozen dessert concepts that have been tested in a production environment. We believe this allows our customers to try new flavors they may not otherwise have the resources to develop.
There is rich history at our corporate powders manufacturing plant in Defiance, Ohio. Beginning business in the mid-1800s as a brewery, continuing on to dairy and non-dairy powder processing during Prohibition, and leaving the legacy of the Diehl Brewery brands in our Centennial and Jerzee products still produced today.