Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

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Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

Cannabidiol (CBD) from industrial hemp is a multi-functional molecule, and the bioavailability of CBD is greatly increased because of ANANDA.
Scientific studies indicated that it may be a more powerful antioxidant than either Vitamin C or E, and CBD offers the prospect of successfully fighting chronic inflammation and protecting brain cells from reactive oxygen species (1-2).

CBD’s beneficial potential is discussed in numerous published papers. Further, it has promise in stabilizing and even reducing blood sugar levels; as a pain killer; for reducing the risk of artery blockage; in suppressing muscle spasms, seizures, and convulsions; for fighting varied cancers; and more (3-8).

Such promise is accompanied by a major limitation to its usefulness — low bioavailability. Because of this, any beneficial effects from CBD become patchy or erratic due to problems in getting CBD into the body in adequate amounts (9-14).

For a supplement taken by mouth, bioavailability means the proportion of a dose that enters the bloodstream from the small intestine (15-17). Therefore, once in the blood, the supplement can find its way to the target organ or body system, where it then goes to work in supporting health and wellness.

On average, only 5-6% of almost any CBD preparation gets into the bloodstream. As a result, the rest is wasted. Such poor oral bioavailability guarantees variable or unpredictable effects, along with increased costs from having to take larger doses to compensate.

Appropriate formulation strategies that assist in getting into the bloodstream are thus mandatory for CBD to attain its health-giving potential, as well as in a cost-efficient or economical fashion.

ANANDA Scientific’s research & development has yielded a patented CBD technology using GRAS ingredients that resolve CBD’s bioavailability problem. This patented technology is the first of its kind. “GRAS” means that a substance is Generally Recognized As Safe by the US Food and Drug Administration to be used in foods and beverages (18).

Comparison of bioavailability of CBD

Figure 1. ANANDA Scientific’s patented, proprietary technology (nextCBD) involves highly-ordered constructs made from GRAS compounds into which CBD is affixed. Therefore, this technology makes nextCBD very bioavailable when taken by mouth.

Purpose.

This study compares the bioavailability of CBD and ANANDA Scientific’s enhanced CBD in laboratory rats. The bioavailability of substances taken by mouth are comparable between rats and humans (19-28).

Methods.

This demonstration looks at the plasma contents of cannabidiol (CBD) after a single oral dose administered by gavage (through a tube leading down the throat to the stomach; 29) of regular CBD and ANANDA Scientific’s enhanced CBD over a 24-hour period.

In this example, female Sprague-Dawley rats (240-265 gm body weight) were used. The study design and animal usage were reviewed and approved by an Institutional Animal Care and Use Committee (IACUC) for compliance with regulations prior to study initiation. Animal welfare for this study with the U.S. Department of Agriculture’s (USDA) Animal Welfare Act (9 CFR Parts 1, 2, and 3) and the Guide for the Care and Use of Laboratory Animals (30).

A 50-mg CBD/kg body weight model was examined in animals given ANANDA Scientific’s nano-enhanced pure CBD and a control group for which powdered pure CBD in the same amount was fed. Ten animals were in each group.

Blood samples were taken immediately prior to gavage as well as 0.5, 1.0, 2.0, 4.0, 8.0, 12.0 and 24.0 hours after dosing. Venous blood was collected in an EDTA blood collection tube. Next, plasma was separated from red blood cells by centrifugation at 400 g for 15 min., transferred to a fresh microcentrifuge tube, and stored at −80°C.

CBD was quantified using validated high-performance liquid chromatography with tandem mass spectroscopy (LC-MS-MS) in multiple reaction monitoring (MRM) mode.

Findings.

The results verify that ANANDA’s enhanced methods greatly improves bioavailability of CBD. It was significantly more bioavailable than regular CBD at 0.5 and 2 hours.

As a result, far lower dosing is needed for enhanced CBD versus regular CBD. The results also intimate that products containing the regular, non-enhanced CBD found in most products may suffer from low bioavailability and a consequent ineffectiveness.

Study of the bioavailibility of CBD over time

Contact us today to get started with all your CBD needs.

References

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14. Samara, E., M. Bialer, R. Mechoulam. 1988. Pharmacokinetics of cannabidiol in dogs. Drug Metabolism and Disposition 16:469–472.

15. Bhattaram, V.A., U. Graefe, C. Kohlert, and H. Derendorf. 2002. Pharmacokinetics and bioavailability of herbal medicinal products. Phytomedicine 9 (Suppl 3):1-33.

16. El-Kattan, A.F. 2017. Oral Bioavailability Assessment: Basics and Strategies for Drug Discovery and Development (Wiley Series on Pharmaceutical Science and Biotechnology: Practices, Applications and Methods). First Edition. Wiley, New York, 448 p.

17. Hu, M., and X. Li. 2011. Oral Bioavailability: Basic Principles, Advanced Concepts, and Applications. First Edition. Wiley, New York, 568 p. 18. GRAS Substances (SCOGS) Database. U.S. Food and Drug Administration. https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS

19. Akonur, A.I., C.J. Holmes, and J.k. Leypoldt. 2014. Predicting the peritoneal absorption of icodextrin in rats and humans including the effect of β-amylase activity in dialysate. Peritoneal Dialysis International 35(3)288-296.

20. Fagerholm, U., M. Johansson, and H. Lennernäs. 1996. Comparison Between Permeability Coefficients in Rat and Human Jejunum. Pharmaceutical Research 13(9):1336-1342.

21. Lawless E., B.T. Griffin B, A. O’Mahony A, and C.M. O’Driscoll. 2015. Exploring the impact of drug properties on the extent of intestinal lymphatic transport – in vitro and in vivo studies. Pharmaceutical Research 32(50:1817-1829.

22. Nagahara, N., Y. Akiyama, K. Higaki, and T. Kimura. 2006. Animal models for predicting potency of oral sustained-release adhesive microspheres in humans. International Journal of Pharmacy 331(1):46-53.

23. Pang, K.S. 2003. Modeling of intestinal drug absorption: roles of transporters and metabolic enzymes. Drug Metabolism and Disposition 31(12):1509-1517.

24. Salphati, L., K. Childers, L. Pan, K. Tsutsui, and L. Takahashi. 2001. Evaluation of a single-pass intestinal-perfusion method in rat for the prediction of absorption in man. Journal of Pharmacy and Pharmacology 53(7):1007-1013.

25. Stewart, B,H., O.H. Chan, R.H. Lu, E.L. Reyner, H.L. Schmid, H.W. Hamilton, B.A. Steinbaugh, and M.D. Taylor. 1995. Comparison of intestinal permeabilities determined in multiple in vitro and in situ models: relationship to absorption in humans. Pharmaceutical Research 12(5):693-699.

26. Zenghui Teng , Z., C. Yuan , F. Zhang, M. Huan, W. Cao, K. Li, J. Yang, D. Cao, S. Zhou, and Q. Mei. 2012. Intestinal absorption and first-pass metabolism of polyphenol compounds in rat and their transport dynamics in Caco-2 cells. PLoS One 7(1):e29647.

27. Zakeri-Milania,P., H. Valizadeha, H. Tajerzadehc, Y. Azarmia, Z. Islambolchilara, S. Barzegara, and M. Barzegar-Jalalia. 2007. Predicting human intestinal permeability using single-pass intestinal perfusion in rats. International Journal of Pharmacy and Pharmaceutical Sciences 10(3):368-379.

28. Zhang, D., and L._X. Gang. 2012. Preclinical experimental models of drug metabolism and disposition in drug discovery and development. Acta Pharmaceutica Sinica B 2(6):549-561.

29. Andrews, K., and S. McErla. 2012. Oral dosing (gavage) in adult mice and rats. University of British Columbia Animal Care Guidelines, Standard Operating Procedure (SOP) ACC-2012-Tech09.

30. National Research Council and Division on Earth and Life Studies. 2011. Guide for the Care and Use of Laboratory Animals. Eighth Edition. National Academies Press, Washington, D.C., 246 p.

Becoming a Flavor Chemist

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Becoming a Flavor Chemist

It’s no secret that flavor chemistry is an invaluable art to the food and nutraceuticals industry. But few understand the complex formula to officially becoming a flavor chemist in today’s ever-changing professional climate. It requires a level of dedication and expertise even more specific and exclusive than that of a rocket scientist.

Flavor Taste Testing

Value of a Virtuoso Flavor Chemist

According to the Society Of Flavor Chemists’ records, the first meetings were held in 1959 NYC in Little Italy’s restaurants. When the professional society was first created, there were only 14 recorded members. Today, there are only a few hundred in the entire US. Needless to say, becoming a flavor chemist is a commitment of time and passion in which few follow through.

Although almost everyone has tasted a product created by a flavor chemist, few interact with one on a personal basis. “You have to really want to be a flavor chemist to be a flavor chemist,” joked Mariano Gascon. He’s one of Sensapure’s Flavors flavor chemists, and he isn’t kidding. Becoming a flavor chemist doesn’t require education beyond a bachelor’s degree in food science, chemistry, or related disciplines. But it does require an extensive amount of training and testing.

A seven-year apprenticeship period approved by the Society Of Flavor Chemists is just the beginning of the journey. Once candidates pass their post apprenticeship review, they must complete an additional approved five-year apprenticeship.

Flavor chemists approved by the society are rare and in high in demand throughout the industry. This is because the robust program is completed by so few. Flavor houses that employ flavor chemists stand out against the rest for two main reasons. The competitive nature of recruiting them is one reason, as well as the difficulty of keeping them. The value they bring, however, is incomparable.

The Chemistry of Consumer Loyalty

While the food industry has evolved dramatically over the past 50 years, flavor chemists have remained a critical aspect in bridging the gap between food manufacturers and the desires of a consumer. By providing an intimate understanding of the relationship an individual has with a product from the moment they first encounter it to the very last taste, flavor chemists are critical in maintaining consumer loyalty. However, that’s not to say that the flavor industry hasn’t evolved with the technology that replaced human production lines with machine ones.

In fact, due to new and improved instrumentation such as computers, liquid chromatography, and updates in profiling technology, flavor chemists have been able to accelerate their abilities to improve products and formulas in order to achieve better, more cost-effective and attainable solutions for both food manufacturers and consumers alike.

Bright Beverage

Flavor Industry Evolution

Evolution in the flavor industry doesn’t stop there. As the media continues to advance the pace of trend reach and demand for what’s current, the role of a flavor chemist is extending far beyond chemistry and insight. While becoming a flavor chemist requires a specific set of skills and accreditations, it also requires something less tangible; creativity.

Gascon says that flavor chemists call themselves “artists,” for a reason. In his journey to become a flavor chemist, he also attended culinary school. Gascon says that qualitative aspects of becoming a chef are similar to becoming a flavor chemist, “Chefs and flavor chemists interpret things differently,” he said, “but they both contain the essence of creativity.”

Although Gascon practices his creativity both in the lab and in the kitchen, he believes that the most important aspect of becoming a flavor chemist is gaining the competency to precisely identify with the consumer. “When I’m writing a formula I think about what the consumer is tasting in the beginning middle and end,” he says.

This ability to instinctively curate a consumer’s individual experience with one flavor profile out of thousands of chemicals is just one of the things that set flavor chemists apart from the rest of the players in the industry.

Flavor Chemist

Standard of Excellence

Gascon says that while there is no ‘typical day’ in the life of a flavor chemist, there is certainly the common denominator of sensory mastery. Flavor chemist apprentices must be able to memorize and identify many hundreds of different chemicals — by smell — in order to pass the rigorous tests required; defining them as experts in all things organoleptic.

Their olfactory mastery and chemistry memorization skills continue to be a part of their careers on a daily basis. Flavor chemists don’t only need to know the chemicals well enough to make good flavors, but also to combine their properties into a blend that meets the specific needs of each client. When working with flavor chemists, clients experience a unique level of collaboration and artistry that they will surely never forget.

If you are interested in learning more about how flavor chemist expertise can enhance the value of your business, contact Sensapure Flavors for a consultation.

About Sensapure Flavors:

Sensapure Flavors is a flavor house that services the nutrition and supplement industry with exciting flavor technology and unmatched applications experience. Born in a manufacturing company that understands the ever-changing needs of the nutraceutical industry, Sensapure combines new flavor technologies with deep product application experience.

Contact Us Today!

Sensapure Flavors

1945 S. Fremont Drive

Salt Lake City, UT 84104

801-456-4284

Sensapure Flavors

Research and Technology Development

545 West Lambert Road, Bldg. D

Brea, CA. 92821

657-341-2200

 

Achieving Cost-Effective World Class Flavor Creation

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Achieving Cost-Effective World Class Flavor Creation

Flavor creation is both art and science. While most in the industry recognize the number of variables involved in flavor creation. There are even more moving pieces when it comes to understanding a flavor budget.

Sensapure Flavor’s director of business development, Matt Doxey, says that misunderstanding flavor budget elements comes with a high price. “A lot of brands simply don’t know what a flavor should cost, and that can result in overpaying for a complete flavor system.” Doxey stresses that understanding a flavor’s budget is crucial to achieving cost-effective production. It demands high levels of trust and communication between flavor houses and brands.

Although achieving a cost-effective flavor system isn’t easy, it is always worth the effort. Let’s discuss the important variables of understanding cost effective flavors, the hidden cost of naturals, and how redefining mixology can often decrease flavor costs significantly.

Sensapure Flavor's Lab
Sensapure Flavor’s Lab

Understanding Flavor Creation and Budgets

There’s several components to consider when looking at a flavor budget: serving size, sweetener use, color use, natural vs. artificial ingredient/chemical use. As a general rule, natural flavors and sweeteners are more expensive. Serving size is relative to the quantity of product base (active ingredients) and what the base tastes like before flavoring. While red colors aren’t more costly than blues, the cost of colors can rise when utilizing natural colors.

The strength of active ingredients’ flavor in the product base is also a factor in the flavor budget. This is where the costs begin to vary the most among different flavor houses.

Five Flavor Ingredients or Fifty-five

Clients often have one or two words in mind when looking to flavor their product bases. “We want a ‘Fresh Berry’ flavor,” they say. Flavor chemists, on the other hand, have thousands of different chemicals in mind while creating a flavor. The words “Chocolate,” or “Blue Raspberry,” can result in a myriad of different formulations when consulting a flavor house. Like artists with blank canvases and a pallet of colors, possibilities are endless for flavor chemists with blank product bases.

Flavor chemists are trained to layer natural and/or artificial ingredients and chemicals to create complex and intriguing flavors. As the flavor system becomes more complicated, more chemicals are introduced, thus raising the cost of the final flavor. When you factor in aftertaste, texture, and mouthfeel, a flavor masterpiece is difficult to commercialize (too darned expensive). Often times, a brand will work through a dozen iterations of a flavor. After adding finishing touches, they’ll realize the added costs of those elements push the cost over the target budget.

Cost Effective Flavoring
Cost Effective Flavoring

The Hidden Costs of Naturals

Consumers are becoming more health conscious and demanding greater transparency in their food and supplement intakes. Brands are meeting customer’s needs by flavoring products with natural ingredients, natural sweeteners, and natural colors. Doxey says if there’s a hidden cost that brands come across when consulting with a flavor house, “It’s typically related to the rise in demand for naturals.” Replacing an artificial sweetener with a natural sweetener like Stevia or Monk Fruit brings up flavor cost. This is why brands and consumers pay premium for natural flavors or non-GMO labels on products.

Rise in demand for consumers and brand transparency is another reason flavor houses are getting away with raising costs. Standards for flavor costs within the industry are relative regardless. But up and coming trends in flavors and ingredients come with even more blurred lines. If brands are at risk of overpaying for an artificial fruit punch, the risk rapidly expands when it comes to an all natural coconut matcha flavor.

It’s important to understand that every flavor is unique. Some raw ingredients are more difficult to source than others due to location, availability, and rising prices of natural ingredients. Layered (multiple sensory) flavors or fringe flavors come with added costs no matter where flavors are made. But understanding a flavor budget minimizes risks of hidden costs in your final product.

Flavor Chemistry Lab
Flavor Chemistry Lab

Flavor Chemistry vs. Mixology

When looking to minimize the costs of a flavor, “mixology” and “flavor chemistry” must work hand-in-hand. Sensapure CEO, Jeff Reynolds said, “If flavor creation is both an art and a science, the balance and partnership between both functions is central in perfecting a cost-effective flavor system.” Mixology is a term used by lots of folks in lots of different ways. In product/applications development, this describes existing compounds (flavors, sweeteners, masking agents, active ingredients) “Mixing” to create new solutions.

Essentially, the mixology “toolbox” consists of the flavors and ingredients each brand, manufacturer or flavor house has on hand. With only mixology, flavor houses will “keep mixing” additional ingredients to achieve the goal, thus increasing final product cost. “Almost anyone can make something taste good for any amount of money,” Doxey says, “A lot of times people add more sweetener or more chemicals to cover up actives, which raises prices significantly.”

Flavor Chemistry

Utilizing flavor chemistry alongside mixology allows companies to simplify, minimize, and eliminate redundancies in the formulation. However, they can still create a flavor system that works well with actives such as caffeine and amino acids.

Doxey explains that mixology plus flavor chemistry is not about adding more to the flavor profile and thus increasing the budget. It’s about changing chemicals until the flavor profile is exactly right.

“The right combination of art (mixology) and science (flavor chemistry), can arrive at the specific formulation in order to enhance desired notes from the flavor while masking unwanted tastes of active ingredients,” said Reynolds. Doxey added, “Good flavor chemists are able to work with applications mixology to create a flavor with complexity while still meeting a clients needs economically.”

Flavor Forumlas
Flavor Forumlas

What To Consider in Flavor Creation

Each flavor house has a different viewpoint on how to meet the needs of their clients. However, not all have a good pulse of what a product should cost based on market parameters. It’s important to consider cost transparency within your contract and to work with a flavor partner who is upfront about costs from the beginning. Although some exotic and natural flavors can be costly, there shouldn’t be too many hidden costs throughout the process once when you identify the specific requirements and what you are looking for in your flavor profile.

While every company seeks to create cost-effective solutions, it’s critical to make sure that your flavor partner doesn’t sacrifice quality to cut costs. When properly designed, a great flavor doesn’t have to break the bank, and the amazing taste will have your customer coming back for more.

About Sensapure Flavors

Sensapure Flavors is a flavor house that services the nutrition and supplement industry with exciting flavor technology and unmatched applications experience. Born in a manufacturing company that understands the ever-changing needs of the nutraceutical industry, Sensapure combines new flavor technologies with deep product application experience.

Contact Us Today!

Sensapure Flavors
1945 S. Fremont Drive
Salt Lake City, UT 84104

801-456-4284

Sensapure Flavors
Research and Technology Development
545 West Lambert Road, Bldg. D
Brea, CA. 92821

657-341-2200

Sensapure Flavors Announces Spin Off

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Sensapure Flavors Announces Spin Off

December 4, 2017, Salt Lake City, Utah – Sensapure Flavors is now an independent flavor house spin off. This is in conjunction with the sale of Genysis Brand Solutions to Nellson Nutraceuticals, LLC (“Nellson”). It was formerly a division of The Genysis Group.

As part of the agreement with Nellson, Sensapure Flavors still provide powdered flavorings to Genysis Brand Solutions. In a few months, Sensapure Flavors will spin off and relocate to accommodate the needs of the growing business.

“Over the years of sourcing specific flavors from the global providers for our nutraceutical brand partners, we realized that no flavor houses were focused on serving the supplement nutrition industry,” said Jeff Reynolds, founder and CEO of Sensapure Flavors. “The flavoring needs of the nutraceutical industry are complex and ever changing. Being able to launch this company with a leader in the industry like Genysis Brand Solutions is a win/win.”

Our Flavor Chemists

To operate as an independent company and to support the anticipated growth of the business, Sensapure hired certified flavor chemists. This is a first for a Utah based nutrition company, and a team of industry veterans in nutrition. Creating natural and artificial flavors involves thousands of extracts, chemicals and oils. After, you combine those ingredients with active ingredients such as protein, amino acids to make a powder form. This requires a process called spray drying.

So Much Space in Our Spin Off!

The new facility is in the Pioneer Square Business Park at the intersection of I-215 and 2100 South, SLC. It boasts 30K sq ft dedicated to flavor labs, and flavor manufacturing and offices for the Sensapure team. The flavor labs have a flavor creation lab (to create liquid flavors), an applications lab (to test different flavors with functional ingredient bases) and a sensory lab (for taste testing). 

In addition to the Utah headquarters, Sensapure has a location in Southern California with the same suite of flavor laboratories. This R&D lab opens in spring 2018. The Utah campus also houses Dyad Labs, an analytical testing lab also spun off as part of the transition. An open house of the Utah facility is scheduled for Spring of 2018.

About Sensapure Flavors 

Sensapure Flavors is a flavor house serving the nutrition and supplement industry with exciting flavor technology and unmatched applications experience. Initially it was a manufacturing company to understand the ever-changing needs of the nutraceutical industry. Now, Sensapure combines new flavor technologies with deep product application experience. They focused on powdered flavors initially, but now they will serve all flavoring aspects of the dynamic supplement and functional nutrition space.

Nellson Nutraceutical to acquire Genysis

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Nellson Nutraceutical to acquire Genysis

( December 1 , 2017) Anaheim , CA – Nellson Nutraceutical (“Nellson”), a leading North American formulator and manufacturer of branded and private – label nutritional bar and functional powder products, today announced that it has acquire Genysis Brand Solutions Inc. (“Genysis ”). Genysis is a Salt Lake City-based manufacturer of functional powders. Their affiliates Dyad Labs (formerly Genysis Labs) and Sensapure Flavors have been spun out as independent entities and are not included in the transaction.

The best combination

The business combination strengthens Nellson’s powder production capabilities. It expands its product lines and channels, and diversifies its customer mix. “The combination with Genysis, together with the recent opening of our state-of-the-art bar-making facility in Ontario, California further strengthens our position as a strategic partner of choice within the fast growing nutritional bar and functional powders sectors” said Jamie Better, Chief Executive Officer of Nellson. “This acquisition replicates in powders what we achieved in bars three years ago through our acquisition of Multibar, as it combines two respected functional powder manufacturers to create the clear category leader with remarkable capabilities in new product development and best-in-class manufacturing.”

An Exciting Acquire

Genysis operates as a subsidiary of Nellson. Adam Schwinghammer, President of Genysis, who stayed on as a key member of the executive management team, said: “We are excited about merging with Nellson, and capitalizing on the respective strengths of the two companies in order to benefit our current and prospective customers.”

The acquired company has five manufacturing and R&D facilities. This offers greater capabilities to customers in the U.S., Canada, and internationally.

Nellson is a portfolio company of Kohlberg & Company, L.L.C (“Kohlberg”), a leading private equity firm headquartered in New York.

Seth H. Hollander, Partner at Kohlberg, commented: “Since our acquisition of Nellson in 2013, we focused on identifying acquisitions as a means to grow and expand our capabilities, product offering and customer base. Genysis represents a key step toward that end.” Hollander added, “Nellson and Genysis are highly complementary businesses. We plan to capitalize on this unique opportunity to create a larger, more diversified company capable of better serving our combined customer bases.”

Antares Capital provided Nellson with fully committed credit facilities sufficient to close the transaction. Paul, Weiss, Rifkind, Wharton & Garrison LLP acted as legal counsel to Nellson. Houlihan Lokey acted as financial advisor to Genysis.

About Nellson

Nellson, the leading full-service nutritional bar and powder provider in North America, is based in Anaheim, California. They have production locations in California and Quebec. Nellson has over 50 years of diversified expertise since 1962. They specialize in nutrition platforms for bars and powders. They serve the nutrition, performance, weight management, snack/breakfast, and functional market segments. Nellson offers technical capabilities, quality assurance, flexible production, research and development, and sales and marketing support.

Visit www.nellsonllc.com for more information.

About Genysis

Founded is 2003 in SLC, Genysis is a premier producer of powdered nutritional supplements in North America. Genysis offer customers a diverse base of products, and are recognized in the industry for exceptional quality, consistency and reliability of service. In addition, the Company places a strong emphasis on R&D, with tremendous institutional knowledge based on over 10 years of functional powder manufacturing expertise. Genysis operates a Salt Lake City facility comprising over 300,000 square feet of production and warehouse space.

For more information visit www.Genysisgroup.com

 About Kohlberg & Company

Kohlberg & Company is a leading private equity firm that specializes in middle market investing. Since its inception in 1987, Kohlberg organized eight private equity funds, through which it raised over $ 7 .5 billion of committed equity capital. Over its 30-year history, Kohlberg completed 72 platform investments and well over 162 add-on acquisitions, with an aggregate transaction value of over $15 billion.

For more information, visit www.kohlberg.com

Nellson LLC
5115 E. La Palma Ave.
Anaheim, CA 92807
Phone: 714.765.7000
Website: NellsonLLC.com

1945 S. Fremont Drive
Salt Lake City, UT 84104

© 2018 Sensapure Flavors, All Rights Reserved

(801) 456-4284
[email protected]