Capabilities
We know a few formulas for success.
Our approach is simple; follow our passion for crafting the best possible flavors using a team led by industry-recognized experts. Add in a collaborative environment that extends throughout our entire staff – and the results are amazing. We are more than flavor chemists, application technologists, and marketing experts. We are a team that’s driven to develop unique flavor solutions for our clients that solve their every need.
Taste, explore, and innovate with us. Consider this your invitation to work side-by-side with our team and experience the Beck difference.
From concept to commercialization
It all begins with an idea. A challenge. A need. Your concept is unique, and you don’t want (nor do you deserve) a “cookie-cutter” solution. Your expectations are higher and the road to success starts with your first call to Beck. We will listen to your needs and collaborate to deliver the ideal solution for your brand.
From start-up to scale-up, we’re dedicated to satisfying customers of every size. We offer low minimum order quantities (MOQs) of four gallons and can quickly process large orders as well. Products are delivered through our state-of-the-art production facility, one of the fastest in the industry.
Your Beckster will discuss your flavor needs to create a product taste brief and flavor request.
Review
Assign
Your flavor request will be assigned to one of Beck’s expert flavorists.
Identify
Flavorist identifies the components necessary to build your flavor(s).
Imagine it like a recipe with typically 40 ingredients, but it can grow to 150 or higher depending on the flavor complexity.
Did you know?
Certifications which allow us to meet nearly any client requirement:
SQF status (USA): Comprehensive Food Safety and Quality Management System
FEMA GRAS: Flavor and Extract Manufacturing Association
GFSI: Global Food Safety Initiative
Kosher Certified
FDA Compliant
Organic
Create
Flavorist creates a custom flavor and prepares food or beverage using a provided or proposed base.
Feedback
Flavorist is given internal feedback and will make final modifications as needed.
Certifications which allow us to meet nearly any client requirement:
SQF status (USA): Comprehensive Food Safety and Quality Management System
FEMA GRAS: Flavor and Extract Manufacturing Association
GFSI: Global Food Safety Initiative
Kosher Certified
FDA Compliant
Organic
Tasting
On-site tastings can be scheduled at Beck’s HQ, or we can mail your sample and/or finished product directly to you for tasting.
Approval
Yes
Move to sensory testing for productive risk minimization.
OR
Product is ready for commercialization.
No
Yes
Move to sensory testing for productive risk minimization.
OR
Product is ready for commercialization.
No
Beckster will document feedback and steps 5–9 will be repeated until finished product is approved.
Powders
As an extension of our custom flavor capabilities, we offer a comprehensive range of powders that use spray dry and dry plating delivery systems to meet your specific flavoring goals.
SPRAY DRYING encapsulates your flavors within a carrier, to protect them from oxidation, extend shelf life, and minimize heat deformation in baking applications.
PLATED FLAVORS require fewer steps to make and are typically more cost-effective. Mixed with their carrier, these flavors offer a stronger aroma profile.
Common Applications:
Benefits of Powders:
Missouri Association of Manufacturers
We are a proud member of the Missouri Association of Manufacturers (MAM) – the only organization in the state dedicated solely to promoting, preserving and advancing Missouri manufacturing. MAM is the Voice of Manufacturing in Missouri, representing manufacturers interest in Jefferson City; connecting and encouraging members to share information, resources and best practices; hosting industry events with education, training and networking opportunities; offering special discounts and programs for important support services; and consistently developing new benefits to create a stronger manufacturing community in the state.
