NAFFS Newswire - February 19, 2009
Food Remains Biggest Market for Flavors & Fragrances; Canada Says No to Cloned Organics; McCormick Dishes Out 2009 Flavor Forecast; West Coast Flavor Industry Forum Filling Up; and More.
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Friday, February 20, 2009
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FOOD REMAINS BIGGEST MARKET
FOR FLAVORS & FRAGRANCES Food looks set to remain the biggest market for flavors and fragrances in the U.S, despite relatively low annual growth predicted through 2012, reported Foodnavigator-usa.com.
Flavors and fragrances for food could be worth some $1,925m in 2012, representing annual growth of 3.6 percent, according to new data released by the Freedonia Group
The importance of food as a user of flavors and fragrances is due to the widespread applications, according to the market researcher. Flavor materials are widely used in processed food, dairy and bakery products, confectionery and other products.
In addition, the rise of functional foods presents new opportunities for flavors since there is a need to mask the sometimes unpleasant taste of vitamins and other nutritious ingredients.
Beverages are categorized separately and are expected to reach a value of $475m by 2012. Although flavor demand for beverages is also expected to grow slowly (at 3.3 percent), “good opportunities remain in sports and other specialty drink markets.”
CANADA SAYS NO
TO CLONED ORGANICS
Canada has declared organic food and cloned animals to be mutually exclusive - which means any products derived from cloned animals won't carry the country's new organic logo, reported The Globe and Mail.
The restriction will be introduced under a sweeping set of revised national guidelines recently released that are designed to regulate the country's organic food industry and prevent companies from making false or misleading claims.
The ban on cloned organic products was quietly added in October to an existing list of substances prohibited in organic production. The list, along with all other rules regarding organic production methods, will come into effect on June 30.
The new rules require all foods, beverages and other products of organic agriculture to be certified by a nationally recognized body and carry a new organic label introduced by the government. The contents of all products carrying the new label must be at least 95 percent organic.
The national rules will allow consumers to tell easily which organic products have met a high standard. However, the government has exempted organic seafood, cosmetics, pet food and textiles from mandatory organic certification, mainly because there are no rules for how to produce them organically. Companies selling those products will be allowed to use an organic label without the guarantee that they have met a high standard.
MCCORMICK DISHES OUT
2009 FLAVOR FORECAST Drawing on the expertise of cutting-edge chefs, cookbook authors, television food personalities, sensory analysts, trend experts and food technologists to discover emerging culinary trends, McCormick released its 2009 Flavor Forecast which predicts the top 10 flavor pairings: -
Toasted Sesame and Root Beer: An iconic soda is rediscovered for its versatility as a cooking ingredient, paired with the bold nuttiness of toasted sesame seed.
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Cayenne and Tart Cherry: The flavors of two superfoods – the heat of cayenne and sweet-sour tang of tart cherry – pack a multi-layered punch.
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Tarragon and Beetroot: This hip pair creates a sensory feast that is anything other than predictable or restrained.
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Peppercorn Mélange and Sake: Japan’s notable rice wine finds a new partner in the quintessentially French unison of multicolored peppercorns.
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Chinese Five Spice and Artisan-cured Pork: Hand crafted artistry merges with a harmonious Asian blend to create an innovative taste sensation.
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Dill and Avocado Oil: Mild avocado oil finds an elegant partner in clean, minty dill – reflecting the healthy goodness that comes from pure, natural ingredients.
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Rosemary and Fruit Preserves: Fresh-picked fruit flavors fuse with aromatic rosemary for a progressive interpretation of sweet and savory.
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Garam Masala and Pepitas: A beautifully matched global combination of an intoxicating spice blend from India and a prized seed popular in Latin America.
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Mint and Quinoa: Nutritious, whole-grain quinoa is taken to new heights when paired with the exhilarating, cool taste of mint.
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Smoked Paprika and Agave Nectar: Smoky sweetness from the purity of nature celebrates a union of Spanish and Mexican ingredients.
WEST COAST FLAVOR INDUSTRY
FORUM FILLING UP
The “9th Annual West Coast Flavor Industry Forum” to be held Thursday, March 5 at the Hyatt Regency Orange, Garden Grove (Anaheim), California offers an exceptional educational and networking environment to meet and network with industry peers. The program begins at 12 noon and includes a networking lunch and closing reception. The program, which is being held in conjunction with the Chemical Sources Association and the Society of Flavor Chemists, features: -
A regulatory update by John Hallagan, FEMA’s general counsel, who will outline the latest issues on respiratory health and safety in flavor manufacturing, California Proposition 65, the election results and its implications for the flavor industry, and more!
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Nancy Poulos, vice president of sales and Gavin Patrick, account executive at Treatt USA, will provide a comprehensive look at world fresh citrus production, cultivation, processing, composition, concentration and fractionation.
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Frank Fischetti, Jr., past president of the Society of Flavor Chemists, will present new and innovative ideas in creating natural and artificial flavors.
You won’t want to miss the valuable and timely information being presented at this industry event!
MEMBERS IN THE NEWS To celebrate its 25th year in business, Flavor & Fragrance Specialties has created a new corporate logo to reflect the new vision of the firm. Along with its new logo and corporate tag line (Innovative Solutions. Exceptional Service.), Flavor & Fragrance Specialties has continued to make investments in both equipment and personnel. Recent hires include: Linda Bukowski, sales executive; Artie Foose, regulatory technician; Michelle Gelalia, customer service representative; John Lajkiewicz, senior perfumer; Diane Loughran, fragrance technician; Michelle Marshall, Canadian senior account executive, Barbara Miskowicz, senior analytical chemist; Scott Nadison, flavor business unit director; Jeff Prohaska, QC manager and Nick Tondo, operations and services associate.
David Michael & Co. has announced the launch of its new website. The site features the new “David Michael Blog” - where visitors can learn about new trends, technologies and other subjects pertinent to product developers. Visitors will also be able to access event calendars and register to receive Fast Track Fast Trends – a free monthly newsletter – at www.dmflavors.com. March 5 – California Meeting, Hyatt Regency Orange, Anaheim, Cal. October 1-4 - The 92nd Annual NAFFS Convention, The Resort at Longboat Key Club, Longboat Key, Fla.
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