What Sets Your Ingredient Apart?
March 2014 The Official Magazine of SupplySide
PRESENTS
SURVIVAL GUIDE
FLAVORS
Inside: What sets your • Market Watch • Global Cuisines Keep ingredient apart? Turning Up the Heat • Buyer’s Guide March 2014 Survival Guide: Flavors
contents foodproductdesign.com
3 Market Watch: Flavors Market data on the use of flavors in food products.
6 Global Cuisines Keep Turning Up the Heat The demand for hot and spicy foods refuses to cool down. Chefs can use dozens of spices and chiles to “turn up the heat” and create interesting global flavor profiles.
12 Buyer’s Guide: Flavors A list of flavors suppliers for the food industry.
ADVERTISERS INDEX/ Reach FOOD PRODUCT DESIGN advertisers quickly WEBSITE DIRECTORY and easily at their Internet addresses.
Savoury Systems International, Inc...... 4-5 savourysystems.com Gold Coast Ingredients ...... 10-11 goldcoastinc.com
FOOD PRODUCT DESIGN provides this index as a service to readers. The publisher does not assume liability for errors or omissions.
2 Food Product Design | Survival Guide: Flavors March 2014 Market Watch: Flavors
BY KATE KUNKEL EDITORIAL ASSISTANT
hile the visual appeal of food may come up with new technologies in an attempt to draw consumers in, flavor is what reduce these constraints. Wkeeps them coming back for more. The global market for natural flavors reached Whether sweet, salty or spicy, the taste of food $3.5 billion in 2011, according to the remains a top priority for increasingly health- MarketsandMarkets report, and the natural conscious consumers. Food product designers can flavors market is expected to hit $5 billion by use spices, sweeteners and natural or artificial 2017, increasing at the CAGR of 6.2% from flavors to enhance the taste of food and maintain 2012. The report also estimates that the demand its appeal when fat content is reduced, or when for natural flavors will continue to rise in North other modifications to the product are made, America because of new regulations banning according to FDA’s Overview of Food artificial flavors. Ingredients, Additives & Colors, 2010. However, One emerging flavor trend predicted to grow the rise of “all-natural” food products has carried in 2014 includes the use of ethnic-inspired over into the flavoring sector, driving demand for flavors—curry, coconut, ginger, etc.—due to the natural flavors from consumers all over the globe. increasingly popular flavor profiles of India, Within the United States, the natural flavors according to The Food Channel’s Top Ten Food sector grew 132% during 2009 to 2013, according Trends for 2014. In addition, McCormick’s Flavor to a 2013 “Colors & Flavors” report from Mintel, Forecast 2014 reveals the spicy and bold flavors of Chicago. In addition, artificial flavor use has Mexico, as well as the vibrant flavors of Brazil, will become almost non-existent in Europe, so many continue to drive flavor trends in the near future. multinational companies have started using natural These flavor insights reveal consumers are flavoring to satisfy consumers around the globe. branching out to explore more culturally diverse While natural flavors are becoming more foods than ever before, opening the doors to popular as consumer awareness grows, endless flavor options for food product government action encouraging natural flavors manufacturers and designers. and colors for food production has helped drive the trend as well, according to a report released by MarketsandMarkets, Dallas. In the report, “Global Natural Colors and Flavors Market by Types, Applications and Geography: Forecasts up to 2017,” analysts conclude that perceived health benefits of natural flavors and colors have added to this heightened demand, but higher prices and dosage requirements are current restraints in the natural sector. This has led manufacturers to
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3 Food Product Design | Survival Guide: Flavors March 2014 PRESENTS
SURVIVAL GUIDE
FLAVORS
What sets your ingredient apart? For which applications is your ingredient Savoury Systems’ salt replacers are based on yeast best suited? extracts, which act as flavor catalysts, adding flavor and Savoury Systems offers a number of salt replacers enhancement to the perception of salt, while adding depth which have been tailored for various applications. Typical to the core flavors, in order to round out the complete flavor applications of salt replacers include salad dressings, meat profile. Our salt replacers do not have the bitter taste that marinades and sauces, processed meat, soups, breads and other replacement products tend to impart. Additionally, we snack foods. offer GMO-free ingredients and are currently working on Are there any limitations to your ingredient, certification with the Non-GMO Project. and how can these be overcome? What market segments will your It is clear that you can’t simply remove all the salt from ingredient impact? a product and expect it to taste the same or maintain Sodium reduction can clearly benefit many areas of the same shelf life. Generally, our salt replacers allow the industry, particularly at a time when consumers are formulators to remove approximately 30% to 40% of becoming much more savvy about what they eat. Healthy salt before there is a noticeable eating and lifestyles are a top focus for much of the difference in flavor. In population. Because Savoury Systems’ salt replacers can addition, price can be a be used in so many prepared foods, from snacks to soup, limitation since salt they have the potential for far-reaching impact. We even is such a low-cost offer an organic salt replacer! Our GMO-free ingredients ingredient. However, also have great appeal to anyone concerned about our salt replacement bioengineered food. products are used How will your ingredient change the at very low doses, market in the immediate future? typically under 1%. Savoury Systems’ salt replacers can help manufacturers reduce sodium in their products while maintaining or improving taste. This is often a difficult obstacle many development teams face because, put simply, salt usually makes food taste good.
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W an ts to n meat in cu eate 10 t d ’t y own n ea on salt s r a s H Using chiles to create Satisfying consumer cravings Mimicking the distinctive Cranking up the heat EDITORS’ authentic, spicy Latin, for Asian and Latin cuisines blends of warm spice, citrus in Indian dishes with REVIEW Asian, Indian and with traditional sauces, pastes and sweet fruits typical of chiles that top the African flavor profiles. and other condiments. Moroccan cuisine. Scoville charts. Global Cuisines Keep Turning Up the Heat
BY BARBARA ZATTO CONTRIBUTING EDITOR
he old adage, “If you can’t stand Dozens of spices and chiles “turn up the the heat, get out of the kitchen,” heat” in dishes and create interesting global Thas never been more true than in flavor profiles. Chefs are using chiles and current culinary trends. American palates are spices selectively to create pungent, full- continuing to seek regional, authentic heat flavored and bold flavor profiles. Chefs may in dishes and driving the popularity of spicy pair chiles that create instant heat on the Latin, Asian, Indian and African cuisines. tongue with others that bring out heat slowly Cooking shows, food trucks, world travel in a more-earthy or -nutty way. and the rise in the Hispanic population each Jalapeños and chipotles are now contribute to the current exploration by mainstream ingredients, and chefs are American consumers who want spicy ethnic exploring other options for adding heat, such cuisine, according to Elizabeth Sloan, Ph.D., as the warming of the Peruvian aji amarillo, food trend expert and president, Sloan Trends, and the Sichuan pepper. These peppers, along Inc., Escondido, CA. The more heat and the with other spices, add interesting twists to more unique flavor, the better. proteins, sauces, marinades and vinaigrettes. Chefs will also use carriers, such as wine, acid or citrus juices, when creating “layered” complex tastes to bring a dish to life.
Asian influences are strong Southeast Asian cuisine continues to explode, as ethnically diverse Millennials and adven- turous Baby Boomers seek to understand food heritage. Second-generation Asians are the fastest growing minority and are driving the popularity of kimchi as an ingredient. Kimchi, a spicy fermented Korean staple based on cabbage and flavored with peppers and ginger, is becoming popular in
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6 Food Product Design | Survival Guide: Flavors March 2014 everything from burgers to adaptive concepts in approximately 52 million of the U.S. population, frozen food. according to “State of the Hispanic Consumer: Sriracha and gochuajang also illustrate the The Hispanic Market Imperative,” a 2012 report current trend of adding potent sauces to from Nielsen, New York. Further, Hispanics will proteins and vegetarian entrées. Sriracha, account for 60% of the U.S. population growth Thailand’s hot chile sauce, is the “new ketchup,” between 2011 and 2016. Hispanic food and showing up in everything from breakfast beverage sales are forecast to top $9.5 billion by sandwiches to mayonnaise. Gochujang, a 2014, according to “Hispanic Food & Beverages fermented chile paste common in Korean in the US,” a 2010 report from cuisine, is gaining popularity partly due to the Companiesandmarkets.com, London. rise of Korean food in mainstream cuisine via Mexican chiles, such as green chiles and food trucks. The thick red sauce is hot and jalapeños, are now prevalent in a range of foods, sweet, and pungent from fermented soybeans. including bagels, breakfast sandwiches, burgers, These flavors pair well with proteins in sandwiches, condiments and dipping sauces. marinades, condiments and sambals. Chefs are currently inspired by authentic Hispanic and Latin cuisines from regional Mexico and other Central American and South Moroccan food is a success American countries. The Oaxaca valley is because chefs are able to develop home of the seven classic moles. The moles are unique blends of warm spice and rich with various dried and fresh chiles that juxtapose it with acids, citrus and are strategically combined to offer heat, spice, dark, sweet fruits. nuttiness and earthiness. Moles also have spice, nuts and seeds, and the classic mole found in the United States includes cocoa. The Yucatan World travel and easy access to far-flung boasts a fresher taste, with citrus forward locales via the Internet have also helped propel followed by heat. the popularity of Asian cuisine. Japanese Authenticity is key when recreating such cuisine is getting spicier and more pungent dishes, as twice as many Hispanics (44%) with the reintroduction of shimichi togarashi. compared to the general population (21%) say This traditional Japanese condiment combines they would pay more for food described as dried togarashi peppers with other spices and authentic, according to “Hispanic Foodservice herbs, including Szechuan peppercorns, sesame Consumer Trend Report,” a 2013 report from seeds and orange peel, resulting in a flavor that Technomic, Inc., Chicago. is spicy, nutty and sour. Morocco makes its mark Latin cuisines keep it hot Many consider Moroccan food to be one of Hispanic cuisine continues to please the world’s greatest cuisines, with its blend of American palates. The Hispanic population Mediterranean, Middle Eastern and African boom in the United States is fueling its ingredients, and a generous dose of Asian popularity. Latinos currently represent spices. Several of the chiles chefs use today
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7 Food Product Design | Survival Guide: Flavors March 2014 originated in Africa. Peppadew originates in on the palate. Combined with the ease of Africa and is used either raw or grilled, and tangines and stews, Moroccan spice blends works well in a vinaigrette or served with sea make for a flavorful, exotic, yet economical salt. Fatali is a pepper grown in Central and dish for the home cook to recreate. The Southern Africa, and has a heat similar to flavors become layered and come together habañero. Fatalis are fruity and citrusy, with an beautifully when slow-cooked. For an update intense heat that follows, says Guy Meikle, on a classic braise, rabbit rubbed in ras el hanout corporate chef, Charlie Baggs, Inc., Chicago. and braised in red wine, with the addition of He says many chiles were brought from Africa roasted tomatoes and served on fresh pasta, and were the basis for Cajun and Creole combines the deep, warm spice with acids that cuisine. Some varieties evolved into the help layer the flavors. Charleston hot peppers that are used today in Southern cooking. Indian cuisines heat the East Chefs are seeing the rise of the Aleppo Moving to the east from Morocco, India is pepper, originally from Turkey, on menus one of the leading cuisines for heat. For a time, and spice mixes. Historically used all over the only Northern Indian cuisine made it on the Middle East, Aleppos have a moderate heat level menus at U.S. restaurants, but now there is a and a fruity, raisin-like characteristic. They are great variety of Indian cuisines to discover. slightly salty due to the salt added in the drying According to Sachin Chopra, chef owner, All process. This pepper can be used in breadings or Spice and Arka restaurants in San Francisco, infused in oil as a finish to grilled fish. Indian food typically has a complex layering of Morocco is known for the fiery paste spices. He considers ginger, garlic and onions known as harissa (a blend of garlic, chiles, absolute essentials in Indian food, but also cumin and olive oil), which is both an includes cumin, coriander, mustard seed, green ingredient in recipes and a staple condiment in cardamom and red chile. North African homes. The newest source of heat is the ghost Ingredients that balance the heat of the chile, or bhut jolokia, which is grown in harissa include essentials in Moroccan cuisines: the Assam region of India. This chile is blood oranges and lemons (for acidity), red reported to be the hottest in the world, with onions (for bite), distilled flower waters (for a 1,000,000-plus Scoville units (compared to hint of floral) and dates and nuts for sweetness. habanero at 100,000 to 350,000 Scoville Other signature aromatics in Moroccan dishes units). To use the ghost chile as a spice or in include sugar, cumin, cinnamon, cayenne a sauce, chefs must first infuse it in stock or pepper, anise, mint, cardamom, turmeric and water to dilute the heat. saffron. Moroccan food is a success because To make chicken tikka masala, Praveen chefs are able to develop unique blends of Pedankar, executive chef, Brick Lane Curry warm spice and juxtapose them with acids, House, New York, uses fresh ginger, which has citrus and dark, sweet fruits to create an a slight bite, along with a kashmir chile that exciting flavor that hits on all points of taste provides color and a fuller flavor to the dish
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8 Food Product Design | Survival Guide: Flavors March 2014 without adding too much heat. For extra heat, he adds finely chopped hari mirch, which is an Indian green chile. Pedankar uses naga jholka chile to make phaal curry, which is also known as the scorpion chile. He will heat the pepper to give it a roasted flavor and to intensify the heat. To lessen the heat factor, he will use it in a sauce with a heavy cream base. For spices to support the heat, Pedankar uses garam masala, ricotta and mascarpone dessert with ground a blend of several spices, including black chile, lavender, honey and rose salt. The nuts cardamom, green cardamom, star anise, cloves, in spicy desserts also help balance the heat cinnamon, bay leaf and cumin. with sweetness. On the sweet side, Pedankar makes a ginger crème brulée with fresh ginger juice and The heat is on to stay freshly grated ginger, and adds depth and With plenty of chefs taking the heat in their warmth to the brulée by boiling cinnamon kitchens, the demand for hot and spicy ethnic sticks and reducing them with sugar, resulting cuisine shows no sign of dimming. Evolving in thick syrup he adds to the base of the American palates take their dining cues from brulée’s ramekin. To play up the dessert’s fiery and authentic flavors offered by Latin, savory and salty potential, he mixes black salt Asian, African and Indian cuisines, and seek with the sugar before caramelizing. variety from all sources, including fine Geeta Bansal, chef and co-owner, Clay restaurants and processed foods. Food truck Oven, Irvine, CA, says her vindaloo dishes— cuisine has delivered affordable exotic flavors to which originated in Goa, India—are some a wider demographic than ever before, and of the hottest dishes she prepares because she cooking shows have taken the mystery out of uses ghost peppers to create the heat. In the many ethnic preparations. All of these factors vindaloo, vinegar supports the heat in the dish. are ingredients in a recipe for hot and exotic Bansal uses heat to add an essential cuisine to stay on trend. element of flavor and to wake up the taste buds and senses. She balances heat in her Barbara Zatto is director of culinary and sales preparations by using salt, sour elements, and manager West for Mizkan Americas food ingredients other full-bodied spices, like cumin, cloves, division, Mt. Prospect, IL. She is a graduate of coriander, mace, cinnamon, black peppers, the Culinary Institute of America and is a member black cardamom, turmeric, mustard seeds, of the Research Chefs Association. Reach her at fenugreek seeds and star anise, among others. [email protected]. Typical elements of spicy curries include onions, ginger, garlic, tomatoes and cilantro. Bansal’s chocolate pot de crème has a dash This article was originally published in the July/August 2013 issue of Food Product Design. of Aleppo peppers, and she also prepares a
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9 Food Product Design | Survival Guide: Flavors March 2014 PRESENTS
SURVIVAL GUIDE
FLAVORS
What sets your ingredient apart? handling. WONFs, on the other hand, allow food and beverage Gold Coast Ingredients offers natural, organic-certified and manufacturers to obtain a naturally stronger flavor without non-GMO flavors that provide the same flavor impact as the use of artificial enhancers, providing cost-savings and natural and artificial (N&A) material. With us you will find allowing for “all natural” flavoring in their products. natural, organic and non-GMO flavors that take your most delicious ideas and translate them into a universal language For which applications is your ingredient for the world to enjoy. At GCI we’re constantly finding ways best suited? to improve the way we do business; from using state of the Flavor is the all-important factor that keeps consumers art technology to improving our standards of production by coming back for more. Our flavors are suitable for use in all becoming IFS-certified so that we can better supply our applications needing enhancements, including dairy, bakery, European clients. As a leader in the natural and organic flavor snack foods, confections, beverages and nutritional products. industry we have a reputation for unsurpassed customer service. We pride ourselves on delivering quality products Are there any limitations to your consistently, and without compromise. ingredient, and how can these be overcome? What market segments will your There are no limitations to the use of ingredient impact? natural, organic and non-GMO As consumer demand for cleaner labels grows, food and flavors. We offer a wide beverage manufacturers are looking for ingredients that offer selection of both sweet and consumers peace of mind. Natural, organic and non-GMO savory flavors that can flavors can help clean-up labels while still offering the flavor add the desired degree impact that will keep consumers coming back for more. Our of strength or subtlety full line of natural, organic and non-GMO flavors are offered to a product, all while both sweet and savory, and in a wide range of consistencies, exhibiting stability including liquids, powders, spray drys, emulsions, and under a variety of advanced extractions, allowing for their use in a wide range of processing conditions. applications. How will your ingredient change the market in the immediate future? By giving consumers products with all organic, natural or non-GMO flavors, manufacturers also give themselves a leg-up in the marketplace. We also offer options that help with the bottom line. For example, formulating With Other Natural Flavors, WONFs, can be a method of obtaining the best value in natural flavors. Direct concentrates of some of the more delicate or subtle flavors like blueberry, strawberry or raspberry can get quite expensive and require special
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Buyer's Guide: Flavors
A&B Ingredients American Fruits & Flavors Batory Foods 24 Spielman Road 10725 Sutter Ave. 1700 E. Higgins Road, Ste. 300 Fairfield, NJ 07004 Pacoima, CA 91331 Des Plaines, IL 60018 Phone: (973)227-1390 Phone: (818)899-9574 Phone: (847)299-1999 www.abingredients.com Toll Free: (800)527-6709 Toll Free: (800)367-6975 www.americanfruits-flavors.com www.batoryfoods.com A&B Ingredients is a prominent Rob Alleman developer, marketer, distributor and With more than 50 years in business, [email protected] manufacturer of high-quality food American Fruits & Flavors (AFF) has ingredients. Among the products in its extensive experience and capabilities Batory Foods is a leading national portfolio are high purity grade stevia, in offering Flavors (liquid and powder), distributor of high-quality food natural low sodium sea salts, pea Fruit Blends, Natural Fruit Sweeteners, ingredients for food and beverage, protein isolates, pea fibers, antioxidants, Fruit Concentrates and Spray Dried nutraceutical and confectionery antimicrobials, flavor enhancers and Juices from its divisions: AFP and manufacturers throughout the United natural shelf-life extenders. Mutual Flavors. We also provide States. Founded in 1979, Batory innovative custom product development. Foods was created to be a “one-stop Akras Flavours GmbH At AFF we strive to maintain the highest shopping” partner to customers for all Industriestraße 1, Obj. 29 standards of quality and service. their ingredient needs. Today, Batory Biedermannsdorf, 1853 Austria 2362 Foods operates a network of distribution Phone: +43-22-366-25500 Arnhem Group, The facilities across the country serving www.akras.at 25 Commerce Drive thousands of customers with a full Martin Krasny Cranford, NJ 07016 portfolio of ingredients and exceptional [email protected] Phone: (908)709-4045 customer service. www.arnhemgroup.com Production and development of flavors Karyn Rosenberg Bell Flavors & Fragrances and flavor bases for beverages, sweets [email protected] 500 Academy Drive and pastries, ice cream and dairy Northbrook, IL 60062 products, tobacco, tea and vanilla. Arnhem’s Oh! So Sweet product line Phone: (847)291-8300 helps food and beverage manufacturers Toll Free: (800)323-4387 Allen Flavors Inc. reduce calories, carbohydrates and www.bellff.com 23 Progress St. costs. Oh! So Sweet is a natural zero- Dominic Olson Edison, NJ 08820 calorie flavor enhancer that allows [email protected] Phone: (908)561-5995 manufacturers to reduce or replace www.allenflavors.com sugar, while offering clean “natural Since 1912, Bell Flavors & Fragrances Joe Moran flavor” labeling. Oh! So Sweet comes in has dedicated its resources and focus [email protected] granular and liquid form, with intensity toward developing quality and innovative levels ranging from 150 to 1,000 times flavors for all sectors of the food and Allen Flavors Inc., is a full-service sweet the sweetness of sugar. Our Flavex line beverage industries. By understanding flavor house, beverage developer and of multi-functional hydrocolloid proteins our strengths, we have been able to manufacturer of beverage kits for iced allow manufacturers to increase yield, develop flavors that work successfully tea, coffees, new-age beverages, shots, reduce purge, improve mouthfeel and and bring value to our customers. powders and more. Allen Flavors is also texture in meat, poultry and seafood the master distributor of U.S.-made products. Very water binding. Butter Buds Inc. Nestlé coffee and tea extracts. Allen also 2330 Chicory Road offers liquid tea essence and hundreds Racine, WI 53403 of gourmet coffee roasting flavors. Allen Phone: (262)598-9900 Flavors makes the world taste better. Toll Free: (800)426-1119 www.bbuds.com
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12 Food Product Design | Survival Guide: Flavors March 2014 Buyer's Guide: Flavors
California Custom Fruits David Michael & Co. FCI Flavors & Flavors Inc. 10801 Decatur Road 1330 W. Washington St. 15800 Tapia St. Philadelphia, PA 19154 West Chicago, IL 60185 Irwindale, CA 91706 Phone: (215)632-3100 Phone: (630)373-1707 Phone: (626)736-4130 Toll Free: (800)DM-FLAVORS www.fciflavors.com Toll Free: (877)588-0056 www.dmflavors.com Bill Pullia www.ccff.com [email protected] [email protected] Mike Mulhausen [email protected] Headquartered in Philadelphia, David Supplier of quality flavors for the Michael & Co. is a global manufacturer natural foods and dietary supplements California Custom Fruits & Flavors of flavors, stabilizers and natural colors. industries specializing in masking Inc., develops, manufactures and We have 116 years of experience and agents. Bring us your toughest flavor provides custom, value-added fruit and more than 42,000 formulations in our challenges. Try FlavorSweet ...Innovative flavor ingredients to the dairy, bakery, library. In addition, we can assist clients Masking Technology! beverage and foodservice industries. with total product development, from We also offer stand-alone flavors that initial concepts to finished products. Flavorchem are custom designed for your particular From an extensive line of vanillas, to 1525 Brook Drive beverage application. fruit, savory and every flavor type in Downers Grove, 60515 between, we have flavors for every Phone: (630)932-8100 Carmi Flavor & Fragrance Co. Inc. application. With locations throughout Toll Free: (800)435-2867 6030 Scott Way North America and in Mexico, France www.flavorchem.com Commerce, CA 90040 and China, David Michael can help you Bill Welsh Phone: (323)888-9240 hit your flavor target faster. [email protected] Toll Free: (800)421-9647 www.carmiflavors.com Eatem Food Co. Flavorchem specializes in developing Kati Winniczuk 1829 Gallagher Drive flavors and colors for nutraceutical, food [email protected] Vineland, NJ 08360 and beverage products. We also have Toll Free: (800)683-2836 our Orchidia fragrances division show- CARMI FLAVORS, founded in 1979, has www.eatemfoods.com casing botanical extracts. Our talented four generations of expertise in the flavor team of flavor scientists and perfumers industry. Carmi is an active member of Edlong Dairy Technologies delivers the results you demand by tai- the food and beverage industry with a 225 Scott St. loring every solution according to your complete line of ready-to-use flavors, Elk Grove Village, IL 60007 unique products and expectations. turnkey granita and Soylato mixes, Phone: (847)631-6700 breadings, marinades and more. With Toll Free: (888)MY-TASTE Flavor Producers Carmi, you receive prompt service, high www.edlong.com 28350 W. Witherspoon Pkwy. quality, flexibility, great prices and no Teri Woodward Valencia, CA 91355 required minimum amounts. [email protected] Phone: (661)257-3400 www.flavorproducers.com Comax Flavors The leading supplier of dairy flavors Janet Guzman 130 Baylis Road working as a collaborative product [email protected] Melville, NY 11747 development partner with customers, Phone: (631)249-0505 using the latest food science, technology Flavor Producers is a leading Toll Free: (800)992-0629 and culinary expertise to create manufacturer of premium quality www.comaxflavors.com consumer-pleasing products. To better conventional and certified organic flavors reflect its increasing value to global along with our NEW line of essences, customers through expanded capabilities extracts and natural emulsions. Your in food ingredient technologies, while partner in flavor development. remaining true to its core competency in dairy, the company changed its name to Edlong Dairy Technologies.
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13 Food Product Design | Survival Guide: Flavors March 2014 Buyer's Guide: Flavors
Flavor Solutions Inc. Gold Coast Ingredients Inc. HELM U.S. Corp. 120 New England Ave 2429 Yates Ave. 1110 Centennial Ave. Piscataway, NJ 08854 Commerce, CA 90040 Piscataway, NJ 08854 Phone: (732)354-1931 Phone: (323)724-8935 Phone: (732)981-1116 www.flavorsolutionsinc.com/ Toll Free: (800)352-8673 www.helmus.com www.goldcoastinc.com Christian Wulf FONA Int’l. Michele Trent [email protected] 1900 Averill Road [email protected] Geneva, IL 60134 Founded in 1969, Helm U.S. Corp is Phone: (630)578-8431 Gold Coast Ingredients can offer a national distributor of ingredients www.fona.com companies a complete range of for the food industry with corporate flavors—from sweet to savory— offices in Piscataway, New Jersey. Sales Founded in 1987, FONA International including a full line of QAI certified representatives throughout the country creates and manufactures flavors for organic flavors. As the innovator of and warehouses in New Jersey, Illinois many of the largest food, beverage, Flavor Fusion, it offers an infinite and California allow us to provide our nutraceutical and pharmaceutical variety of flavor combinations. By customers with competitive pricing, companies in the world from its state- utilizing its experienced R&D laboratory, quick and competent customer service of-the-art, 33-acre campus in Geneva, it can help you to stay in front of as well as just-in-time deliveries. As IL. FONA International has established marketplace trends and assist with part of the HELM group, we offer a reputation as the forward-thinking, flavor development for prototype or line benefits that come from working with independent solution provider in the extensions. From simple single notes to a multinational organization while still very competitive flavor industry. complex combinations, it will work with providing personalized service and close customers to find an integrated solution. attention to our customers. French's Flavor Ingredients Corporate Center IV Green Mountain Flavors Inc. International Flavors 399 Interpace Pkwy. 442 Treasure Drive & Fragrances Inc. (IFF) Parsippany, NJ 07054 Oswego, IL 60543 150 Docks Corner Road Phone: (908)879-3908 Phone: (630)554-9530 Dayton, OH 08810 www.frenchsflavoringredients.com Toll Free: (800)639-8653 Phone: (732)329-4600 www.greenmountainflavors.com www.iff.com Frutarom USA Inc. Stan Sitton 9500 Railroad Ave. [email protected] International Flavors & Fragrances Inc., North Bergen, NJ 07047 (NYSE: IFF) is a leading global creator Phone: (201)861-9500 We offer natural and organic-certified of flavors and fragrances used in a Toll Free: (800)526-7147 flavors and extracts. wide variety of consumer products. www.frutarom.com Consumers experience these unique Reed Lynn scents and tastes in fine fragrances and [email protected] beauty care, detergents and household goods, as well as beverages, sweet Frutarom USA Inc. supplies nutritional goods and food products. The company ingredients, flavors, fragrances, gums, leverages its competitive advantages botanical extracts, cosmetic ingredients of consumer insight, research and and aroma chemicals. development, creative expertise and customer intimacy to provide customers Givaudan with innovative and differentiated 100 E. 69th St. product offerings. Cincinnati, OH 45216 Phone: (513)948-3428 www.givaudan.com
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14 Food Product Design | Survival Guide: Flavors March 2014 SUPPLEMENT
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What’s Inside Matters supplysideshow.com Buyer's Guide: Flavors
Kalsec Inc. MACK Flavor Ingredients Inc. Metarom Neotech P.O. Box 50511 1762 Production Circle 4343 Viewridge Ave., Ste. B Kalamazoo, MI 49006 Riverside, CA 92509 San Diego, CA 92123 Phone: (269)349-9711 Phone: (951)683-6245 Phone: (858)268-4000 Toll Free: (800)323-9320 www.mackflavor.com www.metaromneotech.com www.kalsec.com Merzi Amaria Christophe Dugas [email protected] [email protected] Kalsec® is the leading global producer of natural spice and herb flavor extracts, Mack Flavor Ingredients specializes We are food and beverage flavor natural colors, natural antioxidants and in developing natural and/or artificial designers, focusing on developing advanced hop products for the food and powdered flavors for beverages, food functional food flavor systems. beverage industry. For more than 50 and nutraceutical products. Kosher Our team of flavorists is constantly years, Kalsec® has consistently delivered flavors are available upon request. developing tailor-made flavor systems, high-quality, innovative ingredient always looking out for our customers’ solutions that make products look better, MAK Wood Inc. satisfaction. Cultivating flexibility, taste better and last longer. Operating 1235 Dakota Drive, Ste. E proactivity and accessibility have been in more than 70 countries, Kalsec® is Grafton, WI 53024 key drivers to Metarom’s success. headquartered in Kalamazoo, MI, with Phone: (262)387-1200 facilities in the United States, Europe www.makwood.com Mission Flavors & Fragrances Inc. and Asia. Eric Baer 25882 Wright Circle [email protected] Foothill Ranch, CA 92610 Kikkoman Sales USA Inc. Phone: (949)461-3344 50 California St., Ste. 3600 MAK Wood Inc., has been supplying the Toll Free: (800)352-8677 San Francisco, CA 94111 food and natural products industries www.missionflavors.com Phone: 415-229-3605 since 1982. MAK Wood is a supplier Michael Hosler www.kikkomanusa.com/ of technically esoteric ingredients and [email protected] foodmanufacturers formulations that are supported by data from academia, clinical studies and Mission Flavors has been manufacturing Kikkoman, the world’s leading soy peer-reviewed technical publications. We masking agents for the food, beverage sauce manufacturer, offers a full line of are an industry leader in antimicrobials, and nutraceutical industries since authentic, on-trend Asian sauces and probiotics, enzymes and flavors. We 1992. We have a wide variety of masks ingredients, plus innovative sodium- provide technical support, ideas and specifically designed to function reduction and flavor enhancement formulas based off of your product goals. effectively in some of the most extreme solutions. Kikkoman makes liquid, product formulations. In addition, we powdered, granulated, clear, reduced- Mane Flavors & Fragrances have more than 20,000 different flavors in sodium, gluten-free, preservative-free 999 Tech Drive our flavor library and will respond quickly and GMO-free soy sauces. Naturally, Milford, OH 45150 to requests that require rapid turnaround. brewed, Kikkoman soy sauces are Phone: (513)248-9876 perfectly balanced, made in the USA and www.mane.com offer clean-label solutions for any savory application, from Asian to mainstream. McIlhenny Company Highway 329 Avery Island, LA 70513 Toll Free: (888)HOT-DASH www.tabasco.com/mcilhenny-company/
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16 Food Product Design | Survival Guide: Flavors March 2014 Buyer's Guide: Guide: Flavors Fats & Oils
Mitsubishi International Mutual Flavors Nutraceuticals Int’l. Group Food Ingredients Inc. 1547 N. Knowles Ave. 348-B Evelyn St. 5081 Tuttle Crossing Blvd., Ste. 400 Los Angeles, CA 90063 Paramus, NJ 07652 Dublin, OH 43016 Phone: (818)899-9574 Phone: (201)399-2333 Phone: (877)652-5080 Toll Free: (800)527-6709 Toll Free: (800)651-2587 Toll Free: (877)652-5080 www.mutualflavors.com www.nutraintlgroup.com www.mifiusa.com Brenda Centeno Blair Collins [email protected] Nutraceuticals International Group® is a [email protected] global ingredient supplier with experience Mutual Flavors is a division of American in the natural products industry. We have Mitsubishi International Food Fruits & Flavors based in Los Angeles, developed a network of partners located Ingredients Inc., focuses on the providing fruit, sweet and savory all across the globe, including India, development of naturally derived flavors to a variety of food and beverage Peru, France and Italy. Our manufacturers functional ingredients for dietary manufactures worldwide. Custom supply us with rare herbs and ingredients supplements, food and beverage, and formulations and product development for the nutritional market. health-related products. services are included in the purchase of flavors, ingredients and concentrated NutraNovus Mother Murphy’s Laboratories finished products. 3340 N.E. Peachtree Road, Ste. 1685 2826 S. Elm St. Atlanta, GA 30326 Greensboro, NC 27406 NATUREX Inc. Phone: (404)233-4022 Phone: (336)273-1737 375 Huyler St. http://nutranovus.com Toll Free: (800)849-1277 South Hackensack, NJ 07606 Jesse Dahlquist www.mothermurphys.com Phone: (201)440-5000 [email protected] David Wilhoit www.naturex.com [email protected] David Yvergniaux NutraNovus is the go-to provider [email protected] of unique, pharmaceutical-grade Mother Murphy’s Laboratories is a nutritional products to the global privately owned flavor manufacturer. Naturex manufactures natural specialty dietary supplement and food & From our Greensboro headquarters ingredients for the food and beverage, beverage industries. We not only to our Dallas baking facility, we offer nutrition and health and personal care supply the highest grade products state-of-the-art equipment to ensure industries. Naturex employs more than but also look to offer innovative, the quality of our flavors meet your 1,400 people and has 15 production on-trend ingredients of the highest every expectation. We produce units located in Europe, the United quality and efficacy. We want you—our flavorings and extracts for the bakery, States, Brazil, Australia, Morocco and customer—and also our suppliers, to beverage, cereal/grain, confectionery, India. The group also has several sales see NutraNovus as the best-in-class dairy, nutraceutical, pet food, offices worldwide. Naturex’s expertise standard of quality, sound science pharmaceutical and tobacco industries. and technologies maximize the full and integrity. Our expertise gives our potential of botanicals. Our Nutrition & customers not only peace of mind but Health department develops botanical the competitive edge to be successful. extracts and natural ingredient concepts backed by scientific studies for pharmaceutical, dietary supplement and nutraceutical applications.
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17 Food Product Design | Survival Guide: Flavors March 2014 Buyer's Guide: Flavors
Ottens Flavors P.L. Thomas & Co. Inc. Prinova 7800 Holstein Ave. 119 Headquarters Plaza 285 E. Fullerton Ave. Philadelphia, PA 19153 Morristown, NJ 07960 Carol Stream, IL 60188 Phone: (215)365-7800 Phone: (973)984-0900 Phone: (630)868-0300 Toll Free: (800)523-0767 www.plthomas.com www.prinovausa.com www.ottensflavors.com Bob Berman Bruce Menadier [email protected] Prinova is your singular source for [email protected] high-quality ingredients, a full spectrum P.L. Thomas, a New Jersey-based of flavors and solutions such as custom Ottens Flavors is a global flavor supplier ingredient supplier and marketer, nutrient premixes. Strategic stocks in to major food, beverage and health & offers more than 60 years of 15-plus global distribution centers and wellness/pharmaceutical companies. innovation in sourcing, developing, and exceptional inventory management With a presence in five continents, the commercializing natural raw materials for systems guarantee continuity of company is committed on an the food, beverage, dietary supplement supply. Prinova has a fully equipped international level to serving customer and cosmeceuticals markets. PLT BRC Grade-A Certified state-of-the- needs. Its rich, century-long history and specializes in clinically-supported, art blending facility and a flavor core values of continuous innovation, science-based nutraceuticals, fruit R&D applications laboratory. Let our exceptional service and a rigorous and botanical extracts, and natural experts guide you through every step commitment to quality are firmly colors, preservatives and flavors, with of product development—from raw embedded in all aspects of the ingredients covering a wide range of material consultations to formulation organization. application- and condition-specific areas. and fortification.
P.A.T. Products Pearson Sales Co. PROVA Inc. 44 Central St. 2303 Mt. Vernon Ave. 100 Conifer Hill Drive Bangor, ME 04401 Pomona, CA 91768 Danvers, MA 01923 Phone: (603)334-1290 Phone: (909)784-3840 Phone: (978)739-9055 www.patproducts.com Warren Windham www.prova.fr Leo Coyle [email protected] william graham [email protected] [email protected] Pearson Sales Company is an industrial P.A.T. Products is an international food distributor of dry ingredients. Prova Inc., is a manufacturer of sweet distributor of specialty raw materials. Product categories include starches, brown flavorings, including vanilla, For nearly 40 years, we have combined sweeteners, salt, dairy solids, egg and cocoa and coffee extracts. We specialize quality products, technical support, meat powders, savory enhancers, grains in highly concentrated and functional and superior logistical and customer and food additives. extracts which are used to increase flavor service to deliver the best results to impact and shelf life. The applications our customers. Since 1974, we have aforementioned use of our flavors been committed to providing high- and extracts expand from beverages quality materials and excellent customer to confectionery to nutraceuticals, service. Talk to us about your specialty nuturitional bars and desserts. raw material needs today.
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18 Food Product Design | Survival Guide: Flavors March 2014 Rosun Natural Products Pvt. Ltd. Sensient Flavors LLC Solvay Aroma Performance 06/2302, Thiruvalluvar Ave. 5115 Sedge Blvd 8 Cedarbrook Drive No: 1 Tollgate Hoffman Estates, IL 60192 Cranbury, NJ 08512 Trichy, 3241 India 621 216 Phone: (847)645-7000 Phone: (800)446-3700 Phone: +91-95-000-08439 Fax: (847)645-7395 Toll Free: (800)446-3700 www.rosunnaturalproducts.com www.sensientflavors.com www.vanilla-flavors.com Teresa Olah Customer Service Rosun Natural Products Pvt. Ltd. is a [email protected] [email protected] bioceutical company that is associated with one of the largest Indian facilities, Sensient Flavors offers value-added Rhovanil® Natural is the natural manufacturing specialty ingredients for flavor systems that bring life to reference for vanilla flavor needs. the nutraceutical, food/beverage, sports products. With industry-leading It is made of natural raw materials nutrition and pet care industries. We expertise in the savory, beverage through a natural fermentation process. offer a wide range of standard herbal and sweet markets, we provide Rhovanil® Natural brings sweet and extracts along with our existing range comprehensive solutions that meet cocoa characteristics and meets the of product lines. Our state-of-the- requirements. Thanks to our wide- requirements of “natural status” as art facility, with modern equipment, ranging product library, development defined by both European and American multipurpose extraction units and teams and cutting-edge facilities, we’re regulations (FDA approved). advance drying systems, has been able to implement technical solutions for set up at Genome Valley-Turkapally in complex challenges. Symrise Inc. Hyderabad, India. 300 North St. SensoryEffects Teterboro, NJ 07608 Savoury Systems Int’l. Inc. 1401 S. Brentwood, Ste. 375 Phone: (201)462-5637 P.O. Box 5487 St. Louis, MO 63144 www.symrise.com Branchburg, NJ 08876 Phone: (314)291-5444 Donna Rosa Phone: (908)526-2524 Toll Free: (800)422-5444 [email protected] Toll Free: (888)534-6621 www.sensoryeffects.com www.savourysystems.com Symrise is a top-tier global flavor Signature Flavors LLC house that works with nutritional and Savoury Systems offers yeast extracts, 922 Hwy. 33, Bldg. 7, Ste. 1 healthcare companies around the world. HVPs and salt replacers, as well as or- Freehold, NJ 07728 Our Consumer Health Business Unit ganic and organic compliant products to Phone: (732)415-8138 is exclusively focused on flavors and the food industry. These products can be www.signatureflavors.com maskers for nutritional applications. used as flavor enhancers in just about John Creech SymLife Mask® masking solutions can any savory product, including soups, [email protected] be combined with carefully selected sauces and marinades. flavor systems to greatly improve We offer sweetness modulators, cocoa the taste of shakes, bars, beverages, replacers, masking flavors and salt chewable tablets, gummies, chews, modulators, as well as sweet and syrups and more. SymLife Mask hides savory flavors. bitterness, astringency and off-notes from proteins, amino acids, soy, caffeine, vitamins, minerals, fiber and other functional ingredients.
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19 Food Product Design | Survival Guide: Flavors March 2014 Synergy Flavors Inc. Vegetable Juices Inc. WILD Flavors Inc. 1500 Synergy Drive 7400 S. Narragansett Ave. 1261 Pacific Ave. Wauconda, IL 60084 Bedford Park, IL 60638 Erlanger, KY 41018 Phone: (847)487-1011 Phone: (708)552-8679 Phone: (859)342-3600 www.synergytaste.com www.vegetablejuices.com Toll Free: (888)945-3352 Amanda Meersman Anne Vlahos www.wildflavors.com [email protected] [email protected] Headquartered in Zug, Switzerland, Synergy is a leading international For almost 80 years, food and beverage WILD Flavors GmbH is one of the supplier of value-added flavors, extracts manufacturers have trusted Vegetable leading natural ingredients companies and essences to the global food, Juices Inc., to enhance their products servicing the global food and beverage beverage and nutritional industries. with vegetable ingredients. Today, our industry. It uniquely combines an Independently owned by Carbery, ready-to-ship and custom formulations 80-year heritage and knowledge in Synergy has the benefit of more than of juices, concentrates, purees, dices natural flavors, colors, ingredients 130 years of flavor industry tradition. and vegetable blends extend the flavor, and flavor systems with a presence It offers a range of flavors, Vanlab health aspects, texture and visual appeal of sophisticated creation, application branded vanilla extracts, Saporesse of savory, sweet, dairy and beverage and manufacturing sites in Europe, the branded savory ingredients and Sensus products enjoyed by millions of consum- Middle East, North America and Asia. tea, coffee and botanical extracts and ers every day. Our strategic sourcing essences. It has facilities in the United network, industry leading culinary and Wixon Seasonings and Flavor Systems States, Europe, Asia and South America. R&D expertise, and vast processing ca- 1390 E. Bolivar Ave. pabilities will help you to deliver endless St. Francis, WI 53235 T. Hasegawa USA Inc. possibilities, naturally. Toll Free: (800)841-5304 14017 E. 183rd St. www.wixon.com Cerritos, CA 90703 Virginia Dare Phone: (714)522-1900 882 Third Ave. Woodland Foods www.thasegawa.com Brooklyn, NY 11232 3751 Sunset Ave. Phone: (718)788-1776 Waukegan, IL 60087 Takasago International Corp. Toll Free: (800)847-4500 Phone: (847)625-8600 4 Volvo Drive www.virginiadare.com Toll Free: (866)625-8600 Rockleigh, NJ 07647 www.woodlandfoods.com Phone: (201)767-9001 Virginia Dare provides flavors, masking Sales Department www.takasago.com flavors, vanilla extract, tea, coffee [email protected] and cocoa concentrates to many industries including, but not limited to, Importer and supplier of more than beverage, health and wellness, bakery, 1,200 specialty dried ingredients confectionery, dairy and pharmaceutical. including mushrooms, chiles, herbs, Our laboratories and production facilities spices, seasonings, grains, rices, are located in New York. couscous, orzo, beans, peas, lentils, sun-dried tomatoes, truffle products, Weber Flavors nuts, dried fruit, dried vegetables, corn 549 Palwaukee Drive products, coconut, vanilla, trail mixes, Wheeling, IL 60090 snacks and organics. Specializes in Phone: (847)215-1980 global sourcing, custom blending and Toll Free: (800)558-9078 custom processing. www.weberflavors.com Melissa Touchton [email protected]
Weber Flavors is a custom manufacturer of liquid flavors, spray dried flavors, pure vanilla extract, chocolate dairy powders, and ice cream flavor bases and variegates.
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20 Food Product Design | Survival Guide: Flavors March 2014 Read The Latest Issue!
Insight Through the Value Chain I WANT... NAVIGATING CONSUMER ACTIVISM:
How industry can be a part of the dialogue without letting consumers’ whims drive business strategy
Brought to you by Download Now Vice President, Health & Nutrition Jon Benninger Vice President, Marketing Services Danielle Dunlap Vice President, Sales, Health & Nutrition Danica Cullins Creative Director Joseph DiPastena Strategic Account Director Amy Thorlin Art Director, Health & Nutrition Andrew Rosseau Account Executive Andrew Jackson Art Director Darcey Saxton Advertising Art Director Matt Courter Vice President, Content, Media Operations Manager Melissa Ewing Health & Nutrition Heather Granato Program Manager Kristin LaBarbera Executive Editor Lynn A. Kuntz Editor in Chief Teresa Esquivel Subscription Customer Service 800/581-1811 Managing Editor Judie Bizzozero List Rentals Manager Carisa Frisby Associate Editors Alissa Marrapodi 480/990-1101 Ext. 1042 Kasia Muré Reprints Jennifer Thompson Assistant Editor Rachel Adams 480/990-1101 Ext. 1170 Editorial Assistant Kate Kunkel EVENTS DEPARTMENT Contributing Editor Barbara Zatto Senior Vice President of Events, Dana Hicks Marketing Manager Melissa Black Director of SupplySide Sarah Waschler Content Marketing Manager Karen Butler Senior Director of Events Marisa Freed Senior Audience Marketing Manager Katherine Hecker Event Manager Natasha Weaver Audience Marketing Coordinator Amanda Saye Education Manager Marketing Coordinators Katie Egley Sales Director, SupplySide Lily Wang Jillana Szeto Senior Event Sales Manager Todd Willis
Associate Event Sales Managers Todd Berger Thomas Baker Exhibit Operations Manager Lola Ortega Exhibit Operations Coordinator Vanessa Cruz Event Registration Coordinator Carrie Freese
EDITORIAL ADVISORY BOARD Swamy Anantheswaran, Ph.D. Donald Goodman, Ph.D. Lowell Satterlee, Ph.D. Robert Vander Zanden, Ph.D. Professor of Food Engineering President M & D Technologies, Inc. Director, Food and Agricultural Adjunct Professor and Lecturer Pennsylvania State University Columbus, MS Products Research Center Clemson University University Park, PA Oklahoma State University Stillwater, OK Clemson, SC
Chief Executive Officer John Siefert Executive Vice President/CFO Kelly Ridley Controller Amie Higginbotham Chief Human Resources Officer Heather Wood
PUBLISHED BY MEMBER OF: VIRGO PUBLISHING, LLC • National Assn. of Flavors and Food-Ingredient Systems CORPORATE HEADQUARTERS • Flavor and Extract Manufacturers Assn. 3300 N. Central Ave., Suite 300 • American Assn. of Cereal Chemists Phoenix, AZ 85012 • Food Update Foundation Phone: 480/990-1101 • Canadian Institute of Food Science Fax: 480/990-0819 and Technology Email: [email protected] • American Society of Baking Website: foodproductdesign.com • American Dairy Science Assn.
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22 Food Product Design | Survival Guide: Flavors March 2014