ZoomEssence Press and News

ZoomEssence, Inc. Expands Innovation Team, Adding Dr. Kiyul Cho As Principal Emulsion Scientist

HEBRON, KY. September 10, 2019 – Dr. Kiyul Cho has joined the ZoomEssence Technology & Innovation team as principal emulsion scientist.  Dr. Cho will focus on delivering novel formulation strategies to further expand the company’s clean label initiative. “Dr. Cho’s expertise in hydrocolloids, protein emulsifiers, extrusion technology, interface

September 10th, 2019|Categories: Press|

ZoomEssence Appoints Stephen DeCorte As SVP of Sales & Marketing

HEBRON, KY. September 09, 2019 – Stephen DeCorte has joined ZoomEssence, Inc. (Zoom), as Senior Vice President of Sales and Marketing.  DeCorte will lead Zoom’s commercialization efforts as they rapidly expand the flavor applications of their Zooming® low-temperature drying technology.  Key new opportunities include ready-to-drink beverages, nutrition bars,

September 9th, 2019|Categories: Press|

[Podcast] Creating Flavors For CBD Applications With Bob Corbett

Few ingredients have revoluti­onized the food and beverage industry like CBD. Popping up in products like teas, snack bars and even pasta sauces, this ingredient is providing innovation across product categories, despite current regulatory obstacles. In the latest episode of Two Sense, we sat down with Bob Corbett, CEO

July 29th, 2019|Categories: Press|

ZoomEssence On Delivering Flavors To Help Brands Tell Their Story

Bob Corbett, Co-Founder of ZoomEssence, joins Taste Radio’s Producer, Ray Latif, for a Livestream Studio interview at BevNET Live Summer 2019. Corbett discusses rising flavor trends impacting the beverage industry, and how they work with brands to deliver a flavor experience to the consumer that reflects the brand

June 13th, 2019|Categories: Press|

Bob Corbett, ZoomEssence CEO – Sensibly Sweetening Beverages

ZoomEssence CEO, Bob Corbett recently explained to Food Business News how ZoomEssence, Inc.’s low-temp drying process to deliver flavor results helps reduce sweetner costs. “We have found this advantage allows us to obtain the desired sweetness level with less stevia, driving down sweetener cost and limiting the residual bitterness,” said

November 28th, 2018|Categories: Press|

ZoomEssence Creative Director Lori Smith and Sr Applications Manager Holly Mason Talk About the Cocktail Trend

Food Business News featured a trend article on the Mocktail Movement. SUMMARY: Craft cocktails on the lighter side -  that's what the no- and low-alcohol better-for-you beverage movement is about. These are spirited beverages that may be consumed without fear of a hangover the following day. Often lower

November 14th, 2018|Categories: Press|
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