Matrix Flavours & Fragrances Indulge your senses….

Come explore possibilities with us

Tina Tan (Ph.D)

General Manager (R&D and

Manufacturing)

Matrix Group Matrix Sdn Bhd

-marketing arm

Matrix Flavours & Fragrances - Manufacturing of flavours for food/pharmaceutical industry

- Manufacturing of fragrances

Matrix Oleochem Sdn Bhd

- Manufacturing fo speciality oleochemicals from palm oil

Natural Bleach Sdn Bhd - Supplier of bleaching earth to edible oil industry

Matrix Flavours and Fragrances

What is a flavour?

FLAVOUR is the sensation produced by a

material taken into the mouth, perceived

principly by the chemical senses of

TASTE and SMELL

5 basic tastes

SALT- sodium chloride

SWEET- sucrose, saccharin

SOUR- acetic acid, tartaric acid

BITTER- caffeine, quinine

UMAMI- mono sodium glutamate (MSG)

Flavour perception

Other senses involved?

Sight, sound, touch, taste, smell

What happens chemically?

• Maceration produces saliva

• Individual chemicals released

• ‘Binds’ to taste-buds

• Sends chemical signal to brain

– What are you eating?

– Bitter/salty/sweet/sour/umami

– Temperature?

– Fresh or stale? Yummy or yucky?

Flavourings

Western Europe, 23%

Eastern Europe, 6%

Africa and Middle East, 6%

North America, 30%

Eastern Europe, 5%

South America, 6%

Asia Pacific, 24%

2009 estimate value- USD 10 billion

Timeline

• 1978- MFF established – Tropical flavours

– Specialist in heat resistant flavours

• 1984, transfer of technology to Zimmerman Hobbs (UK) now acquired by Givaudan

– 1st privately owned flavour house in S.E.A

• 1980-2000 – Exports to China, India, Sri Lanka, Indonesia, Vietnam, Taiwan,

Jordan, Philipines, Thailand, Singapore

Timeline

• 2000-2010 – 2002- relocation into new 6 acre facility

– 2005- spraydrying capability realised- encapsulated flavours

– Exports reach africa, middle east, europe, south america

– 2010- Indian JV company formed

• 2011-2012 – Export to 45 countries

– Top SME company in Enterprise 50

– Fragrances division launched

Presence & Coverage

• Exports – Asia

– Africa

– Middle East

– Europe

– Oceania

– South America

• Customer base from small-med enterprises, regional manufacturers to multinationals

Research & Development

• In-house R&D department

• Flavour creation

– Creative

– Matches and modification

• Applications laboratory – Providing total solutions

– New trends and ideas ie, cost saving solutions

How is a flavour made?

GC/MS- liquid, extraction, SPME

GC-olfactometry

Flavour matrices

• Water soluble – beverages,

• Oil soluble - margarine/butter

• Emulco

• Powder- bakery premixes

• Spray-dried powder- beverages premixes

• Clouds- beverages

Industries

• Food industry – Bakery

– Confectionery

– Beverages

– Oils & Fats

– Dairy

• Pharmaceutical

• Tobacco

• Animal feed

• Latex based products

On-going research • Improvement of flavour, flavour delivery systems, applications.

•Ie cost solutions for biscuits- making everyday foods more palatable

• Reaction flavours- Maillard process. •Reactions between amino acids and sugars

•Vegetarian ‘mock-meat’s

•Alternative to MSG

Industry challenges

Clean label- requires flavouring to be natural

• Natural flavours require flavour from the named food- ie strawberrry- 95% has

to come from strawberry extract. 5% can be chemical from other natural foods.

•2010- 132,000 tonnes of flavours natural vs 184,000 tonnes synthetic/nature

identical

•Sustainability, price becomes an issue

•Advanced technology for isolation/extraction and fermentation

Collaborations

• Balance between industry and theory- gearing graduates toward industry

•99.2% businesses in Malaysia are SMEs.

Structure of collaborations/funding has to be different- ie, offering shorter projects.

University to set up services for industry.

Flavour research centre

Process research centre

Sensory science centre

Consultation- analysis

Matrix Flavours & Fragrances Indulge your senses….

Come explore possibilities with us

Thank you