combination of the same herbs.” The result is a material with
claims such as stress reduction, physical endurance enhancement, improved mental acuity, and increased concentration
and energy levels.
Teawolf is addressing growing demand for the cranberry-rhubarblike hibiscus in beverages in the United States via a
partnership with hibiscus expert Terry Lack (Idea Foods). Teawolf
is manufacturing water-soluble, concentrated hibiscus extracts
in both liquid and powder bulk formats for applications such as
energy drinks, smoothies, ice creams, sorbets and ice teas. The
products offer flavor enhancement and natural color properties.
The company presented demos including RTD iced lemon black
tea, Lambada coffee distillate and extract in an iced coffee, a
hibiscus-based beverage and a chai mochaccino.
Kancor North America was officially unveiled at IFT, highlighting roasted and fried flavors such as onion, garlic, cumin
and coriander; mango ginger spice flavor for foods and beverages; vanilla extract; spice extracts; and warming, cooling and
tingling sensates.
“Our objective to expanding into North America is our further commitment to our customers for new ingredients to satisfy
the fast-paced consumer product demands and quick changing trends in the food, beverage, fragrance and healthcare and
personal care markets,” says Geemon Korah, CEO of Kancor.
Maverick Innovations, a sister company of Omega
Ingredients that specializes in natural ingredients and flavors,
debuted at IFT. North Carolina-based Maverick specializes in
creating bespoke flavors that enhance, sweeten and mask. Its
product line includes organic fruit and vegetable extracts, essential oils, absolutes and concretes; natural and dried extracts; fruit
distillates and extracts; and natural aroma chemicals.
“Built on over 30 years of sector expertise, we are dedicated
to delivering superior products as well as unmatched technical
assistance,” says Steve Pearce, CEO of Maverick Innovations. “Our
unique ingredient creations cater to companies who demand and
need breakthrough options and the very best in natural flavors.”
“TIH has a unique, relationship-based reach into the North
American market, as we create and source flavors, in a com-
pletely unique way,” Pearce says of the alliance. “This is a great
opportunity for Maverick to showcase our flavors, our expertise
in production and unique ingredient creation, and our ability
to source, locate or create almost anything—including bespoke
and hard-to-find ingredients.”
Mean while, Kalsec, which was displaying its ingredient exper-
tise in natural spice and herb flavor extracts, colors, antioxidants
and advanced hop products, announced the appointment of Scott
Nykaza as president and chief operating officer. He received his
master’s degree in plant breeding from Kansas State University,
his doctorate from Colorado State University and his master of
business administration from Michigan State University. He has
been with Kalsec since 1999, holding positions such as purchas-
ing director, vice president of procurement, and executive vice
president of sales and marketing.
“Scott Nykaza’s depth and breadth of experience in plant
breeding and genetics, sourcing, sales and marketing, and opera-
tions management has been instrumental in positioning Kalsec
as a vertically integrated provider of spice, herb and hop extracts
to the global food and beverage industries,” says George Todd,
Kalsec’s chairman of the board and CEO. “Under his leader-
ship, Kalsec is sourcing raw materials in 38 countries and has
sales in 70 countries through its direct sales force and network
of channel partners.”
In other appointments, Julie Heine has been appointed
vice president of sales, Americas. She is responsible for Kalsec’s
business development in the United States, Canada and South
America, and leads the customer service team. Heine has been
with the company for 18 years.
Gustavo Puente has been named Kalsec’s vice president of
procurement. He leads the company’s global procurement and
vertical integration initiatives, and will manage plant breeding
efforts and farming operations at the Kalsec Southwest facility,
At the Treatt booth, from left: Amanda Pellam, Daemmon Reeve and
Gerald Stenklyft (all Treatt).
From left: Dana Chen (FONA), Hedy Kulka (IFF), speaker Jay Gottfried
(Northwestern University) and Karen Van Kampen (Kerry Ingredients & Flavours).
