Greek accents: The Greek yogurt trend has been a boon for
the dairy category, and David Michael Flavors presented solutions for both sweet and savory applications. Profiles included
raspberry rooibos tea and pear yogurts, tzatziki yogurt sauce for
Greek chicken sliders, and honey-flavored white chocolate and
fig-flavored dark chocolate truffles.
Savory flavors: Flavorchem highlighted savory flavors
in flavor-infused oils for application in bakery, snacks, sauces,
soups and seasonings. Demo products included Mediterranean-herbed crackers featuring herb blends, hummus with a natural
and artificial Middle East flavor blend, grilled eggplant tapenade
with a natural Italian oil blend, a chipotle cheddar pub dip with
a natural chipotle type flavor and seasoning, and ginger sweet
and sour sauce with a natural ginger emulsion.
Fruit flavors: Synergy Flavors presented a range of demos,
including pear ice cream; jasmine grapefruit green tea; Mexican
mocha latte with cinnamon back notes; mango ice cream with a
heat after note; a mango basil black tea with a hint of black pepper;
cucumber lemonade; ginger black tea; and vanilla crème latte.
Generational trends: The nutritional snack bar market rep-
resents a $6-billion market in the United States and represents
a focus on healthy eating, according to Virginia Dare. Baby
boomers and so-called millennials, the two most crucial purchas-
ing groups, are the greatest consumers of these products. Based
on a 2013 survey of 979 nutrition bar consumers, Virginia Dare
determined that boomers seek out specific health claims, while
millennials seek “wholesome nutrition” and demand “cautious”
use of nutrients. The most popular flavors for millennials are
coffee, tea, Greek yogurt and Nutella, while boomers prefer
maple and salted caramel.
Changing Hispanic preferences: Food preferences and habits are changing among U.S. Hispanics, Virginia Dare research
shows. Hispanic men are doing more shopping and food preparation; interest in healthy and natural foods is growing; and
Hispanics spend more on products such as tea, coffee, spirits
and wine than the overall population. As part of its theme, the
company presented several RTD agua fresca beverages that
contained 20% juice and natural flavors, including tamarind,
guava, mango, pear, strawberry, nectarine, cantaloupe, watermelon and pineapple.
Functional concepts: WILD Flavors presented savory
and fruit flavors, mint concepts, sweetness enhancers, sodium
reduction technologies, and various functional concepts. Demos
included a black raspberry mint smoothie, and a rainbo w sherbet-flavored lollipop with an immune-support active.
Show Floor Notes
Allylix Inc. displayed its renewable natural terpene derivatives,
including nootkatone and valencene. The company’s technology
employs green chemistry that allows it to produce materials without being tied to the price fluctuations of agricultural markets.
Evonik displayed its natural supercritical extraction (CO2)
flavor materials, including apple, banana, black currant, cherry,
peach, raspberry, strawberry, arabica coffee and espresso premium blend. The products possess a three-year-plus shelf life
and are appropriate for applications such as beverage, dairy, ice
cream, spirits, bakery and confectionery.
Horner International presented natural extracts, clear
distillates, tinctures, natural brown extracts and spray-dried
powders, including cocoa licorice, St. John’s bread, yerba mate,
ginseng, gentian and alfalfa.
Prinova displayed its liquid, powder and freeze-dried flavors, fruit juice powders and more for bakery, beverage, cereal,
confectionery, dairy, diet foods, frozen foods, nutraceuticals,
pharmaceuticals, pet food, prepared mixes, savory and snacks,
and more. Flavor categories included super fruits like acai, tropical fruits like mango, and taste modulators such as coolants and
Solvay presented its trademarked Govanil vanilla flavor,
which is intended for bakery and confectionery applications.
The company recently announced that a new manufacturing
facility in Zhenjiang City, China, will open by the end of 2014.
Teawolf has teamed with hibiscus expert Terry Lack
(Idea Foods) on the production of hibiscus extracts.
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