Advanced Aroma Recovery
A ground breaking proprieties technology that enables to collect, standardize and concentrate aromas from different side-streams and bring them to the highest quality. The technology will also allow us to provide wide solutions for wine, beer, and spirits companies who wish to create dealcoholized drinks while preserving the original aromas.
100 % natural and pure product aroma
100 % natural and pure product aroma
Clean-label opportunities
Clean-label opportunities
New standard of authentic aroma quality
New standard of authentic aroma quality
Flavologic Technology
Recovery and concentration of valuable aroma compounds
Aroma compounds are recovered and concentrated using solid-phase-extraction
Phase 1
Aroma is adsorbed from the feed material onto the solid phase.
(Eventually, the solid-phase is saturated and phase 1 is complete.)
Phase 2
An appropriate desorption agent harvests the aroma compounds from the solid phase into a highly-concentrated aroma. This aroma phase can then be added- back to the product or marketed as a natural ingredient.
Concentration and stabilization of fruit juice aromas
Our technology allows us to provide our clients a broad range of different fruit aroma extracts.
We can stabilize sensitive and unique fruit aroma profiles. Key aroma compounds that contribute to the distinctive profile of a specific fruit can be recovered.
High concentrated aroma extracts provide different avenues of application. They can be used as building blocks in complex flavors or can give rise to new product concepts.
Highly concentrated extracts of:
Mango
Red Current
Pineapple
Passionfruit
Strawberry
And other
Dealcoholized beverages
Dealcoholized drinks are becoming ever more popular. We love the flavor and ceremony of beer, wine and spirits, not only the effect! So, it makes sense that we’d like to have this experience even when we want to avoid alcohol. Unfortunately, existing dealcoholized products often don’t offer a flavor quality that meets expectations.

Now you can remove alcohol easily enough, so what‘s the problem? Well, when you take out alcohol, you take out a lot of the compounds responsible for the aroma, too. The product loses its nose and becomes, many would argue, unpalatable. Even when it is allowed, adding a synthetic aroma to make up for what‘s lacking doesn’t deliver the authenticity and complexity that a consumer is looking for.

But we‘ve got a solution.
Wine
The flavour of a wine is a complex and fragile interaction between a wide range of aroma and taste-giving compounds. It is a wine-maker’s task with each harvest to bring together grape variety, terroir, harvesting, processing, fermentation and ageing to achieve a balanced, exciting and quality product for their customers. This is a task requiring depths of knowledge, experience and passion.

Unfortunately, after dealcoholisation to make a non-alcoholic wine, much of this hard work seems to have been lost. The majority of the character-giving aroma leaves with the alcohol during the different methods of dealcoholisation, regardless of how gentle the processing might be. So while the lack of alcohol itself has a substantial impact on the taste and on the release of aroma, i.e. the nose, of the non-alcoholic product, the main problem is that the characteristic aroma simply isn’t there anymore.

This is all set to change!

Flavologic by Prodalim is dedicated to achieving aroma quality in dealcoholized beverages. Our aroma-recovery technology is capable of separating aroma from the alcohol resulting from dealcoholisation processes, so that it can be added back to the dealcoholized product.

With application of our technology, makers of dealcoholised wines can offer their customers a new level of aroma quality and boost a market already seeing substantial growth.
Beer
Generations of master brewers have put their heart and soul into the development and optimization of ingredients, recipes and processes in the brewing of beer. This has lead to a huge range of different beers in markets around the world, accommodating a wide range of tastes.

These products form the basis of non-alcoholic beers made via dealcoholisation. Unfortunately, this hard-won character is largely lost in existing dealcoholisation processes. During the process of distillation, a lot of the aroma leaves with the alcohol out of the top of the column and is then missing in the non-alcoholic product. Alternative approaches like stopped fermentation avoid the need to remove the alcohol, but mean that many of the fermentation-derived flavours aren’t fully developed. A good example of this is the banana (isoamyl acetate) in wheat beer.

This is all set to change!

Flavologic by Prodalim is dedicated to achieving aroma quality in dealcoholized beverages. Our aroma-recovery technology is capable of separating aroma from the alcohol resulting from distillation or membrane processes, so that it can be added back to the non-alcoholic product. This is possible even for 0.0 % ABV beers. With application of our technology, makers of dealcoholised beers can offer their customers a new level of aroma quality.
Spirits
The magic of spirits comes from the intensity, complexity and product-specific-character of their aroma, not their high content of alcohol. Distilleries around the world work hard not just to make a clean product, but to lend them a fascinating and engaging aroma to capture consumers in a competitive international market.

So what if you could offer consumers this aroma intensity and diversity, without so much alcohol?

A spirit is effectively the product of a dealcoholisation – a distillate comes out the top and a dealcoholized base out of the bottom, just like in the production of a non-alcoholic wine, for example. There’s no way to separate the aroma from the alcohol then, right?

Wrong!

Flavologic by Prodalim is dedicated to achieving aroma quality in dealcoholized beverages. Our aroma-recovery technology is capable of separating aroma from distillates, so that it can be used to make a wide range of products such as non-alcoholic ready-to-drink cocktails, bar-mixers and indeed non-alcoholic or reduced-alcohol spirits themselves.

A whole range of new products are are possible with application of our technology – products with the natural and authentic aroma of real distilled spirits.
Advanced aroma
recovery for Dealcoholized drinks
Advanced aroma
recovery for Dealcoholized drinks
Dealcoholized wine is the biggest emerging trend in the wineindustry,withincreasingconsumer demand.
The biggest challenge for this market is the loss of aroma during de-alcoholization.
Our propriety technology gives us the perfect answer to this challange. It allows us to separate the lost aroma from the alcoholandputitbackinto thedealcholizedproduct.
Вrochures
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Flavologic Brochure Digital