FlavorSum holds grand opening for its Michigan expansion and New Jersey Innovation Center

FlavorSum had its ribbon cutting ceremony celebrating the opening of its newly expanded Kalamazoo, MI facility on June 18, 2024. The company completed construction in February of 2024. According to the company, the 35,000-square-foot expansion offers enhanced emulsion, extraction, and warehousing capacity, as well as process automation to increase efficiency, quality, and safety. FlavorSum has also opened its new 10,000 square-foot Innovation Center in Marlton, NJ, whose pilot plant has new UHT and HTST processing capabilities that help customers replicate and validate pasteurization production processes before scale-up.

“We focus on reducing the headaches associated with flavor sourcing and food and beverage product development,” said Brian Briggs, president and CEO of FlavorSum, speaking to tour attendees during the facility’s grand opening. “The Kalamazoo expansion helps fulfill our promise to provide the capabilities and resources required to become the go-to flavor solutions partner for small, mid-sized, and emerging companies. We’re grateful for the Michigan Economic Development Corporation’s shared commitment to the expansion that will deliver economic growth benefits to Michigan and the Kalamazoo region.”

“Our three Innovation Centers in Kalamazoo, MI, Mississauga, ON and now in Marlton, NJ enable customers to partner on-site with our flavorists and applications experts, speeding product development,” added Dave Franz, FlavorSum CCO, in a press release. “Our locations are convenient for customers across the US and Canada and give us access to multiple talent pools. We help customers achieve their goals with an operational structure that includes resources like market insights, regulatory experts, and streamlined commercialization processes. We prioritize continuous improvement to keep pace with their needs.”

The NJ Innovation Center houses the Beverage Center of Excellence, featuring pilot capabilities for carbonation, canning, tunnel pasteurization, and hot filling.