From left, the honorees of the WFFC
Recognition Awards: presenter Celine
Roche (Mane USA); honoree Mike
Bloom (Flavor & Fragrance Specialties);
honoree Steve Somers (Vigon), Alice
Asadourian (Kerry), accepting on behalf
of Stephen Manheimer (Kerry Ingredients
& Flavours); honoree Richard Pisano,
Sr. (Citrus & Allured Essences); honoree
Michel Mane (Mane USA); honoree
Peter Lombardo (Robertet); honoree
Kim Bleimann (Berjé); and honoree
Jeb Gleason-Allured (Allured Business
Media/Perfumer & Flavorist Magazine).
Many of the names included represent families that have
served the industry for decades—or longer. The award recipi-
ents included: Kim Bleimann (chairman and CEO of Berjé Inc.),
Michael Bloom (president of Flavor & Fragrance Specialties Inc.),
Peter Lombardo (president and CEO of Robertet Flavors), Steve
Manheimer (executive vice president of Kerry Ingredients &
Flavours), Michel Mane (president of Mane Americas), Richard
Pisano, Sr. (executive chairman of Citrus & Allied Essences,
Ltd.), Steve Somers (president of Vigon International) and Jeb
Gleason-Allured (editor in chief of Perfumer & Flavorist/Allured
Renessenz Expands Coolant Product Manufacturing Operations
Renessenz is expanding its coolant product manufacturing facilities at its plant in Jacksonville, Fla., and expects a
plant capacity boost of 40% to better support the growing
demand for high-performance coolant products.
“We’ve been in the coolants space, and this expansion
is pretty much consistent where we feel where we want
to be,” Eric Beatty, Renessenz vice president and general
manager, tells P&F.
The company, which says its WS- 3 and L-menthyl lactate
have already achieved FSSC 22000 certification, has seen
strong coolant market demand among its customer base in
developed economies, and emerging market economies in
Latin America and Asia.
“In the last 12 months we’ve seen an increase in inqui-
ries,” says Steve Pringle, Renessenz’s business director,
flavor ingredients. “The area of sensates is something the
market is excited about.”
Scheduled for completion in the third quarter of 2013, the
upgraded process and capacity expansion will allow Renessenz
to manufacture more coolant ingredients, marketed under the
WinSense brand, which are used in oral care, confectionery and
beverage applications. Still, Pringle says the company will continue
to innovate within similar chemistries to see what comes next.
“If you separate coolants from other sensates, we know that
the products that are currently in the marketplace don’t meet
An aerial view of Renessenz’s Jacksonville plant.
all of those challenges,” says Pringle. “Some of those may be
solved in the short term and others may be in the long term.”
To that end, Renessenz is continuing its research and development into new coolant molecules. The company says the next
generation of coolant ingredients will extend the performance
of cooling intensity to new levels of cooling sensation, targeted
to a wide range of market segments and applications.