Corporate Overview

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Sensus was founded in 1999 on a number of strategies, both business and technical. From a business standpoint, Dr. Daniel Wampler believed that there was a significant opportunity to deliver the absolute highest quality flavor from extracted horticultural raw materials while optimizing the health benefit attributes of each product. The company's technical strategies included the minimization of the flavor performance gap, and the processing of materials at the optimal peak of quality. To this end, the company's three Ph.D.s and three development scientists focus on the biochemistry of horticultural products. Their findings and developments are immediately commercialized in Sensus' state-of-the-art manufacturing facility with extraction rates of up to 30,000 lbs. input per hour.

Technology

The flavor performance gap is Sensus' defining technical culture based on Dr. Wampler's philosophy that “every technique and process used during research, production and shipping of extracts must minimize quality loss and maximize flavor quality.” The illustrative equation of the flavor performance gap can be written as:

Qfp = QOP - ∑ (∑ all manufacturing losses + ∑ all packing losses + ∑ all storage and shipping losses)
Where:
Qfp is defined as the Quality of the final product.
QOP is defined as the Quality of the original unprocessed raw material.
∑ is the sum of losses associated with the various handling and unit operations to which the raw material is subjected during the manufacturing, storage and distribution process.

While this equation cannot be solved quantitatively, all Sensus employees embrace its qualitative principles.

Sensus' industry-leading proprietary manufacturing process was developed by its biochemistry and physical chemistry experts who connected numerous optimized unit operations in a manner reflective of the flavor performance gap philosophy. The company's extraction process begins by reducing the particle size of raw material in a cool manner by mixing it with reverse osmosis water. Once the raw material is in slurry form and in-line heated, the material’s entire flavor aroma fraction is immediately removed through a continuous centrifugal counter-current steam extractor. This part of the process is focused on collecting the aroma fraction efficiently and expediently. With the aroma fraction collected, the de-aromatized slurry is rapidly cooled to chilled temperatures, and processed through a series of modules to clarify the material to the customer's specifications. The final stage of the process occurs in less than 5 seconds: the clarified material is evaporated to its desired concentration level. The process is designed to maintain integrity, with respect to the color, nutritive value, clarity, bio-actives and non-volatile flavors, while preventing the formation of any heat-induced secondary off notes.

Sensus' development team works in partnership with its customers to determine the product attributes critical to a project's success. This could focus on a number of product attributes, including aromatics, color, clarity and bio-actives.

Dr. Dan Wampler and his team are at the top of their field. The extracts, concentrates and essences produced and distributed by Sensus are the highest quality natural flavor materials available.