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Flavorchem Newsletter Spring 2012
April 27, 2012Natural color blends can be challenging to formulate and equally difficult to work with. Natural colors are typically less stable, more expensive, not as bright, and weaker in strength than synthetic dyes. Stability is affected by the interaction of temperature, light, pH, water, and presence of oxygen. Some important questions to consider when using natural colors:
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Flavorchem Earns ‘Superior’ Rating from AIB
March 29, 2012DOWNERS GROVE, IL. - Flavorchem achieved a “superior" rating in a recent audit conducted by AIB International. The latest certification marks the company’s eighth consecutive year receiving a superior rating.
"Flavorchem’s consistent achievement of a ‘superior’ rating through AIB demonstrates our employees’ endless dedication to food safety," said Dave Russo, Compliance Program Manager at Flavorchem.
AIB evaluated Flavorchem’s facility on five criteria: operational methods and personnel practices; maintenance for food safety; cleaning practices; integrated pest management; and adequacy of prerequisite and food safety programs. -
Flavorchem Newsletter Winter 2012
January 31, 2012Tea is second only to water as the most consumed beverage in the world. The four main varieties of tea (white, green, black, and oolong) all come from the Camellia sinensis plant. The type of tea is determined by the degree of processing and level of oxidation. Herbal teas (such as rooibos, or red tea) are an infusion of leaves, roots, bark, seeds, or flowers of plants other than Camellia sinensis. Black tea has traditionally been the most popular in the US although the naturally higher concentrations of antioxidants in the other varieties have skyrocketed their popularity.
According to Mintel, teas and RTD teas with natural claims are strong in North America and they forecast that “naturalness” will remain a key trend in the tea segment. Flavorchem’s natural tea extracts were developed to address this growing consumer demand:Click <here> for full newsletter
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Bacon Flavor Fascination
December 19, 2011Bacon adds depth and surprise to sweet and salty flavor combinations. - December, 2011 Bakingbusiness.com
Caramel bacon brownies, bacon and chocolate chip cookies, even macaroons with bacon bits — all are on the market now, according to Phil Sprovieri, Vice President of Sales and Marketing, Flavorchem Corp., Downers Grove, IL. “It’s been incorporated into icings as well as cupcakes. Bacon will probably be around for a while, but the key is, don’t overdo it,” he said.
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Savoring the Possibilities
December 19, 2011Below is an excerpt of an interview featuring Phil Sprovieri, VP of Sales and Marketing in the December, 2011 edition of Bakingbusiness.com.
Stepping out of the ordinary gets new products noticed. As a marketing tactic, it certainly attracts attention. So why pick an expected sweet flavor for your next bakery project when a savory alternative might be just the spark to ignite new levels of excitement? ...With a lot of legs, these emerging flavors can walk between categories, and developments already show up on store shelves. “Savory flavors are getting attention for bread, biscuits and wraps,” said Phil Sprovieri, vice-president of sales and marketing, Flavorchem Corp., Downers Grove, IL. He described Mediterranean herb blends, black pepper, seafood spice, Middle East, sweet fennel, Italian oils, habanero pepper and Jewish deli spices such as those used to pickle corned beef. We developed these for artisan bread use, but the tortilla makers really like these, too.
Many emerging flavors add twists such as sautéed onion, according to Mr. Sprovieri. For example, barbecue has acquired additional complexity with wasabi, garlic, cheese and tandoori accents. He reported that potato chips, corn snacks and popcorn continue to be the main users of savory flavors. “But even for these products, flavors are changing,” he added and cited the use of cracked pepper, chili lime and Buffalo wing (a combination of hot sauce and blue cheese) flavors on seed and nut snacks. -
Flavorchem Newsletter Fall 2011
October 27, 2011There’s no question that vanilla is a universally favorite flavor that can be used in nearly every food and beverage segment. The United States consumes about 1,800 MT of vanilla annually and it shows no signs of slowing down as a flavor staple.
So what is it about our vanilla that makes it stand out? We use only premium Madagascar Bourbon beans and use a unique cold extraction process in favor of traditional heat extraction processing. Cold extraction is a longer process than heat extraction but it preserves the delicate aromatic notes that give vanilla its exquisite flavor.
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Coloring Dairy Foods
October 19, 2011Below is an excerpt of an interview featuring Jim Hamernik, VP of Research and Development of Flavorchem in the September, 2011 edition of Dairy Foods Magazine
Dairy Foods: Though exempt colors may be an option in certain dairy foods applications, when does it make sense for a manufacturer to stick with certified colors?
Hamernik: Certified colors are generally stronger, less expensive and provide the typical bright colors that consumers are used to. In order to achieve a similar color using exempt colors it is often necessary to use a more expen sive color at a higher level, and even then, the resulting stability and color shade are not as good. Exempt colors can additionally create off notes when used at higher levels.
Dairy Foods: The term artificial colors is associated with certified lakes and dyes, and when certified colors are not used in a product formulation, marketers can use language such as “does not include any artificial colors.” Can you please comment on why most of the time they cannot say “naturally colored?”
Hamernik: A color might be derived from natural sources, but is not considered natural when it’s used in a way not found in nature.For example, beet concentrate might be added to strawberry ice cream to obtain a pink-red color. Beet concentrate is natural but is not natural to strawberry ice cream.
Dairy Foods: Most color suppliers have a few tricks up their sleeve. Can you share any?
Hamernik: We work with as many sources as possible to have access to the latest and best raw materials. We can use these items to mix and blend to achieve the desired color. Working closely with customers is key and allows us to thoroughly test the color to achieve the optimum result. "
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Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers
October 19, 2011Below is an excerpt featuring Phil Sprovieri, VP of Sales and Marketing of Flavorchem in the October, 2011 edition of Food Processing Magazine
"In the U.S., we are concentrating on the Hispanic market," says Phil Sprovieri, vice president of sales and marketing at Flavorchem Corp. (http://www.flavorchem.com), Downers Grove, Ill. "We believe the popularity of Mexican food has not yet peaked. What caught our eyes is that horchata and flan, available in restaurants, is not readily available to the general public."
In five to 10 years, 35-40 percent of teens will be Hispanic and, according to the U.S. Census, the Hispanic population is growing in every metropolitan area in the U.S.
"We're not doing tacos, but we are looking to develop new categories, including beverages," Sprovieri continues. "When you are in Guadalajara [he spends time there checking out trends] you see vendors along the side of the road with large jars containing horchata, tamarindo (tamarind), and limosa (lime) beverages. That's also what they serve in shopping plazas there. Los Angeles is the only city in the U.S. readily offering those beverages. We offer those flavors for milk and dairy products, and have added guava, mango, pina colada, and chocolate with cinnamon to our Hispanic line of flavors.
"On an industrial scale, processors can't go through the homemade techniques that add flavor nuances to any foods or beverages. We make distillates from botanicals to capture top notes. One of our customers wanted to make mojito mix. If you want a great mojito, you need to macerate fresh mint leaves to release the oils and green top notes to give the beverage an aroma and flavor as if it was freshly made," he adds. "Other cuisines such as Far Eastern and Indian food are gaining attention as well," says Sprovieri. "Today you can find many options in Chinese convenience foods. Indian will be next because it's healthy, and ideal for vegetarians. Young folks today are tuned into variety; which we offer the industry along with imagination and research to help achieve the character, aroma and authentic flavors of these foods."
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Flavorchem Newsletter Summer 2011
July 18, 2011There are many factors that influence food and beverage flavor trends: foodservice, economic climate, health concerns, and demographic shifts, to name a few. It’s easy to become overwhelmed sorting through and deciphering all the flavor research out there.
Our customers don’t stress, however, because we provide the research for them. If you’re looking for flavor inspiration, look no further than Flavorchem. We share valuable market insight with our customers that’s gathered from a variety of sources:Mintel
Trade Publications & Associations
Conferences and Exhibitions
Social Media
Web and Media Alerts
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Go Dutch (for cocoa replacers)
May 02, 2011Food Processing: April, 2011
Flavorchem Dutch Cocoa Replacer has a rich chocolate flavor, suitable for use in baking and beverage products. It can replace up to 50 percent cocoa in formulations, weight/weight. It’s a solution to offset cocoa costs that are rising due to the demand for chocolate exceeding supply. It is readily available and a good option for those who need a consistent supply of a cost-effective chocolate flavor. - PAGE 1 of 2 Older
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