September 1, 2005
Chr. Hansen has introduced an organic ingredient portfolio of colors, flavors, seasonings, and dairy and probiotic cultures for foods labeled “made with organic ingredients” as defined by the National Organic Program. The ingredients have been developed to be functional, stable and flavorful, which can be difficult to achieve while keeping within organic regulations. In addition, Chr. Hansen offers customer assistance to help navigate organic standards in the United States and the United Kingdom. The company developed an information piece on its formulations and ingredient solutions for organic foods. — Chr. Hansen Inc., 9015 West Maple Street, P.O. Box 14428, Milwaukee, Wis. 53214; 414/607-5700; chr-hansen.com.
X-Cafe LLC offers shelf-stable coffee extracts in 100 liter totes for ingredient use in products such as ready-to-drink beverages, frozen drinks, spirits, ice cream and gelato. The polyethylene totes are FDA-certified, impact- and chemical-resistant, with an antioxidant barrier. Products include 30-to-1 and 35-to-1 Colombian Medium and Dark Roast, caffeinated and decaffeinated varieties. The company also offers an 80-to-1 Colombian product for price-sensitive applications, and can produce proprietary custom blends. — X-Cafe, 104 Merriam Road, P.O. Box 1100, Princeton, Mass. 01541; 877/492-2331; x-cafe.com.
Treatt USA has added Tea Treattarome Iced to its line of 100 percent natural From the Named Food (FTNF) distillates. The ingredient features a fresh-brewed tea aroma for sweetened, lemon and flavor-added iced tea beverages. Characteristics include black notes balanced with green, hay and fruity flavors, along with flavor volatiles and natural astringency. It also works well with many common bittering agents such as tannic acid, and is compatible with regular coloring agents, antioxidants and preservatives. — Treatt USA Inc., 4900 Lakeland Commerce Parkway, Lakeland, Fla. 33805; 863/668-9500; treatt.com.
FONA International has announced its Fall 2005 schedule, which the company offers free of charge as a service to food industry professionals. Flavor 101 is designed to demonstrate the art and science of flavor creation, application, interaction, descriptors, flavor analysis, trends, labeling, quality assurance, flavor types and more. The course will be held Sept. 13-14, Oct. 25-26 and Nov. 15-16. Savory Flavor 101 provides a comprehensive look at savory flavors and the unique challenges posed by the applications that use them. The course is offered Sept. 27 and Oct. 18. All of the courses are held at FONA’s headquarters in Geneva, Ill. Flavor 101 also will be held in the United Kindgom through FONA International UK. — FONA International Inc., 1900 Averill Road, Geneva, Ill. 60134; 630/573-8433; fona.com.