Developed and made in Southport, Queensland
Send us your product spec. The VKA® Australia team at the Southport bench wraps your flavour compounds so they survive the heat, the air and the time between the mixer and the consumer. Twenty three years on the ground here, with five decades of group flavour science sitting behind us.
Read in one Australian business day, by a real flavourist at the Southport bench. No contract to start.
The challenge
Volatile flavour compounds are fragile. Heat through processing breaks them down. Air through storage oxidises them. Time on the shelf does the rest. By the time the pack reaches the consumer, the top notes have flattened and the profile has drifted from the one signed off at bench.
EssenceLock wraps your compounds in a protective shell at the Southport bench so the heat, the air and the time have less to work on. The pack lands with the consumer tasting the flavour you actually approved, not the one that survived the trip.
What you get
EssenceLock keeps the profile you signed off at bench intact through processing, transit and shelf, so the consumer tastes the flavour you actually designed.
The flavour profile you spent weeks tuning on the bench stays intact through heat, mixing, extrusion and baking. The shell holds the compound together, so the finished product tastes like the bench-top sample, not a flattened version of it.
Encapsulated compounds shield from air and light. Top notes stay forward, the profile stays close to spec, and the sensory call at month six reads against the same data the bench signed off at month zero.
The pack lands with the consumer tasting the flavour you approved at bench. No muted top notes. No dropped complexity. The taste that won the consumer panel is the taste that ships.
No new kit at your end. EssenceLock sits inside your existing process, and the Southport application team carries the technical work so you can focus on getting to market.
How we do it
From a first look at your flavour to a validated run, EssenceLock is built out in four steps on the floor at Southport.
We work out which volatile compounds in your flavour are most exposed to heat, air and time, and where they tend to drop off through your line.
The Southport encapsulation team picks the shell material and the wall thickness for your specific application and processing conditions. No off-the-shelf wrap.
We run your product through real processing conditions and the accelerated shelf-life chamber, and measure flavour retention at every step against the bench reference.
Once the bench data lands clean, EssenceLock drops into your existing production line with full technical support from the Southport team through the first commercial run.
We work out which volatile compounds in your flavour are most exposed to heat, air and time, and where they tend to drop off through your line.
The Southport encapsulation team picks the shell material and the wall thickness for your specific application and processing conditions. No off-the-shelf wrap.
We run your product through real processing conditions and the accelerated shelf-life chamber, and measure flavour retention at every step against the bench reference.
Once the bench data lands clean, EssenceLock drops into your existing production line with full technical support from the Southport team through the first commercial run.
Bring us a brief
Tell us the flavour, the process conditions and the shelf life you need to hold. The VKA Australia team in Southport will look at it, run the EssenceLock work on the bench, and show you the retention data behind the call.
Read in one Australian business day, by a real flavourist at the Southport bench. No contract to start.
