Symrise has upgraded its sweet laboratory in New York, which will develop new prototypes and concepts for the sweet goods category and for dairy applications.

The expanded and upgraded Food & Dairy Applications Lab features a range of equipment designed to improve the capabilities of Symrise’s technical team, ensure food safety and enhance hygiene.

This equipment includes a positive pressure airflow system that keeps air clean and regulates temperature and humidity; a fully-computerised steam injection milk and dairy processor; a dedicated area for fruit preparations; a new flavour carousel system that helps the food scientists and applications staff work more efficiently; and a spacious, walk-in freezer and cooler.

Symrise application specialists are experienced in a variety of sweet application areas ranging from chewing gum to ice cream, cookies and nutrition drinks, and Symrise has pilot scale equipment available for tableting, fruit preparation, soft and hard pack ice cream, cookie sheeting, starch moulding and more.

The laboratory also features an area where customers can work with the Symrise Sweet team to develop products and concepts.

Dr Khalid Farooq, Symrise’s technical team leader, said: “Our highly skilled team uses a project-driven, collaborative approach to developing concepts and flavour applications that meet our customer’s particular goals.

“With this new lab, the Sweet team has the ability to take full advantage of our outstanding flavour products and our top-notch technical team.

“We are ready to work on any sweet application with efficiency, safety and the great flavour quality Symrise is known for worldwide.”