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Chinese market opens up for Naturex for flavour modifier; Burgundy integration underway

1 commentBy Jane Byrne , 21-Nov-2011
Last updated on 21-Nov-2011 at 12:33 GMT2011-11-21T12:33:29Z

Naturex CEO Jacques Dikansky reveals Burgundy integration underway

Naturex CEO Jacques Dikansky reveals Burgundy integration underway

Naturex has just received novel foods approval in China for its flavour masking system, Talin. President and chief executive of the botanicals group, Jacques Dikansky, revealed the news and discussed the integration of Burgundy when we caught up with him at Naturex HQ in Avignon.

This opens up the Chinese market for us in relation to our flavour enhancer, which works particularly well with sweeteners such as stevia,” he continued.

Following on from last week’s approval for stevia in Europe, Dikansky, said there are now massive opportunities for Talin, which is produced in the company’s UK facility, stressing that fact that formulation challenges still exist around stevia in terms of its bitter aftertaste, regardless of which market a company is targeting.

Discussing the integration of recently acquired Burgundy Botanical Extracts into the Naturex fold, the CEO said the sales side of that company has already been amalgamated into the wider group. And Dikansky expects Naturex to gain pre-acquisition earning levels mid-next year.

The group has extremely ambitious growth terms with the CEO flagging up Naturex’s intention of acquiring five to six companies in the next six months.

1 comment (Comments are now closed)

TALIN Correction

TALIN is the old Tate & Lyle trade name for "thaumatin" protein from the arils of the fruit of "thaumatococcus daniellii", a shade loving "marantaceae" indigenous to the forests of West Africa. It is not a "flavour system" but rather an ancient flavour product used for generations in West Africa. The protein was first commercially extracted by "Tale and Lyle Industries" (TALIN) in Ghana in the 1970's. It is plentiful around Mt. Cameroon. The Protein extraction process is a basic well established protein extraction method (as for casein).

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Posted by Mavugela
25 November 2011 | 16h212011-11-25T16:21:50Z

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