Inclusion Technology

Our Inclusion technology delivers multiple sensory experiences in baked goods through lipid-based ingredient delivery systems. Flavors and aromas are trapped in the proprietary lipid matrix until the inclusion melts (~125°F), at which time they are released into the baked goods.

What Are Inclusions?

Inclusions are lipid-based ingredient delivery systems that add multiple sensory experiences to various food systems. With our delivery system, the flavors and aromas are trapped in a lipid matrix until the inclusion melts (~125°F), at which time they are released into the baked goods.

We provide inclusions in both nugget and flake form because we know that no two products are the same. Our goal is to provide our partners with as many options as possible.

Inclusion Features & Benefits

To say that the process of manufacturing cheese is only slightly different than the process of manufacturing brownies, would be a gross understatement. Different types of foods vary drastically when it comes to production. This means that selecting the proper inclusion isn’t as simple as a “one and done”.

Inclusion technology can be applied to a wide variety of food products including pastries, breads, biscuits, muffins, pancakes, and cheeses — just to name a few. We make sure to carefully match each product with its inclusion counterpart to guarantee a flavor-enriched result.

Markets That Commonly Utilize Our Inclusion Technology