Döhler has announced the expansion of its flavour production and innovation capabilities at its facility in Cartersville, Georgia. This investment is designed to scale the production of clean-label botanical extracts and complex flavour systems to meet changing demands in the food, beverage, and life science and nutrition sectors.
Technological Upgrades to Extraction and Chemistry
The expansion focuses on two primary technological areas within the Cartersville site. Firstly, Döhler has upgraded its hydroethanolic extraction capabilities. This technology is used to produce natural botanical extracts, allowing the company to isolate specific sensory and functional components while adhering to clean-label standards.
Secondly, the site now features an expanded reaction chemistry platform. This development is targeted at the production of:
Sweet reaction flavours
Pyrazines
Natural chemistry solutions
These capabilities are intended to allow for the creation of more complex flavour profiles, providing manufacturers with deeper sensory options for their product formulations.
Enhanced Capacity and Integrated Network
The investment has resulted in an increase in liquid flavour production capacity and batch sizes at the Cartersville facility. This scaling of operations is intended to provide greater flexibility in responding to customer requirements and to accelerate the commercialisation of new flavour systems.
The Cartersville expansion is part of a broader strategy to strengthen Döhler's integrated capabilities across North America. This network includes finished beverage processing operations in New Jersey and new product development infrastructure, such as an emulsion laboratory and a CHAIR predictive stability room.
These integrated assets are designed to support end-to-end solutions, from raw botanical extraction and flavour creation through to finished beverage applications, with the objective of improving development speed and product consistency.
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