Ultra International B.V.
This is HOME.php
VANCOUVER, CANADA 2022
Some three years after the stunning Bali Conference in 2019, IFEAT held its first postpandemic Conference in Vancouver Canada from 9th – 14th October 2022. Again, the Ultra Group was very much involved sending a large team of delegates as well as being the Conference’s Platinum Sponsor. It was so enjoyable to meet face-to-face with friends, clients and even competitors after such a long time. While online meetings played a vital role during the COVID disruptions and uncertainties, there is nothing comparable to being physically present during discussions and presentations. Moreover, the Conference was held in a superb location at the Westin Bayshore Hotel, near to the iconic Stanley Park, and alongside Coal Harbour Bay with superb views over the water and mountains beyond. In addition, in these days of skill shortages there was a relatively large number of capable, efficient, and welcoming Bayshore staff on hand to facilitate the smooth running of the Conference. The weather was near perfect – no rain, clear blue skies, beautiful sunrises, and sunsets – enabling delegates to enjoy walks along the quayside and visit nearby restaurants and bars.
The IFEAT Vancouver Conference Committee, under the Chairmanship of Alan Brown, along with the IFEAT Secretariat and the Local Organising Committee are to be congratulated on organising a very successful conference despite the COVID disruptions and uncertainties. There continued to be great uncertainty until a few weeks before, when Canada finally lifted its strict COVID requirements. To reduce risk and increase damage limitation the Organising Committee decided not to hold the IFEAT Dinner, and there was less entertainment in comparison to previous years. In addition, the Committee adopted policies to raise the sustainability of the Conference. Similarly, there were fewer company parties – although the Ultra Group did hold a smaller party than usual for clients and friends.
Despite the considerable uncertainty of the last three years, the detailed planning by IFEAT’s Vancouver Conference Committee, chaired by Alan Brown, assisted by the Local Organising Committee (LOC) and the IFEAT Secretariat, finally led to the holding of the “Pacific Reunion”. While the Westin Bayshore did not reach the superb standards of Bali’s Mulia Beach Resort, it did provide ample space for presentations, meetings, and a trade exhibition for 926 delegates and 36 accompanying persons from 557 companies and some 59 countries that attended. This was IFEAT’s first hybrid conference and there were 35 online attendees. There were more registered delegates but over a 100 were unable to attend because of the inability of the Canadian authorities to issue visas in time. Something that no one could have predicted when Vancouver was chosen as a location some four years ago.
This was IFEAT’s first hybrid conference, and another advantage was that presentations and meetings could be held with some participants not being physically present but participating from afar.
The large Bayshore Ballroom with its excellent video and sound reproduction systems was an excellent location for the four days of presentations, the IFEAT AGM and Business Session, the morning legislative and regulatory session on the EU’s Green Deal, as well as a round table on certification issues. Another ballroom hosted 30 companies exhibiting over the four days, while the hybrid system enabled 5 companies to have online exhibition booths. This was IFEAT’s first hybrid conference, and another advantage was that presentations and meetings could be held with some participants not being physically present but participating from afar. Another welcome innovation was the use of a professional Master of Ceremonies, who introduced the speakers, moderated the Q/A sessions, and ensured the programme ran to time.
The hotel had ample meeting places for networking, such a vital component of IFEAT conferences. There were 41 suites in which individual companies could host meetings with existing and potential customers and suppliers as well as a seminar room for the one-day Flavour and Fragrance Ingredients workshop, which was sold out.
As usual, the Conference began with a Welcome Reception on Sunday evening which was opened with a First Nations recognition ceremony. An Elder representing the indigenous people of Canada made a short speech followed by a traditional dance performance.
The Conference programme was opened on Monday morning by the Conference Chair Alan Brown who explained the theme was the “Pacific Reunion” and why the Conference differed in several respects from previous years. Then three diverse and excellent presentations followed. Another first was a presentation by a professional paid speaker, Minter Dial on Energy and Connection, which discussed concrete ways in which both individuals and companies could be positive and overcome the major anxieties of recent years “by tapping into your essences through the 5Es – engagement, exchange, emotion, experience, and essence (linking to your “north”)”. The latter urged people to “find their true North”. Certainly, some of the Ultra Team took this to heart by flying up to the Yukon immediately after the Conference to assess the opportunities to produce oils from the Boreal Forest in northern Canada!
Alain Frix followed with a wide ranging and thought-provoking lecture on F&F Feedstocks & Renewability. He reviewed the growing competition for renewable feedstocks, the impact of mergers and acquisitions, and the excessive regulatory environment. Each major source of F&F raw material ingredients was discussed and quantified: petrochemicals, forest products, essential oils, and biotechnology. Major concerns were expressed about their renewability and future availability and he explained why there is no perfect sustainability solution. Michael Ford followed with a very topical and in-depth analysis of the Current Transportation and Trade Challenges Impacting Shippers. Factors disrupting global supply chains – port congestion, high freight costs, new regulations, and COVID-19 – and important transport and trade regulations impacting the aroma trades were discussed.
As usual Tuesday morning was devoted to the IFEAT AGM and Business Session and the IFEAT Medal Lecture. There was a report on IFEAT’s 2021 activities and accounts; new Executive Committee members along with a new EC Chair and Vice Chair were elected. Presentations were made on the next IFEAT Conference in Berlin in October 2023 with the theme of Trade, Tradition and Modern Spirit; the first IFEAT Focus Study Tour on Spanish lemon in Murcia in late February 2023; reports on the IFEAT supported Reading flavour and ICATS perfumery courses and medals presented to the best student on each course. Also, there was a short and moving video on IFEAT Members who have passed away since the Bali Conference.
The IFEAT Business Session was followed by Kim Bleimann’s Medal Lecture on Catalysts of Change in which he reflected on his nearly 50 years in the industry in a wide-ranging lecture littered with quotes. Known for his direct speaking and occasional lack of political correctness, he spoke out strongly about his concerns about “death by regulation” and his concerns for the future of the F&F industry citing particularly REACH and the EU’s Green Deal and the need to intensify lobbying. He was particularly concerned about how innovation, which is a major stimulus to industry growth, was being stifled by regulation, the reduced availability of perfumery ingredients and by continuing mergers and acquisitions in the sector.
A full morning was devoted to another excellent but worrying session on The EU Green Deal and its Impact on Flavours and Fragrances: The Domino Effect. The Green Deal was presented in late 2019 just before the onset of the pandemic and two of its eight strategic pillars, namely the CSS (Chemical Strategy for Sustainability) and the F2F (Farm to Fork) initiative will set new boundaries for the flavour, fragrance, cosmetics, and aromatherapy industries. Seven leading experts from major trade associations made presentations covering various complexities of the Green Deal. This was followed by a Q & A session.
It is impossible to provide details of all the excellent 21 presentations that were made but the speakers had obviously spent a lot of time preparing their presentations. They were wide ranging both in content and in location – including the Amazon, China, Nepal, Patagonia, Sri Lanka, Venezuela, and Vietnam. Another excellent Conference innovation was the final presentation by Henry Gill, namely a Crop/Market Report: Buying better in a turbulent market which should become a regular feature of IFEAT Conferences.
The greatly improved Whova app, which was available both before, during and after the Conference, enabled the presentations to be viewed once they had been presented. Registered delegates can view the presentations until mid-January 2023. Delegates were able to use the app to obtain information on the various conference delegates, presentations, and events, as well as communicate directly with each other. In addition, just prior to the start of the conference, speed networking sessions were held to enable delegates to meet up. More details of the presentations can be found on the IFEAT website (www ifeat.org).
The final Conference event was the Closing Banquet held in the Vancouver Conference Centre on Thursday evening. The Conference Chair, Alan Brown, besides thanking the many Conference Sponsors and the delegates, invited on stage all those who had made the Conference such a success. Each year sees IFEAT Conferences move between continents with new companies and countries participating, a clear indication that IFEAT has weathered the pandemic and is going from strength to strength. Next year sees the much-postponed Berlin Conference – look forward to seeing you there!
Vertical farming, a new technology for our industry
Within our industry we are familiar with product shortages, poor crops, climate induced disasters, plant diseases, supply chain issues and rising transport costs. We also know the value of on-site extraction. This means that we as an industry inevitably contribute to the global shipping pollution by transporting our tea tree from Australia to Iceland. The reality is that our industry is not alone. The growing global population has put pressures on farms, farmland and the shipping industry.
Fresh produce travels thousands of miles to reach the customer, losing in excess of 50% of the nutritional value along the way. Research indicates the next three decades will witness unforeseen challenges with rapidly altering climate conditions and fuel costs. So, we look to new technologies to help support our farms and customers.
WHAT IS VERTICAL FARMING ?
Vertical farming is the practice of growing crops vertically in controlled indoor environments rather than the traditional horizontal rows in fields. This allows for conservation of space and produces higher crop yields per square foot of land. Vertical farms can be placed anywhere in the world and use a range of technologies including LED lights, artificial intelligence (AI), hydroponics, sensors and cameras and intelligent feeding systems to create for the plant ideal growing conditions irrespective of the external climate. It is this optimisation of the growing environment that makes this interesting to our industry. The global vertical farming market is expected to register a CAGR of 20.2% from 2022 to 2026, and Ultra International is growing with this technology.
ULTRA NATURA- PROJECT NATURE
It’s a rainy afternoon in London, as it usually is. Our shipment is delayed at the port. The current geopolitical crisis is holding up the order and prices are rising. We don’t know when we will get the material and we don’t know when we next will. The botanical isn’t native to the UK and the cost of traditionally farming in northern Europe would price us out of the supply chain. So, we take inspiration from the salad market, for price stability, increased production yearly, better taste and guaranteed on time delivery. So, the idea was planted. We then started exploring what we would like to grow; our focus is to localise growth of exotic plants and speciality ingredients. We have selectively chosen plants not grown in Europe or north America, plants requiring difficult growing conditions, plants shipped around the world or facing climate induced disasters, geopolitical disasters or diseases. We worked out CO2 emissions vs growing the botanicals locally and the electricity required and started on a mission for net zero carbon emissions. In early 2022 a plant scientist, agronomist and lighting engineer joined our team to work out what (from our wish list) is feasible to grow within these controlled conditions and Ultra Natura germinated. Then in July 2022 it all kicked off. Our pilot R&D site and our container farm arrived at the Ultra UK facility in Chertsey, West London. Trials began on an initial few plants such as coriander, basil and patchouli. Unlike traditional vertical farming we are focused on the value addition of these plants. We focus on reducing growing times, aroma, oil yield within the plant (as we have onsite extraction) and working on being as sustainable as we possibly can. Plants are packed in neat rows, 95% of the water is recycled to feed the plants pesticide free and take measures to ensure our electricity contribution is only coming from sustainable sources. Our engineer works on packing in the most biomass possible, off-setting costs and what actions we can take to reduce our carbon footprint. Our agronomist looks at improving the growing conditions of the plant and tailoring the environment to produce a high quality consistent essential oil from the biomass. Our QC here in Chertsey, analyses our extracts from the pilot production to feedback when we are onto a winning “recipe”.
We have selectively chosen plants not grown in Europe or north America, plants requiring difficult growing conditions, plants shipped around the world or facing climate induced disasters, geopolitical disasters or diseases.
THE CONTAINER FARM – ULTRA NATURA PILOT FACILITY
The Ultra International container farm is customised to cater for research on short-grow and tall-grow crops with grow chambers that are completely controllable and with multiple flood and drain trays for water recycling. These specialised irrigation systems allow the excess water in this system to be pumped through the pipe network and collected into the plant room, before being pushed outside. This nutrient rich water can be re-used, thus saving water during the entire process. Two independent climate zones have been created to provide suitable conditions for a varied crop collection. The system allows monitoring and data collection of all parameters. Remote access and state of the art cameras have been placed to check on our plants 24/7 allowing us to monitor and adjust environmental conditions. A lot of research has gone into designing and customising the container we wanted to suit any growing conditions; relative humidity, temperature, light intensity and wavelength to be possible within the grow room giving Ultra the flexibility to conduct simultaneous tests on varied plant types.
NEXT STEPS – EXPANSION OF R&D
During the next few months, the aim is to shift towards data harvesting, and begin construction of a larger R&D centre. This phase will witness the addition of new crops to the programme such as lemongrass and saffron. Achieving price stability is a key objective of Ultra Natura. Towards this goal a multi-layered plan has been put into action. While the use of innovative ingredients is being studied, research and parallel talks with key customers are also in the pipeline. Once all the data are collated, our scientists will perfect recipes to obtain optimal results. In our upcoming R & D facility we hope to conduct trials on untested plants and build a comprehensive database for growing in a controlled environment. We hope our larger R&D centre will be ready for Spring/Summer 2023. Vertical farming provides unique solutions to the problems of feeding a growing planet. The next Ultra Natura facility will enable us to control the entire journey of a crop, from seed to store. It allows us to produce more, use fewer resources and reduce transportation.
Ultra International is committed to sustainable practices and Ultra Natura was born to promote this agenda. The idea was proposed to localise growth of exotic plants and speciality ingredients. To ensure consistent availability, quality and price, plants were propagated in controlled indoor environments. We want to offer our customers sustainability, transparency, traceability, and net zero carbon emissions. Vertical farming is paving a path towards a greener future. It provides unique solutions to the problems of feeding a growing planet. The Ultra Natura facility enables us to control the entire journey of a crop, from seed to store. It allows us to produce more, use fewer resources and reduce transportation. We are committed towards a sustainable future. Are you?
Citrus oils, which include orange, lemon, lime, grapefruit, mandarin, tangerine, bergamot, and yuzu, are the largest group of essential oils used in the flavour and fragrance industry. In recent years citrus flavours have continued to gain popularity and are now recognised as a food additive to extend the shelf life of food products. Under Food and Drug Administration (FDA) regulations, some prohibited food ingredients such as carrageenan, phosphates & hydrocolloids can be substituted with citrus flavourings.
Citrus flavour market worth is expected to total US$ 2,977.1 million in 2021, as per Future Market Insights (FMI). The survey also shows the demand of citrus flavours will exceed US$ 4,931.5 million by 2031, growing at a CAGR of 5.2 % for 2021-2031. The Asian market is also on the rise.
The global natural flavour market is segmented into North America, Europe, Asia Pacific, South America, and the Middle East & Africa. In 2018 Europe accounted for the major market share owing to the high consumption of ready-to-drink (RTD) fruit beverages containing natural ingredients such as berries and citrus.
Citrus flavourings are high in demand for bakery, confectionery, beverages, nutraceutical, shisha and many more. They impart refreshing, tangy and juicy notes with partial aqua profiles. The trend of consuming naturally flavoured cookies, ice creams, and pastries has gained momentum in recent years. The preparation of fruit cakes has also changed as natural flavours of various fruits are readily available across the market. Unique citrus flavours are linked to providing freshness to the younger generation which is looking beyond the traditional lemon, lime and orange. “Different combinations of Navel orange, Moro blood orange, bergamot, Meyer lemon, Pomelo, red grapefruit, satsuma and calamondin are some of the examples for beverages as they have a juicy and balanced sweet and tart taste which is suitable for beverages and tonic water”.
As per the FMI report, citrus flavour blends such as lemon with the combination of ginseng is blooming in soft drinks throughout the European market due to its therapeutic properties. Another combination of citrus flavour with mint is a unique choice for candies and confectionery while citrus-infused beer with lemon, lime and zesty grapefruit is very common in alcoholic beverages.
Similarly, Mintel’s March 2020 report titled “Tending flavours and ingredients in non-alcoholic beverages US” confirms that citrus is the top preferred flavour. This report also states that although conventional citrus flavours such as orange and lemon trended down from 2018 to 2019, citrus is still the No.1 preferred flavour for non-alcoholic beverages around the world.
Natural flavourings refer to essential oils, oleoresins, essence or extractive, protein hydrolysate, distillate, or any product which contains the
flavouring constituents derived from fruits, vegetables, edible yeast, herb, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or other fermented foods. Natural flavours are typically used in food and beverages in order to enhance the taste and quality of the products.
However, the high costs associated with natural flavour raw materials are restraining the adoption of natural flavours. The seasonal availability of natural sources which is a crucial factor for the extraction of natural flavours is also one of the factors limiting market growth. In citrus flavours some polar components categorised under esters, aldehydes, oxides and alcohols contribute a major role to their aroma. Octanoic and decanoic acids contribute to a complex interaction of components towards natural citrus odour. Some citrus oils can be used in making natural citrus flavours such as yuzu, finger lime, gondhoraj, blood orange, kumquat, kaffir lime, mandarin for their appealing pulp and fragrant aroma especially for beverages. For instance, blood orange is a rising star citrus flavour in the food and beverage industry due to its anti-inflammatory properties.
Beverage application will account for more than 55% of the market value, growing at CAGR of 7.2% over the forecast period. Citrus flavours are frequently perceived favourably by consumers and can impart a nutrient-rich profile in products such as electrolyte drinks, soft drinks, infused tea, and more.
According to FMI, approximately 33% of all new flavoured beverages established globally in the last three years featured citrus flavours. The powder form of citrus accounted for the maximum share of nearly 58% in 2021 and is also expected to witness a lucrative growth rate of 5.6 % CAGR over the forecast period. Manufacturers operating in the global citrus flavour market are focusing on building awareness about powdered beverages, driving growth in the global market.
Changes in citrus peel oil constituents from such chemical reactions as oxidation have long been known to alter flavour in citrus oil and juice, especially during storage.
Furthermore, some challenges are associated with citrus and natural flavours such as solubility, stability, and strength during formulation. “Simple, natural and no preservative beverage formulations can undergo some challenges when working with lemon concentrates and flavours”, Angelich explains. Natural lemon and other citrus flavour ingredients and components can oxidise during a beverage’s shelf life and result in undesirable off notes and soapy tastes. Product formulators need to carefully balance what processing conditions, what flavour materials, preservation means, and shelf-life expectations they can balance and deploy to create fresh and natural-testing lemon and citrus beverages.
Compound terpenes, specifically citral, are primary flavour and aroma constituents in lemon oil and lemon flavour, as are the major chemical terpenoid components, including D-limonene, gamma terpinene, alpha and beta pinenes. However, Conch-Meyer notes, “the high level of unsaturated fats and oxygen-functionalised compounds in citrus oil, specifically, make terpenoids highly susceptible to oxidation”.
Changes in citrus peel oil constituents from such chemical reactions as oxidation have long been known to alter flavour in citrus oil and juice, especially during storage. Oxidation is not only influenced by the presence of oxygen but also by temperature, UV radiation and trace metals that can act as a catalyst.
Try to replace the air in the container with nitrogen or fill the container to the brim without any air gap, tightly cap it, seal it, if possible, store it in the refrigerator. These procedures prolong the shelf life of citrus peel essential oil. Make sure no traces of moisture remain in the essential oil before storing it.
Day by day, millions of consumers are moving towards citrus beverages due to their nutritional and therapeutic properties along with their commercial aspects. There is no doubt that the diversity and quantities of citrus fruits available throughout the world in such a wide variety of forms and flavours will ensure the continued growth in their demand and end-uses.
In July 2022 Gaetan Bourdeau, Ultra’s Chief Procurement Officer, made a short visit to Moldova to meet up with local partners to assess the current situation and discuss future developments. Currently Ultra sources a range of Moldovan essential and vegetable oils from local partners, including coriander seed, lavender, dill weed, sage, clary sage, hyssop, oregano, and sunflower oil. Ultra is constantly looking to expand and develop new sources of natural ingredient supplies. With the current severe restrictions on availability of essential oil and fixed oil supplies from Russia and Ukraine, the Ultra Group is looking to develop and expand supplies from Moldova with long term contracts. The following article reviews some of the challenges and opportunities facing the development of the Moldovan economy and its essential oil sector.
Until the Russian invasion of Ukraine in late February 2022, Moldova was an unknown country to most of the world. It borders Ukraine and Romania, and within the country is a breakaway Russian-controlled secessionist “Republic of Transnistria”, which has not been internationally recognised and through which runs a Russian gas pipeline to southern Europe. There is also Gagauzia, an autonomous region in southern Moldova, inhabited by Gagauz people, Turkic-speaking Orthodox Christians. Moldova is a small landlocked country of just under 33,000 sq km, some 350 km north to south and 150 km from west to east. In 2021 the population was estimated at 2.64 million with a GDP per head of US$ 4,514 the lowest in Europe (World Bank). Life expectancy at birth is just over 70 years.
Moldova was part of the USSR (Union of Soviet Socialist Republics) but declared independence in 1991 following the USSR’s collapse. During the past 30 years the country has made considerable progress towards becoming a strong, independent, and market oriented democracy. In 2009 the country broke away from communist party leadership and a more western-orientated government was elected. A wide range of economic, social, and democratic reforms have been undertaken. In 2014 it signed a European Union (EU) Association agreement and in June 2022 the EU granted Moldova, along with Ukraine, candidate status which includes a list of additional reforms Moldova will need to implement as it seeks full EU membership. Application to join the EU is seen as a means of providing some degree of protection but the process can take a considerable amount of time. Certainly, the country has moved closer to Western Europe, taking advantage of its geographical and cultural connections. Moldova now benefits from liberalised trade and investment and is promoting the export of its goods and services, particularly those from the agricultural sector.
The Evolution of the Moldovan Essential Oils Sector
In the 1970s and 1980s, during the Soviet era, there was a considerable expansion of aromatic and medicinal plant production. Some 50,000 to 70,000 hectares (ha) were cultivated on 20 to 25 large specialised collective farms (kholkoze). There were about 15 different distillation sites, two of which undertook extraction. In the late 1980s Moldovia was annually producing some 160 to 200 MT of essential oils. These included: lavender 75-80 MT, clary sage 30–35 MT, dill 25-30 MT, mint 25–35 MT, fennel 16-20 MT and rose 5 MT. In addition, there were smaller quantities of other oils, such as hyssop and iris. Most production was shipped to Moscow which then distributed internally although some 20% to 30% was exported as “Russian essential oils”.
By the mid 2000s, some 15 years after independence, the area under cultivation had fallen dramatically to around 3,000 ha. Production was significantly lower compared with the figures from the late 1980s. One source estimated average annual production for 2005 – 2007 at: clary sage 2 MT of oil, 60 MT of extract, dill 6 MT, fennel 5 MT, coriander 5 MT, lavender 5 MT, sage officinalis 2 MT alongside smaller quantities of mint, hyssop, oregano, cumin, thyme and rose. However, harvests in 2007 were greatly reduced varying between 30% to 85% due to a major drought and high temperatures. For some plants, such as coriander and dill, the loss was almost 100%. Clary sage was the dominant aromatic plant but very little essential oil was produced due to Chinese competition. Most production was solvent extracted to produce clary sage concrete with +50% sclareol, most of which was used to prod
uce ambroxan, although small quantities were sold to perfumers. A decade ago, clary sage was reported to be in the hands of one company with annual production around 30 MT.
Exact data on current production and exports are not available but a large range of essential oils are still being produced, including clary sage, seed oil, dill, fennel, oregano, sage oil as well as hyssop, wormwood, savory and thyme. Hundreds of farmers are reported to be growing lavender, while coriander seed oil is being produced to replace Russian coriander seed oil, which many companies have ceased purchasing. Russian production of coriander herb/leaf (cilantro) oil is small. Most of the cilantro oil comes from Moldova, although in the past it has been sold as Russian origin. Both the production levels and area of land under cultivation are greater than those estimated during the period 2005 – 2007 – and there is increasing interest and optimism in developing essential oil production in Moldova.
Challenges
Despite the considerable progress made over the past three decades the country faces many challenges:
Opportunities
Agriculture is the main pillar of the economy. It employs almost 30% of the country’s labour force, accounts for about 12% of GDP, 16% if food processing is included, and nearly half of total export value. Farmland covers approximately 2.5 million hectares or 75% of the country’s land area – and some 1.8 million ha is arable land predominantly privately owned.
In the Soviet era Moldova was a sizeable producer of aromatic plants and related essential oils. If, over the next few years, the Moldovan political and economic environment stabilises, then this small strategically placed country has the land, labour skills and knowledge and access to investment sources to expand production to satisfy the increasing global demand for natural, traceable, sustainable, and high-quality essential oils.
We brought an idea into existence with Atelier Ultra, it is a unique offering by us in the essential oils space. It is a place where ideas breathe, creativity is encouraged, and the nuances of essential oils are taught, and their limitlessness is tested. One can borrow from historical connects, discuss with colleagues, create something new, and present it to the world. Atelier Ultra is the niche where history, quality control, creation, presentation, archives, conferences and process merge.
The Ultra International site in Chertsey, London is home to Atelier Ultra. The need was to provide a multifunctional space for small and large clientele alike. It was established to entertain customers, hold meetings, and perform olfactive analysis on samples and products. Over the course of time, it has evolved into an educational gateway to history and literature. It is also a futuristic hub and possesses the ability to perform small tests and formulation development within it.
The space is a fragrance lover’s paradise. It is equipped with a multimedia unit, conference table, multifunctional workbench, perfumer’s organ, an interactive essential oil library, and a compelling collection of artefacts tracing Ultra’s story and the history of essential oils. Atelier Ultra has emerged as a multi-functional apothecary, and become a source of delight for staff and visitors alike. Perfumers have revelled in its visual appeal and practical usage. As a bonus, our quality control officers have found a pleasant abode to carry out operations.
Ultra International has a rich history and legacy. This wealth of knowledge and experience is now being shared with the world via Atelier Ultra’s library. This section houses original 90-year-old recipes using ingredients like rose and jasmine. Original adverts and photographs dating back a century, and lovely antique ornate bottles line up in the cabinets here.
The essential oil library also has records of all current operations with a product list from our global sites. For research and knowledge purposes, the library also has documentation, draft formulations, and scientific articles. It also preserves photos and mementos from sites, with a special section dedicated to the Golden Grove Natural’s koala reserve project.
“Atelier Ultra was designed as an abode that inspires and lets creativity flow. The idea was to aid the process of next generation aroma development.”
Atelier Ultra was designed as an abode that inspires and lets creativity flow. The idea was to aid the process of next generation aroma development. There are sections labelled and organised by olfactive family. To provide depth and context to our global operations, botanical photos and dried ingredients are mixed within the apothecary. The scale of our global coverage is on show at the perfumer’s compendium, which is home to 200+ product samples from 25+ countries we source and produce in. The fragrance creation section is well-equipped and fully stocked with scales, beakers, and pipettes. However, we are not all about the work alone. Atelier Ultra is a space for the ultimate essential oils joy. Our ‘guess the oil’ section does the job. Guests can test their nose ability by smelling fragrances. On a regular basis the space is utilised for team meetings, and flavourist presentations for visitors. It is also well-equipped to handle regular smelling or olfactive checks on materials. Complying with all international and internal standards of operations, the perfumer’s organ is designed to cross check essential oil batches. The workspace also allows creative blending. High air circulation prevents contamination of odours.
Atelier Ultra has a dedicated learning area. The large workbench and conference centre can hold 10 people for a workshop, or training activity. It allows for the exchange of ideas to develop sustainable projects and innovative essential oil formulations. Students are provided with equipment to craft their own, unique formulations.
A couple of dedicated personnel help organise essential oil training workshops. The training sessions are designed with a focus on olfactive, safety, and allergen information on various essential oils. As part of the training, we discuss current fragrance trends, and highlight Ultra’s efforts towards the upcycled range and biodegradable options. In order to meet allergen requirements and IFRA, the focus is on dosage levels. A brief introduction to olfactive families, bases and miscibility are all part of the training exercise. We work with participants to augment their knowledge. Sharing of ideas is encouraged; wherever required, we advise and physically solve problems. While the curriculum is currently focused on cosmetic manufacturers, we are in the process of adding flavour presentations. We tie-up with organisations and also offer the space to visitors for these training sessions.
Perfumer and flavourist presentations are less structured. It becomes a hub for trading ideas. Inventiveness flows, as participants pick and mix essential oils from shelves to craft mesmerising fragrances. We are highly organised with respect to shelf life, and trace products with a record of the full digital inventory of the materials.
The vision at Atelier Ultra is to engage and prosper as a community. Going forward, more workshops and training sessions will be organised. Anyone in the Ultra family is welcome to use the space and expand their knowledge on essential oils. Employees from other departments can undergo smell training, and further engage in the company’s product range. These trainings will not be restricted to the organisation’s workforce. We wish to invite outsiders without access to a perfumer’s compendium, and aid their comprehension and growth in the industry.
Atelier Ultra is a germinating pod for innovation. It accomplishes the task by providing a haven to meet, create, educate, and share the passion for all things natural. Historical records and artefacts, latest technology, brightest minds, new research, all come together at Atelier Ultra to promote a sustainable future for the essential oils industry.
Mark Sewell and Gaëtan Bourdeau
Southern Italy is a treasure trove of well-manicured trees, bursting with citrus fruits. Here, experience merges with innovation to produce the purest range of nature’s elixirs. Being a major producer of essential oils in Europe, it has a wealth of knowledge and generations of experience to share. It is always an “essential” connect. To gain an intimate knowledge of the production and trading of essential oils in southern Italy, we embarked on a 6 day study tour. The primary purpose of the tour was to visit citrus oil manufacturers and comprehend their challenges and deep dive into the market dynamics. This was our first such sourcing initiative in Italy. While we set out to assess suppliers and develop business relationships, during the course of these excursions, we also learnt a great deal about:
ITALIAN CITRUS
As early as the 10th century, citrus fruits were introduced to Sicily. Over the years numerous varieties made their way to Sicily, and citrus production became one of the driving forces of the local economy. Today, Sicily is the leading producer of blood oranges globally, and a major contributor of lemons. Sicily also produces premium quality mandarins, clementines and oranges Amare. The climatic conditions, and geographical location of Sicily favours the production of citrus fruits.
A HANDS-ON EXPERIENCE AT PRODUCTION PLANTS
To understand product and processing in detail, we visited numerous family-owned organisations with decades of experience in the sector. During these visits we intimately understood the operation style.
We witnessed the oil extraction process starting from unloading and washing fruits. We also got a first-hand look at the equipment used in these operations. Most plants in the area used the rasping technique to obtain oil from the peel. This process is referred to as pelatrice, while removing oil after the juice is expressed is known as sfumatrice. During these visits, we quizzed producers on the chemical and organoleptic characteristics of oils obtained via different techniques. These conversations shed a light on the wide product range of lemon, blood and blond sweet orange, mandarin, and bergamot oils produced in Italy.
The visits also highlighted the increased quality control measures enforced at the production plants. We witnessed the intense scrutiny at every stage from growing, transport, arrival at factory to processing technology, production control, and sophisticated laboratory testing. Everywhere highly skilled staff was employed to oversee these operations. Most companies complied with international guidelines such as ISO 9001, HACCP, and Good Manufacturing Practice.
EXPLORING THE ITALIAN LANDSCAPE
Palermo
Our journey commenced in Palermo. A cultural melting pot at the edge of Europe, Palermo proudly wears the scars and glory days of its ancient past. Sicily’s largest city offers the art lover the opportunity to scan youthful artisan studios. It is home to the third largest opera house in Europe, noisy streets with an abundance of food varieties, and historical relics with proud Arabesque domes and frescoed cupolas. Here we visited lemon and blood orange farms. One of the first stops in Palermo was an institution with a rich history and legacy. They specialise in processing and manufacturing citrus oils for perfumery, cosmetics, pharmaceuticals, and food and beverage industries.
Catania
Our next stop was Catania. Under the shadow of Mt. Etna is the vibrant and youthful city of Catania. It has a remarkable history and story of resilience. Rebuilt with lava after the devastation in the 17th century, today it has an earthy spirit and young vibe. We explored bergamot and blonde orange farms as well.
Messina
Next up on our itinerary was Messina. Located in close proximity to mainland Italy, Messina is a major transport hub and an important gateway to the island. It is home to one of Sicily’s finest cathedrals and museums. We visited some processing plants in this area. Situated close to the beach, it was impressive how these plants overcame challenges of accessibility. It possessed the latest equipment, and sound-proofing for smooth operations.
(In Reggio Calabria) We visited a plant where we were able to witness pelatrice extraction of citrus fruits.
We also made a stopover at the University of Messina, Analytical Food Chemistry Group. The trip proved to be extremely beneficial in understanding the latest innovations in the European market. The EU has funded analytical laboratories at the university. They are constantly innovating to analyse essential oil constituents and detect adulterations and pesticide content.
Reggio Calabria
We concluded our Italian sojourn at Reggio Calabria with a short ferry ride. A seaside town popular for its cultural sights, Reggio Calabria is often referred to as the ‘jumping off point for Sicily.’ Buzzing with Greek history and relics, the seafront possesses remains of Roman baths and Greek walls. We visited a plant where we were able to witness pelatrice extraction of citrus fruits.
The short trip to the interior of Sicily was a fruitful, educational, and exhilarating experience. The beauty of the orchards and fields, the landscapes, and interactions with industry veterans, locals, and generations of family-owned businesses were enriching. Our understanding of essential oils in general, and the Italian market particularly, is sharper. With this knowledge we hope to service the Italian demographic better. It will also be our endeavour to market Italy’s rich product line globally.
Karen Manheimer – Senior Vice President, Ultra International Inc
Karen Manheimer joins Ultra International Inc. as the Senior Vice President. She brings with her almost three decades of experience in managing essential oil products, sales, sourcing, and sustainability efforts. She holds a distinguished position on the board of the Fragrance Creators Association. Ultra International Inc. brought in a big motivational boon to the entire group with Karen’s entry.
Karen has grown up in New York City. Coming from a family-owned business in the essential oils industry, even as a child, she was taught the nuances of these elixirs. A fourth-generation essential oils expert, her father, Mr Steve Manheimer was the President of his family-founded company, J. Manheimer Inc. A well-known figure in the essential oils industry, Steve was passionate about the prosperity of the industry. Towards this goal he got involved in creating associations such as IFEAT to deliberate and exchange ideas. During this period he was introduced to Mr Sant Sanganeria, who echoed a similar vision. Karen was a natural in the naturals and essentials space as she was exposed to this drive from childhood.
An anthropology major from the University of Pennsylvania, Karen’s family insisted she gain experience outside the protected domain of the family-owned business. To this end, she worked with a French company dealing in steel sales for a couple of years in New York. It was only in 1993 that she joined J. Manheimer Inc. Her first experience was in managing the spice oil and oleoresin business. During this time, she travelled extensively to the south of India, gathering knowledge about the flavours market.
In 2000, she ventured into her beloved essential oils space. The entire journey from sourcing to distribution, the exploration of cultures and places, all fascinated Karen. She got intimately involved with the process and honed her skills in the trade. In 2004 the future of Karen and J. Manheimer Inc. was transformed, with the big corporate, Kerry, buying the business. From the effortless decision-making of a family business, to a corporate structure, Karen evolved within the organisation with exposure to varied business operations and processes. She took on the responsibilities of sales, sourcing, and developing sustainability projects for the new company till December 2021.
Some 18 years on from joining Kerry, she has decided to take on another challenge. The ethos of the Ultra Group reminded Karen of her roots, and it pulled her towards her latest role. The passion for essential oils runs deep at Ultra, and that intimacy of the business is in sync with Karen’s career goals. At Ultra International Inc. she will be responsible for end-user sales. Overhauling the sourcing activities, Karen will be looking to develop new vendors, and create novel products with existing ones. She has set her sights on expanding the company’s horizon beyond the essential oils space.
An extremely ambitious person, Karen Manheimer is constantly looking to upgrade her skill set. Apart from being an MBA from Michigan Ross School of Business, Karen is a certified level 1 holistic aromatherapist from the New York Institute of Aromatic Studies. In 1987 she spent the summer in the south of France cultivating lavender plantations. Along with being a successful professional in the essential oils space, Karen is a fourth-degree black belt in Kenpo Karate and holds the prestigious title of ‘Sensei.’ She is the proud mother of two, equally ambitious, daughters.
Mark Sewell, CEO, Ultra International
A new asset of experience and expertise
Mark Sewell joins as Group CEO of Ultra International.
As a former public school student, Mark’s initial motivation was a well-paying respectable career in the City of London’s financial district. Though his foray into the essential oils space was an unconventional choice at the time, four decades on he has been an active participant in the ever-changing industry whilst being a regular at global forums such as IFEAT and a past arbitrator and board member of the IGPA (International General Produce Association).
Mark has spent over 40 years in the essential oils space, gathering a wealth of knowledge and experience, but what stands him apart is his commitment and loyalty to only two previous companies. He has spent his career in the essential oils industry, seeing it evolve, and growing with it.
Mark comes on board as the Ultra Group CEO with this promise of responsible and sustainable growth.
He ventured into the essential oils space in 1980 with Fuerst Day Lawson Ltd (FDL), trading essential oils, where Mark learnt the nuances of the business, gaining invaluable insight into the mechanics of the trade whilst interacting with companies all over the globe and spending considerable time in Southeast Asia.
It was during his early days at FDL that Mark was first introduced to the Ultra Group and Mr Sant Sanganeria. A 22-year stint with FDL as a director and Group Strategy board member aided Mark’s quest to hone his trading acumen. However, to move forward in the business he decided to take on a new challenge in 2003 when an industry veteran, Ungerer Ltd., offered Mark the opportunity to expand his career horizon with its global presence and unique dealings in all sectors of the industry, including raw materials (essential oils and aroma chemicals) along with flavour and fragrance compounds.
Mark’s role at Ungerer saw a technical shift in responsibilities with the production of essential oils, a stringent quality control protocol and a very different approach to the business. With his new skill set in place, underpinned by a wealth of industry knowledge, Mark ventured into the acquisition process as well as devising a strategy for the purchasing and sales of natural products and aroma chemicals which saw substantial year on year growth within the Ungerer Group of companies. A portfolio that started with trading saw constant upskilling with production, quality control, customer satisfaction, strategy and managerial responsibilities.
Fascinated by the Ultra Group’s rich heritage, history and competency, Mark is delighted to take on the Group CEO’s role: “As a family-run business, the decision-making process is quick, considered and efficient. I’ve seen an agility and assertiveness across the company, swiftly absorbing the pace of change within the industry and effectively managing the challenges presented. That said, the level of personal service is paramount and underpins the bespoke approach and unrivalled market intelligence given to both customers and suppliers alike. The attention to detail and considerable investment Ultra commits to source allows greater flexibility, transparency and traceability across the supply chain. The Ultra Group’s fresh and exciting approach has struck a chord with me and I am excited to be a part of their future development and continued growth.”
Whilst harnessing the company’s customer-centric approach and efficiencies, Mark has set his sights on expanding Ultra’s global operations starting with the newly established state of-the-art facility in Chertsey, UK ………..with more to come !
Golden Grove Naturals, an Australia Small to Medium Enterprise which grows, manufactures, exports and markets sustainably produced essential oils. Today announces receiving Ecovadis esteemed Gold Sustainability ranking. The Gold ranking places Golden Grove in the top 4% of over 75,000 business rated by Ecovadis globally. A tremendous achievement for a Small to Medium Farming enterprise which manufactures the natural aromatic chemicals onsite.
Its Golden Groves regenerative farming approach coupled with its state of the art manufacturing which sets Golden Grove apart from its local industry partners and competitors. Golden Gove is one of only a few commercial scaled multi-product, essential oil distilleries in Australia. Whilst there are many essential oil crop farmers (Tea tree oil farms) in Australia there are only a few which distil the oil and even less which produce multi essential oils ( such Lemon myrtle oil, Buddhawood oil).
The EcoVadis rating system promotes ever increasing focus on sustainable performance throughout the supply chain, with emphasis on environment, labour and huma rights and fair business practices.
In late February-early March 2022 a “one-in-1000 year” flood created a wave of havoc and destruction through our company’s base, and tea tree plantations in the Northern Rivers of New South Wales, Australia. A few weeks later yet another extratropical cyclone created further havoc throughout the region. The community again took to the safety of higher ground as the region was forced to evacuate from low-lying cities, towns, and rural lands.
Despite irreparable damage and catastrophic loss, once safe the community will continue the enormous task of cleaning up. A task so large the government has provided assistance from the Australian Defence Force (over 4,000 troops allocated), and the State Emergency Service (SES), to combine efforts with local government and many volunteers from far and wide to work on the clean-up.
Tea tree production is undertaken on the east coast of Australia and there are three main growing areas: the Northern Rivers region, Port Macquarie and the Mid North Coast region and the Far North Queensland region. It was predominantly the Northern Rivers region that was impacted by the floods. The Golden Grove Naturals (GGN) tea tree plantation is one of the first commercial tea tree plantations and is well established on the Richmond River flood plains of New South Wales. This crop has survived many a flood and already has a flush of new regrowth coppicing from the trees. We know our plantation will recover; the question is when? It may be said the crop is as resilient as the local community.
Flooding is one of the risks of farming in river riparian zones, with alluvial soils rich in nutrient and minerals. The water levels experienced several weeks ago were 2 meters above any levels previously recorded. The height of water of the second flood event was similar to the 1 in 100-year records.
Whilst one of the homesteads on the site has been damaged, the manufacturing site and buildings are undamaged. Due to sudden ground and the time needed for the crop to recover from flooding, it is expected there will be a late start to the harvest and a reduction in the total yield of the Australian tea tree sector. We foresee a shortage in Australian tea tree oil over the next 12 months and wanted to forewarn you. We currently have organic and conventional tea tree oil in stock.
A more detailed article on the development and resilience of the Australian essential oil sector, including tea tree, is being prepared for the summer edition of Ultra’s Market Report. This will include updates on the impact of the recent floods, droughts, and fires.
In the meantime, if you have any questions or concerns, please don’t hesitate to contact the GGN team at info@goldengrovenaturals.com