david Michael nniOvatiOn rOadshOW natiOnal brands & Private...
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1 WEDNESDAY, OCTOBER 21, 2009 HYATT REGENCY AT PENN’S LANDING, PHILADELPHIA DAVID MICHAEL INNOVATION ROADSHOW ® NATIONAL BRANDS & PRIVATE LABEL: STRATEGIES FOR SUCCESS
Transcript of david Michael nniOvatiOn rOadshOW natiOnal brands & Private...
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W e d n e s d ay , O c t O b e r 2 1 , 2 0 0 9H ya t t r e g e n c y a t p e n n ’ s l a n d i n g , p H i l a d e l p H i a
d a v i d M i c h a e l i n n O v a t i O n r O a d s h O W ®
natiOnal brands & Private label:strategies FOr sUccess
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October 21, 2009
Philadelphia has always been associated with great food, and we are pleased to welcome you to the home of Philly cheesesteaks, snapper soup, Tastykakes®, Goldenberg’s Peanut Chews®, Frank’s Black Cherry Wishniak, soft pretzels, water ice, and of course, David Michael’s Innovation Roadshow®.
This year marks our seventh annual Innovation Roadshow. After three consecutive years at the famous Union League, we are excited to relocate to a new venue, The Hyatt Regency at Penn’s Landing. Many “Roadshow Alums” will appreciate the added benefits that the Hyatt provides, and first-timers will certainly notice that it’s an excellent facility.
Much has happened in the food and beverage industry since the conclusion of last year’s event. The softening of the economy has challenged our industry to better control costs, put new product launches on hold, and sharpen our focus, assuring that any products launched are winners.
It has always been our goal at the Innovation Roadshow to “feed” you new ideas and provide inspiration and information that will help you develop winning concepts. This year, our global R&D team has once again outdone themselves with new product concepts, cost control technologies, taste modulation demonstrations, and products that showcase great flavor, color and texture.
I encourage you to make the most of this unique opportunity to engage our technical staff, learn from our speakers, meet the members of our Strategic Alliance Advisory Board (SAAB), network with your colleagues, and establish new friendships.
If this is your first Roadshow, welcome! If you are returning, we are thrilled to see you again!
sKiP rOssKaMPresident, Chief Operating Officer
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the innOvatiOn rOadshOW® technical teaMEd Albaugh Senior Flavor Chemist, Manager of Quality Control & Analytical Services
Leila Allahyari Beverage Technologist — Flavor and Applications
Val Barber Flavor Chemist
Stephanie Baylis Vanilla Lab Technician
Adams Berzins Applications/Pilot Plant Technologist
Elisabeth Braciszewski Food Technologist
Frank Calabro Senior Food Technologist
Kathy Ciannamea Flavor Chemist
Marie Cummings Manager of Food Applications & Product Development
Rachel Czapla Sensory & Flavor Insights Analyst
Linda Della Vella Flavor Lab Technician
Kelly DeFusco Senior Food Technologist — Bakery & Cereal Project Leader
George Ennis Vice President/Chief Flavor Chemist
Laura Ennis Senior Beverage Innovation Technologist
Michael Fasano Director, Vanilla Technology
Jack Fastag Flavor Chemist
Diane Gilinsky Vice President, Technical Services and Regulatory Affairs
Becky Gonzalez Flavor Lab Technician
Tracy Jaico Flavor Lab Technician
Benjamin Jones, Ph.D. Senior Flavor Chemist
Erica Longo Sensory & Flavor Insights Manager
Audrey Luczak Dairy Lab Technician
Paulina Martinez Applications Manager, David Michael de Mexico
Donna Mascaro Project Leader, Beverage Applications
David Maurer Flavor Chemist
Kathy McNamara Senior Flavor Chemist
Linda Morrone Quality Systems & Safety Specialist
Michael Napoleon Product Development Research Chef
Anh Nguy Product Development Research Chef
Yuko Noda Chemist — Processed Flavors
Sonia Ortiz Flavor Lab Technician
Nathalie Pauleau-Larrey Responsable Activité Colorants
Phil Parisi Vice President, Technical Director
Peggy Pellichero Project Leader — Dairy Applications
Jorge A. Piedad-Zavala Flavor Creation Manager
Alain Pillot Responsable Recherche et Developpement, David Michael Europe
Dorine Rodriguez Chargée d’Applications Arômes et Colorants, David Michael Europe
Ashley Sanders Flavor Lab Technician
Julie Snarski Manager of Culinary & Foodservice Development
Tim Webster Vice President, Global Business Development
MJ Wechter Applications Technologist
Don White Flavor Lab Technician
Yue Jian Ping Deputy General Manager, David Michael (Beijing) Flavor Co LTD
Astrid E. Victoria-Rodríguez Student, Senior Year Food Chemistry, UAEM (Universidad Autonoma del Estado de Mexico)
david Michael & cO GlObal accOunt ManaGeMentWestern regiOn
Steve Nagorski Senior Account Manager
Mike O’Toole General Manager, Western Division
Jean-Marc Sierro Account Manager
central regiOn
Matt Gieseke Account Manager
Jennifer Higdon Senior Account Manager
Olivia Klose Account Manager
Derek Sabow District Sales Manager
Kevin Stanutz VP, Central Regional Manager
eastern regiOn
Denis Blais Senior Account Manager
Tom Brown Account Manager
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Nicole Katz Account Manager
Michael Pulizzi Account Manager
David Rosen Eastern Regional Manager
david MicHael eUrOpe
Virginie Naranjo Account Manager
Claude Simeon President, David Michael Europe
Christian Tavaux Account Manager
david MicHael (Beijing) FlavOr cO ltd
Kevin Liu General Manager
Xing Jin Account Manager
Yue Jian Ping Deputy General Manager
Eric Zhou Account Manager
david MicHael de MexicO sa de cv
Paco Gutierrez Sales Manager
Rogelio Martinez President, David Michael de Mexico
Eduardo Villagomez Account Manager
Tim Webster Vice President, Global Business Development
the innOvatiOn rOadshOW® cOMMitteeDenis Blais Senior Account Manager
Marie Cummings Manager of Food Applications & Product Development
Danielle Durso Marketing Coordinator
Erin O’Donnell Marketing Manager
Phil Parisi Vice President, Technical Director
Erica Reiner Vice President, Strategic Business Development
Skip Rosskam President and COO
Steve Wilbur Vice President, Marketing
david Michael & cO. bOardStuart W. Rosenbaum Executive Vice President, Purchasing & MIS, CIO
George Rosskam Executive Vice President, Operations
Skip Rosskam President and COO
Steve Rosskam Executive Vice President, Sales & Marketing
strateGic alliance PartnersFirst FlavOr, inc.
Jay Minkoff President & CEO
Tamar Silberberg Director of Business Development
scentsatiOnal tecHnOlOgies, llc
Barry Edelstein President/CEO
Steven Landau CTO/CMO
strateGic alliance advisOry bOard (saab)Dr. Charles J. Cante former VP of Quality at Kraft Foods
Mr. Al Clausi former Senior VP & Chief Research Officer Worldwide at General Foods USA
Dr. Myron Feinstein former Director of Supply Chain Strategy Development at Unilever North America
Mr. Don Finch former VP of Sales North America for Cargill Flavor Systems
Ms. Gabrielle Korab former VP, General Manager of Desserts at Kraft Foods
Dr. Robert E. Smith former Senior VP, Research at Nabisco
Dr. Steven Young former Director of R&D at Dreyers Grand Ice Cream
Thank you to all of our additional volunteers from David Michael & Co. Philadelphia who are assisting with today’s event.
The Innovation Roadshow Committee also wishes to thank A. Philip Handel, Ph.D., Program Director, and the student volunteers from the Hospitality Management, Culinary Arts and Food Science program at Drexel University.
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rOadMaP tO the rOadshOWa lOOk at tHe innOvatiOn sHOWcase and eMerging trends
Erin O’Donnell, David Michael’s Marketing Manager, returns to deliver the “Roadmap to the Roadshow.” This session is not only a primer for walking the show floor, but an engaging review of the trends in and around the food industry that have influenced the exhibits. Uncover new innovations in the marketplace and discover your next product development idea as Erin guides you through current and future food, beverage and flavor trends. Get the most out of your Roadshow experience as she discusses David Michael’s vision for this year and beyond. Think a confectionery trend is irrelevant to your snack food line? Think again. This presentation will get you looking beyond the table, and into your own lab.
During the Innovation Showcase, audience members will have the opportunity to taste innovative new products from around the globe at the Roadmap to the Roadshow table.
innOvatiOn rOadshOW® aGenda8:30 a.m. Registration Opens & Continental Breakfast • Columbus Ballroom Foyer
9:00 a.m. The Roadmap to the Roadshow • Columbus Ballroom
10:30 a.m. The Innovation Showcase • Grand Ballroom
Mini-FlavOr tecHnOlOgy sessiOns
•11:00 a.m. — Sweetness Enhancers: Sensing the Sweet Taste of Sugar
•11:30 a.m. — DM Flavor Sensations™
•12:00 p.m. — Salt Reduction
12:30 p.m. Lunch • Grand Ballroom
1:30 p.m. National Brands & Private Label: Strategies for Success, Keynote Panel Discussion • Columbus Ballroom
Fast tracK Fast saMPlesDid you taste a flavor during the Innovation Showcase that you want for your lab? Stop by our Fast Track Fast Samples booth to have your sample request expedited!
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Mini-FlavOr technOlOGy sessiOnsNew this year, we’re offering a series of technical sessions on flavor modifiers during the Innovation Showcase. Each session will last 20 minutes, and the best part is, you won’t even need to leave the show floor!
11:00 a.m.
sWeetness enHancers: sensing tHe sWeet taste OF sUgar
Presented by George Ennis, Vice President, Chief Flavor Chemist
Experience the sweet taste of sugar and its natural and artificial alternatives. Discover if aroma can induce sweet taste enhancement. Explore the sweet taste mechanism and taste modulations of David Michael’s sweetness enhancers. During this brief and detailed presentation, we’ll also discuss the sugar market, supply, consumption ratio and raw sugar futures.
George is a 33 year veteran of the flavor industry, and has been with David Michael & Co. for 24 years. He is a certified member of the Society of Flavor Chemists, a professional member of the Institute of Food Technologists, and a member and mentor with the American Association of Cereal Chemists. He serves as the administrator of David Michael’s flavor chemist training program, and has been a technical presenter for IFT’s continuing education program, the Prepared Foods R&D Conference, and IDFA Symposium.
11:30 a.m.
dM FlavOr sensatiOns™
Presented by Jack Fastag, Flavor Chemist
David Michael & Co. offers a number of flavor modifiers that can assist manufacturers in achieving a more flavorful and oftentimes healthier product. In addition, there may be opportunities for cost savings. The DM Flavor Sensations™ line includes salt replacers, sodium blockers, sweetness enhancers, sweetness inhibitors, sugar extenders, acidity and astringency blockers, and masking flavors, all of which can be customized to provide maximum performance for your particular application.
Jack currently serves as the President of the Society of Flavor Chemists, and is also a member of the Institute of Food Technologists and the American Chemical Society. He has been with David Michael & Co. for more than 16 years.
12:00 p.m.
salt redUctiOn
Presented by Benjamin Jones, PhD., Senior Flavor Chemist — Processed Flavors
Join us for an indepth look at salt replacers and sodium blockers. Salt is a basic necessity, but also a health risk. Consumers want healthy, low-sodium food options, but providing these options with minimal change to the product’s flavor can be difficult. Learn how to cut the salt, without sacrificing flavor!
Ben is a member of the Institute of Food Technologists, American Chemical Society, and the American Society of Biochemists and Molecular Biologists. He holds a Ph.D. in Biochemistry and has over 25 years of experience in the food industry, the last 10 with David Michael. M
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lunch buFFet Tossed Greens with Oranges, Cranberries and
Gorgonzola, served with Raspberry Thyme Vinaigrette Salad Dressing*
Roasted Fennel, Onions and Potato Salad
Chicken Fricassée served with a White Wine Sauce
Pork Piccata al Limone
Butterfish with Tomato Basil
Orzo with Sundried Tomatoes and Broccoli
Grilled Vegetables
Triple Chocolate Cake
Truffles
Pecan Almond Fig Tarte
Lemonade*
* the raspberry thyme vinaigrette salad dressing features david Michael’s natural thyme Flavor WOnF #33241 @ 0.14%, natural raspberry Flavor WOnF #33242 @ 1.25%, and Michtex® #1106 @ 0.50%. the lemonade dry Mix is made with Michaelok® natural lemon Flavor WOnF #4144 @ 0.80% (the usage rate is 0.13% to finished beverage).
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natiOnal brands & Private label: strateGies FOr successkeynOte panel discUssiOn
Take a walk down the aisles of your local supermarket, and you’re bound to notice not only branded food and beverage products, but private label goods as well. We all know that people have to eat. But the question becomes “what will they eat?” In the past year, the Food Marketing Institute* has reported the number of shoppers purchasing store brands is up to 60%, and Neilson Co.* is reporting private label sales up 10% over last year.**
With both brands and private label goods vying for the consumer’s dollar, the approach each segment uses to capture the shopper’s attention is key. In our panel session, Mike Schall, Senior Vice President, Monterey Gourmet Foods, will lead a lively discussion, presenting the strategies both branded and private label experts utilize in marketing their products in today’s supermarket environment.
Michael P. schall – MOderatOr
Senior Vice President, Monterey Gourmet Foods
Mike has over twenty years of senior management experience as a CEO or leadership team member that includes sales, mar-keting and operations leadership in branded food companies, from entrepreneurial initiatives to large national brands.
Mike currently serves as Vice President of Monterey Gourmet Foods (NASDAQ: PSTA) since December 2007. He has served on PSTA’s Board of Directors and Audit Committee since 2000. His current responsibilities include leading strategy develop-ment, private label sales and marketing initiatives, business development, and corporate development.
Mike served as Senior Vice President of Sales, Marketing and Direct Store Delivery of Wise Foods, Inc., a privately held $400 million regional snack food company. He developed core revitalization strategies, structured strategic joint ventures and implemented several successful supply chain and new channel initiatives worth in excess of $50M in revenues.
Prior to joining Wise, Mike served as President and Chief Ex-ecutive Officer of The B. Manischewitz Company, LLC, a closely held manufacturer and premier marketer of ethnic and kosher foods in North America. He directed day to day operations and integrated acquisitions for the company, while successfully lead-ing the company to increased revenues and EBIT.
From 1994 until its acquisition by Manischewitz in November of 2000, Mike was President and Chief Executive Officer of Guiltless Gourmet, Inc., an Austin, Texas based manufacturer and marketer of natural, healthy food products. He assembled a team that grew the branded revenue from $9M to nearly $24M. Guiltless Gourmet is recognized as one of the best-known natu-ral snack food brands in the grocery industry today.
In 1987, Mike founded Strategic Marketing Methods, a consulting firm providing marketing, business development and advisory
services to CPG, grocery and foodservice clients. He held executive or senior management positions with Carnation Com-pany, Nestle S.A., Lawry’s Foods Inc., a division of Unilever U.S., and Prepared Products Co.
Mike earned a Masters in Business Administration in Marketing from The University of Southern California Marshall School of Business in 1978. He graduated from California State University at Los Angeles in 1975 with a Bachelor’s Degree in Marketing. He successfully completed Unilever’s North American Senior Management Development Program.
He is Executive in Residence and lectures at Georgia State Uni-versity’s Robinson College of Business. Mike serves on several advisory boards in food manufacturing and food supply chain technology. He is an avid runner, and enjoys cooking, reading and studying history.
*Source: White-Sax, Barbara “Utility displaces quantity as consumers focus on value,” Drug Store News, June 29, 2009. ** Private label sales were up 10% in January 2009 over last year’s figures.
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stePhen harty – Panelist
Chairman, Bartle Bogle Hegarty
Steve has been Chairman of Bartle Bogle Hegarty, North Ameri-ca, since 2005. He joined BBH from the plus Consulting Group in New York, where he was founder and managing partner, aiding marketers in synching business strategy with marketing strategy. Among the clients of plus were Nestlé, MasterCard Advisors, Cablevision, Société Générale and HSBC.
From 1993 to 2001 Steve was President of Merkley Newman Harty, an agency he co-founded with partners Parry Merkley and Jane Newman. Among MNH’s clients were IBM, BellSouth, Mercedes-Benz, Citigroup and Pfizer. The agency frequently helped clients launch new products, notable cases being the introductions of Women+Co for Citigroup, the National Thor-oughbred Racing Association (NTRA) and JetBlue Airlines.
He began his advertising career in 1980 at Ogilvy and Mather where his 12 years included posts as General Manager for the flagship New York office and a tour of duty as Worldwide Account Director for American Express. Steve took a leave of absence from Ogilvy in 1983-84 when selected as a White House Fellow, where he served as Special Assistant to then Director of the FBI, William Webster.
Steve is a Trustee of Williams College, where he has also served as President of the Society of Alumni and Chair of the Alumni Fund and cur-rently leads the College’s Long Range Planning project. He chaired the Yale School of Management Alumni Fund from 1981-87, wining Yale’s Chairman’s Award. Steve has also been a Director of Childhope USA, Photographers + Friends United Against AIDS, the Metropolitan New York Rugby Union, the Williamstown Theatre Festi-val, The New Dramatists and Eisner Interactive. Steve played for the Manhattan Rugby Club for twenty years and served another five years as a referee and administrator before finally retiring to the sidelines in 2004.
He has recently been appointed to the Board of Scenic Hudson and is an advisor to the Yale Center for Customer Insights. Steve currently resides in Irvington, NY with his wife and four daughters.
dOuGlas PalMer – Panelist
Vice President of Own Brands, A&P
An industry veteran, Doug Palmer has spent most of his career focused on the development of private label programs, most recently as the Vice President of Own Brands at A&P (Montvale, NJ). Since his arrival in 2007, Doug has re-energized the private label program at A&P with new award winning brands for organic and natural foods, Italian cuisine, and premium food offerings.
Prior to his current position at A&P, Doug was the Vice President of Corporate Brands at Safeway, where he created and launched the successful ‘O Organics’ Brand, and was instrumental in rebuild-ing Safeway’s portfolio of brands. He has also held positions at AHOLD USA, Daymon Worldwide, Meijer and Farm Fresh. Doug also participates on several industry Advisory Boards pertaining to private label marketing and packaging.
GreG venner – Panelist
Executive Vice President and Chief Consumer Officer of Smart Balance, Inc.
Greg Venner is the Executive Vice President and Chief Consumer Officer for Smart Balance, Inc. He has responsibility for consumer marketing, advertising, public relations, promotion,
and market research for all Smart Balance, Inc.’s current brands and new products.
Venner’s extensive background in the food industry comes from his various marketing and sales management positions at Tropicana Products, Con Agra’s Healthy Choice®, Lance and Nestle. He joined Smart Balance, Inc. from Mead Johnson Nutritionals, a division of Bristol-
Myers Squibb, where he was Senior Vice President and General Manager, North America. During his six-year tenure there, he helped reverse the company’s decline through innovative
initiatives in the infant formula category. Specifically, he was responsible for the growth of Enfamil’s revenue, profitability and market share from 34 to 45 percent. His efforts helped
establish a five year category leadership position for Mead Johnson Nutritionals that was an impressive 14 share points ahead of their competitors.
Venner graduated from Lehigh University, Bethlehem, P.A., where he earned a master’s of business administration. Venner is also a graduate of Rider College in Lawrenceville, N.J., where he received a bachelor’s degree in marketing.
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October 21, 2009
On behalf of myself and the David Michael Technical Team, it is my genuine pleasure to personally welcome all of you who have come to the 2009 Innovation Roadshow®. We take great pride in presenting to you our collective thoughts on emerging trends and concepts in the food and beverage arena. Our scientists have conceived, formulated and developed these ideas through months of collaboration and creative thoughts.
The model that we use has evolved during the last seven years and has proven to be a valuable tool in generating ideas for flavor concepts, technologies and real opportunities that may lead to a unique new product concept. This could not happen without all of us working as a team. The Innovation Roadshow® process design has become a part of our cultural philosophy that adopts elements from a David Michael integrated paradigm identified below.
During the last several months, it has become quite apparent that Research & Development is exploring new possibilities associated with the dynamics of product introductions.
Thinking outside the box is no longer a trend, but a reality. Our showcase designs and ideas from years past have actually proven to be a precursor to market products. Whether it’s health and wellness, sustainability, advent of taste reception, or a unique flavor, we hope you’ll enjoy the possibilities.
Please feel free to give us your opinions about what you have seen today by engaging our technical, sales and marketing staff at any time during the Roadshow. Thank you for the time you have invested in today’s program.
Sincerely,
Phil ParisiVice President, Technical Director
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tHe innOvatiOn sHOWcasegrand BallrOOM
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Taste Modulation: The Sensory Demonstration
Taste Modulation: The Flavor Demonstration
Tipsy Chips — Three Chips to the Wind!
Japanese Inspired Flavors
Exotic Australian Flavors
Bakery Shoppe Flavors
Old Bourbon, New Taste
Tea Flavored Cream Cordials
Dessert Bruschetta
Toasty Sippers
Cocoa Experience: Single Origin Ice Creams with Fruit of the Cocoa Sauce
Trend Watch: Persimmon
Flavor Infusions: Real Fruit Snacks
Sweet & Savory Vanilla Spice Desserts
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Savory Lollipops
Peanut Butter & Jelly Plantain Poppers
On Top of Spaghetti...
Lucuma: A Taste of Peru
Versatile Quinoa
Peel N’ Taste® Marketing System
Compelaroma® Enhanced Iced Tea Liners
Natural Alternatives to FD&C Colors
Froggy Chocolate Sparkling Water
Authentic Chinese Fruit Flavors
Breeze Cocktails Gel Shooters
Chongos Zamoranos: A Traditional Mexican Dessert
Pie Pops
Mini Comforts: Meatloaf Cupcakes
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showcase 1taste MOdUlatiOn: tHe sensOry deMOnstratiOninnOvatOrs: RACHEL CZAPLA AND ERICA LONGO
David Michael & Co. offers a number of flavor modifiers that can assist manufacturers in achieving a more flavorful and oftentimes healthier product. At both showcases #1 and #2, you will find practical applications of these taste modulators. Here, the focus is on sensory evaluation of a flavored whipped frosting using a sweetness inhibitor, conducted by the David Michael Sensory & Flavor Insights Department.
Because sugar is used as a functional ingredient in the frosting, a sweetness inhibitor can be used to reduce sweetness perception without affecting the product’s structure. Sweetness inhibitors can also be used to decrease the sweetness impact of products with inherent undesirable sweet-ness. For example, a sweetness inhibitor can be used in a lactose-free milk to lower the sweet-ness level to that of skim milk.
Our sensory findings provide insight into sweet-ness modification, as well as the role sweetness plays in overall flavor perception.
For an additional layer of interest to this applica-tion, a cherimoya flavor was added to the whipped frosting. The cherimoya, or chirimoya, is indigenous to South and Central America. It is often confused for the Custard Apple — while related and similar, they are different fruits. Cherimoya has a deliciously sweet flavor, and is consumed fresh throughout Latin America, and favored in desserts and beverages.
FlavOrs used:Artificial Sweetness Inhibitor Flavor #33108 @ 0.80% Michaelok® Artificial Cherimoya Flavor #4110 @ 0.20%
beyOnd the rOadshOW:In addition to descriptive techniques, other Sensory & Flavor Insights Department capabilities include: Difference Testing; Qualitative Profil-ing; Small-Scale Consumer Testing and Home Use Testing via our DM Fast Track Friends and Family® program; and online surveys. Visit our website for more information or contact your Account Manager.
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showcase 2taste MOdUlatiOn: tHe FlavOr deMOnstratiOninnOvatOr: JACK FASTAG
David Michael & Co. offers a number of ingredients that can be used to modify the basic taste characteristics of a product (sweet, salty, acid, bitter and umami). In some cases, ingredient enhancer or replacer flavors can be utilized to achieve a healthier product, such as reductions in sugar or salt, without affecting the taste profile. In other cases, a masking flavor can inhibit a taste sensation altogether, or help to reduce bitterness, off-notes, and more, often associated with functional ingredients. In addition, there may be opportunities for cost savings.
Responding to rising concerns and consumer requests, some food manufacturers have already begun refor-mulating existing lines using less salt. But, because salt adds to and enhances the flavor of food, products with reduced salt can also lack a signature flavor.
To address the need for sodium reduction, without flavor reduction, David Michael created a line of salt replacers. DM Choice® Natural Flavor Salt Type allows up to a 30% reduction of sodium, but delivers the same amount of flavor impact. Our salt replacers are also free of HVP and added MSG.
David Michael’s salt replacers are available in powder form, and can be used in any product that is formulated with salt. In addition, David Michael also offers a line of DM Choice® Natural Flavor Potassium Blocker Types that can be used to decrease the bitterness and metal-lic off-notes often associated with potassium salts.
Both the salt replacer and potassium blocker are dem-onstrated in a Tamarind-Lime Chamoy Tablet. Chamoy is a popular snack in Mexico that combines sweet, sour and hot taste sensations, often with a fruity flavor back-ground, and is typically available in liquid, paste and powder varieties. This novel tableted version features a tamarind-lime flavor, two popular flavors in Mexico, but quite unique combined in this application.
By nature, this product is very high in salt, and thus a perfect candidate for our salt modifiers demonstration. Two versions are available for tasting, both showcasing 30% less sodium. One uses a David Michael Salt Replacer, and the other uses potassium chloride and a David Michael Potassium Blocker.
FlavOrs used:reduced-salt tamarind-lime chamoy:DM Choice® Natural Flavor “Salt Type” Powder #33149 @ 2.40%Michaelok® Natural & Artificial Tamarind Flavor #4116 @ 0.50%Michaelok® Natural & Artificial Lime Flavor #4117 @ 0.50%
reduced-salt tamarind-lime chamoy, with kcl and potassium Blocker:DM Choice® Natural Flavor “Potassium Blocker Type” Powder #33150 @ 0.20%Michaelok® Natural & Artificial Tamarind Flavor #4116 @ 0.50%Michaelok® Natural & Artificial Lime Flavor #4117 @ 0.50%
beyOnd the rOadshOW:The DM Flavor Sensations™ line of flavor modulators includes salt replacers, sodium blockers, sweetness enhancers, sweet-ness inhibitors, sugar extenders, acidity blockers, astringency blockers and masking flavors - all of which can be customized to provide maximum performance for your particular application.
interested in learninG MOre abOut taste MOdulatiOn?Check out our Mini-Flavor Technology Sessions taking place during the Innovation Showcase. Turn to page 6 for more details!
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While our Innovation Showcases are typically lead by a flavor chemist or applications scientist, this showcase marks the first occasion that David Michael has asked three of our newest food science graduates and flavor technicians to helm their own Innovation Roadshow project. We thank them for their enthusiasm, and congratulate them on a job well done!
showcase 3tipsy cHips — tHree cHips tO tHe Wind!
innOvatOrs: BECKY GONZALEZ, TRACY JAICO,
ASHLEY SANDERS
In this application, cocktails take on new life in a salty snack. Based on beverage and bar trends, we’ve developed a selection of sweet and savory potato chips, utilizing David Michael’s Adults Only® flavors, a line of non-alcoholic flavors that taste like the real thing. Suitable for
any designated driver.
To make the snack even healthier, the chips are baked and flavored with David Michael salt replacers.
blOOd OranGe JalaPeñO MarGarita chiPs Blood orange has hit the big time – a foodie favorite for years, blood orange has found its way into mainstream menus and products. Jala-
peño adds a touch of heat and interest to this fruity blend.
PePPer sanGria chiPs A little savory, a little sweet, this combination truly embraces the trend
in adding savory ingredients to traditionally sweet applications, but in a familiar way for consumers.
bleu cheese dirty Gintini This chip is all savory, with a hint of gin. Bleu cheese is already
a snack time favorite, and more approachable for consumers hesitant to try something new.
ALLERGENS: Dairy (Blood Orange Jalapeno Margarita Chips) and Sulfites.
FlavOrs & cOlOrs used:blood Orange Jalapeño Margarita chipsNatural Blood Orange Flavor WONF #33162 @ 0.75% to doughNatural Jalapeño Pepper Flavor WONF #33163 O.S. @ 0.20% to doughNatural & Artificial Orange Cordial Flavor #33164 @ 1.25% to doughMichaelok® Natural and Artificial Flavor “Marga-rita Type” #4118 @ 2.00% to topical coatingMichaelok® Natural Jalapeño Pepper Flavor WONF #4119 @ 1.00% to topical coatingDM Choice® Natural Flavor “Salt Type” Powder #33165 @ 0.47% to doughYellow Orange Natural Color #9255 @ 0.23% to dough
Pepper sangria chipsNatural & Artificial Black Pepper Flavor #33173 @ 0.50 % to doughNatural & Artificial Black Pepper Flavor #33174 Powder @ 10.00% to topical coatingMichaelok® Natural & Artificial Sangria Punch Flavor #4124 @ 1.05% to topical coating Natural & Artificial Sangria Punch #4719 O.S @ 1.50% to dough DM Choice® Natural Flavor “Salt Type” Powder #33165 @ 0.45% to doughNatural Red Extract #3427R @ 0.50% to doughNatural Red Extract #3401R @ 0.50% to dough
bleu cheese dirty GintiniNatural Gin Blender Flavor #33169 @ 1.65% to doughNatural & Artificial Green Olive Flavor #33170 O.S. @ 0.09% to doughNatural Flavor “Bleu Cheese Type” #33171 @ 0.47% to doughNatural Flavor “Vermouth Type” #33172 @ 0.06% to doughMichaelok® Artificial Bleu Cheese Flavor #4121 @ 0.20% to topical coating Michaelok® Natural Flavor “Gin and Tonic Type” #4122 @ 20.00% topical coatingDM Choice® Natural Flavor “Salt Type” Powder #33165 @ 0.47% to dough
beyOnd the rOadshOW:While offering unique flavors in salty snacks is a pop-ular concept abroad, it has been slow to catch on in North America. But in recent years, variety beyond just barbecue has caught on, with new launches in lime, chile, chipotle, taco, pizza, salsa, buffalo wing, honey mustard and peppercorn, just to name a few.
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showcase 4japanese inspired FlavOrsinnOvatOr: KATHY MCNAMARA
Consumers are adopting exotic flavors from around the world. For the past few years, the em-phasis has been on Latin America. While this still holds true, we expect to see more attention on Asian flavors moving forward. Two flavors that have true potential for expansion are yuzu and cherry blossom, both from Japan.
Yuzu is a sour Japanese citrus fruit, its flavor a cross between delicate sweet mandarin orange and crisp sour lemon. The rind is most often used to flavor savory dishes, such as fish, vegetables and noodles, and yuzu is the signature flavor used in Ponzu. Ponzu is a popular sauce made with rice vinegar, seaweed, and occasionally soy sauce. It is typically served with rice, sashimi and tempura. Yuzu can also be utilized in sweet goods, such as cakes, desserts, jams and spreads.
Regarded as the national flower of Japan, the cherry blossom, or sakura, is truly adored by the Japanese. It is considered a symbol of spring and of the Japanese state of mind. Sakura trees only bloom for a few short days in Japan, and in celebration hanami (flower
viewing) parties are often held. Sakura blossoms and leaves are stored in salt and used to decorate and flavor traditional Japanese sweets. The flavor of cherry blossom delivers a fragrant floral top note, dark berry, crisp citrus and cooling eucalyptus.
yuzu Mint & cherry blOssOM White chOcOlate truFFles The Japanese food industry is known to be innovative and fun, experimenting in texture and flavor. Iconic American brands launch flavors we cannot even begin to imagine, suggesting a more experimental consumer palate. In no category is this more obvious than confections. Imagine rose-flavored gum that fights body odor, green tea Oreo chocolate bars, or soy sauce flavored Kit Kats.
With that in mind, there seemed no better way to illustrate Japanese flavor than in a confectionery application. In the yuzu truffle, a hint of spearmint has been added to comple-ment the citrus flavor.
yuzu KOshO JaPanese-style MayOnnaise diP Yuzu kosho, or yuzu paste, is made with the rind of the fruit, along with spicy chiles and salt. Spicy and bitter, it is most commonly used to complement nabe (Japanese hot pot), miso soup and sashimi.
Today, we are showing a yuzo kosho flavor in a Japanese-style mayonnaise dip, perfect for vegetables!
ALLERGEN: Dairy
FlavOrs & cOlOr used:yuzu Kosho Japanese-style Mayonnaise dip Natural Flavor “Yuzu Kosho Type” #33023 O.S. @ 0.20%
yuzu Mint White chocolate truffle Natural Flavor “Yuzu Mint Type” #32927 O.S. @ 0.50%
rose blossom White chocolate truffle Natural Flavor “Sakura Blossom Type” #32915 O.S. in 0.50%Red Natural Color #3388R O.S. @ 0.30% to white chocolate shavings
beyOnd the rOadshOW:Yuzu is a growing flavor favorite on North American restau-rant menus, and has been utilized in a few niche products. And recently featured in Food & Wine magazine, Yuzu Kosho could easily complement foods globally, including sandwich spreads, snack food dips and other condiments. The cherry blossom tree is known well outside of Japan, and considering its association with cherry, a consumer favorite, this flavor could be on the horizon.
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showcase 5exOtic aUstralian FlavOrs
innOvatOrs: KATHY CIANNAMEA AND SONIA ORTIZ
G’day mate! Exotic flavors aren’t limited to Latin American and Asian origin. Australia is ripe with fruits and florals to
satisfy the senses.
At the 2007 Innovation Roadshow®, we featured wattleseed and riberry — flavors cultivated in the Australian Outback. This year,
we’re featuring flavors that have a lot in common with currently emerging trends.
rOsella (Wild hibiscus) Rosella, or wild hibiscus, is a bright red flower that grows in
Northern Australia. Hibiscus is a tropical flower grown world-wide. It is sometimes known as bissap (Africa) and agua de
Jamaica (Mexico). Its fruity flavor works well in beverages and desserts, but in Australia, it is typically sold in jams or confits,
which can also be used to complement savory dishes. Rosella is considered to be a superfood – high in anthocyanins, A, C and B
vitamins, as well as calcium and magnesium.
australian blOOd liMe The Australian Blood Lime is a relatively new hybrid of Red
Finger Lime and Rangpur Lime. It has a unique sweet and tangy flavor and can be used in cocktails, sauces, desserts
and savory dishes.
These exotic flavors are demonstrated today in both carbonated beverages and confections.
FlavOrs & cOlOrs used:blood lime carbonated beverage Natural Flavor “Blood Lime Type” #33122 @ 0.13%Natural Red Color #3427R @ 0.04%
blood lime hard candyNatural Flavor “Blood Lime Type” #33124 O.S. @ 0.25%Natural Red Color #3427R O.S. @ 0.03%
rosella carbonated beverage Natural Rosella Flavor WONF #33123 @ 0.25%Grape Skin Extract #5135D @ 0.08%
rosella Pectin candyNatural Rosella Flavor WONF #33123 @ 0.50%Natural Red Color #3427R @ 0.10%
beyOnd the rOadshOW:Similar to emerging hibiscus and blood orange, rosella and blood lime have potential in markets outside of Australia.
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showcase 6Bakery sHOppe FlavOrs
innOvatOr: MJ WECHTER
The subject of value is not limited to cost. In fact, according to IRI data*, consumers
determine the affordability of a grocery product through a number of factors, mainly:
overall satisfaction, quality, long-lasting, low price, can be used by the whole household,
multiple uses, and store brands options. Health is also a factor, particularly in conve-
nience foods.
From a manufacturing and grocery perspec-tive, getting more value out of existing brands
and shelving is always a plus.
FlavOrs & stabilizer used:Michaelok® Natural & Artificial Blueberry Muffin Flavor #4136 @ 0.06%
Michaelok® Natural & Artificial “Carrot Cake Type” #4137 @ 0.06%
Michaelok® Natural & Artificial Flavor “Yellow Cake Type” #4138 @ 0.10%
Michaelok® Natural & Artificial Flavor “Lemon Meringue Type” #4139 @ 0.10%
Michaelok® Natural & Artificial Brownie Flavor #4140 @ 0.12%
Michaelok® Natural & Artificial Cheesecake Flavor #4141 @ 0.06%
Michaelok® Natural Flavor “Masking Type” #4142 @0.05%
Michtex® #1110 @ 0.05%
(Michtex® is used in all of the sachets with exception of the Brownie.)
beyOnd the rOadshOW:For more variety, these sachets can be customized to add to water bottles, dairy products, hot chocolate or coffee for a dessert-like indulgence.
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We took an existing product concept – a single-serve flavoring sachet — and trans-formed it to deliver more value. Using existing production equipment and technol-
ogy, this sachet, which is typically used in water bottles, has been optimized for dairy.
At home, consumers can use the sachets to flavor their preferred dairy drink by the glass — whole milk, skim milk, lactose-free milk, soy milk, rice milk, etc. — custom-
izing the product to specific needs. Grocers and school cafeterias can offer more choices to their patrons, without stocking additional product.
Bakery flavors were chosen not only because they are indulgent and complemen-tary to dairy, but because familiar and classic flavors are thriving.
(Learn more about the comfort food trend on page 38!)
This concept also offers a number of health benefits. Not only are consum-ers gaining vitamins and minerals that are naturally occurring in milk
and non-dairy substitutes, but the concept can be customized to meet any number of fortification needs, from added
calcium to omegas. It is also sweetened with Stevia, a natural, zero-calorie sweetener.
ALLERGEN: Dairy *Sloan, A. Elizabeth, “The new value equation,” Food Technology, August 2009.
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showcase 7Old BOUrBOn, neW tasteinnOvatOrs: LEILA ALLAHYARI, LAURA ENNIS AND DONNA MASCARO
In the world of spirits, vodka is the most popular. It’s also the blank palette – happy to entertain new and exciting flavors, where and whenever. But other spirits are far more shy.
One such is bourbon whiskey. With its complex nature, whiskey is often associated with notes of vanilla, oak, citrus, toffee and caramel. A perfect blend, it seems, to pair with cola, mint, citrus, cof-fee, and more.
But, flavored whiskeys are rare. According to Neilson Co.*, whiskey and other brown spirits are making a comeback this year. They credit this resurgence to increased consumer knowledge, and, of course, its mixability.
For the new whiskey drinker, we’ve created a selection of flavored 80°proof bourbon whiskeys in familiar and complementary flavors – chocolate, peach, ginger and mint julep.
FlavOrs used:Natural & Artificial Chocolate Cordial Flavor #33146 @ 1.15% Natural & Artificial Peach Cordial Flavor #33142 @ 1.00% Natural & Artificial Flavor Cordial “Mint Julep Type” #33145 @ 1.50% Natural & Artificial Ginger Flavor Cordial #33143 @ 0.40% Natural & Artificial Cordial Flavor “Masking Type” #33144 @ 0.60%
beyOnd the rOadshOW:Flavored bourbon whiskey can be used by home mixologists, as well as bartenders for a number of drinks, whether alone or in cocktails. Ad-ditional flavor ideas include: mango, cherry, vanilla, dark chocolate mint and blackberry, as well as leather, ash, or savory/salty to complement whiskey’s natural nuances. And, of course, these flavor combinations can be utilized in whiskey-based sauces and marinades.
*Scott, Stefanie, “Category Focus: Wine and spirits head for home,” Beverage Industry, February 16, 2009.
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showcase 7tea FlavOred creaM cOrdialsinnOvatOrs: LEILA ALLAHYARI, LAURA ENNIS AND DONNA MASCARO
Consumed hot, cold and ready to drink, tea is the second most consumed beverage in the world, after water. More recently, tea has been formulated into non-traditional ap-plications, including ice cream, yogurt, snack bars, cookies, jams, toothpaste and deodor-ant. While black tea remains a popular clas-sic, green tea has shown the most growth and has won over consumers. White and red teas continue to emerge, while oolong, marketed as blue tea, is poised to be the next big trend.
Tea’s versatility is unparalleled. It blends well with any number of flavors, can be served any number of ways, and has copious health benefits.
Similar to coffee-based cream cordials, tea flavored cream cordials have been devel-oped to take advantage of flavors that are more than a trend.
FlavOrs used:red tea & Fig cream cordial (34 proof )Natural Rooibos Tea Extract #33129 @ 1.00%Natural and Artificial Cordial Flavor “Red Bush Tea Type” #33130 @ 0.40%Natural and Artificial Cordial Flavor “Fig Type” #33128 @ 0.80%
blue (Oolong) tea and Orange blossom cream cordial (34 proof)Natural and Artificial Orange Cordial Flavor #33131 @ 0.20%Natural Oolong Tea Extract #33132 @ 1.00%Natural Tea Flavor “Oolong Type” #33133 @ 0.30%
Green tea and vanilla lime cream cordial (34 proof)Natural Green Tea Extract #33134 @ 1.20%Natural and Artificial Cordial Flavor “Citrus Lime Type” #33135 @ 0.30%Natural and Artificial Vanilla Cordial Flavor #33136 @ 0.50%
beyOnd the rOadshOW:Tea flavored cream cordials can be made available in an endless number of flavor blends. Similarly, these tea combinations can be used in other distilled spirits, as well as cocktail mixes, RTD & bag teas, sauces & mari-nades, salad dressings, baked goods, confection, frozen dairy and more!
Tea Flavored Cream Cordials are non-dairy.
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showcase 8dessert BrUscHetta
innOvatOrs: VAL BARBER AND STEPHANIE BAYLIS
While most people refer to diced tomato and basil spread as bruschetta, in Italy the name actually refers to that grilled bread rubbed with garlic
sitting below this delicious topper. Nonetheless, bruschetta toppers have become a popular menu item and a popular snack for many Americans.
But bruschetta options on this side of the Atlantic, whether on the menu or on the shelf, seem limited to tomato-based options. In Italy, bruschet-
ta is topped with vegetables, meats and cheeses.
Expanding on this popular concept, David Michael has developed “Fig”-gedy-Do-Da - Fig Almond Dessert Bruschetta!
Using a baked cookie in lieu of grilled bread, the vanilla fig almond top-ping creates another menu opportunity for traditionally savory fare.
The concept is practical, yet unique, and can be re-interpreted with other flavor combinations.
FlavOrs used:Michaelok® Natural and Artificial Vanilla Almond Flavor #4106 @ 1.50% in dry sauce mix
Two Fold Vanilla Extract #33087 @ 0.50% in cookie dough
Natural Dried Fig Flavor WONF #33089 @ 0.50% in syrup
beyOnd the rOadshOW:This concept could be easily adapt-ed into an ice cream novelty — a twist on an ice cream sundae. Fur-ther interpretations of this concept include dessert nachos, dessert quesadilla and dessert ravioli.
ALLERGEN: Wheat, Eggs, Nuts and Dairy
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showcase 9tOasty sippersinnOvatOrs: ELISABETH BRACISZEWSKI, AUDREY LUCZAK, PEGGY PELLICHERO
In a slow economy, unnecessary luxuries are the first to go. Consumers who once splurged on premium java are now frequenting less expensive drive-thrus. Manufacturers providing consumers with a restaurant experience that they can duplicate at home, are also benefiting.
Despite economic restraints, consumers are still looking for diversity. As winter approaches, consumers naturally flock to warm beverages. On the shelf and on the menu, the majority of these drinks are coffee, tea or chocolate based.
Toasty Sippers are a non-cocoa based hot beverage mix alternative. Designed for home use or foodservice, this dry mix can be reconstituted in hot milk or water, and maintains an extra thick viscosity.
With a caloric value similar to hot chocolate, Toasty Sippers are an indulgent treat available in classic dessert flavors.
FlavOrs used:Michaelok® Natural & Artificial Flavor “Bananas Foster Type” #4113 @ 1.70% Michaelok® Natural & Artificial Flavor “Crème Brulée Type” #4112 @ 2.00%
beyOnd the rOadshOW:Possible Toasty Sipper variations could include a Stevia sweetened no-calorie option, as well as added fortification. The Bananas Foster and Crème Brulee flavors would also work well in any number of sweet ap-plications, such as ice cream, cakes and puddings.
ALLERGEN: Dairy
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showcase 10cOcOa experience: single Origin ice creaMs WitH FrUit OF tHe cOcOa saUceinnOvatOr: CHEF ANH NGUY
sinGle OriGin chOcOlate – brazil & tanzaniaThe term cacao refers to the bean of the Theobroma cacao tree, which grows in the tropical climates of Africa, South America and Southeast Asia. Discovered and consumed centuries ago by the Mayans and the Aztecs, chocolate’s popularity has spread through-out the world to become one of our favorite snack foods.
Chocolate’s unique flavor characteristics are contributed by cocoa bean variety, region of growth, and methods of harvesting, ferment-ing and processing. The Ivory Coast of western Africa is the world’s largest producer of cocoa. Other African countries like Ghana, Nigeria and Cameroon, along with Brazil and Indonesia, contribute significantly. Unfortunately, in the cocoa world there seems to be a trade-off between bean yield and flavor, with less prolific varieties having more desirable flavor characteristics.
Capitalizing on consumer desire for varietal, artisanal and origin-specific goods, gourmet chocolate companies have introduced single origin chocolates, produced solely with cocoa beans from an elite growing region. (In contrast, traditional chocolate usually contains a proprietary blend of different mass-market, lower priced cocoas.) Single origin chocolates are usually dark, bittersweet or semisweet in nature, with a cocoa content exceeding 60%, and a higher price tag.
Chocolate flavor enhancers have been formulated for Brazilian and Tanzanian varieties, creating distinctive flavor nuances from these regions. When added to single origin cocoas, these flavors mimic the single origin chocolate flavor profiles as a more cost effective option than increasing the cocoa.
Fruit OF the cOcOa At three to five years of age, the cocoa tree produces football-sized pods, or fruit. The seeds are harvested for cocoa bean produc-tion, but the rest of the fruit is considered to be waste.
Recently, a movement to find a use for this fruit has developed. Surprisingly, the fruit of the cocoa doesn’t actually taste like cocoa. This pink-colored pulp with a custard-like texture, has nuances of citrus and sweet tropical floral notes of lychee and guava.
By exploring uses for the fruit of the cocoa, manufacturers can help to eliminate unnecessary waste, and aid farmers in garnering more profit from their existing crops.
FlavOrs & cOlOr used:single Origin brazilian chocolate ice creamNatural Flavor Chocolate Enhancer #33103 @ 0.10% Two Fold Vanilla Extract #33104 @ 0.10%
single Origin tanzanian chocolate ice creamNatural Flavor Chocolate Enhancer #33110 @ 0.10% Two Fold Vanilla Extract #33104 @ 0.10%
Fruit of the cocoa sauce topping Michaelok® Natural and Artificial Flavor Fruit of the Cocoa Enhancer #4111 @ 0.02%
Natural Red Color #895D @ 0.03%
beyOnd the rOadshOW:Chocolate enhancers can be created to mimic a number of single origin flavor profiles. These fla-vors can be used in chocolate coatings, variegates, baked goods, vinaigrettes and more. Fruit of the Cocoa Sauce is also complementary in savory ap-plications, such as a dipping sauce or glaze for fish, chicken and pork.
ALLERGEN: Milk
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showcase 11trend WatcH: persiMMOninnOvatOrs: LINDA DELLA VELLA AND
GEORGE ENNIS
At David Michael, we like to stay ahead of trends, and we count a number of resources in our toolbox. One important source is Mintel’s Global New Products Database.
Inspired by their 2009 flavor trend predictions, we’ve developed a line of persimmon flavors. Called “the fruit of the gods” by the ancient Greeks, persimmon trees are native to China, Japan, Burma, the Himalayas and Northern India. Today, this autumn-winter fruit grows far and wide, from the Mediterranean, to Australia, to California. Resem-bling a tomato, a few different vari-eties exist, ranging in shape from long and pointy, to short and flat.
Those familiar with persimmons know that it is best to wait until they are fully ripe to eat them. Once they’ve ripened, their unique and slightly astringent flavor and gel-like texture can be enjoyed out-of-hand, or in any number of applica-tions. Nutritionally, the persimmon is high in potassium, fiber and phenol compounds.
Other sources have noted that dairy alternatives continue to rise, so we are demonstrating persimmon flavor in a potato-based non-dairy beverage. The shake, a milk alternative, is also fat-free, gluten-free, casein-free, cholesterol-free and lactose-free.
FlavOrs used:Natural Flavor “Persimmon Type” #32835 @ 0.20%Natural & Artificial Flavor “Persimmon Type” #32836 @ 0.10 to 0.20%Michaelok® Natural Flavor “Persimmon Type” #4067 @ 0.25 to 0.50%Michaelok® Natural & Artificial Flavor “Persimmon Type” #4066 @ 0.25 to 0.50%
beyOnd the rOadshOW:Persimmons work well in puddings, salads, jams, pies, vinegar and breads. They are best paired with allspice, cinnamon and ginger, but also blend well with goat cheese, pomegranates, pears, almonds, seafood, rum, orange, black pepper and vanilla.
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showcase 12FlavOr inFUsiOns: real FrUit snacksinnOvatOr: CHEF JULIE SNARSKI
Developing food for kids can be a challenge. In order to make the experience pleasant for both parent and child, there are a number of parameters to meet.
•Parentswanthealthyfoods—lowinsugar,highincalcium, and so on.
•Kidswantfoodtobefun—whetherit’sacrazyshape, interactive, or a novel concept.
•Parentswantfoodtobeconvenient—somethingthatworks well at home, or on the run.
•Kidswantflavor—ifitdoesn’ttastegood,they’renotgoing to eat it.
While some may assume that kids favor unhealthy snacks, fruit is actually the most consumed snack by children. Of course, cookies rate second, and with al-most a quarter of kids’ calories made up by snack foods, parents are always on the look-out for a healthy variety.
In response, we’ve developed a flavor infused fruit snack – but nothing like you’ve ever seen. The fruit is infused with flavor and dried, and yet is different than traditional dried fruit snacks – there’s no topical coating.
Shown in two savory flavors, bacon and bar-b-que, Flavor Infusions are a healthy alternative to salty fried snacks and can be enjoyed by the whole family. Serve them with a sandwich, or even on one!
FlavOrs used:bar-b-Que Flavored Peach chipsDM Choice® Natural Flavor “Bar-B-Que Type” #33112 @ 4.00% Natural Tomato Flavor WONF Powder #33113 @ 1.75% DM Choice® Natural Flavor “Smoky Bacon Type” Powder #33114 @ 2.50% Natural Brown Sugar Flavor WONF #33115 @ 2.50%
bacon Flavored apple shoestringsDM Choice® Natural Flavor “Applewood Smoked Bacon Type” #33116 @ 5.00% DM Choice® Natural Flavor “Smoky Bacon Type” Powder #33114 @ 1.00% Natural Hickory Smoke Flavor WONF #33118 @ 1.00%
*Flavor usage rates apply to the infusion marinade
beyOnd the rOadshOW:Flavor possibilities are unlimited for these dried fruit snacks. Think spicy smoked sausage, salsa, taco, ranch or sour cream & onion in peaches, pears, and even carrots and snap peas. Looking for an alternative to sweet snacks? Try peanut butter cookie or pie flavors in apples!
ALLERGEN: Sulfite, Soy, Dairy (bar-b-que flavor)
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showcase 13sWeet & savOry vanilla spice dessertsinnOvatOr: MIKE FASANO
Asians are a significant minority in the United States. Census information from 2005 shows that Asians (including Southeast Asian and Asian Indian) make up 4.3% of the overall U.S. population. This segment is growing and is particu-larly concentrated in California (Los Angeles), New York (NYC) and Hawaii. Rounding out that list are Texas, New Jersey, Illinois, Washington, Florida, Virginia and Massachusetts.
Asian-influenced food and beverage products are increasing in both total numbers as well as product categories, suggesting increased interest and acceptance of these flavors and products.
Despite economic restraints and comfort food on the rise, consumers are still looking for diversity. And, American consumers are interested in experiencing ethnic flavors at home.
Today, we are exhibiting two popular Asian flavor types – Chinese and Thai, but with a twist. Spice flavors typical to these cuisines have been paired with vanilla, to illustrate its savory side. At past Roadshows, we’ve demonstrated how adding vanilla to a savory item can help to round out the flavor (try it next time you make chili). But today, vanilla will act as a signature flavor in these savory desserts.
Vanilla Chinese Five Spice Rice Pudding features fennel, clove, cinnamon, peppercorns, star anise and ginger, and the Vanilla Thai Red Curry Coconut Milk Flavored Ice Cream features ginger, cumin, lemongrass, garlic and capsicum.
FlavOrs used:vanilla chinese Five spice in rice PuddingNatural Vanilla-Spice Flavor WONF “Chinese 5 Spice Type” # 33071 @ 0.30% (Our vanilla spice flavor is also available as a powder - Natural Vanilla-Spice Flavor WONF “Chinese 5 Spice Type” #33148)
vanilla thai red curry coconut Milk Flavored ice cream Natural Vanilla-Spice Flavor WONF “Thai Red Curry Type” #33072 @ 0.40% Natural Flavor “Coconut Milk Type” #33072 @ 0.25%
beyOnd the rOadshOW:You may notice that the spice flavors used in each prototype have been incorporated into one flavor system, along with the vanilla. This is especially helpful when the number of flavors necessary for a product can be over-whelming. Combining the flavors into one system enhances support for plant production, where only one flavor is necessary to stock, store and measure.
ALLERGEN: Egg (pudding) and Dairy
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need MOre insPiratiOn?The David Michael Flavor Library features authentic Asian flavors, such as: pandan, jackfruit, dragonfruit, carambola, lemongrass, otaheite apple, aloe, wasabi, saffron, coriander, chai, jasmine, lychee and more.
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showcase 14savOry lOllipOpsinnOvatOr: FRANK CALABRO
Think lollipops are just for kids? Think again! With a resur-gence of comfort food brought on by the recession, con-fections and other small treats are sitting well with adult consumers as a temporary escape.
Other societal trends are also at play. Young celebrities are walking the red carpet with a very interesting accessory — the lollipop! One company boasts “blinged-out” rhinestone-covered reusable handles, with interchangeable heads in different flavors. These “Couture Pops” sell for $25 (a little high-priced for many), and include celebrity-endorsed ver-sions, or “tour pops.”
Gourmet pops are also getting more eccentric and exotic, utilizing such ingredients as candied ginger, absinthe, and even bacon! And party planners are making use of color-ful lollipop confections as stand-ins for high-priced floral centerpieces.
With this in mind, we’ve developed a few gourmet pops of our own, with a twist. Blending sweet and savory, a current trend in confection, these combinations add interest and variety to set them apart on the shelf.
FlavOrs & cOlOrs used:spicy tamarind lollipopsNatural and Artificial Tamarind Flavor #33055 @ 0.50%Natural and Artificial Hot Pepper Flavor #33126 @ 0.20%
Green apple caramelized Onion lollipopsNatural Onion Flavor WONF “Caramelized Type” #33127 @ 0.30%Natural and Artificial Green Apple Flavor # 33154 @ 0.50%Natural Yellow Color #6257R @ 0.20%
cherry cinnamon lollipopsNatural and Artificial Cherry Flavor #33155 @ 0.50%Natural Red Color 3427R @ 0.30%
Natural and Artificial Cinnamon Flavor #33166 @ 0.30%
beyOnd the rOadshOW:The flavor combinations featured in our Savory Lollipops can be used in a number of confections, such as chewing gum, gummies and other boiled sweets. Also try them out in carbonated soft drinks, sorbet and sauces.
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showcase 15peanUt BUtter & jelly plantain pOppersinnOvatOr: CHEF MICHAEL NAPOLEON
Peanut butter has had quite a year. Even with a potentially devastating recall, it has persevered as a low-budget staple – cheap and nutritious with a long shelf-life. In fact, according to Mintel GNPD*, peanut butter sales have soared this year.
But for those packing PB&J in their brown bags, peanut butter could use a little update, and ethnic flavors, such as chipotle and tamarind, can add variety to traditional American comfort foods.
However, flavor can also help ethnic groups better identify with an unfamiliar product. From anecdotal data, we know that peanut butter is typically not consumed in Hispanic households, whether domestic or abroad. It may be because these cultures put more emphasis on
fresh foods, or because peanut butter is simply not a familiar flavor. To counteract the latter, recognizable flavors
have been used in this prototype.
Chipotle flavored peanut butter is demonstrated today in a plan-
tain popper with tamarind flavored jelly.
FlavOrs & cOlOr used:tamarind dipping Jelly Natural and Artificial Tamarind Flavor #33055 @ 1.05% Red Coloring #3427R @ 0.05%
chipotle Peanut butter Plantain Popper DM Choice® Natural Chipotle Flavor WONF #33056 O.S. @ 1.00%
beyOnd the rOadshOW:Peanut Butter Plantain Poppers have been par-fried and can easily be baked for at-home entertaining or foodservice use. Applications can range from appetiz-er and snack menus, to dessert menus (imagine warm poppers topped with ice cream and dulce de leche – yum!). Of course, this application can also be formu-lated with peanut-free butters for allergen concerns.
“Category Insight: Sweet & Savoury Spreads,” Mintel Global New Products Database, Jan 09 – June 09. ALLERGEN: Peanut, Wheat, Sulfites
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need MOre insPiratiOn?Looking to add some ethnic flavor to other American favorites? Try out these flavor sug-gestions: ginger curry vanilla ice cream (pan-Asian), chocolate molé ice cream (Mexican), Sancocho chicken noodle soup (South Ameri-can), chimichurri hot dogs (Argentinean), sweet & sour meatloaf (Chinese), kaffir lime clam chowder (Vietnamese), cardamom apple pie (Middle Eastern), and sourdough baguette salami and gherkin sandwich (French).
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showcase 16On tOp OF spagHetti…innOvatOrs: DAVID MAURER AND DON WHITE
“On top of spaghetti, all covered with cheese, i lost my poor meatball, When somebody sneezed.” — Lyrics, On Top of Spaghetti
According to foodservice con-sultant Technomic, nine out of 10 kids* know that fresh veg-etables and fresh whole fruits are healthy. But knowing and doing are two different things, as many parents can tell you!
Children are attracted to flavors, shapes, texture and packaging, while parents look for product naturalness, vita-mins, minerals, and even function-al ingredients.
For picky eaters, parents are forced to play a game of hide & seek. A good way to accomplish this is by adding fruits and vegeta-bles to products that are already popular with kids. For example, some fruit gummy manufacturers have added real fruit juice to their products.
We’ve combined fruit flavors with tomato-based spa-ghetti sauce for a healthier and all-natural version of a kids’ favorite. But these flavors are not just limited to kid approval, parents will love them too!
Each serving boasts a third of the daily intake of vitamins A and C for kids, as well as eight percent of the daily value of dietary fiber. The sauce is also low in calories and contains no added sugar.
ALLERGEN: Wheat (in pasta only) “Kids know what foods are healthy: Study,” Progressive Grocer, August 10, 2009.
FlavOrs used:Mandarin Peach tomato sauceNatural Mandarin Peach Flavor WONF #33025 @ 0.40%
Pineapple cranberry tomato sauceNatural Pineapple Cranberry Flavor WONF #33026 @ 0.40%
beyOnd the rOadshOW:Incorporating real fruit into kid favorites doesn’t need to be difficult – think pizza, dipping sauces, prepared meals and even hamburgers! Of course, the same can be done with veg-etables. Whether you want to enhance the flavor of the addi-tion, or mask it, we’ve got you covered.
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showcase 17lUcUMa: a taste OF perUinnOvatOr: YUKO NODA
North America is poised for a Peruvian takeover. Earlier this year, Epicurious declared Peruvian cuisine the hot new food trend for 2009. Last summer, both Bon Appetit Magazine and Chef Todd English decreed the same.
Peruvian cuisine is influenced by its geography and heritage. As South America’s third largest country, Peru is comprised of three main land areas – a coastal region, mountain-ous highlands, and the Amazon jungle (over 60% of its landmass). Its heritage and culinary influences are comprised of Spanish, African, Chinese, Japanese, Italian, French and British ancestries.
Native dishes include fresh ceviches from the Pa-cific, Amazonian fruits, and 3,000 varieties of na-tive potatoes. To wash it all down, the Pisco Sour is the national drink of Peru, and a new addition to many North American bar menus.
lucuMa Lucuma is the sweet fruit of the ever-green lucuma tree, with yellow-orange pulp. It is gentle in flavor and has notes of sweet brown and maple. The lucuma is a favorite flavoring for ice cream in Peru – in fact, neapolitan ice cream is often sold in a vanilla/strawberry/lucuma variety. Lucuma has naturally occurring beta-carotene, niacin and iron, and its sweet flavor is low in sugar.
Today we are showing a molded lucuma ice cream novelty, with chocolate and a cookie base.
FlavOrs & cOlOr used:Natural and Artificial Lucuma Flavor #33007 @ 0.50% to ice creamNatural Yellow Orange Extract #9255JO @ 0.09% to ice creamMichaelok® Natural and Artificial Lucuma Flavor #4147 @ 0.60 – 0.75% to cookie
beyOnd the rOadshOW:Lucuma’s sweet flavor works well in yogurt, pies, cakes and smoothies. It could also pair well with savory foods, similar to sweet potatoes.
ALLERGEN: Milk, Egg, Wheat
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showcase 18versatile QUinOainnOvatOr: BENJAMIN JONES, PH.D.
Also native to Peru is quinoa (pronounced KEEN-WAH), which grows in the Andes Mountains in Peru, Bolivia and Chile. Quinoa, which means “mother grain” in the Incan language, was a staple of the ancient Incan diet.
Quinoa is highly nutritious. It is gluten-free, and at 22 grams per cup, is higher in protein than any other grain. It contains iron and magnesium, and is the only grain to be considered a complete protein because of its eight essential amino acids. This makes it an important food choice for vegetarians.
Quinoa is utilized to make soup, flour, cereal and alcohol. It is also sold alone, and often used to create side dishes, such as pilaf. Modern iterations include quinoa cookies and even grain-based beverages.
Today, we are demonstrating both the sweet and savory sides of quinoa, showcasing its true versatility.
ALLERGEN: Sulfites (vanilla flavor) and Dairy (caramel flavor)
FlavOrs used:caramel Flavored Quinoa beverage DM Choice® Natural Flavor “Caramel Type” #32931 @ 1.88% Natural Vanilla Flavor WONF #33106 @ 0.10%
bacon Flavored Quinoa side dish DM Choice® Natural Flavor “Smoky Bacon Type” #32932 @ 1.00%
beyOnd the rOadshOW:Because quinoa is so versatile, it can be flavored with almost any-thing, although we suggest sweet browns and savory flavors. Also, you can use quinoa to create protein-rich foods and beverages in a number of applications ranging from sweet to savory.
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showcase 19peel n’ taste® Marketing systeMinnOvatOrs: JACK FASTAG AND LINDA MORRONE (DAVID MICHAEL & CO.); JAY MINKOFF AND TAMAR SILBERBERG (FIRST FLAVOR, INC.)
First Flavor, Inc. is the creator of the Peel ‘n Taste® marketing system, a groundbreaking, proprietary technology that enables consumers to sample the flavor of a product using a cost-effective and compact dis-solving edible film strip packaged in a thin tamper-evident pouch.
First Flavor has partnered with David Michael & Co. to develop a sophis-ticated taste-matching technology that replicates the flavor of a wide range of products in its Peel ‘n Taste® strips. First Flavor works with both global and emerging companies interested in using the sense of taste to enhance their existing marketing, including print advertising, direct mail, POS, event marketing and promotions. In fact, a recent ad in a leading national magazine that featured a Peel ‘n Taste® flavor strip was not only remembered by 70% of readers interviewed, but also caused over two-thirds to either mention the ad to others or actually go out and buy the product.
Today, we are showcasing Peel ‘n Taste® flavor strips from a recent new product launch for Orange Whirl SunnyD® Smoothies.
FlavOrs used:Natural and Artificial Orange Cream Flavor #32324 O.S. @ 11.8%
beyOnd the rOadshOW:The Peel ‘n Taste® marketing system can be used in magazines and direct mail, or in-store at shelf with displays, or on product programs to drive sales and foster brand differentiation.
ALLERGEN: Soybean Protein, Milk
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showcase 20cOMpelarOMa® enHanced iced tea linersinnOvatOrs: DIANE GILINSKY AND ERICA LONGO (DAVID MICHAEL & CO.) AND STEVEN LANDAU (SCENTSATIONAL TECHNOLOGIES, LLC)
Recent studies show that sweet aroma can compensate for sweetening ingredients such as sugar or artificial sweeteners, and that added aroma in foods and beverages help create feelings of satiation. However, for many years food and beverage processors have been challenged with the concept of increasing, and/or improving, the aroma of their product.
ScentSational’s CompelAroma® Encapsulated Aroma Release® technologies offers food and beverage companies the solution with unique formulation tools to keep flavors fresh and stable, as well as the ability to add aromatic flavors which drive perception of sweetness.
This year ScentSational has teamed up with David Michael, to show how CompelAroma® technology can positively impact the aroma and flavor
experience of iced tea. Those in the tea industry know that formulating tea can be a very challenging process. Consumers want strong tea flavor, however stronger flavor is typically achieved by brewing longer, which can result in bitterness. Additionally, many iced teas on the market rely on high levels of sweeteners to achieve a desirable taste. Since sweeteners are typically high in calories or artificial, consumers can be wary. Addition-ally, while many consumers like adding fresh lemon to tea, lemon flavor does not stay fresh in bottled tea. The oxidized flavor of lemon is much different than the experience of squeezing a lemon into a drink. Today, ScentSational and David Michael are demonstrating how CompelAroma® liners can add great flavor that stays fresh and stable. Additionally, CompelAroma® can be used as a tool to provide a sensation of sweet-ness, without the actual addition of sweeteners.
FlavOrs used:Artificial Peach Flavor #33064 O.S. (Scent-Sational Peach Tea)Natural and Artificial Flavor “Vanilla Chai Type” #33062 O.S. (ScentSational Vanilla Chai Tea)Natural and Artificial Raspberry Flavor #33065 O.S. (ScentSational Raspberry Tea)Artificial Sweetness Enhancer #33059 O.S. (ScentSational Sweet Enhanced Tea)Natural Black Tea Extract #33063 (Scent-Sational Enhanced Black Tea)
beyOnd the rOadshOW:ScentSational Technologies is the world’s leader in developing, patenting and licensing Olfaction Packaging technologies for food, beverage, pharmaceutical and other con-sumer products companies. CompelAroma®, ScentSational’s Encapsulated Aroma Re-lease® technologies, involves adding specially engineered FDA compliant food grade flavors and fragrances within the structure of plastic packaging components at the time of manu-facturing. The result is packaging that enhanc-es the aroma profile of a product, improves the taste experience, and builds a better connection between the consumer and the brand. The company works with the world’s leading flavor suppliers, fragrance suppliers, packaging manufacturers and converters. The company is currently working with a majority of the leading food, beverage, pharmaceutical and consumer products companies.
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showcase 21natUral alternatives tO Fd&c cOlOrsinnOvatOr: NATHALIE PAULEAU-LARREY (DAVID MICHAEL EUROPE)
Results of a 2007 study by Britain’s Food Standards Agency, and published by The Lancet, showed adverse effects of some artificial colors on children’s hyperactivity. Known as the Southampton Study, it has fueled debate worldwide over artificial colors.
David Michael & Co. is demonstrating a range of natural colors to match and replace FD&C colors. The Southampton Study identi-fied six food colors linked to hyperactivity, of these three are used in North America - Yellow #5, Yellow #6 and Red#40.
To develop natural alternatives for these shades, we have taken into account stability issues for different applications. For Yellow #5, we are demonstrating a “flashy” yellow using turmeric extract in those products not exposed to light. However, carotenes are utilized to aid in stability for those that are exposed. Paprika and cochineal extract deliver a nice orange shade to substitute Yellow #6. They also give vibrant red hue that is similar to Red #40, when formulated with anthocyanins from fruit and vegetables, such as black carrots or red sweet potatoes.
In the following applications, some colors are shown side-by-side with their FD&C counterparts.
FlavOrs & cOlOrs used:cranberry lime beverage Natural Cranberry Flavor WONF #10650D W.S. @ 0.15%Natural Lime Flavor WONF #11194D W.S. @ 0.05%Natural Red Extract #3496R W.S. (black carrot/paprika) @ 0.30%tarts with coating FD&C Yellow #5 (lake) @ 0.10% vs. Natural Yellow Color #6257J O.S. (natural carotene) @ 0.42% FD&C Red #40 (lake) @ 0.07% vs. Natural Red Color #3500R O.S. (carmine) @ 0.18% Natural Orange Color #1296/O O.S. (paprika) @ 0.022% Natural Orange Color #1296/O O.S. (paprika) @ 0.13% (caramel)Natural Green Extract #4612D W.S. (spinach/nettle) @ 0.28% in (Canadian & European use only)tarts with Glaze FD&C Yellow #5 @ 0.0064% vs. Natural Yellow Color #97052D W.S. (curcumin) @ 0.13% FD&C Red #40 @ 0.003% vs. Natural Red Extract #3496R W.S. (black carrot/paprika) @ 0.13% FD&C Yellow #6 @ 0.0025% vs. Natural Orange Color #98018/O W.S. (paprika) @ 0.10%Pectin Jellies FD&C Yellow #5 @ 0.005% vs. Natural Yellow Color #6259J W.S. (natural carotene) @ 0.35%
FD&C Yellow #6 @ 0.0065% vs. Natural Orange Color #98018/O W.S. (paprika) @ 0.20% hard candy FD&C Red #40 @ 0.011% vs. Natural Red Extract #3496R W.S. (black carrot/paprika) @ 0.25%Natural Green Extract #4612D W.S. (spinach/nettle) @ 0.10% (Canadian & European use only)spring Water FD&C Yellow #6 @ 0.008% vs. Natural Orange Color #4505D W.S. (carminic acid) @ 0.11% Yellow B-carotene #9249JO W.S. @ 0.19%FD&C Red #40 @ 0.011% vs. Natural Red Color #3493R W.S. (black carrot/cochineal) @ 0.48% Natural Red Extract #3496R W.S. (black carrot/paprika) @ 0.30%Natural Red Color 3396R W.S. (red sweet potato) @ 0.12% (pink)
beyOnd the rOadshOW:David Michael Europe specializes in natural color. Our line of products range from green-yellow to red-purple, and can each be customized by shade, solubility and stability. David Michael Europe continually develops new products based on the re-search of new raw materials, shade and stability.
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showcase 22FrOggy cHOcOlate sparkling Water
innOvatOrs: ALAIN PILLOT AND DORINE RODRIGUEZ (DAVID MICHAEL EUROPE)
Functional foods account for more than $27 billion in sales, according to research firm Pricewaterhouse Coopers*, and has a predicted annual growth rate that is higher than the
food industry as a whole.
Even in an ailing economy, consumers are willing to pay more for foods that they believe will prevent illness, or provide healthier alternatives to empty-calorie drinks and snacks.
Chocolate, an indulgent food, doubles as an antioxidant-rich health food. As a result, in recent years chocolate sales have grown, especially in dark chocolate varieties going up
to 90% cocoa content.
In health-driven applications, chocolate is sometimes paired with pow-erful superfoods, including acai, pomegranates and green tea.
Linked to a number of healthy attributes, green tea has also experi-enced a boost in consumer interest and sales over recent years.
Today, we are demonstrating these two flavors, chocolate and green tea, in a sugar-free sparkling water – light and fresh, yet indulgent.
FlavOrs & cOlOr used:Natural Chocolate Flavor WONF #11231D @ 0.05% Natural Green Tea Flavor WONF #11280D @ 0.03% Natural Green Tea Extract #4605D @ 0.30% Caramel Color #4508D @ 0.18%
beyOnd the rOadshOW:This flavor combination would work well in other beverages, including energy drinks, soda, cocktail mixers and malternative beverages. Also try it in ice cream, yogurt or gelatin!
*Marchione, Marilynn, “Consumers devouring nutrient-spiked foods, drinks,” Associated Press, August 20, 2009.
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showcase 23aUtHentic cHinese FrUit FlavOrsinnOvatOrs: KEVIN LIU, YUE JIAN PING (DAVID MICHAEL (BEIJING) FLAVOR CO. LTD.)
hOney sWeet date (JuJube/chinese red date) Jelly candy Native to China, the sweet date, or jujube, has been cultivated for over 4,000 years. It can be eaten throughout different stages of ripening, based on preference - from yellow-green to red fruit with a crisp texture (similar to an apple), to a darker red, shriv-eled and drier condition.
Jujubes can be eaten fresh, candied or dried, and are a welcome addition in sweet products and savory recipes. Sweet dates are high in vitamin C, and known in Chinese medicine to treat fatigue, hyper-tension, physical exhaustion and malnutri-tion. They are also rich in protein, A and B vitamins, and are believed to improve skin and slow aging.
In commercial foods, jujubes have seen a dramatic amount of growth in Asia since 2007, mostly in China. But the fruits are also popular with Asians worldwide, as well as some non-Asians.
sea bucKthOrn (hiPPOPhae) Jelly candy Sea buckthorn, a shrub that produces yellow/orange berries, is native to China, Russia, Mongolia and Northern Europe. While it is mentioned in the writings of the ancient Greeks, modern day use of sea buckthorn began more recently. In the 1940s, scientists in Russia began exploring the active substances found in the berries, leaves and bark of the sea buckthorn.
While its use has spanned centuries, China began experimenting with sea buckthorn on a commercial level in the 1980s, cultivating the plant and set-ting up a number of processing facilities. In fact, sea buckthorn based sports drinks “Shawikang” and “Jianibao” were the official drinks for the Chinese Olympic Team at the 1988 Seoul Games**.
Sea buckthorn is a superfruit – higher in vitamin C than strawberry, kiwi, orange, tomato, carrot or hawthorn. It is also rich in protein, amino acids, and unsaturated fatty acids, as well as vitamin E. In 2006, Indian scientists dis-covered a new extraction method to further improve the nutrients yielded from processed fruits***.
The jelly candies shown today each contain 10% real fruit juice from the source. There is no honey in the Honey Sweet Date candy, rather the taste is delivered by the flavor.
FlavOrs and cOlOrs used:honey sweet date Jelly candyNatural & Artificial Honey Flavor “Date Type” #70083 @ 0.56%Natural Red Extract #3411R @ 0.30%
sea buckthorn Jelly candyArtificial Hippophae Flavor #33275 @ 0.30%Yellow Color 6249J @ 0.10%
beyOnd the rOadshOW:The flavor and texture of jujubes work well in cakes, cereals, syrups, beverag-es, fruit snacks and confections. Try sea buckthorn in bagged teas, juices and oth-er beverages, as well as confections, jams and topical products such as lotions. Sea buckthorn pairs well with orange and apple, as well as mango, passionfruit, goji and peach. Jujubes pair very well with honey, as well as goji berries, coffee, lo-tus, longan and ginseng.
* Li, T.S.C. 1999. Sea buckthorn: New crop opportunity. P. 335-337. In: J. Janick (ed.), Perspectives on new crops and new uses. ASHS Press, Alexandria, VA. ** “Sea-Buckthorn – a promising multi-purpose crop for Saskatchewan,” Agriculture and Agri-Food Canada, December 2007. *** Daniells, Stephen, “Sea buckthorn to join heart healthy juice club?” Food Navigator, October 23, 2006.
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showcase 24Breeze cOcktail gel sHOOtersinnOvatOrs: ASTRID VICTORIA RODRíGUEZ (UNIVERSIDAD AUTóNOMA DEL ESTADO DE MéXICO)
Each year, David Michael de Mexico SA de CV holds a student competition on “Creativity in Flavor Applications.” This year, seven projects were submitted from students at three participating universities - UAEM (Universidad Autónoma del Estado de México), UNAM (Universidad Nacional Autónoma de México) and USB (Uni-versidad Simón Bolívar).
The products were reviewed by a panel of judges made up of managers and executives from David Michael de Mexico, academic professors from participating institutions, and food industry clients. They evaluated the concepts on application creativity (concept and novelty), sensory evaluation, (aroma, color, texture and flavor) and presentation and viability (technical and commercial).
This year’s contest winner is Astrid Victoria Rodríguez, a student at the Universidad Autónoma del Estado de México. Her product is Breeze Cocktail Shooters.
breeze cOcKtail Gel shOOters Malternatives, ready-to-drink flavored non-beer malt beverages, typically have low alcohol content (under 5%) and appeal to women and young adults. The most popular flavors of malternative bever-ages are citrus, while more exotic offerings, from pomegranate to black cherry to green tea, have been launched more recently.
While new malternative launches remained steady world-wide, in North America they’ve taken a hit. There are a number a reasons that can be attributed to this drop in in-terest — the economy for one, as consumers entertain more at home; and female drinkers, estimated to be the largest in this category, appear to be moving on to wine and ciders.
For consumers who may be boring of malternative bever-ages, the texture of Breeze Cocktail Gel Shooters is more adult confection than carbonated beverage. Serve it in a glass or a tube — whichever is more fun! Breeze Cocktail Gel Shooters can easily be sold in value packs of one to two ounce shots — perfect for a party.
FlavOrs & cOlOrs used:citrus Passionfruit Margarita Natural & Artificial Margarita – Passionfruit Fla-vor #41707 @ 0.38%Artificial Cooling Flavor #41657 @ 0.06%Natural Yellow Orange Extract #9255JO @ 0.02%
Mandarin MojitoNatural Mojito - Mandarin Flavor #41708 @ 0.26%Artificial Cooling Flavor #41657 @ 0.06%Natural Yellow Color #97052D @ 0.01%
beyOnd the rOadshOW:Breeze Cocktail Gel Shooters are an excellent example of the creativity of today’s food science students. David Michael will continue our commit-ment to students in food science programs – from our David Michael de Mexico student competi-tion, to sponsoring competitions held by industry organizations, such as the Research Chefs Asso-ciation. David Michael’s technical staff also serve as guest lecturers at a variety of universities.
Contains 5% alcohol.
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showcase 25cHOngOs zaMOranOs: a traditiOnal Mexican dessertinnOvatOrs: PAULINA MARTINEZ AND JORGE PIEDAD (DAVID MICHAEL DE MEXICO SA DE CV)
Chongos or Chongos Zamoranos, is a Mexican des-sert similar to a sweet cheese pudding or curdled milk. It is made by curdling whole milk with sugar and cinnamon, resulting in clumped cream in sweet syrup.
The origins of this Mexican favorite date back to colonial times in Mexico, supposedly invented by a nun who needed to save some milk that had gone sour and had begun to separate into curds and whey.
Named for the city of Zamora in Michoacan where it originated, chon-gos can be eaten alone or with ice cream. Today, some variations exist, using different colors, liquors or dried fruits. This dessert is so popular in Mexico that it is sold shelf-stable in cans.
While the concept of Chongos Zamoranos may be unfamiliar to non-Mexicans, its flavor is quite adaptable. Shown in ice cream, this flavor could easily translate to the American palate.
FlavOrs & stabilizer used:Natural & Artificial Chongos Zamoranos Flavor #41703 @ 0.22%Natural & Artificial Caramel Flavor #41567 @ 0.33% to variegateMichtex® #103 @ 0.085% to variegate
beyOnd the rOadshOW:Chongos Zamoranos flavor not only works well in ice cream, but in novelties, pudding, flavored milk, yogurt and other dairy applications. It is also complementary in bakery applications – such as cakes, bars and cookies.
ALLERGEN: Dairy
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in search OF authentic FlavOr?The David Michael Flavor Library features authentic flavors from areas throughout Latin America and the Caribbean, including: Cu-puaçu, caju, curaçao, dulce de leche, cumin, tamarind, ortanique, cajeta, ancho, chamoy, cochinita pibil, epazote, rompope, rajas con queso, tres leches, acai, feijoa, cachaça, limon, cajeta, horchata, chorizo, cilantro, pozole, tomatillo and piloncillo.
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showcase 26pie pOpsinnOvatOr: ADAMS BERZINS
Many consumers will admit, while they know their portions should be smaller, it is difficult to determine a reasonable size. Kraft started a serious trend in 2004 when they launched their “100-calorie packs.” Competitors and fellow food com-panies alike followed suit, launching snack foods in pre-portioned packages ranging from 75 to 130 calories. Not only under control, but convenient too, small portion treats are an easy grab and go option for many consumers.
Taking this concept to the next level, we’ve developed Pie Pops – portion controlled bits of indulgence and comfort. Enjoy them with your afternoon cup of coffee, or while driving the kids to school. Pie Pops are a convenient way to enjoy a typically non-portable treat.
Pie Pops are ideal for the snack-food aisle, vending machines, drive-thrus, and parties. Fillings can vary, from comfort favorites like apple pie (just like grandma used to make), to trendy flavors like dark chocolate yumberry.
Plus, each Pie Pop is only 50 calories – portion control meets bite-sized fun!
FlavOrs & cOlOrs used:apple Pie PopMichaelok® Natural and Artificial Flavor “Baked Background Type” #4123 @ 0.50% to doughSupervan® #33177 @ 0.08% to doughMichaelok® Natural Apple Cinnamon WONF #4125 @ 0.45% to fillingMichaelok® Natural Brown Sugar WONF #4126 @ 0.35% to filling
dark chocolate yumberry Pie PopMichaelok® Natural and Artificial Flavor “Baked Background Type” #4123 @ 0.50% to doughMichaelok® Natural Dark Chocolate Flavor WONF #4127@ 0.75% to doughSupervan® #33177 @ 0.08% to doughNatural Yumberry Flavor WONF #33178 @ 0.40% to filling
beyOnd the rOadshOW:Pie Pops aren’t limited to just sweet options. Try savory ethnic flavors for a mid-day snack, like Jamaican Meat Pie, Cornish Pasty, Chicken Curry, Indian Samosa or Potato Pierogi.
ALLERGEN: Dairy
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showcase 27Mini cOMFOrts: MeatlOaF cUpcakesinnOvatOr: KELLY DEFUSCO
Foods which are familiar and classic are thriving. A recent re-port published by Technomic states that “46% of [American] consumers planned to eat more comfort foods in 2009.” And, Information Resources Inc. (IRI) reports significant sales increases in the following categories: processed frozen poultry, rice, breakfast meats, instant potatoes, frozen plain vegetables, refrigerated/frozen side dishes, spices/seasonings, shortening/oils, soups and Italian sauces.*
Inspired by the comfort food resurgence and restaurant “mini” trends (ex: hamburger sliders), David Michael has developed Meatloaf Cupcakes.
Topped with flavored whipped potato “icing,” meatloaf cupcakes can be made in a variety of portion sizes. They can be eaten as fun at-home appetizers, snacks, or even meals. Ideal for the freezer case, these cupcakes are pre-cooked for a quick and easy heat-and-eat item.
A filet mignon flavor was used in the beef-pork-veal blend for some gourmet flair. Flavors were also added to potato flakes for the whipped potato “icing” to create a variety of flavor options — even sweet potato!
FlavOrs & cOlOrs used:italian herb Flavored Meatloaf cupcake with butter Parmesan Flavored Potato FrostingDM Choice® Natural Flavor “Beef Filet Mignon Type” #33167 @ 1.00% in meatloafMichaelok® Natural Flavor “Tuscan Herb Type” #4120 @ 0.20% in meatloafMichaelok® Natural & Artificial Black Pepper Flavor #4128 @ 0.04% in meatloafArtificial Butter Flavor #33179 O.S. @ 0.08% in potatoesMichaelok® Natural Parmesan Cheese Flavor WONF #4129 @ 0.45% in potatoes
caramelized Onion Flavored Meatloaf cupcake with brown sugar cinnamon sweet Potato Flavored FrostingDM Choice® Natural Flavor “Beef Filet Mignon Type” #33167 @ 1.00% in meatloafDM Choice® Natural Onion Flavor WONF “Caramelized Type” #33180 @ 2.00% in meatloafMichaelok® Natural & Artificial Black Pepper Flavor #4128 @ 0.04% in meatloafNatural Brown Sugar Flavor Emulsion #33181 @ 0.15% in potatoesNatural Flavor “Sweet Potato Type” #33182 @ 0.70% in potatoesArtificial Butter Flavor #33179 O.S. @ 0.08% in potatoesNatural Orange Color #98018/O W.S. @ 1.5%
beyOnd the rOadshOW:Meatloaf Cupcakes are also a great idea for restaurant menus. Diners will not only enjoy the comfort food taste, but the shape, size and play factor of the Meatloaf Cupcakes are sure to be a crowd pleaser.
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Sloan, Elizabeth, “Finding Comfort in the Familiar,” Food Technology, February 2009.
thinK Out OF the bOx!Remember, the flavors used in this application are not limited to a savory meal option. Try the parmesan cheese flavor in a cracker, the butter flavor in a cookie, or the filet mignon flavor in soup.
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October 21, 2009
Thank you for attending the 2009 David Michael Innovation Roadshow®! I know you will leave Philadelphia energized, excited and buzzing with new ideas. Now comes the challenge…how do you harness innovation and put it to work for your company? Our National Brands & Private Label panel has provided strategies for success in launching and enhancing new products. Here are some other ideas on how to use the Roadshow:
1. Invite your colleagues to attend the Innovation Roadshow webinars, scheduled for November 12th at 10:30 a.m. and November 17th at 2 p.m. (EST). They’ll catch an encore presentation by Erin O’Donnell as she recaps existing and emerging trends and reviews the products featured at the Innovation Showcase. (Look for more information following the Roadshow.)
2. Hold a brainstorming session to morph Showcase ideas into hybrids of your company’s existing and emerging brands. The creative minds at David Michael are available to help.
3. Encourage your co-workers to personally attend the Innovation Roadshow next year to catch the innovation buzz.
4. Call your David Michael Account Manager for a customized post-Roadshow plan.
We look forward to seeing you in October 2010 at our next Innovation Roadshow. At David Michael, we’re more than just your flavor supplier, we’re your product development partner.
Best Regards,
erica s. reinerVice President, Strategic Business Development
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WOrld headQuarters10801 Decatur RoadPhiladelphia, PA 19154Toll Free: 1-800-DM-FLAVORSPhone: +1-215-632-3100Fax: +1-215-637-3920
eurOPean headQuartersDavid Michael EuropeZ.I. de MarcerollesRue E. Rutherford26500 Bourg Les-Valence, FrancePhone: +33 (0)4 75 83 40 25Fax: +33 (0)4 75 83 85 47
latin aMerican headQuartersDavid Michael de México, S.A. de C.V.Avenida de las Partidas #15Parque Industrial Lerma Lerma, Estado de MéxicoC.P. 52000 MéxicoPhone: +52-728-285-4468, +52-728-285-5449Fax: +52-728-285-5429
asian PaciFic headQuartersDavid Michael (Beijing) Flavor Co LTD3rd Jinghai RoadXinying Industrial ParkEast Region of Beijing Economic and Technological Development Area Beijing 100176, P.R. ChinaPhone: +86-10-6789-2069Fax: +86-10-6789-2158
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Visit www.dmflavors.com for specific information on locations.©Copyright 2009 by David Michael & Co., All Rights Reserved.
