McCormick & Company released its annual forecast of top 10 flavor pairings for 2008. The 2008 list includes sweet, spicy, floral, earthy, bitter and even sour tastes.

The tempting pairs that are said to influence the way diners eat in the coming year are:

• Oregano and heirloom beans
• Vanilla bean and cardamom
• Chili and cocoa
• Coriander and coconut water
• Lemon grass and litchi
• Red curry and masa
• Orange peel and natural wood
• Allspice and exotic meats
• Poppy seed and rose
• Sage and rye whiskey

Research and development is crucial for continued success in the Brazilian flavors market, to meet the challenge of imitating natural tastes, according to a new report.

Brazilian Flavors Market, published by Frost & Sullivan, shows the market value in 2006 reached $197.5m, and is estimated to reach $283.7m by 2013, which represents a 43 percent increase.

The report indicates that innovation is the key in maintaining success in the growing market. "The main challenge faced by manufacturers is the exact imitation of natural flavors and expansion of its application across a spectrum of product categories," said Taly Nahmias, research analyst for Frost & Sullivan's food and beverage ingredients group.

The report also claims the Brazilian market has a demanding customer base, and product developments do not simply stop with R&D efforts for natural taste imitation. Consumers are looking for products differentiated in textures and health benefits. Companies are launching innovative products in sectors such as milk drinks with fruits, milk shakes with yogurts, juices, cereals, diet and light options, desserts and petit-suisse cheeses.

The beverage industry in Brazil has experienced recent growth and there is an opportunity for market growth for flavor companies as consumers are looking for flavors with health benefits.

Overall, the beverage market consumed 31 percent of flavors in the Brazilian market during 2006. The major soft drinks flavor consumed in Brazil is cola, accounting for almost 53 percent, followed by guarana with 23 percent.

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Agar and carrageenan may lose their status as organic ingredients later this year pending a review by the National Organic Standards Board (NOSB), reported Food Navigator.

The hydrocolloids are among 11 exempted synthetic substances added in 2003 that are not automatically given organic status because they are not made from farmed plants. However, they use no pesticides and contain no additives and so are considered deserving of an organic certification.

All exempted substances have to be reviewed every five years. If their organic status is removed November 3, products using the hydrocolloids could no longer claim they are organic.

Because the expiration of these products could cause disruption of well-established and accepted organic production, handling, and processing systems, the National Organic Program (NOP) is initiating the "sunset review" and renewal process now, in order to provide ample opportunity for public comment.

IMR International has supported a petition to ask the NOSB to maintain their organic status which calls for comment from the end users of hydrocolloids, believing them to carry the most weight with the NOP.

Tartaric acid, a crystalline organic acid occurring naturally in plants such as grapes, bananas and tamarinds and used to give foods a sour taste, will no longer be allowed after November 3. The same applies to animal enzymes, calcium sulfate, glucono delta lactone and cellulose, which are currently allowed for use in organic handling, However, calcium chloride, currently prohibited from use in organic crop production, will be allowed for use after this date.

After review, the NOSB will make a recommendation about the continuation of specific exemptions and prohibitions leading to a proposed rule which will provide additional opportunity for public comment.

Congratulations to Laura Gorman of Monmouth University who submitted the winning design for NAFFS 2008 Yearbook. A record-breaking number of votes were recorded and Cover #4 was selected.

Laura is a senior at Monmouth University majoring in graphic design. She will be graduating this summer after completing a study-abroad program in Florence, Italy.

Scarinci & Hollenbeck announces Joseph W. Oxley, former sheriff of Monmouth County, has joined the firm as a partner. Mr. Oxley is admitted to practice law in New Jersey, New York and Pennsylvania. He will chair the firm’s newly created Crisis Management Group and will be resident in the firm’s Freehold office.

Be sure to save these dates when filling in your calendar:

February 8 – NAFFS Winter Meeting, The French Culinary Institute, N.Y., N.Y.

March 13 – California Meeting, Crowne Plaza Anaheim Resort, Anaheim, Cal.

March 25 – NAFFS Technical Meeting, Saddle Brook Marriott, Saddle Brook, N.J.

October 23-26 - The 91st Annual NAFFS Convention, The Resort at Longboat Key Club, Longboat Key, Fla.