Flavor technology upgrading

Natural traceability: Selected local Shaanxi peppercorns, apples and other agricultural products as raw materials, to achieve a deep integration of flavor and regional characteristics;
Technological breakthrough: The use of microcapsule embedding technology to solve the industry pain points of volatile natural flavor and high temperature intolerance;
Customized services: Support customers to adjust flavor intensity, solubility and other parameters according to product requirements, suitable for diversified scenarios.
At present, the “Natural Flavor 2.0” series has opened sample applications, and food manufacturers and partners are welcome to inquire. Baisfu will continue to be driven by innovation and grow together with the industry.
