News
Sensient Technologies has acquired Vancouver-based botanical extraction technology company Mazza Innovation. The addition of Mazza Innovation is, says Sensient, a major step in the evolution of its “seed to shelf” strategy.
Sensient Technologies has acquired Vancouver-based botanical extraction technology company Mazza Innovation.
The addition of Mazza Innovation is, says Sensient, a major step in the evolution of its “seed to shelf” strategy to innovate across the value chain for natural and organic ingredients. Mazza’s patented solvent-free clean extraction technology is said to expand current extraction capabilities to deliver pure and clean colour, flavour, functional nutraceutical, and skin care ingredients. The acquisition will leverage Sensient’s agronomy and sustainable sourcing programs for plant materials as well as the company’s extract refinement and application expertise.“I am excited about both the immediate and longer term possibilities for our R&D efforts,” said Mike Geraghty, President of Sensient Colors. “Many of the botanical colour sources used today require chemical solvents or high temperatures to be effective. This patented extraction technology represents a major step change. It is cleaner, more efficient, and delivers on the need for clean-label flavour extracts, natural colours, colouring foods, functional extracts, and skin-care ingredients.”Originally developed by Dr. Giuseppe (Joe) Mazza, a longtime researcher with Agriculture and Agri-Food Canada, Mazza recognised that the extraction technology would address the growing demand for clean and pure ingredients.“The future is bright for simple, close-to-nature ingredients, with natural botanical extracts chief among them,” said Jeremy Thompson, Global Head of Strategy & Innovation, for Sensient Flavors & Fragrances. “This exciting acquisition is an investment into a future where simplicity is key in manufacturing the natural foods and beverages consumers demand. Mazza’s novel technology enables valuable components of plant materials to be targeted and gently removed simply using water. It complements well Sensient’s already extensive capability in solvent free extraction and adds to our broad range of botanical flavour extracts under the Sensient Natural Origins brand.”
6 Mar 2026
EFSA scientists will investigate the health risks of microplastics by 2027 – but what should food brands do in the meantime?
Read more
5 Mar 2026
British retailer Marks and Spencer has introduced 12 new products to its 'Only … Ingredients' range, as brands are advised to focus on “transparent communication”.
Read more
4 Mar 2026
Innovative sustainable animal products and plant-based alternatives can plug health and environmental concerns – but consumer willingness to pay for these products remains variable, finds an EU-funded study.
Read more
2 Mar 2026
Lidl is “setting the pace” in Europe's transition towards sustainable food systems. How did other European supermarkets score, according to Superlist Environment Europe 2026?
Read more
27 Feb 2026
For healthy indulgent products, messaging around enjoyment resonates more strongly than “guilt-free”, according to a study by EIT Food.
Read more
19 Feb 2026
Food and drink products in Canada must now carry warning labels for high saturated fat, sugar, and sodium content – a move designed to help consumers make more informed purchasing decisions.
Read more
18 Feb 2026
The UK’s largest supermarket chain has achieved its target to increase the proportion of sales from healthier products to 65% by 2025.
Read more
10 Feb 2026
The Vitafoods Europe Innovation Awards 2026 promote nutraceutical NPD and innovation. Here, some of this year’s jury members discuss what they will be looking out for.
Read more
9 Feb 2026
Using AI to manage digital energy consumption in factories is the latest strategy in manufacturers’ toolbox for sustainable operations and efficient energy use.
Read more
5 Feb 2026
Global food supply chains must adapt procurement strategies to remain resilient and sustainable, according to a World Economic Forum paper.
Read more