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About Us
Bakto Flavors, LLC, is focused on the production, commercialization and distribution of natural products. These
include various vanilla products, natural flavors, spices and natural preservatives. Currently, we are offering a line of
vanilla and other natural flavor products to gourmet retailers and food services. The company also offers a line of
oregano-based natural preservatives (ONP) for food, beverages, tea, nutracuticals, feed and the cosmetic industry,
which are mainly sold via brokers in the US and EU. We also offer oregano essential oils.
Bakto Flavors currently has seven employees and distributes its products via distributors, brokers and by direct sales
to retailers and food services. Please visit us on Amazon.com or our online store.
The company also offers a wide range of consultancy and services in the areas of food, vanilla flavors, and personal
products. Our expertise is in natural flavors and preservatives.
We organize professional meetings and work shops in the areas of vanilla and natural preservatives (antioxidants and
antimicrobials).
In the area of natural preservatives, Bakto Flavors LLC has developed a line of oregano-based products to be used in
food, feed, beverages, flavors, nutraceuticals and the cosmetic industry. Bakto Flavors owns the patented technology
for an oregano based product. For more info please go here.
Specific Services:
• Consultancy in the areas of vanilla, natural products, and post harvest of fruits and vegetables.
• Analyses for vanilla flavor components by HPLC/GC, moisture content and sensory (flavor taste) evaluation.
• Preservation of foods and personal products.
• Assistance in identifying the correct antioxidant for any food, feed and beverage system.
The Founders of the company:
Professor Chaim Frenkel- President and Founder of Bakto Flavors LLC / Professor, Department of Plant Physiology
and Pathology, Cook College, Rutgers University, frenkel@aesop.rutgers.edu
Education
• Ph. D. - Washington State University, Pullman, Washington 1966
• MS - University of Massachusetts, Amherst, Massachusetts 1961
• BS - The Hebrew University, Jerusalem, Israel 1958
Areas of Interest and Expertise:
1. Post Harvest Biology
Dr. Frenkel co-authored a study showing that the ripening process in fruit arises from translational and transcriptional
programs and, therefore, a regulated cellular process rather than an expression of cellular disorder as previously
believed. He showed that these processes are triggered by stress conditions, notably, oxidative stress as well as water
stress, show in recent studies. These studies also revealed that fruit cell walls might be the origin of stress
signaling, which mediate the onset of fruit ripening.
2. Horticultural Science and Technology
Dr. Frenkel received his academic degrees in Horticultural Science and has dedicated his professional tenure to
create and apply understanding to problems related to the production and maintenance of horticultural commodities.
This experience is being applied to the development of new cultivation methods for vanilla. Some of this work is carried
out in a green house at Rutgers University, where we study means for maximal control of vanilla growth and
development, including nutrition, light/shade regimes for optimal photosynthesis and productivity, methods of
pollination and cultivation method to achieve freedom from diseases. An important aspect is work, aimed at achieving
early and synchronized flowering in newly planted vanilla.
3. Attributes of Vanilla Flavor Constituents
Dr. Frenkel worked and published on molecular aspects of vanillin and other flavor constituents in vanilla. He carried
out studies on physical properties of vanillin, discovered molecular attributes and conditions, which arrest or promote
disappearance of vanillin and related compounds from foods or other materials. Examination of vanillin chemistry
uncovered measures for diminished reactivity and, subsequently, loss of vanillin in foods or other products. A novel
approach is the characterization of lipid oxidation in cured vanilla beans and role of lipid oxidation products to
vanilla flavor.
4. Water and Hydration of Plants
Dr. Frenkel is carrying out basic studies on the biophysics of water and how it may be applied to the mediation of the
structure and function of cellular macromolecules in biological cells. He is a co-organizer of a Gordon Research
Conference on ‘Interfacial Water in Cell Biology’. (Please visit: http://www.grc.uri.edu/programs/2004/intwater.htm). An
important aspect is the study on the role of cell walls in the hydration of plants and other biological tissues. This
knowledge was extended to the drying of cured vanilla beans, while avoiding loss of vanillin or other flavor compounds
For a complete list of publications, please visit http://aesop.rutgers.edu/~plantbiopath/faculty/frenkel/frenkel.html
Dr. Daphna Havkin Frenkel- Vice-President, Director of Research and Development
Education
• MBA School of Management, Rutgers - The State University, Newark, NJ 2002
• Ph. D. Food Science, Rutgers - The State University, New Brunswick, NJ 1982
• M.S. Microbiology/ Plant Pathology, Hebrew University, Jerusalem, Israel 1975
• B.S. Plant Pathology/ Plant Physiology, Hebrew University, Jerusalem, Israel 1974
Dr. Daphna Havkin-Frenkel has unique qualifications. She holds a BS and an MS in the area of Agriculture, to a PhD
in Food Science and an MBA from Rutgers University. Dr. Havkin-Frenkel has 25 years experience in the area of
flavors, with expertise in vanilla biology and processing. She published extensively in the area of vanilla biotechnology,
and has been invited to worldwide symposiums as a speaker on the subject. Dr. Havkin-Frenkel organized the first
International Congress on Vanilla in Princeton, NJ in 2003, and the second in Cannes, France in 2004, as well as
annual meetings on this topic in successive years. She has run a course on Vanilla Science and Technology on a bi-
annual basis at Rutgers University, New Brunswick, NJ. She divides her time between Rutgers University, where she is
carrying out studies on Vanilla Science and Technology with Dr. Faith Belanger (http://aesop.rutgers.
edu/~belangerlab/research.htm) on the vanillin biosynthetic pathway in vanilla, instrumental analyses of vanilla flavor
with Dr. Tomas Hartman (http://foodsci.rutgers.edu/hartman/index.html) and the development of new methods for the
analysis of antioxidants together with Dr. Karen M. Schaich (http://foodsci.rutgers.edu/schaich/index.html). She also
spent time collaborating with Dr. Rick Dixon (http://www.noble.org/plantbio/dixon/index.html) on the biosynthetic
pathway to vanillin in the developing vanilla pod.
She is also carrying out collaborative work with scientists world-wide including Dr. Nativ Dudai (http://www.agri.gov.
il/people/734.aspx) in Israel and ing. HJCJ van der Mheen (http://www.wewur.wur.nl/popups/vcard.aspx?
id=MHEEN001&lang=uk) in Holland on selection and development of elite oregano cultivars. Daphna also organizes
bi- annual meetings on the subject of Natural Preservatives and herbs.
Bakto Flavors, LLC, is focused on the production, commercialization and distribution of natural products. These
include various vanilla products, natural flavors, spices and natural preservatives. Currently, we are offering a line of
vanilla and other natural flavor products to gourmet retailers and food services. The company also offers a line of
oregano-based natural preservatives (ONP) for food, beverages, tea, nutracuticals, feed and the cosmetic industry,
which are mainly sold via brokers in the US and EU. We also offer oregano essential oils.
Bakto Flavors currently has seven employees and distributes its products via distributors, brokers and by direct sales
to retailers and food services. Please visit us on Amazon.com or our online store.
The company also offers a wide range of consultancy and services in the areas of food, vanilla flavors, and personal
products. Our expertise is in natural flavors and preservatives.
We organize professional meetings and work shops in the areas of vanilla and natural preservatives (antioxidants and
antimicrobials).
In the area of natural preservatives, Bakto Flavors LLC has developed a line of oregano-based products to be used in
food, feed, beverages, flavors, nutraceuticals and the cosmetic industry. Bakto Flavors owns the patented technology
for an oregano based product. For more info please go here.
Specific Services:
• Consultancy in the areas of vanilla, natural products, and post harvest of fruits and vegetables.
• Analyses for vanilla flavor components by HPLC/GC, moisture content and sensory (flavor taste) evaluation.
• Preservation of foods and personal products.
• Assistance in identifying the correct antioxidant for any food, feed and beverage system.
The Founders of the company:
Professor Chaim Frenkel- President and Founder of Bakto Flavors LLC / Professor, Department of Plant Physiology
and Pathology, Cook College, Rutgers University, frenkel@aesop.rutgers.edu
Education
• Ph. D. - Washington State University, Pullman, Washington 1966
• MS - University of Massachusetts, Amherst, Massachusetts 1961
• BS - The Hebrew University, Jerusalem, Israel 1958
Areas of Interest and Expertise:
1. Post Harvest Biology
Dr. Frenkel co-authored a study showing that the ripening process in fruit arises from translational and transcriptional
programs and, therefore, a regulated cellular process rather than an expression of cellular disorder as previously
believed. He showed that these processes are triggered by stress conditions, notably, oxidative stress as well as water
stress, show in recent studies. These studies also revealed that fruit cell walls might be the origin of stress
signaling, which mediate the onset of fruit ripening.
2. Horticultural Science and Technology
Dr. Frenkel received his academic degrees in Horticultural Science and has dedicated his professional tenure to
create and apply understanding to problems related to the production and maintenance of horticultural commodities.
This experience is being applied to the development of new cultivation methods for vanilla. Some of this work is carried
out in a green house at Rutgers University, where we study means for maximal control of vanilla growth and
development, including nutrition, light/shade regimes for optimal photosynthesis and productivity, methods of
pollination and cultivation method to achieve freedom from diseases. An important aspect is work, aimed at achieving
early and synchronized flowering in newly planted vanilla.
3. Attributes of Vanilla Flavor Constituents
Dr. Frenkel worked and published on molecular aspects of vanillin and other flavor constituents in vanilla. He carried
out studies on physical properties of vanillin, discovered molecular attributes and conditions, which arrest or promote
disappearance of vanillin and related compounds from foods or other materials. Examination of vanillin chemistry
uncovered measures for diminished reactivity and, subsequently, loss of vanillin in foods or other products. A novel
approach is the characterization of lipid oxidation in cured vanilla beans and role of lipid oxidation products to
vanilla flavor.
4. Water and Hydration of Plants
Dr. Frenkel is carrying out basic studies on the biophysics of water and how it may be applied to the mediation of the
structure and function of cellular macromolecules in biological cells. He is a co-organizer of a Gordon Research
Conference on ‘Interfacial Water in Cell Biology’. (Please visit: http://www.grc.uri.edu/programs/2004/intwater.htm). An
important aspect is the study on the role of cell walls in the hydration of plants and other biological tissues. This
knowledge was extended to the drying of cured vanilla beans, while avoiding loss of vanillin or other flavor compounds
For a complete list of publications, please visit http://aesop.rutgers.edu/~plantbiopath/faculty/frenkel/frenkel.html
Dr. Daphna Havkin Frenkel- Vice-President, Director of Research and Development
Education
• MBA School of Management, Rutgers - The State University, Newark, NJ 2002
• Ph. D. Food Science, Rutgers - The State University, New Brunswick, NJ 1982
• M.S. Microbiology/ Plant Pathology, Hebrew University, Jerusalem, Israel 1975
• B.S. Plant Pathology/ Plant Physiology, Hebrew University, Jerusalem, Israel 1974
Dr. Daphna Havkin-Frenkel has unique qualifications. She holds a BS and an MS in the area of Agriculture, to a PhD
in Food Science and an MBA from Rutgers University. Dr. Havkin-Frenkel has 25 years experience in the area of
flavors, with expertise in vanilla biology and processing. She published extensively in the area of vanilla biotechnology,
and has been invited to worldwide symposiums as a speaker on the subject. Dr. Havkin-Frenkel organized the first
International Congress on Vanilla in Princeton, NJ in 2003, and the second in Cannes, France in 2004, as well as
annual meetings on this topic in successive years. She has run a course on Vanilla Science and Technology on a bi-
annual basis at Rutgers University, New Brunswick, NJ. She divides her time between Rutgers University, where she is
carrying out studies on Vanilla Science and Technology with Dr. Faith Belanger (http://aesop.rutgers.
edu/~belangerlab/research.htm) on the vanillin biosynthetic pathway in vanilla, instrumental analyses of vanilla flavor
with Dr. Tomas Hartman (http://foodsci.rutgers.edu/hartman/index.html) and the development of new methods for the
analysis of antioxidants together with Dr. Karen M. Schaich (http://foodsci.rutgers.edu/schaich/index.html). She also
spent time collaborating with Dr. Rick Dixon (http://www.noble.org/plantbio/dixon/index.html) on the biosynthetic
pathway to vanillin in the developing vanilla pod.
She is also carrying out collaborative work with scientists world-wide including Dr. Nativ Dudai (http://www.agri.gov.
il/people/734.aspx) in Israel and ing. HJCJ van der Mheen (http://www.wewur.wur.nl/popups/vcard.aspx?
id=MHEEN001&lang=uk) in Holland on selection and development of elite oregano cultivars. Daphna also organizes
bi- annual meetings on the subject of Natural Preservatives and herbs.
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