Innovative Product Development | Food Flavors | Flavor Company-David Michael Flavors

It's all in our imagination

Since our very beginning, David Michael has created a number of innovative products in response to specific industry needs. We are quick to recognize opportunities that will provide our clients with economic advantages and increased operational efficiencies.

Old Time Body and Age® – 1896 – Our first product, developed by David Michael himself, is still being sold today. This flavor imparts an aged and mellow taste to newly distilled whiskey.
Vanguard® – 1965 – Originally developed in response to a worldwide vanilla shortage, Vanguard acts as a mix smoothener, allowing for a displacement in the amount of pure vanilla used to flavor a food product.
Supreme®, Super Supreme®, Premier Process®, David Michael's Superb® – 1966, 1972, 1999, 1994 – More efficient methods of vanilla extraction that yield intensified vanilla extracts. These unique products are used at a lower rate, resulting in an economic advantage while delivering a signature flavor.
Supervan® – 1969 – This line of vanillin and ethyl vanillin replacers provides an opportunity for cost savings while maintaining a comparable label.
Butter Plus® – 1971 – our natural, liquid replacement for real butter. One pound of Butter Plus replaces 50 pounds of real butter.
Raisinmate® – 1983 – This dry, natural powder is used by the baking industry as a functional alternative to messy raisin juice concentrate. As a dry product, Raisinmate allows for easier use in production and eliminates waste.
Beef-Mate® – 1990 – A dry, natural powder replacement used to eliminate the difficulties associated with using beef extract in any application.
MichaeLite® – 1991 – A specialized group of products in our Michtex® line of stabilizers that address the textural concerns associated with making low and no fat products.
Philadelphia Style System® – 1993 – Our custom system for the delivery of vanilla extract and bean material in making ice creams. The benefits to this approach are no-measure handling, ease of vanilla bean dispersion, and the prevention of microbial growth.
Michael-Thermics® – 1994 – Our line of heat stable flavors for applications such as beverage, pudding, yogurt, and soup that undergo processing conditions such as retort, UHT, HTST, aseptic, direct/indirect heating, and homogenization.
Cocoa-Mate® – 2003 – A line of cocoa extenders and replacers that allow for savings in times of high cocoa prices.
Honey-Mate® – 2003 – A line of honey extenders and replacers that allow for savings in times of high honey prices.
MichaelCap® – 2004 – This customized line of microencapsulated flavors allows for release under specific conditions, such as PH or temperature.