Apolaire — extraction CO₂ supercritique

Industry · Food flavoring

Supercritical CO₂ natural flavors for food

Solvent-free aromatic concentrates, precise α/β-acid and terpene profiles. Bespoke R&D for brewers, distillers and industrial flavor users seeking clean-label differentiation.

The food industry is hunting for concentrated natural flavors free of chemical solvents, clean-label declarable, and reproducible at industrial scale. Supercritical CO₂ extraction matches that brief exactly: it preserves volatile notes, leaves no residue, and allows precise fractionation of the aromatic profile of any material (spices, fruits, aromatic plants, hops, coffee).

Apolaire works with flavorists, brewers, distillers and industrial firms in snacking or beverages seeking a differentiating aromatic signature. Recipes are designed to scale from lab to industrial production with no organoleptic loss.

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Étude de cas

Dried hop cones (Aube, France)

Food flavoring

Dried hop cones (Aube, France)

  • Oleoresin
  • α-acids
  • Aromatic profile
  • 10 days

Résultat obtenu

Full α/β-acid and terpene profile

Aromatic concentrates designed to ease incorporation in brewing and improve olfactory precision. Documented protocol, GC-MS chromatogram delivered with the extract.

What apolaire brings to food flavoring

  • 01

    Clean label by design

    CO₂ evaporates naturally after extraction. No residual solvent, no complex mandatory labeling. The ingredient can be declared as a natural flavor obtained from the source material.

  • 02

    Volatile-note preservation

    Low-temperature extraction (typically 35–60 °C) preserves heat-sensitive molecules degraded by classical distillation. Ideal for fragile top notes: citrus, fresh herbs, delicate spices.

  • 03

    Precise analytical profiles

    Each extract ships with an annotated GC-MS chromatogram identifying the major compounds (α/β-acids, terpenes, esters, lactones). Lets you validate compliance with your spec and trace batches.

  • 04

    Industrial reproducibility

    All recipes are designed to scale. Pressure / temperature / time parameters are documented for direct transfer to contract production or a partner industrial unit.

FAQ — Food flavoring

Common questions from flavorists and food-industry R&D teams.

01 Can flavors obtained via supercritical CO₂ be declared natural?
Yes. Supercritical CO₂ is a physical extraction process compliant with European requirements for natural flavors (Regulation (EC) No 1334/2008). The CO₂ used is not considered a residual solvent and the final extract contains no chemical trace foreign to the source material.
02 Can you develop an aromatic concentrate from a co-product (spent grain, pomace, peel)?
Yes — that is an ideal field for CO₂ extraction. Brewing spent grains, pomaces, seeds, peels and agricultural co-products often contain under-exploited aromatic compounds. Apolaire evaluates their potential and formulates an optimised concentration recipe.
03 Which food sectors do you work with most?
Brewing (hops, spent grains), distilleries, functional beverages, flavored snacking, premium condiments and sauces, baking ingredients. Each project is scoped against the target aromatic profile and the stability constraints of the final matrix.
Discovery Meeting

Let's Talk About Your Project

Book a 30-minute video call — or leave us your details and we will get back to you within 48 hours.

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Technical Feasibility

Analysis of your raw material and extraction parameters

Apolaire Presentation

Our expertise, equipment, and associated deliverables

48h Proposal

Personalized protocol and quote sent after the call

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