Inclusions Forecast: Adding Nutrition and Flavor to Dairy Foods…Bit by Bit and Piece by Piece

Photo Source: Coolhaus

Color, flavor and texture…inclusions provide sensory appeal to all types of dairy foods. But today’s consumers want more. They are seeking out cheeses, dips, desserts and yogurts loaded with goodies that not only liven up the product, but pack in some punch.
To read an article I recently wrote in Food Business News entitled “Innovation Through Inclusions,” click HERE.


What to Expect at the Dairy Show…and in new dairy foods this coming year

The inclusions ingredient category has come a long way from extruded cookie dough bits and praline pecan chips. The beauty of inclusions is that they allow a dairy processor to create a simple base product—cream cheese, ice cream, yogurt, etc.—and differentiate through the addition of inclusions. These inclusions are typically sourced from suppliers who deliver a consistent ingredient, which prevents variations in the finished product.

After careful observation of products already in the global dairy marketplace, a review of other food categories (candies, cookies, snack foods, etc.) that include similar “bits and pieces,” and an analysis of consumer trends, here’s my forecast of inclusion-laden dairy food prototypes you will see at the International Dairy Show, which starts November 3 in Chicago, and eventually in the retail and foodservice channels. 

Photo source: Almond Board of California


1. Nuts. Nuts have long been a favorite garnish for dairy foods. Think Butter Pecan, Chocolate Almond and Pralines & Cream ice creams. Cheese balls get rolled in nuts and the occasional dual-compartment yogurt has diced nuts. In the future, expect many of these nuts to be layered with flavors…often with an element of heat. Think cayenne pepper-coated pistachios and honey and Sriracha-roasted pecans. (Sriracha is so popular these days, that there’s a festival saluting everything about its tangy, sweet, fiery flavor planned for this weekend. Read more about it HERE.)

Such premium nuts make ideal additions to fresh yogurt parfaits prepared daily by retailers and foodservice operators. I can see Chipotle offering, you guessed it, a yogurt parfait with chipotle and maple-flavored almonds.


Nuts will also become part of more complex inclusions. For example, the pictured Pumpkin Pie Ice Cream created by the Almond Board of California includes pie crust pieces containing finely chopped almonds as well as broken bits of almond brittle. 

And here’s a new product from Spain’s El Pastoret de la Segarra. Caprichos de Yoghourt, which translates to Yogurt Whims, is traditional Greek yogurt with upscale inclusions. The product is made daily with fresh milk and high-quality natural ingredients. The company implements a careful production process, adding each layer to a glass container, ensuring that the product’s composition and presentation are of the highest quality and provide the best-tasting experience. Yogurt Whims have a 35-day refrigerated shelf life.

When you peel back the foil seal of the Figs & Macadamia Nut variety, you see large pieces of macadamia nuts resting in a premium fig sauce.


2. Seeds. A close relative to nuts, seeds are not as common of an inclusion in dairy foods. That’s about to change. Sunflower and pumpkin seeds are sources of vitamins, minerals, protein and phytonutrients. Similar to nuts, seeds can be layered with flavors. Honey glazed and chocolate coated are the most common, but when the Food Network showcases innovations such as Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds, you know there’s a lot of opportunity with seeds. Read this recipe HERE.

 
The two seeds that are really gaining traction are chia and sesame. The latter, in particular, is emerging as a star flavor in Asian-style ice creams. For example, Mikawaya USA recently launched Mikawaya Exottics. One of the flavors is Black Sesame. Read more HERE.

Chia seed is finding a home in yogurt. The Epic Seed, from Epic Naturals in California combines Greek yogurt with chia seeds. “Chia is the Mayan word for strength, and some consider it nature’s perfect food,” said Jesse Rudolph, founder. “We believe we’ve filled a void in the marketplace and created a brand, which like the little chia seed itself, packs a real punch.” A 6.6-ounce cup of The Epic Seed contains more omega-3 fatty acids than a serving of salmon, and is loaded with antioxidants, calcium, fiber, iron, magnesium, potassium and protein. The nonfat product comes in four flavors—Blackberry, Blueberry, Peach and Strawberry—with each serving providing 3 grams of fiber and 17 grams of protein.

3. Chocolate. Surprise, surprise, chocolate still reigns as an inclusion in dairy foods. But, this next generation of chocolate inclusions is much more complex than the chips and chunks of yesteryear. This is exemplified in Italy’s G7’s range of single-serve containers of premium gelato. The Panna Cotta variety is Panna Cotta-flavored gelato with swirls of caramel syrup and topped with caramel chocolate curls.

The company also offers Cioccolatissimo, which is chocolate-flavored gelato with chocolate syrup. The gelato is topped with dark and milk chocolate curls.

Chocolate works in cheese, too.  This product debuted in the U.S. just in time for Valentine’s Day 2013. It is “the perfect marriage.” Discount private-label retailer Aldi described its Cheddar with Chocolate as being for those who have “passion for food.” Read more HERE.

A new generation of trio-compartment containers for yogurt is making it possible to offer inclusions in the form of delicate curls or shapes. For example, Ehrmann, with global headquarters in Germany and a recent expansion into the U.S., now offers Raspberries and Chocolate Hearts Grand Dessert in its trio-compartment container.

 Identifying the source or the origins of ingredients--any ingredients—is a growing trend. This includes chocolate and cocoa. At Anuga, Poland’s Getak’s debuted an extensive line of premium novelties available for export. The company prides itself on using 100% Natural Belgium Chocolate, with packages boasting such a logo.

4. Premium Pieces. That brings me to a general trend for all inclusions, and that is boasting a premium positioning. For example, in case you missed Friday’s Daily Dose of Dairy featuring limited-edition Ambach-branded Tiramisu Kaffee Eiscreme, you can read about it HERE.

This gelato dessert is real tiramisu. The clear plastic tub showcases the product inside. Starting from the bottom up, there’s a layer of tiramisu-flavored ice cream, real lady finger biscuits, tiramisu-flavored sauce, coffee-flavored ice cream and cocoa-covered cake pieces. This spectacular creation is finished with a drizzle of marsala wine.

Target Corp., recognizes this clear-container, premium and authentic inclusion ingredient trend for gelato and is now importing product from Italy into the States. Featured here is Spiced Berry Crumble Gelato infused with cardamom flavor. The gelato is topped with real baked cobbler crumbles. Other varieties in the line include Caramel Biscotti Gelato (with pieces of real Italian biscotti), Chocolate Hazelnut Swirl (with identifiable hazelnuts pieces and delicate chocolate curls) and Pistachio Gelato (with whole pistachios).

At Anuga, Germany’s Jermi Kasewerk GmbH introduced a line of premium cream cheese pates. The products are intended for a retailer’s cheese counter and are sliced to order. The layered cheese treat comes in three varieties, all made with fresh ingredients. They are: Cranberry and Hazelnut, Green Pesto Herb and Mediterranean. 

5. The Unexpected. Indeed, not all inclusions are sweet treats, as exemplified by Moondarra, an innovative new cheese offering imported from Australia into the States. The namesake company uses fresh inclusion combinations with a unique method of processing and packaging (vacuum-sealed technology) to allow its innovations to be experienced abroad. The 120-gram rolls of seasoned cream cheese come in three varieties: Apricot & Almond, Cranberry & Macadamia and Fig & Walnut. Read more HERE.

California’s Point Reyes Farmstead Cheese Co., has turned its award-winning namesake blue cheese into a line of premium dips through the use of innovative inclusions. Varieties are: Bacon & Caramelized Onion (smoky and sweet with a hint of Kentucky bourbon); Original Blue; Port, Cherry & Pistachio (sweet and nutty with port-soaked Bing cherries and toasted pistachios) and Truffle & Sage (deep earthy flavors with layers of savory umami). Read more HERE.

Caramelized onion is definitely one of the hottest savory inclusions in the cheese and dairy dips business. For example, the U.K.’s Bridgehead Foods Partners now offers a line of snacking cheeses designed for the adult palate. The single-serve 40-gram portions come in varieties such as Mature Cheddar with Cracked Black Pepper, Mature Cheddar & Caramelized Onion and Tangy Mature Cheddar with Chili & Lime.

Photo source: Azteca Ingredinets

Here’s an inclusion just waiting to surprise and delight. New tortilla chip crumbs from Azteca Ingredients Inc., in Chicago, provide color, crunch and a Hispanic twist to all types of foods. Imagine a savory single-serve cottage cheese with an attached dome cup of tortilla chip crumbs that the consumer can mix in. In foodservice, the crumbs can be a topping on a dulce de leche caramel ice cream. The gluten-free, all-natural crumbs come in three colors: blue, gold and red. 

As we approach this weekend before Halloween, when many costumed celebrations start to take place, it’s important to remember that when it comes to products for kids, we can still expect the unexpected, with dairy foods marketers going to all ends in efforts to appeal to their youngest consumer. For example, Ehrmann uses its trio-compartment for its new Monster Backe line. Yogurt is the main component, which makes mom happy. The sweet, fruity component is strawberry, lemon or woodruff. The latter is a popular flavoring herb in Germany. The other compartment contains sour, fizzy candies. Read more HERE.

Have a safe and fun Halloween holiday!

Impulse Ice Cream—Make These Products More Craveable with Innovative Flavors and Eye-Catching Packaging

Mainstream retail sales (dollar and volume) of packaged ice cream and multi-packs of frozen novelties, are at best, flat. But with almost three-fifths of all ice cream and frozen novelty dollar sales coming through foodservice (up from being half of all sales less than a decade ago) according to Packaged Facts’ market research report entitled Ice Cream and Frozen Desserts in the U.S., retail marketers need to do more of what’s going on in foodservice. What is that? They need to make ice cream more craveable.   

According to the report, sales of all ice cream and frozen novelties topped $25.1 billion in 2011, up 2.4% over the previous year--representing a small upswing after two years of flat sales. Because ice cream and frozen desserts purchased in foodservice channels have a higher ticket price per serving than do their counterparts purchased in retail channels, foodservice is the larger of the two sectors in dollar terms, accounting for 57% of overall sales. Within the retail mass market for packaged products, packaged ice cream is the largest category, accounting for 55% of total retail sales, followed by frozen novelties at 36%. The fastest dollar growth, however, came from the frozen yogurt specialty segment.

In the mature U.S. marketplace for ice cream and frozen novelties, according to Packaged Facts publisher David Sprinkle, marketers, retailers and foodservice providers can grow their businesses by creating and marketing products that speak to today’s consumers on an emotional level. This includes localized strategies and niche products representing true differentiation.

This is a highly competitive market, with two multinational conglomerates--Nestlé and Unilever--at the top of the heap in the U.S., and actually throughout the world. Across most countries, nonetheless, are hundreds of regional and local competitors that often go head-to-head with the industry giants in particular geographic markets, with many local and regional brands commanding the loyalty of generations of customers. In addition, a slew of niche companies run by entrepreneurs are making more than a blip on the radar screen with innovative and truly differentiated products. Also in the mix is a generous swirl of private label, with the improved quality of store brands making them an attractive price/value alternative to premium brands.
For further information on this report, visit HERE.



Huge opportunity in single-serve novelties
There’s a niche channel that has lots of room for growth in the U.S., and that is the convenience store. I’m not just talking 7-Eleven, rather, it’s the growing channel of corner, neighborhood markets…the type of c-store that has long been the norm throughout Europe. In the U.S., such markets have been limited to the New York metro region and ethnic urban neighborhoods in larger cities such as Chicago, Los Angeles and San Francisco. But that’s changing.

Fresh, quick and local fare is helping make mom and pop-type markets (even though they are usually managed by larger corporations) become an attractive grocery destination for “tonight’s dinner.” These markets are selling prepared foods, often with a gourmet or ethnic twist, and are especially appealing to Millennials who crave convenience along with minimally processed.

According to the Culture of Millennials 2011 report from The Hartman Group Inc., Millennials eat impulsively. They try not to “really think about it too much...just eat whatever I want when I feel like it.” They are also less likely to have home-cooked meals and they like to try new kinds of ethnic cuisine.

Millennials are eclipsing Baby Boomers in numbers and importance. As a demographic group, Millennials (27% of the population) are more numerous than Boomers and are projected to outnumber non-Millennials by 2030. Their estimated $1.3 trillion in current consumer spending is only expected to increase as well. That’s a whole lot of purchasing power.

How can ice cream and frozen novelties get their fair share of the Millennial’s pocket money?

It’s all about impulse and quality. And this is not likely to change, even when the Millennial gets 2.2 kids and moves to the white picket fenced house in the burbs. A family-sized (half-gallon to 1.5 quart) container of ice cream or a multi-pack of novelties will likely not be on their shopping list. A gourmet pint, made locally or with a philanthropic positioning, as dessert for that evening’s family dinner is possible. But even more likely will be a walk down to the corner store to either get a scoop of freshly made gelato, a premium single-serve novelty from the self-serve case or a soft-serve fro yo with topping bar.

According to research from NACS: The Association for Convenience & Fuel Retailing, which just held its annual NACS Show in Atlanta this week, ice cream and frozen novelties were 1.08% of total in-store c-store sales in 2012, with average single store dollar sales for these products being $25,584. This represents a 4.15% increase from 2011. With an impressive nearly 96% of all c-stores selling ice cream and frozen novelties, this growth is expected to be even greater from 2012 to 2013. Is your product in this channel?

A number of impulse ice creams debuted at NACS. They were not your 99 cents strawberry shortcake stick ice cream bar or malt cup. They were products with a premium positioning. The formulations and the packaging spoke to Millennials. Check them out.

Snoqualmie Ice Cream was founded in 1997 by Barry and Shahnaz Bettinger and is located in Maltby, WA. The location in Maltby is home to a fully sustainable manufacturing plant that creates ice cream for the established in-house brand of pints, custom ice cream mix and other custom flavors for ice cream shops and restaurants in the Northwest. Snoqualmie Ice Cream never compromises on ingredients and handcrafts its ice cream in small batches. Most ingredients come from the company’s mini-farm and other local sources, which ensure a fresh “true pint.”

At NACS, the company introduced single-serve 4.69-oz cups of its five top-selling pint flavors: Cascade Mountain Blackberry, Danish Vanilla Bean, Island Coconut, Mint Chocolate Chip and Mukilteo Mudd. For more information, visit HERE.

Mars debuted Starburst Sorbet Bars at NACS, which will hit freezers in February 2014. Available in 2.6-oz singles, this new item rounds out Mars’ frozen novelty portfolio and gives consumers an alternative to traditional ice cream products. The suggested retail price is $1.29.

In case you missed Wells Enterprises’ south-of-the-border line of flavored ice creams at NACS, you can read more HERE.


The Hispanic-inspired flavored iced creams come in four flavors. They are:
Coconut Mango Swirl: Coconut ice cream with mango sorbet
Cuatro Leches: Homemade vanilla ice cream with tres leches cake pieces and swirls of dulce de leche
Flan: Flan-flavored ice cream with swirls of caramelized sugar
Hot Chocolate con Churros: Cinnamon spiced chocolate ice cream with cinnamon sugar churro pieces.

These new flavors come in pint and 1.75-quart containers and will be available in March 2014. 
They are very much on target with today’s ice cream flavor trends. Read “Flavor Trends for Frozen and Refrigerated Dairy Desserts” HERE.

At Expo East in Baltimore about a month ago, Gelato Fiasco, a Maine-based gelato scoop shop concept showcased its best-selling flavors in pint containers that are now available for national distribution. Varieties include Maine Wild Blueberry Crisp Gelato and Strawberry Balsamic Sorbetto.
For more information, visit HERE.

Rich Products introduces Jon Donaire Greek Frozen Yogurt Cakes and Cupcakes. Infused with thick and creamy Greek frozen yogurt, the new cakes and cupcakes are designed to appeal to a youthful audience seeking indulgent flavors, more-healthful ingredients and everyday luxuries.

Rich’s is first to the marketplace with a novel portfolio of three offerings: Chocolate Cake, Strawberry Granola Cake and Mixed Berry Cupcake. To read more, visit HERE.

 At the Anuga expo earlier this month, Romania-based Macromex SRL showcased its La Strada concept. The ice cream flavors were inspired by the fashion world and carry the tagline of “contemporary gelato.”
La Strada is a premium line of ice creams aimed at a trend-setting community, the Millennials. The company’s brand mission is to “evolve from eating ice cream to wearing the ice cream packs on the street. They are turning the sidewalk into a catwalk and the product into a fashion icon.”

The company offers a unique set of merchandising tools and promotional materials for the trade to help sell this Red Carpet dessert. For more information, visit HERE.

Italy’s Tonitto, a manufacturer of premium gelato since 1939, used Anuga to debut its new single-serve line of “il gelatino” cups, which include a spoon in the lid. The mini cups use high-quality graphics on the cups to communicate the premium ingredients inside.
For more information, visit HERE.


All of these products are the beginning of a new era of ice cream and frozen novelties designed to appeal to the Millennial consumer. Is your company ready to meet the needs of this booming demographic? 

Beverage Innovations for Dairy Processors

Three of the largest global beverage trends, as observed at the recent Expo East in Baltimore, Maryland; drinktec in Munich, Germany; and Anuga in Cologne, Germany; are lower-sugar juice drinks, enhanced ready-to-drink iced teas and value-added coffee-milk beverages. All three of these beverage concepts are products that fluid milk processors could…and should be processing and marketing to today’s label-reading, health-conscious consumers.

After all, dairy industry data suggests that 80% of U.S. fluid milk processors also produce juices and juice drinks. More than half manufacture ready-to-drink tea, while, after the surge this summer in ready-to-drink coffee-milk innovations, about half are in this business, too.

To read about all of the drinktec award winners in the Beverage Innovations Awards @ drinktec Showcase special edition, click HERE.




Here are some recent beverage-related articles I wrote for Food Business News/Beverage Business News:

• Trends in Healthy Beverages. Read it HERE.
• Beverage Flavor Trends. Read it HERE. 
• Ready-to-Drink Iced Tea Innovations. Read it HERE.
• Juices for Junior. Read it HERE.

And here are 10 beverage innovations that milk processors need to “tap” into.

Private-label retailer Trader Joe’s, and its parent company Aldi, both market a line of light lemonade (regular and pink) beverages. The Trader Joe’s line is shelf stable and is sweetened with a blend of organic cane sugar and stevia. An 8-ounce serving contains 40 calories.

The Aldi line requires refrigeration. It is sweetened with a blend of high-fructose corn syrup, acesulfame K and aspartame and delivers a mere 15 calories per 8-ounce serving. 

Alo Light is a line of shelf-stable, all-natural, reduced-calorie and reduced-sugar aloe vera-infused drinks.

The line comes in three varieties: Bright (orange and passion fruit), Exposed (original with honey) and Refresh (cucumber and cantaloupe). All varieties contain at least 50% less sugar and calories than the original Alo drink lineup. This is accomplished through a sweetener blend of cane sugar, erythritol and stevia. An 8-ounce serving contains a mere 30 calories. For more information, visit HERE.

In the United Kingdom, Del Monte now offers Naturally Light juice drinks sweetened with stevia.

The shelf-stable juice drink line comes in three unique flavor combinations: Mango & Papaya, Pineapple & Lime and Superfruits. A 250-ml serving contains 50 to 65 calories, depending on variety. For more information, visit HERE.

Also from the U.K., BerryWhite organic drinks is a line of fruit juice- and white tea extract-based beverages enhanced with superfruits and/or botanical extracts. The beverages contain no added sweetener or any artificial ingredients. Founder and CEO Andrew Jennings sold his first BerryWhite bottle a mere 18 months ago and since has experienced rapid growth within the U.K., as well as internationally. The shelf-stable product is now exported into 23 countries, with more on the horizon after exhibiting at last week’s Anuga. The four varieties are: Cranberry, Guava and Elderberry with White Tea and Guarana; Goji Berries with Peaches, White Tea and Echinacea; Lemon, Ginger and Açaí Berry with White Tea and Yerba Mate; and Pomegranate Blueberry with White Tea. For more information, visit HERE.

Green Mustache is a new line of organic veggie juice smoothies for children. Made with real fruits and vegetables, each 10-ounce bottle of Green Mustache provides one serving of fruits and one serving of vegetables from spinach and kale, as well as super ingredients such chia and coconut water.  All four “kid tested” flavors--Orange Mango, Mixed Berry, Strawberry Banana and Tropical Twist--are also USDA-certified organic, Non-GMO Project Verified, vegan and gluten-free.

In addition to focusing on the ingredients included in the product, the company places equal importance on what is not in the bottle: preservatives, artificial colors or artificial flavors. Green Mustache also contains 20% to 35% less sugar per ounce compared to competing products and only contains those sugars naturally found in the fruits inside the bottle.

For more information, visit HERE.

New LO Fruit beverage lets consumers enjoy the refreshing taste of juice at a fraction of the calories, carbs and sugars. One 10-ounce serving has about the same calories (35 to 45), carbs (8 to 11) grams, and sugars (7 to 10) grams as a whole fruit. LO Fruit is made with premium fruit juices and naturally sweetened with organic blue agave nectar and a pinch of stevia. It comes in four flavors:  Acai-Blue, Mango Mojito, Pomegranate and Pomegranate Mojito. For more information, visit HERE.

MOJO Organics introduces Chiquita Tropicals Exotic Juice. Available in four 100% fruit juice varieties-- Banana Strawberry, Mango, Pineapple and Passion Fruit—with no added sugars. For more information, visit HERE.

King Car Germany GmbH adds Rainforest Alliance Certified Coffee Drink Latte to its shelf-stable canned coffee milk line. This is the first value-added “certified” product in its coffee-milk lineup. For more information, visit HERE.

Bolthouse Farms is getting into the holiday spirit early with three limited-edition beverages that celebrate the delicious flavors of the season. All three varieties are sold in 52-fluid-ounce plastic bottles in the refrigerated produce department. Holiday Nog contains low-fat milk, whey protein concentrate, soy protein isolate, carrot juice from concentrate, egg yolks and traditional eggnog flavors and spices. A 4-fluid-ounce serving contains 80 calories, 1.5 grams of fat and 4 grams of protein. Peppermint Mocha is a classic combination of frosty peppermint and rich dark cocoa. Based on low-fat milk, coffee and whey protein concentrate, the beverage is enhanced with an array of vitamins and minerals. Each 8-ounce serving includes 7 grams of protein, and provides 130 calories and 2.5 grams of fat. Pumpkin Spice Latte is a nutritious upgrade on the coffeehouse seasonal favorite, as it is a vitamin enriched, low-fat treat. Made with low-fat milk, 100% Arabica coffee, whey protein concentrate, pumpkin puree and a blend of four aromatic spices, an 8-ounce serving is an excellent source of calcium and includes 7 grams of protein. A serving also contains 130 calories and 2.5 grams of fat. For more information, visit HERE.


In closing, you can always view the latest and greatest in beverage innovations for dairy processors HERE.

Flavor Trends for Frozen and Refrigerated Dairy Desserts

In less than five weeks, many of us will be indulging on innovative dairy dessert prototypes as we walk the floor of the International Dairy Show (IDS) in Chicago. For more information on The Daily Dose of Dairy Live presentations at IDS, visit HERE.




Ingredient suppliers will showcase their flavorful creations, mostly in ice cream but also the growing category of refrigerated dairy desserts, which includes mousse and pudding. I don’t want to ruin the surprise, as I know for many, these treats are the motivation to get you to the Expo, and so I am only providing an overview of the flavor trends you can expect to sample. Photo Source: Synergy

Natural Is In

For starters, natural is the name of the game when it comes to dairy foods product development. One of the reasons dairy products are so popular these days is because of its pure, clean and simple positioning. These attributes are very important to consumers.

To view a larger version of this infographic from The Hartman Group, click HERE.



Brown Flavors Are Increasingly Popular in Sweet Treats: Caramel, Honey, Maple and Vanilla
In the world of refrigerated and frozen dairy desserts, brown flavors encompass caramel, honey, maple and vanilla. The first three are typically added directly to formulations as a whole food ingredient, often times in the form of variegate. Finished product-targeted composition and texture can limit their use. Thus, in order to effectively deliver the promised characterizing flavor, formulators often enhance recipes with natural flavor extracts, which deliver all the punch without calories or viscosity.

Vanilla, on the other hand, is the only brown flavor that must be delivered in the form of an extract. Vanilla bean specks can be included in recipes, but these add virtually no flavor. Bean specks are all about enhancing visual appearance.

Vanilla is an interesting flavor ingredient. It is the only extract to have a standard of identity in the Code of Federal Regulations. Read the definition HERE. Photo source: Synergy


It is also the only flavor that can be specifically identified on ingredient legends as “pure vanilla extract,” “natural vanilla flavor” or similar. All other natural flavors are simply designated as “natural flavor.”
And unlike other natural vs. artificial flavors, with natural vanilla extract vs. artificial vanillin extract, there really is a difference in flavor, especially when used in a delicate carrier such as milk, and products made from milk.

Natural vs. Artificial Flavors 101

According to the Code of Federal Regulations, a natural flavor is the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Artificial flavors are those that are made from components that do not meet this definition.


You can access the definition HERE.


If something is labeled as “natural flavor,” it must fit this definition.

According to Gary Reineccius, professor and department head of the Department of Food Science and Nutrition at the University of Minnesota, and co-director of the Flavor Research and Education Center, there is little substantive difference in the chemical compositions of natural and artificial flavorings. They are both made in a laboratory by a trained professional, a “flavorist,” who blends appropriate chemicals together in the right proportions. The flavorist uses “natural” chemicals to make natural flavorings and “synthetic” chemicals to make artificial flavorings. The flavorist creating an artificial flavoring must use the same chemicals in his formulation as would be used to make a natural flavoring. Otherwise, the flavoring will not have the desired flavor. The distinction in flavorings--natural vs. artificial--comes from the source of these identical chemicals. For example, an artificial strawberry flavor may contain the same individual substances as a natural one, but the ingredients come from a source other than a strawberry. (Scientific American, July 29, 2002.)

With vanilla, the story is a little different, because pure, all-natural vanilla flavor is the direct extract from properly cured and dried fruit pods of the vanilla orchid, primarily Vanilla planifolia.
However, if you have not heard, vanilla prices are going up. Vanilla has experienced periodic price swings through the years. After peaking in the early- to mid-2000s, its cost settled back to near historic lows during the past five years. This is changing…and quickly.

Over the past few years, in response to lower prices, farmers in Madagascar, the largest producer of vanilla beans, have been giving less attention to vanilla cultivation. Many also switched acreage to other plants, mainly palm. The impact of this is now being seen in a smaller 2013 crop. Further, vanilla from all other producing countries is predicted to be less than half of what it was in 2009. In other words, total production in 2013 is not expected to meet worldwide demand for natural vanilla, which continues to grow annually in efforts to meet consumer desire for pure, clean and natural.

What’s a dairy processor to do? Talk to your supplier to learn about options with keeping natural vanilla in the recipe. You want to keep these valuable words--pure vanilla extract or natural vanilla flavor--on your ingredient legend.

 Partnering vanilla with another flavor is also a growing trend. This allows for a reduction in vanilla use, which will help keep costs down.

For example, retail giant Safeway recently introduced a line of single-serve (4.05-ounce) Greek Mousse low-fat whipped dairy dessert cups under its private-label Lucerne brand. One of the varieties is Raspberry Vanilla.

As mentioned, brown flavors are hot in refrigerated and frozen dairy desserts. This includes caramel, honey and maple.

In honor of its 95th year in business, Perry’s Ice Cream is celebrating with the release of a limited-edition anniversary flavor fitting of its hometown in Western New York, Sponge Candy. Sponge Candy is caramel sugar-flavored ice cream with caramelized sugar swirls and sponge candy pieces. Similar to the chicken wing, sponge candy has a cult-like following among Buffalonians.

“This summer we introduced Sponge Candy at our ice cream stands and the consumer response has been tremendous,” says Bob Denning, president and chief executive officer.

Rita’s Italian Ice, the nation’s largest Italian Ice concept with more than 600 outlets in 21 states, is debuting its newest Cream Ice flavor, Dulce de Leche. It is named after the popular South American dessert prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelization of the product, changing flavor and color. Literally translated, it means “candy of milk” and has a rich, decadent, delicious flavor.


Complementing Dulce de Leche Cream Ice is another caramel delight, the Caramel Milkshake, which is Rita’s Milkshake of the Month for October.

All of the brown flavors can carry an extra layer of flavor when salt is added to the recipe. Here’s Graeter’s Salted Caramel, which is one of the company’s original parlor flavors, but now comes packaged in a pint and has been renamed to reflect the salty bite.

The Skinny Cow brand combines America’s two popular indulgences--candy and ice cream--together in one delightfully delicious ice cream candy bar. One of the varieties is Salted Caramel Pretzel, which is vanilla low-fat ice cream topped with a layer of salty caramel and small pieces of pretzels all covered in a chocolatey coating.

Two other recent limited-edition offerings under the Skinny Cow brand are Caramel Mochaccino Low-Fat Ice Cream Cups and Snickerdoodle Low-Fat Ice Cream Sandwich. The latter complements the booming cinnamon flavor trend, while the former complements the coffee trend.

Cinnamon Provides a Kick of Comfort

Cinnamon is a comforting flavor that possesses a healthful, healing halo. It also delivers some kick, not quite as much as one gets in a stick of Big Red gum, but still some kick. This is particularly appealing to consumers who appreciate Hispanic flavors.

That’s exactly what Three Twins Ice Cream has in mind with its new Sergio Romo’s Mexican Chocolate Ice Cream, which is chocolate ice cream with cinnamon. This flavor was conceived in partnership with the renowned San Francisco-based baseball pitcher to heighten the immigration debate. Pints of the new flavor include the tagline: “It Only Tastes Illegal.”

Maple flavor is growing in yogurt and is making its way into refrigerated and frozen dairy desserts. It will definitely be a star within the year. Why maple? It’s a natural progression from honey being using as a sweetener and as a characterizing flavor in Greek yogurt. It’s also bolder than caramel, and thus appeals to consumers’ adventurous taste buds.

Alone or with another layer of flavor, either sweet or salty, maple possesses both tastes, which makes it very complementary. If you missed the Daily Dose of Dairy focus on private-label Good & DeLish Maple Macadamia Mash-Up, check it out HERE.

Speaking of honey, Roba Dolce recently debuted Ocean Spray Honey Fig Cream Gelato, which blends the smooth and mellow sweetness of honey gelato with the subtle taste of fig. Read about it HERE.

Cherries and Chocolate

Roba Dolce also now offers Ocean Spray Dark Chocolate with Cherry Craisins Gelato, which is rich, dark chocolate gelato showered with the sweetness of cherry Craisins dried cranberries. Read about it HERE.

And Graeter’s has a new Black Cherry Chocolate Chip ice cream.
Without a doubt, cherry, in its many varietals, is quickly becoming the hottest fruit and characterizing flavor in foods and beverages. The beauty of this superfruit is its familiarity and universal appeal. Cherries have many recognized health benefits and this is resonating with consumers. 

Also, chocolate bits, chips, flakes and pieces, are the trendy inclusion in all types of foods. If the chocolate is dark, it gives consumers permission to indulge, as they accept the fact that dark chocolate is a concentrated source of heart-healthy antioxidants.

If you missed my blog on innovative chocolate ice creams, you can view it HERE.

Coffee and Tea

The healthful halo of tea and the natural perk of coffee make them both attractive characterizing flavors for refrigerated and frozen dairy desserts. This trend shows no signs of abating, only getting “stronger” through the use of premium, quality coffee and tea ingredients.

 Tea-Rrific! Ice Cream, an artisanal ice cream company, now offers four tea-infused ice creams. For about a year, the company has been selling its uniquely flavored ice creams in restaurants, cafes and tea shops near its base of Norwalk, CT. Early this year, four varieties made their debut in pint cartons for the retail market. The company’s recipe is simple. Starting with cream and eggs from local New England farms, and either organic evaporated cane juice or locally sourced honey, the ice cream is then infused with specialty blends of loose leaf and herbal teas.

The flavors are: Chunky London Mist (malty and citrusy notes of Earl Grey tea with a hint of vanilla, rich semi-sweet Belgian chocolate flakes and buttery roasted pecan chunks), Ginger Matcha (a sweet bite of fresh ginger perfectly balanced with delicate grassy notes of premium matcha green tea), London Mist (malty and citrusy notes of Earl Grey tea enhanced with a hint of vanilla) and Masala Chai (a warm blend of Assam black and rooibos teas with sweet aromatic and peppery spices.) Notice how many on-trend flavors are included in these formulations!

Mikawaya USA launches Mikawaya Exottics, a line of frozen desserts inspired by authentic Asian cuisine and fruits. The line includes Green Tea Matcha, Green Tea Original and Kona Coffee, as well as more exotic flavors such as Black Sesame, Ginger, Lychee, Plum Wine, Red Bean and Taro. Read more about this product line HERE.


Expect the Unexpected
In wrapping up, ice cream has become a canvas for artisanal manufacturers to layer on flavors…often times ones that are unexpected. Check these out.

For example, cheese marketer Champignon North America recently offered a recipe for Pepper Ice Cream and Sea Salt Cone to its foodservice customers. The recipe includes zesty Champignon Pepper cheese, which is a double-cream soft-ripened cheese flecked with tender green Madagascar peppercorns. The latter provides a chew reminiscent of chocolate chips, with the grown-up flavor of savory pepper. A sea-salted sugar cone brightens the sweet cream and complements its typical pepper partner.

In September, Portland’s famous Salt & Straw, an artisanal ice cream manufacturer, released a number of chef-inspired creations.

The Chefs Series includes:

Loaded Baked Potato    
Michael Voltaggio has blown up the LA food scene with his restaurants, ink. and ink.sack, both opening in 2011 to much critical acclaim; earlier this year he was recently honored by being named one of Food & Wine magazine’s Best New Chefs. His cooking has been described as “Modern LA cuisine” using Southern Cali ingredients in shocking ways that explore the outer limits of food. On a playful note, where savory collides with sweet, Salt & Straw teamed up with Voltaggio to create a baked potato sour cream ice cream that is “loaded” with candies: bacon chocolate crumbs, onion juice caramel and white cheddar cookie dough.

Sweet Corn, Waffle Cones, and Caramel
April Bloomfield is the esteemed, Michelin-starred chef of four restaurants in New York City: The Spotted Pig, The Breslin Bar & Dining Room, The John Dory Oyster Bar and Salvation Taco. April is inspired by seasonal flavors and the beauty and simplicity of food. She cooks with a delicacy that allows the inherent characteristics of an ingredient to shine. Working with chef Bloomfield on this collaboration, Salt & Straw wanted to use summertime as a thematic starting point. They decided on sweet corn as the foundation to which they added other accents of the season by folding in chocolate covered waffle cones, freckles of salted brown butter and ribbons of rich vanilla caramel.

Mint Leaves with Sea Urchin Meringues      Jenn Louis has slowly built one of the most prestigious food empires in Portland. At her two restaurants, Lincoln and Sunshine Tavern, she creates menus that celebrate the local bounty in ways that show incredible restraint while working with distinct and bountiful Willamette Valley flavors. For this collaboration with Louis, Salt & Straw used West coast-harvested sea urchin and a fruity French Basque piment d’ espelette to make little meringues that burst with umami. These delicate bites are gently folded into an herbaceous ice cream that is steeped in fresh mint leaves.

Hawaiian Foie Gras Peanut Butter Mousse Gabe Rucker, chef/owner of Portland Restaurants Le Pigeon and Little Bird, just won his second James Beard Award as “Best Chef: Northwest” and is releasing his first cookbook, Le Pigeon: Cooking at the Dirty Bird this September as well. His food has consistently been described as “re-inventing French cuisine.” For this collaboration, Salt & Straw used a Le Pigeon house recipe to whip together ribbons of foie gras and peanut butter mousse. This is showcased in an ice cream infused with the delicate flavors of toasted bark from a Heart of Palm tree and dotted with caramelized pineapple.

Expect the unthinkable at IDS. Hope to see you here…enjoying all the treats.