CDMO vs CRO and CDMO vs CMO: how to differentiate them?
Publié le
Ennarom
Aromatic solutions &
formulations
Fermentation and
Biotechnologies:
The alliance of nature and industrial performance
Fermentation is a traditional and natural process. Ennolys’ expertise has made it possible to industrialize this process using large-scale fermenters and a distillation workshop, while also developing natural ingredients through microbiological methods.
To achieve this, we rely on natural processes: bioconversion and biosynthesis.
The natural origin of the raw materials and their extraction methods (liquid/liquid or solid/liquid separation, crystallization, and microfiltration) enable us to obtain high-quality, natural aromatic molecules, while ensuring food safety and the protection of our employees.
Development and optimization
of aromatic formulations
Sourcing and securing
ingredients
Quality and regulatory
compliance
Partnership
for innovation
Our 3 natural aromatic solutions from fermentation
ENNAROM
We offer a natural, traceable, and high-quality range featuring our flagship molecule: acetaldehyde, along with various acids and lactones. Our natural aromatic molecules comply with both European and American regulations. As such, this range qualifies for the label “natural flavoring substance.” They are also Kosher and Halal certified.
ENNALLIN
Our natural vanillin, obtained through fermentation from ferulic acid, is a natural aromatic molecule with a dominant vanilla note, complemented by milky and almond undertones. It comes in the form of white crystals and can be labeled as a “natural flavor” or “natural flavoring substance.”
Used on its own or in formulations, Ennallin delivers a sweet perception and masks certain off-notes, meeting the needs of flavorists and the food industry.
Ennallin Solutions & Mixes
To meet the specific needs of manufacturers, Ennolys has developed various blends based on natural vanillin to create the Ennallin Solutions & Mixes range.
These aromatic and functional solutions enhance vanilla, buttery, and coconut notes, while helping to reduce sugar, improve mouthfeel, mask off-notes, and add roundness to food products.
This range combines flavor intensity with naturalness, allowing for “natural flavor” labeling.
