Ingredients, R&D

Dairy Foods, April, 2002

The severe conditions in the vanilla market this year--dismal harvest and poor quality--have resulted in substantial increases in the price of vanilla extract. McCormick Flavor offers a portfolio of flavor solutions to meet the needs of the food industry, which includes natural flavor alternatives and vanilla-vanilla blends.

McCormick & Co.

410/771-7525

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www.mccormickflavor.com

Inspired by what's hot for adults, Virginia Dare has developed Cocomocha Caramel combo flavors for ice cream. This is a combination of coconut, coffee and chocolate flavors with a little sweet, creamy caramel. For those who have a penchant for tropical flavors, try Tropical Dream, exotically sweet mango ice cream coupled with juicy citrus and creamy custard. For the younger generation, look at Bear-ies 'N Cream flavored ice cream. This is a full rich velvety flavor of vanilla custard with candy surprises.

Virginia Dare

800/847-4500

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www.virginiadare.com

Degussa BioActives has expanded the successful MAC 70 series rotation with two new blends--MAC 75 and MAC 76. Like the other MAC cultures, these can be used to manufacture all Cheddar-type cheese varieties and they are phage-unrelated to the rest of the rotation. The cheesemaker will enjoy consistently fast acid production and development of the desired flavor profile without off-flavor development. All MAC cultures are offered in concentrated frozen pellet form.

Degussa BioActives

800/654-2396

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www.degussa-bioactives.com.

Nutrient blends can be custom designed for foods, beverages and dietary supplements, making it simple and cost-effective for application developers to incorporate the advantages of several nutrients into their formulations. Various vitamins, minerals, antioxidants and other micronutrients can be combined according to customer specifications, eliminating the time-consuming measuring and mixing of nutrients as the production level.

Roche Vitamins Inc.

800/526-0189

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www.roche.com

Concord Foods provides the dairy industry with ice cream variegates, sherbet and sorbet bases, eggnog and other beverage bases, caramels, and fruits and fruit purees for cultured products.

Concord Foods/Oringer Div.

508/580-1700

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Vivolac offers the dairy industry traditional, modified and custom cultures that have high performance and balance, and are versatile to adapt to unique processes. Culture specialists provide hands-on problem solving and quick response time to manufacturer's requests and concerns.

Vivolac Cultures Corp.

800/848-6522

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www.vivolac.com

Elevations 200 is a new emulsifier/stabilizer system that's been designed to improve the texture of ice cream. A standard 10% butterfat product can feel and taste like 14% butterfat ice cream without the added butterfat. In addition, Elevations 200 offers the opportunity to freeze products drier and with better overrun capabilities and heat-shock protection. The resulting firmer texture makes it ideal for extruded novelty applications.

Danisco

800/255-6837

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www.danisco.com

New yogurt flavors from David Michael include Irish Cream and Amaretto for adults and Punch, Cookies N Cream and CranRaspberry for kids. The company crafts flavors and stabilizers according to its client's precise needs, providing the perfect blend of taste, texture, quality and value.

David Michael & Co.

215/632-3100

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www.dmflavors.com