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Flavorchem Newsletter Spring 2013
May 03, 2013In only a couple of months, the 2013 IFT Food Expo will arrive in Chicago on July 14-16. The Chicago venue always draws the largest number of attendees, and this year over 25,000 are expected.
Flavorchem will have a strong presence, showcasing some of our latest innovations in flavor technology, including our new line of coffee concentrates, savory flavors, vanillas, masking agents, and Hispanic-inspired flavors. All of our sales members, applications scientists, and flavorists will be at booth #1991 to answer your questions and provide flavor and color inspiration. -
Flavorchem Achieves SQF Level 3 Certification
April 05, 2013Downers Grove, IL; April 5, 2013: Flavorchem Corporation, a leader in flavor and color product solutions for the food and beverage industries, recently announced their achievement of SQF Level 3, at their Downers Grove, Illinois facility. SQF (Safe Quality Food) is a leading, comprehensive global food safety and quality management certification system. As in prior levels, level 3 is a food safety program with the additional requirements of a quality plan, which extends the ideal of quality beyond product characteristics and commercial realization. This ensures product safety and quality tenets are followed throughout the developmental processes until a product reaches the market. Both of these additions are unique to this certification program. The certification process involves a rigorous two-part audit conducted by highly trained auditors that evaluate a company’s food safety and quality plans, prerequisite programs, sanitation, pest management, operational methods, maintenance, and personnel practices.
“It’s always been our guiding principle to produce safe, quality products for our customers along with superior services,” states Stacie Obman, Regulatory Manager at Flavorchem, “having achieved level 3 status by the Safe Quality Food Institute is another milestone in our continued commitment to quality.”
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Flavor Fusion Fury Intensifies | Excerpt from March 2013 Candy Industry Magazine
March 28, 2013What once was exotic is now nostalgic. And what’s now exotic, well...it’s really exotic. Lemon-lime is just way too boring for candy flavors today. Expect to find blue honeysuckle berry (a cross between a blueberry and blackberry) and pawpaw (a mango and banana cross) flavors before you know it.
...“Demographics patterns have shifted and aging Baby Boomers have been replaced by a population willing to try non-traditional flavors,” says Ed McIntosh, marketing manager at Flavorchem. “They’ll try anything from mixtures like sweet and salty, to more regional flavors.”
Flavorchem is also following the trend of updating its global flavor offerings. McIntosh says that the brand has recently updated its Hispanic Flavors line to appeal to consumers in both the United States and Latin America. Horchata, guava and flan are just a few of the line’s latest offerings. -
Flavorchem Newsletter Winter 2013
January 09, 2013Flavorchem Corporation is pleased to announce the dedication of our new 47,000 square foot liquid production facility in Downers Grove, Ill. With this expansion, Flavorchem’s facilities now total 215,000 square feet. In addition to our state of the art production facility, we now have a larger, more dedicated area for our quality control and regulatory departments, as well as a new training facility for our employees.
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Flavorchem Opens New Liquid Production Facility
November 06, 2012Nov. 6, 2012; Downers Grove, Ill.: Flavorchem Corporation—a leader in flavor and color product solutions for the food, beverage, and nutraceutical industries—is pleased to announce the dedication of their new 47,000 square foot liquid production facility at 1528 Brook Drive in Downers Grove, Ill. With this expansion, Flavorchem’s facilities now total 215,000 square feet. In addition to their state of the art production facility, Flavorchem now has a larger, more dedicated area for its quality control and regulatory departments, as well as a better equipped training facility for its employees.
“Flavorchem is pleased to expand our campus in Downers Grove,” said Kenneth Malinowski, President of Flavorchem, “the new facility will enhance production and distribution efficiencies, while maintaining our high standards for quality and safety. We have taken a large step forward and will continue to invest in our customers, employees, and community.”
“We are fortunate to have a world class company like Flavorchem in our community,” said Downers Grove Mayor Martin Tully, “Flavorchem’s corporate headquarters and production facilities are an important part of our local economy.”
The dedication featured remarks by Mr. Malinowski, Sprovieri Family members, and Downers Grove, Illinois Mayor Tully.
Jackie Sprovieri, wife of the Flavorchem founder, cut the ribbon on the new facility.
The Downers Grove campus includes Flavorchem’s corporate headquarters, the sales, customer service and marketing offices, technical and production facilities, and distribution and packaging centers. The company also has another production facility in San Clemente, Ca.
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Taste from Around the World | Food Processing Magazine
October 12, 2012Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings. – featuring Phil Sprovieri, VP of sales and marketing at Flavorchem Corporation.
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Back to the Future | Culinology
October 10, 2012As the Hispanic population in the United States continues to grow, many third-generation Hispanics desire to experience traditional elements of their food culture…Food trucks and street vendors are a source of inspiration for Hispanic flavors and a way of exposing many consumers to flavors, according to Phil Sprovieri, vice-president of sales and market at Flavorchem Corp., Downers Grove, Ill.
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Flavorchem Newsletter Summer 2012
July 27, 2012The growth of the Hispanic population in the United States is driving the need for both traditional and innovative Hispanic flavors. These flavors have not typically been readily available on an industrial scale not only in the United States, but throughout the Americas.
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Exploring the Sodium Dimension
June 26, 2012Savory tastes promote flavor satisfaction,” explained Phil Sprovieri, vice-president of sales and marketing, Flavorchem Corp., Downers Grove, IL. “In other words, you don’t need that much salt when you have all that savory flavor up front.” Among the first products to take advantage of the substitution of savory for salty were flavored snack nuts and seeds.
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How to Improve the Flavor Profile of Gluten-Free Breads
June 26, 2012Baked foods manufacturers continue to be challenged with removing gluten from their products because the protein gluten is found in all forms of wheat (including durum, semolina and spelt), rye, barley, and related grain hybrids such as triticale and kamut. In leavened products (either chemical or yeast raised), gluten combines with water to produce an elastic and porous web that traps gas bubbles released by action of a leavening agent. Gluten makes the dough or batter resilient and stretchy, contributing to the product’s airy texture
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