About EPC

Think Taste Different

Through interdisciplinary neuroscience, EPC Natural products co. ltd. provides
integrated solutions and palatable experiences in a fully natural way.

EPC has shifted the innovation orbit and been developing plant-based Flave Modulators and holistic solutions to solve customer’s multisensory expectations on taste, mouth-feeling to aroma.

Orbit-shifting Innovation

Who we are & What we do

EPC Natural Products Co.,Ltd. is the world’s leading innovator of natural taste and flavor modulators. By its deep understanding of the interdisciplinary science of neurogastronomy, gastrophysics and chemesthesis, together with thoroughly screening natural brain-pleasure molecules, EPC provides TasteAroma, ZestAroma, Savarin and Thaumagic modulators containing retronasal aromas. These solutions make sugar-reduced consumables with great taste and clean labelling, and support cost optimization in end-product formulations. The full range of products work synergistically with flavors, high intensity sweeteners, fibers and thickeners to deliver perfect sweetness at significantly reduced costs.

Leadership

Jack Shi

President

Degree in EMBA, chemistry. 53 years old, 30 years in plant extracts industry. Responsibility: Strategy, Intellectual Property, Research & Development

Jay Helsing

VP Global Sales

Degree of Int. Trade and Economy;

10 years in natural ingredients industry

Hansheng Wang

VP R&D

Degree of Chemistry and Molecular Engineering, Peking University

Holding more than 20 international patents;

20 years experience in food flavor and ingredients industry

Dr. Thomas Eidenberger

VP Science

Doctor degree in Food and Biotechnology;

Appointed legal expert and civil engineer, Austria;

Granted a series of patents in food science and chemistry;

25 years experience in food flavor and ingredients industry

Avril Yu

VP Operation

Degree of Int. Trade and English;

10 years experience of operation and supply chain management

Weiyao Shi

Director : Technology Management

Bachelor Degree of Chemical Engineering, Lehigh University

Candidate of Master Degree of Management of Technology, New York University

Dr. John Cavallo

Board member,

Chief Strategic Officer

MBA and a Ph.D. in Physical Chemistry,

Chair of the IFEAT Science Committee,

Former FEMA President and

member of the board of governors

Strategic Advisory Board

Brian Walker

Chairman

•2018-present

Global Commercial Director,

Hydrosol GmbH & Co. KG

•2014-2017

SVP & General Manager SFI Food Systems Global, Tate & Lyle

Christian Hermanns

Advisory Board Member

Current

Deputy GM / Executive VP

MonoSol, A Kuraray Division

Previously held Strategic Business Management position with

Dow Chemicals, Rohm and Haas, etc.

Nenad Benko

Advisory Board Member

2013-2020

Chief Executive, Zuellig Industrial

2006-2011

CEO Asia Pacific OMYA Asia Pacific

Academic Advisory Board

Timothy M. Webster

Advisory Board Member

•2018

Director, Global Vanilla Product Manager, IFF

•2017-2018

VP Global Business Development, Tastepoint by IFF

Nancy Higley

Advisory Board Member

•2018-present

President, Regulatory Connections, LLC

•2012-2017

Vice President Regulatory and Scientific Affairs

Kerry Ingredients and Flavours

•2004-2012

VP Food. Safety, Scientific & Regulatory Affairs, PepsiCo

•1991-2004

VP Product Safety & Regulatory Assurance, Givaudan Flavors

Dr. Thomas Eidenberger

Advisory Board Member

Doctor degree in Food and Biotechnology;

Appointed legal expert and civil engineer, Austria;

Granted a series of patents in food science and chemistry;

25 years experience in food flavor and ingredients industry

What is FLAVE?

Quoted from dr. P.R. Klosse, Flavor Classification, Another Paradigm page 2

In Gastrophysics, Professor Charles Spence suggests to start using a new word ‘flave’ to distinguish what products have, flavor, from the total experience, flave, which would be the brain image that we create by tasting like “I love the flave of that Roquefort”. Flave would comprise all elements of a food or drink, including the ones that influence perception, its taste, aroma, texture, color, sound, package, recollection, differences between people (culture, age, gender, religion, experience, DNA, etc. ) and so forth. Flave is the total experience, both the brain image and the evaluation: yummy or yuck.

FLAVE

combination of flavor & tasting

Gastronomy

Source: Dr. P.R. Klosse, Flavor Classification, Another Paradigm page 2

One question: What is FLAVE?

Our Strategy

Our strategy is to build an open, synergistic, flourishing ecosystem to deliver integrated solutions of great taste for food and beverages, nutritional and health products.