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by Karen Nachay

Delight the Palate with and Vanilla Ingredients

eople love chocolate and vanilla. potato chips, and caramelized definitely worth considering in Chocolate confections of all bananas, and Chuao , savory applications, too, where they Pkinds are indulgent treats while Carlsbad, Calif. (chuaochocolatier. can transform savory foods with sur- vanilla is consistently chosen by con- com), incorporates cinnamon toast prising layers of flavor. sumers as their favorite ice cream cereal, salty toasted bread crumbs, Product developers and chefs are flavor. Chocolate and vanilla are nat- and chipotle pepper and popping using chocolate and vanilla in unex- ural fits in sweet applications like candy bits. Endangered Species pected applications like savory bakery and confections. There’s Chocolate, Indianapolis, Ind. (choco- seasoning blends (spice rubs with nothing more decadent than a rich latebar.com), uses poppy seeds, cocoa powder), sauces for meat with a dark, fudgy dried sage, and crushed roasted cof- applications (mole made with dark frosting. Chocolate candy bars and fee beans. And what better chocolate), and alcoholic beverages truffles pair especially well with a applications than ice cream or pud- (spirits like rum or vodka made with range of ingredients. In their respec- ding to let the creamy, floral flavors of vanilla). Others, such as savory pesto tive chocolate bars, Wild Ophelia, vanilla shine? But why limit the use of made with chocolate, vanilla- Chicago (wildophelia.com), blends vanilla and chocolate ingredients to steeped sauce for poaching fish, ingredients like beef jerky, barbecue just sweet applications? They are vinaigrette made with vanilla bean scrapings, or tomato and bittersweet chocolate soup, demonstrate inter- Chocolate and vanilla are two favorite flavors in sweet applications. Product developers and culinary professionals can also use chocolate and vanilla ingredients to bring new flavor dimensions to savory foods and beverages.© VILevi/iStock/Thinkstock esting and novel ways to use flavors, extracts, or pure chocolate and vanilla ingredients. There’s even a recipe for chili that includes a sur- prising ingredient— ice cream—on foodandwine.com courtesy of cookbook author and founder of Jeni’s ice cream brand, Jeni Britton Bauer. Manufacturers of chocolate and vanilla ingredients are doing their part to demonstrate how these ingredients can add delicious flavors and aromas to both sweet and savory foods. As part of its 70th anni- versary celebration at the IFT16 food expo, Prova, Montreuil Cedex, France (prova.fr), a leading manufac- turer of vanilla and cocoa flavors and extracts, distributed a cookbook with plenty of recipes that incorporate chocolate and vanilla ingredients in applications such as pastries and other desserts as well as in meat and seafood dishes like beef, duck, pork, foie gras, and monkfish, and in fruits pg 46 10.16 • www.ift.org and vegetable purees and salad dressings. Vanilla-infused olive oil is a flavorful drizzle over scallops, where it helps Chocolate and vanilla ingredients bring out their natural sweetness. © Boris Ryzhkov/Hemera/Thinkstock are available in a variety of forms, many of which are featured in this article. The ingredients have specific functions. In addition to its line of vanilla and chocolate extracts, Prova produces cocoa and vanilla flavors that are designed to capture specific flavors and aromas of the ingredients that food and beverage manufactur- ers desire in their finished products. They can also use the ingredients to enhance chocolate or vanilla flavors or extend the flavors, especially in formulations where they have to cut back the usage of cocoa or vanilla ingredients for cost or supply rea- sons. Puratos, Cherry Hill, N.J. (puratos.us), produces Carat Coverlux SH compound coatings in milk, dark, and versions and showcases them in its Barks Around it is vanilla’s functionality in so many Nielsen-Massey, which has been in the World product concepts. The different products that makes it so the vanilla business since 1907. It is chocolate barks blend the Carat distinct. It is a flavor enhancer and a not so much the region where the Coverlux SH chocolate ingredients masking agent all wrapped in one vanilla orchid is grown as much as it with globally inspired ingredients like very special bean.” is the varietal of the orchid and the crushed fortune cookies and black Fox goes on to explain that vanilla growing and curing method that sesame seeds or chopped candied ingredients bring flavor enhancement affect the flavor and aroma of vanilla, ginger and chopped wasabi peas. and masking functions to a range of explains Fox. Vanilla planifolia Other chocolate bark product con- applications. “It can intensify fruit Andrews, which accounts for more cepts include using mini marsh- flavors and bring out the ripe sweet than 90% of all vanilla, and Vanilla mallows and graham crackers for a notes we all crave in fresh fruit, thus tahitensis Moore are two major s’mores version and Biscoff cookies its presence in most fruit preps. Its orchid varietals. “From its roots in for a take on speculoos. Still others masking agent effects help reduce Mexico to its rebirth in vanilla’s major include a nod to Columbia, with ‘off’ flavor notes in everything from growing region of Madagascar, it is ground coffee and whole coffee snack bars to highly acidic products. the care of the orchid and the curing beans, and to the Philippines, with In fact, one of the unexpected appli- method that defines its nuanced dif- salted peanuts and crisp rice. cations we see is its inclusion in ference from others grown barbecue sauce, where it helps to elsewhere,” he says. “In Indonesia, Vanilla: Plain No More mask tomato acidity and round out for example, Vanilla planifolia vanilla “The great thing about vanilla is its the sweet-smoky intended nature of is often harvested early, cured versatility,” says Dan Fox, director of the sauce.” quickly with artificial heat, and is sales at Nielsen-Massey Vanillas, Today, vanilla is produced in defined by its smoky nature. In Waukegan, Ill. (nielsenmassey.com). Madagascar, Indonesia, Mexico, Madagascar, that same bean is indi- “We all know vanilla ice cream is the Tahiti, Uganda, and Papua New vidually picked, blanched, and then world’s favorite ice cream flavor, but Guinea, according to sun-cured for months before going to

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Delight the Palate with Chocolate and Vanilla Ingredients continued...

market, thus its deep flavor characteris- Chocolate Co., Burlingame, Calif. manufacturers, pastry chefs, and choco- tics. Vanilla tahitensis is, as you might (guittard.com). latiers are producing. Some of the most expect, unique to Tahiti and offers its Through careful work with family flavorful chocolate comes from heirloom signature fruity, floral notes.” He adds famers in cacao-growing regions, includ- cacao varietals, which, according to the that hybrids of the two varietals do exist ing maintaining the health of the trees, Heirloom Cacao Preservation Fund but their flavor notes and quality fluctu- determining the best harvesting tech- (hcpcacao.org), have flavor traits linked ate too much to be considered for niques, and managing the fermentation to specific genetic characteristics. applications that need consistent flavor. and drying processes, to following time- The understanding of the connection For its industrial customers, Nielsen- tested chocolate-making techniques, between flavor and genetics of the heir- Massey offers vanilla , ground Guittard Chocolate is able to develop loom cacao varietals helps Guittard vanilla beans, and vanilla powder along chocolate ingredients that help enhance Chocolate choose beans that will help to with a comprehensive portfolio of vanilla the products that industrial produce chocolate ingredients with Manufacturers of chocolate and vanilla ingredients are doing their part to demonstrate how these ingredients can add delicious flavors and aromasto both sweet and savory foods. extracts, including some that are organic and fair trade–certified, from many of the Surprised to see a photo of meat accompanying an article about chocolate and vanilla? vanilla-producing regions. So how does a Don’t be. The flavors of cocoa powder blend well with those of spices like chili peppers, product developer choose the best one cumin, ginger, allspice, smoked paprika, and garlic powder used in seasoning blends for a given food or beverage product? for meat. © bhofack2/iStock/Thinkstock “Nielsen-Massey’s unique region-spe- cific approach to vanilla helps to refine application-specific answers to pure vanilla questions,” says Fox. He explains that for some, but not all applications, Indonesian vanilla, with its strong, smoky notes, is sometimes best for use in strong chocolate applications or high-heat bak- ing applications. Mexican vanilla, with its heavier spice note, works well in some savory applications, he says, while the fruity, floral notes of Tahitian vanilla intensify the essential flavor of fruit preps. “Then there is Madagascar bour- bon vanilla. It is one of the answers to every vanilla question. Its creamy, smooth brown notes are what separates great vanilla ice cream from the average. It is the quintessential flavor.”

Chocolate: From Seed to Sweet Indulgence Like vanilla, chocolate is not a one-size- fits-all ingredient. The qualities of chocolate that make it such an interest- ing ingredient to work with are the differences in flavors, tastes, and aromas that the varieties of cocoa beans have and how processing can affect them. Flavors include fruity, floral, citrusy, sour, or acidic, and it is the fermentation pro- cess, and to some extent the drying process, that helps enhance and bring out the chocolate and aroma characteris- tics that are in the beans, says Gary Guittard, president and CEO of Guittard pg 48 10.16 • www.ift.org specific flavor and aroma profiles for their customers. “We really try to give them a pal- ette of flavors,” says Guittard. The company’s product range includes bars and wafers for professional use in appli- cations such as enrobing, , sauces and glazes, ice cream, baking, confectionery, beverages, and mousse. The newest addi- tions include four Etienne Maker’s Reserve chocolate bars for professional pastry chefs and confectioners. Each bar has distinct fla- vors. Soleil d’Automne 45% Cacao has crème fraiche dairy notes and caramel apple top notes while L’Harmonie 64% Cacao has tart fruit and cherry top notes with floral aromatics giving the chocolate a lingering astringency and chocolatey end- notes. The dark chocolate additions to the line include Épique 70% Cacao with a complex blend of deep chocolate flavor, red fruit and cherry notes, and peaky endnotes, and Minuit 100% Cacao, which has fruit and spice fla- vors, bitterness, and subtle floral sweetness. The cacao beans in pods go through a series of steps, including fermenting, drying, roasting, and grinding, before being made As a world leader in the manufacturing of into the various chocolate ingredients used in candy, bakery products, and more. © PicturePartners/iStock/Thinkstock chocolate and cocoa ingredients, including white, milk, dark, extra dark, cocoa powder, chocolate decorations, and chocolate inclu- sions, Barry Callebaut, Zurich, Switzerland (barry-callebaut.com), draws on its experi- ence to identify some of the chocolate ingredient trends and consumer trends driv- ing product development. Laura Bergan, director of innovation and market development, offers insights to what the notable trends in the chocolate industry are, pointing out several that can differ per market segment. “Overall the trend of dark chocolate is still prevalent and growing within most market segments. Dark choco- late has been the growth engine within the entire chocolate category due to its premium perception and because of the health proper- ties that dark chocolate offers consumers. We also see a rise in higher cacao that signifies premium, and also organic, chocolates due to their ‘cleaner’ ingredient deck.” Across market segments, there is a greater use of chocolate as a premium ingre- dients or offering, adds Bergan. “This ‘premium-ness’ can mean providing a choco- late experience through a premium flavored chocolate, such as or through chocolate decorations,” she says. Another trend she notes is unique pairings and textures that give consumers a variety of

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Delight the Palate with Chocolate and Vanilla Ingredients continued... sensorial experiences. applications it is least expected, but also don’t always see chocolate paired If you are a product developer looking becoming more common,” says Bergan. with healthier options or eating dayparts to set your product apart or appeal to “As an example, there have been such as breakfast. However, there are consumers wanting something different, launches of chocolate-covered potato more new product introductions that try moving beyond using chocolate in chips.” Something else she says to con- include chocolate to provide a premium sweet applications. “We believe that sider is using chocolate in products perception and encourage consumers to when chocolate is paired with savory geared to specific eating occasions. “You eat a chocolate cereal beyond the break-

Percentage of new savory snack products that contain vanilla, U.S. only. From Canadean’s Product Launch Analytics database of new products

Percentage of new savory snack 2015 products that contain chocolate, 10.8% U.S. only. 2016 (through From Canadean’s Product Launch 2014 Analytics database of new products 2013 Aug. 22) 2011 2012 6.0% 6.5% 9.0% 5.0% 4.5% 2014 2015 2016 14.0% 14.4% (through 2011 Aug. 22) 11.7% 2013 14.6% 2012 10.3% 8.5%

© itiir/Shutterstock A Sweet Makeover for Savory Snacks

nack foods offer plenty of opportunities for product develop- recent image makeover, dark chocolate now seems more compat- ers to have fun with flavor and ingredient combinations. For ible with ‘better for you’ snacks like popcorn, pretzels, etc.” Sexample, traditional savory snacks—nuts, seeds, popcorn, Speaking of popcorn, Canadean expects that the popcorn cat- chips, extruded snacks, and pretzels—are getting a flavor make- egory will see a compound annual growth rate (CAGR) of 5.9% for over with the inclusion of chocolate and vanilla. The use of the period from 2014–2019. “This is the second-fastest growth chocolate and vanilla ingredients and flavorings in these products rate of any savory snack category (meat snacks are actually grow- has ticked up in recent years as the two accompanying charts ing faster),” says Vierhile. “Popcorn is a great flavor carrier and show. The rich sweet flavor of milk chocolate and roasted, slightly can easily be turned into a more indulgent product with the addi- bitter notes of dark chocolate pair well with the saltiness of pret- tion of flavors like chocolate and vanilla. I believe that the zels and chips and the nutty flavors of tree nuts, peanuts, and popularity of popcorn has more than a little to do with the expan- seeds. The different species of vanilla bean have their own spe- sion of sweet flavors into savory snacks.” cific flavor profiles like floral and fruity or smoky and sweet that Trail mixes are growing in popularity, as product developers give savory snacks additional layers of flavor when formulated into reimagine this staple food for hikers and campers. “Trail mixes seasoning blends or coatings. used to mean dried fruit, nuts, and seeds, but as time has gone on, Tom Vierhile, innovation insights director at Canadean companies have added candy-inspired ingredients like chocolate (canadean.com), offers up his take on why product developers are to make trail mixes more indulgent and satisfying,” says Vierhile. formulating savory snack foods with chocolate or vanilla ingredi- The s’more has moved from campfire treat to applications like cup- ents. One is that in today’s food landscape, there is a blurring of the cakes, confections, and cookies (the Girls Scouts of the USA will confectionery and snack categories. “Some companies have found expand its 2017 lineup of cookies to include a s’mores cookie ver- success straddling the categories. An example is the product sion). The s’mores flavor is also finding its way into a range of called BarkThins (now owned by Hershey), which is a chocolate products, including snacks. “The s’mores flavor has emerged as a ‘snack’ that uses inclusions like nuts and seeds to make chocolate top flavor over the past few years, and this blend of flavors with an more snack-like and drive the number of potential usage occasions emphasis on sweet flavors like chocolate and marshmallow is up,” he says. Another possible reason he suggests is the health impacting flavor innovation in snack products,” says Vierhile. halo around dark chocolate. “Dark chocolate is increasingly seen “S’mores is a nostalgic, ‘comfort’ type of flavor that can be easily as a ‘good for you’ type of chocolate, and because of this relatively extended across a number of food categories.”

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consumers, which helps keep a product category interesting and exciting with consistently new offerings,” says Bergan. Need a specific cocoa powder to add a rich, decadent flavor to ice cream or a certain type of chocolate to create that perfect chocolate coating for truffles, nuts, or cake? With a number of choco- late ingredients sold across several brands, Cargill, Minneapolis, Minn. (cargill.com), has the ingredient solution for these and many more applications. One area that Cargill is seeing growth in is the natural products market and demands for clean label ingredients. “The demand for simpler ingredients crosses all food and drink categories,” says Kalina Newmark, communications specialist at Cargill Cocoa and Chocolate. The fermentation and drying processes of cacao beans help “Chocolate ingredients are certainly not develop flavor characteristics. © Zoonar/j.wnuk/Zoonar/Thinkstock immune to this trend. For example, in the inclusions space, we’re seeing a great deal of interest in using real chocolate, with a physical size that makes the inclu- fast time period.” in cappuccino, coconut, strawberry, sion apparent.” There’s also an interest Barry Callebaut also produces a line marshmallow, blueberry, mint, lemon, in natural flavors such as vanilla, as well of colored and flavored compound coat- butterscotch, mocha, caramel, and pea- as naturally derived, nonsynthetic colors, ings and inclusions that add visual, taste, nut butter flavors. “Our colored and she adds. “Many factors are driving and texture appeal to products, some- flavored offerings offer our customers these changes, including the interna- thing that Bergan says consumers want. the opportunity to easily introduce sea- tional scope of the marketplace, company The coatings and inclusions are available sonal or LTOs (limited-time offerings) for size, pressure to reduce the number of SKUs, social media, and awareness of health concerns by consumers.” The Cargill cocoa and chocolate line Producing Vanillin Through Synthetic Biology consists of four distinct brands. Wilbur chocolates offers chocolate coatings, anilla is a complex spice that contains Recently, some manufacturers have drops, and chunks, confectionery coat- hundreds of flavor and aroma com- turned to using a form of synthetic biology to ings, compound drops, ice cream Vpounds. The major flavor and aroma produce vanillin, claiming that the method coatings, and sugar-free coatings. component of vanilla is 4-hydroxy-3-me- yields a more sustainable and competitively Gerkens features a line of Dutch and nat- thoxybenzaldehyde (C8H8O3), better known as priced vanillin than chemically produced van- ural cocoa powders, each with distinct vanillin. Vanillin glucoside is stored in the illin. Solvay, Brussels, Belgium (solvay.com), colors and flavors. Peter’s Chocolate vanilla pod, and when the pod is cured, the makes Rhovanil Natural vanillin by using a draws upon its distinctive heritage glucoside is converted to vanillin. The thing is, naturally occurring yeast to ferment ferulic (Daniel Peter of Vevey, Switzerland, in producing vanillin from the vanilla pod is time- acids extracted from rice bran. The company 1875 created a way to produce milk choc- consuming and very expensive, so the vast reports that the ingredient has a typical vanil- olate) and original processes of majority of vanillin is produced chemically lin profile with a soft, sweet, powdery note. combining proprietary milk crumb base from petrochemicals, wood pulp, or eugenol, Another company, Evolva, Reinach, with chocolate liquor to produce choco- a compound in clove oil. This synthetic vanil- Switzerland (evolva.com), uses a yeast strain late ingredients. Finally, the chocolates lin is an affordable flavoring additive it developed through biotech methods to pro- offered by Veliche are flavored with alternative to natural vanilla and is used in the duce vanillin. Less than 1% of the yeast genes vanilla and nonalkalized liquors that pro- same applications as natural vanilla ingredi- are tweaked, and the yeast is removed during duce complex flavor and aroma notes. ents. Most vanilla-flavored products are the production process, according to the made with synthetic vanillin. company. Extracts for Clean Label Formulas Earlier this year, Virginia Dare, Brooklyn, pg 52 10.16 • www.ift.org N.Y. (virginiadare.com), which produces Steeping vanilla pods in alcohol produces vanilla extract. They can vanilla, cocoa, and other extracts, also be steeped in oil to produce vanilla vinaigrettes or in cooking launched a new brand identity that liquids to poach fish. The tiny vanilla bean specks can be scraped out of the pod for use in a number of applications, most notably vanilla includes a modern logo and update to its ice cream. © bhofack2/iStock/Thinkstock broader capabilities in helping companies improve the taste of food and beverage products with its various ingredients. Part of the brand identity features a new Taste Foundations platform which encompasses the company’s extract ingredients and the work it does with farmers and suppliers in sourcing the highest-quality ingredients. “The extracts from our Taste Foundations platform, including vanilla and cocoa, are simple, natural ingredi- ents with clean labels and short ingredient statements,” says Chris Smith, vice president, vanilla products. “Additionally, all of our extracts are derived from the named source, allowing provide functional benefits by supporting are used, citing consumer demand for our customers to identify the extract by clean labels and improved transparency.” more healthful products made with rec- name rather than merely identifying it as Smith also offers insight into applica- ognizable ingredients as a big influencer. ‘natural flavor.’ Our Taste Foundations tions where cocoa and vanilla extracts “With health and clean labeling a key

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trend driving consumer decisions on all practices and farm development, and of vanilla is sustainable. “In chocolate, levels, we see simple, natural extracts as ensure fair labor practices, among other we hold our suppliers to similar high stan- key to many on-trend products. Key seg- things. dards,” he adds. FT ments like frozen desserts, functional Virginia Dare has set strict sustain- beverages, and premium snacks are all ability standards, especially in regard to Next month’s Ingredients section will seeing a widespread push to simple its vanilla bean supply. Known as “a review new developments in colors and ingredient statements and classic flavors leader in the flavor industry on sustain- flavors. like chocolate and vanilla.” ability and responsibility,” says Smith, Manufacturers of chocolate and the company has established partner- Karen Nachay, vanilla ingredients have set in place sus- ships with vanilla farmers in the Sava Senior Associate Editor • [email protected] tainability standards to ensure farmers region of Madagascar to make sure that receive a fair price, improve farming every step in the growing and processing Ingredient Roundup

or additional chocolate and vanilla ingre- job. Chips and couvertures made from (natra.com), has been a leading manufac- dients, consider the following options to cacao sourced from specific regions can be turer of cocoa derivatives, chocolates, and Fbring two of the most preferred flavors incorporated into cake batter or used for fillings. In addition to such ingredients as to foods and beverages. enrobing, dipping, molding, ganache, and dark, milk, and white chocolate, cocoa but- • Walk through Chicago’s River West mousses. Chocolate batons are the perfect ter, cocoa mass, and cocoa powder, Natra neighborhood and you are bound to smell length—at 3 inches—for baking into crois- also offers fillings and spreads in hazelnut, chocolate. Blommer Chocolate Co., Chicago sants, Danishes, and other puff pastry. The dark cocoa, praline, strawberry, cappuc- (blommer.com), has produced chocolate selection of dragées—cocoa nibs and nib cino, and coconut varieties and organic ingredients for food and beverage manufac- clusters, espresso beans, and instant cof- cocoa ingredients. turers and pastry chefs around the world fee covered in chocolate—are ideal for • Alkalized cocoa powder has been since 1939. There is an extensive range of topping desserts, cakes, ice cream, choco- treated with an alkaline solution in a pro- dark, milk, and white chocolate; cocoa pow- late bars, and truffles. Other chocolate cess called alkalization, or Dutching, to ders (more than one dozen); chocolate ingredients include cocoa beans, cocoa neutralize some of the natural acids, pro- drops and chunks with tastes from mild to bean nibs, and cocoa powder. For a no- duce a less bitter cocoa, and reduce the creamy and sweet to bitter; and coatings for mess, no-clean-up experience, there are intensity of chocolate flavor. The resulting ice cream and confections. The company chocolate cups ready to be filled with pud- cocoa powder is a deeper, darker brown also manufactures chocolate liquor and ding, caramel, mousse, whipped cream, or compared to nonalkalized cocoa powder, . fruit preparations. The small, bite-sized which is lighter brown in color and slightly • Firmenich, Meyrin, Switzerland, pieces are available in round and square more bitter in taste and has more chocolate (firmenich.com), sources vanilla from shapes, fluted or straight-sided. There’s flavor.TRUEDARK cocoa powder from Olam Madagascar, India, Uganda, and Papua New even one shaped like a coffee cup, perfect Americas, Fresno, Calif. (olamgroup.com), is Guinea to produce its vanilla ingredients. for coffee-flavored fillings. Add whimsy a nonalkalized dark cocoa powder that has The company claims that by working with with toppings like rolled chocolate sticks, the same color and flavor intensity as local cooperatives and suppliers, it can chocolate curls, shavings, paillettes, and medium alkalized powder. It can replace ensure 100% traceability. microchips, and mini chocolate stars and alkalized cocoa powders in ice cream, bak- • Flavorchem, Downers Grove, Ill. hearts. ery, biscuit, and dessert applications. For (flavorchem.com), produces a range of • JB Cocoa, New York, N.Y. (jbcocoa. manufacturers looking to satisfy clean label vanilla, from single-fold (retail strength) to com), supplies the chocolate manufacturing demands, TRUEDARK can be labeled simply 20-fold vanilla in both liquid and powder industry with a full range of cocoa powders, as “cocoa,” whereas alkalized, or Dutch- forms. The particular extraction process cocoa butter, and cocoa liquors. Its cocoa processed, cocoa powder is labeled as that the company uses helps preserve the powder is available in natural and alkalized “cocoa powder (processed with alkali).” aromatic notes of the vanilla. Some of the versions, with the natural version having a • Symrise, Holzminden, Germany flavor notes these ingredients have are brown color and the alkalized versions com- (symrise.com), in August launched a dedi- sweet, creamy, phenolic, smoky, woody, ing in brown, reddish brown, dark red, and cated website, vanilla.symrise.com, that spicy, resinous, and balsamic. dark brown colors. It offers natural cocoa takes you from Madagascar, where 80% of • Whether you are making chocolate or butter and deodorized cocoa butter, which the world’s vanilla crop is grown, to the lab- cooking and baking with it, ifiGOURMET, does not contribute flavor or aroma to fin- oratories of Symrise, where flavor chemists Gurnee, Ill. (ifigourmet.com), and its brand ished products. and food technologists develop vanilla fla- partners have a chocolate ingredient for the • For 70 years, Natra, Madrid, Spain vors and scents.

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