In its early beginnings, Indesso distilled and exported essential oils. “Indesso” is an abbreviation of Indonesian Essential Oils. In 1992, Indesso started producing clove oil derivatives, Eugenol being the first derivative product. Continuing expansion, we successfully produced other clove oil derivatives like Isoeugenol, Isoeugenyl acetate, Methyl eugenol, Methyl isoeugenol, Caryophyllene acetate, Vanillin. Within the next few years, Indesso was able to offer a variety of essential oils including patchouli, nutmeg, and citronella oil. More essential oil derivatives such as rhodinol and geraniol (from Citronella oil) were developed soon thereafter. Having a naturally-derived orientation of principles, Indesso also develops botanical extracts such as cocoa, coffee, tea, and vanilla extracts, spice oils & oleoresins, cheese powders, and Culinaroma seasonings and savory ingredients. Entering 2020, through PT Indesso Culinaroma Internasional, Indesso ventured into the foodservice sector.
Through extensive product portfolios and dedicated teams of experts in Research & Development, Innovation & Application, and Quality Assurance, we provide each client with innovative solutions to anticipate the fast-changing market trends. For the Indonesian market, Indesso also partnered with several world-leading companies to develop and offer a more complete selection of products for clients. The partnership covers the distribution rights of Firmenich flavor and fragrance, Nexira hydrocolloid, PureCircle natural sweeteners, Christian Hansen natural colors, Ballantyne cheese powders, Martin Bauer natural extracts, Dohler juices and purees, Tastecraft syrups, and Biospringer yeast extracts. With the vast selection of products, Indesso can bring total solutions for its customers, which differentiates Indesso from other companies.
Rating Reviews
Rating is calculated based on
2
reviews and is evolving.
Pros: For a Product Development Scientist, there's a chance to learn new things, especially if you're proactive. You can pick up a lot about the flavor and fragrance industry by working on different projects. They don't actively block internal moves if you find an opening.
Cons: Career progression isn't clearly defined here, so you really have to advocate for yourself. There isn't much formal training or mentorship for moving up. It's easy to get stuck in a particular role if you don't actively seek change.
Advice to Management: Improve the formal career pathing and introduce more structured training programs. A clearer path for junior staff to become senior would help a lot with retention and motivation in our Jakarta office.
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Pros: The base salary for a junior R&D Scientist was actually pretty solid, especially for the Jakarta office. You get paid on time, which isn't always a given in chemical manufacturing.
Cons: It's tough to get good raises here; they don't seem to keep up with inflation. The benefits package, things like health insurance and retirement, felt pretty basic compared to other established corporate companies. There's not much in terms of bonuses either, which is a bummer.
Advice to Management: Management really needs to look at the overall compensation structure, especially for experienced R&D roles. Boosting the benefits and offering more competitive annual raises would make a huge difference in retaining talent within the flavors and fragrances industry.
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What is the day-to-day working culture like at Indesso, particularly for roles in the chemical manufacturing sector in Indonesia?
Indesso fosters a collaborative and results-oriented working culture, common in the chemical manufacturing industry. Teamwork is encouraged, and there's a focus on continuous improvement in processes and product development.
