With True Essence Foods technology, we’re unlocking the flavors typically lost in the manufacturing process and unveiling the true taste of chocolate. With our Flavor Symmetry technology we’re able to dry or conche cacao products at temperatures as low as 95 degrees F in order to preserve more of the complex, nuanced flavors characteristic of the cacao bean and protect the subtle notes of each origin.
With True Essence Flavor Balancing technology we remove the off flavors from the natural fermentation that occurs in cacao products and leads to the characteristic bitter notes. The result? A better chocolate you have to taste to believe that is shelf stable and made without the use of emulsifiers or preservatives.
True Essence Foods Flavor Balancing technology allows you to broaden your selection of ingredients while still maintaining the same high quality flavor standards your consumers know and expect.
See the process
A proprietary drying process that produces fragrant, flavorful foods that are easier on the environment and our food system.
See the process
A proprietary drying process that produces fragrant, flavorful foods that are easier on the environment and our food system.
See the process
Getting the most value out of True Essence technology starts inside your facility.
Redefining flavor for the global good.
