Raw materials of natural flavor and fragrances are obtained through the process of cold press, steam distillation, solvent extraction and distillation of plant materials.

Fine chemicals that have been chemically synthesized through detailed analyses of natural flavors, fragrances and Natural Chemicals that are obtained isolation from essential oils and enzymatic process.

Dozens of flavor/fragrance substances are blended according to the formulae created by flavorists and perfumers. Formulations are made to have various propeties such as water and oil soluble and thermostable. Formulations vary in form such as liquid, powder, and emulsion.

Extract (beef, pork, chicken, etc.), umami seasoning (MSG, Nucleic acids, Aminoic acids), etc.

Sweeteners, artificial sweeteners, citric acid, ascorbic acid, narinjin, etc.

Propylene glycol, glycerin, caramel, natural food colors, emulsifiers, etc.

Indigestible dextrin, agave, mucopolysaccharides, grape seed extract powder, maqui berry powder, hoodia, rooibos extract, etc.

Flavoring materials: Vanilla beans, various spices
Oils and fats: Sesame oil, Grape seed oil, Seasoning oils

Lemon, lime, grape, acai, etc.

Rooibos (various cut sizes), green rooibos, rooibos extract powder, etc.

Domestic raw materials: Black soybean tea, Houttuynia cordata, Ginger, onion skin, lotus root, etc. Imported raw materials: Chamomile, candle bush, salacia, rosehip, honeybush, etc.

Rooibos in tea bags, blended teas, ramen soup mix, functional healthy foods.

Cosmetics, shampoo, air freshener, plant origin deodrant, etc.