Amsterdam Table Talk Exhibition 6 March 2014

Transcription

1 1 Amsterdam Table Talk Exhibition 6 March 2014 The Table Talk exhibition held in Amsterdam on March 6th was a resounding success with a record number of delegates and exhibitors attending. In total 180 people registered which represented the maximum number permitted for the venue. Unfortunately some people applied late and were assigned to the waiting list and in the end some of these were unable to attend. There is a message there for next year - register in good time to secure a place. We do not intend to make the exhibition any larger in future years because by the nature of the event we need to balance the number of delegates with the number of exhibitors. We had 24 exhibitors this year and there were 14 sessions of presentations so one delegate could only see 14 offerings from supplier companies. The sessions were a feast of flavour ingredients with 24 simultaneous sessions running at the same time throughout the day. In total 250 materials were on show ranging from flavour chemicals, flavour extracts, essential oils, HVPs, yeast extracts and meat powders/meat extracts. Some of the more unique offerings were Sichuan extracts from Kancor Ingredients that produced an impressive sanchool tingle on the tip of the tongue, yeast extracts from Yeastock applied to sweet products that enhanced sweet notes, odourless and tasteless cooling compounds from Renessenz and a concentrated water extract produced from French oak staves from Treatt. Selected materials from each exhibitor are featured in the following pages. Contact addresses are supplied if readers are interested in obtaining samples. Next year the exhibition will be held again in Amsterdam on the first Thursday of March. An equivalent exhibition is planned to be held in Singapore in May EXHIBITORS AMSTERDAM 2014 Advanced Biotech Europe Allylix Biolandes Capua Destilla Flavours & s Döhler Elixarome Exter Frutarom F&F Ingredients Henningsen Horner International Kancor Ingredients Lionel Hitchen Essential Oils Lluch Essence Naturex Omega Ingredients Prova SAS Renessenz Riverside Aromatics SAFC Symrise Treatt The Organisers. Left to Right: Mike Tyrrell, Steven van der Bosch, Melanie Brown, Brian Grainger, Danny Kite, Bonnie Tyrrell, Keld O Shea, Dave Baines. Wild Flavors GmbH Yeastock

2 2 Material Organoleptic Profile ADVANCED BIOTECH EUROPE 1382 Acetophenone EU natural Sweet Cherry, marzipan, almond 1371 Methyl mixed ketones, EU natural Blue cheese, dairy, ripe, gorgonzola Delta Decalactone EU natural Sweet, creamy, coconut, milky ,6Dimethyl Pyrazine EU natural Hazelnut, cocoa, coffee, roasted beef Contact: Jan C. van de Wetering ALLYLIX INC Valencene 102 Nootkatone Crystals 98% 103 Valencene produced through Allylix proprietary biosynthesis The President Brian Grainger opening the show. Highly pure and cost effective Nootkatone produced by oxidation of Allylix Valencene Contact: Leandro Nonino BIOLANDES Basil Oleoresin F9150 Fresh, green, aromatic Enhances Mediterranean dishes like Pesto or Minestrone and fish specialties. Mushroom Oleoresin P Meaty and salty Gives typical flavour of wild mushroom: very woody, animal, powerful. Fenugreek Absolute 80%/MPG F1425 Walnut, maple syrup Strengthen spicy notes in savoury flavours and top notes of walnut flavours. Saffron Oleoresin 5%/MPG F2675 Spicy, seafood, powerful This saffron gives spicy, floral and fruity notes in savoury products like paella. It is especially suitable in fish or shellfish flavours. Contact: Cyril Bourdon Emilio Infante presenting to Ingrid Stieska, Isolde Tomann and Giuseppe Grasso on the Döhler table. The Kancor Table - Simon Cripps seated presenting to delegates.

3 3 CAPUA Spuistratt th March 2014, 7.30 for 8pm Choice of starters Dutch pea soup Mustard leek soup with smoked eel Dutch fish plate with 6 specialities Pâté Maison onion marmelade Salad with Beemster goats cheese Beef carpaccio with Old Amsterdam cheese Dutch cheese croquettes Choice of main courses Sautéed fillet of salmon lobster sauce Sautéed fillet of cod mustard sauce Beefsteak Pepper sauce Marrow peas with confit of pork and bacon Chicken breast fillet Port sauce Hotchpotch with meatball, sausage and bacon Vegetarian lasagne with mushrooms Choice of desserts Crème Brulée of Dutch macaroon cookies Ice-cream with egg liqueur, chocolate sauce and cream Cinnamon ice cream with raisins in brandy, egg liqueur and cream Pancake with ice cream, liqueur d orange and cream Dutch Macaroon cookies pudding Dutch cheese plate Blood Orange Juice Aroma Lemon Juice Aroma Mandarin Juice Aroma Bergamot Juice Aroma Contact: Laurent Bert aurent.bert@webcapua.com Parsley Root Parsnip Fruitiness and juiciness, blood orange, sweetness, water soluble Fruitiness and juiciness, sweet, lemon, water soluble Fruitiness and juiciness, seediness and sulphurous mandarin notes, water soluble Fruitiness, floralness and juiciness of bergamot, water soluble. DESTILLA FLAVOURS & EXTRACTS Herbal, spicy, balsamic. Spicy, sweet, mild. Mango FTNF Coffee (Halal) Ripe mango notes. Roasted, phenolic, strong. Contact: Nils Neugebauer n.neugebauer@destilla.com DöHLER Code Strawberry Essence (2500 fold) FNTJ. Jammy, Fruity, buttery. Highly appreciated, well recognisable, full strawberry. Add back with reconstitution flavours. The Destilla Table with Nils Neugebauer presenting. Peter van der Schaft to his right. Code: Blackcurrant essence (2500 fold) FNTJ The very British full bodied flavour profile. Add back with reconstitution flavours. Code: Apple Juice Flavour fold Green Type (FTNJ) Typical greenish notes. Rich in trans-2-hexenal. Add back with reconstitution flavours. Code: Apple Juice Flavour FTNJ Apple oil Highest possible concentration of a 100% only fruit derived natural apple juice flavour. Danny Kite (BSF Vice President) and Trevor Groome (BSF Council Member) manning the BSF table-top. Contact: Emilio Infante Emilio.Infante@doehler.com

4 4 Material Organoleptic Profile ELIXAROME Hop Burst (Isolates and specialties) Aroma Chemicals Coeurs Gentian Hop, fermentation, beer. Alpha and beta-ionone, dihydrocoumarin, phenyl ethyl alcohol, trans-2-hexenal, benzaldehyde, benzyl acetate Made of natural aroma chemical and flavouring preparations. Dose rate: % Bitter gentian flavour. Nick Eskins and Simon Cripps. The exhibition in full flow. Contact: Arthur Godfrey-Phillips EXTER 301CL BR010p CB002p UM8 Bouillon style HVP/clean Roast beef/meat Boiled chicken taste enhancer Contact: Christian Koning FRUTAROM F&F INGREDIENTS Coffee Intense Yerba Mate Rye Bitter, smokey, burnt, roasted. Leafy, smokey, grassey Beer, hay-like, brown. Licorice Contact: Keld O Shea osheafam@btinternet.com Clean sweet licorice Fanny Jacot-Blais presents for Elixarome. Chicken Chicken Fat HENNINGSEN Roast taste and boiled/poached taste Strong roast taste Powdered Cooked Chicken Powdered cooked beef Contact: Ellen van de Ven evdven@henningsen.nl chicken powder with pure chicken taste. Pure beef powder without carrier David Rowe presenting for Riverside with Peter Cannon to his right.

5 5 Cocoa Flavour Base Green Coffee Bean Stevia Bland Yerba Mate HORNER INTERNATIONAL Contact: Lisa Ramraj Cocoa Shell extract Piper Longum Fried Onion Fresh Ginger Oil Intense, dark cocoa notes, soluble in water, PG and ethanol. Strong green vegetable note of pepper, cucumber Can reduce sugar level by 50% and avoids metallic notes often present in Stevia. Bitter notes of black tea, complex vanilla-like notes, reminiscent of oak chips. KANCOR INGREDIENTS Contact: Simon Cripps Mandarin Oil 5- fold FN10424 sweet, chocolaty, malty, caramelic Tingling, pungent, works synergistically with other sensates to enhance their impact Crunchy, sweet, suphurous note, meaty Fresh, warm, limoney, citrus LIONEL HITCHEN ESSENTIAL OILS Lemon Oil SSTSS FN10350 Chipotle Oleoresin FN13488 Basil Oleoresin FN10688 Contact: Anne Kimber Rich, sweet, intense fresh mandarin. High impact, sharp, peely, aldehydic, clean. Rich smokey notes, good heat. Leafy, methyl chavicol, basil. Orris Seed Tincture Yerba Mate Fluid Gentian Solid Wild Cherry Bark Contact: Cyril GARCIA Nootkatone 10% Orange Oil Spanish Spice Key R1863 Green Key R1864 NATUREX Floral, herby, berry, slightly woody. Real mate-like, herbal, leafy, woody. Bitter, slightly honey, astringent. Woody, sweet, astringent, cherrylike note. OMEGA INGREDIENTS Fresh grapefruit, citrus, orange, gardenia. Fresh Orange Contact: Steve Pearce Vanilla 80258A Cocoa 3800G Coffee Arabica E9284N Licorice JD036N Contact: Ian Frost Woody pepper, anise with ginger. Green, grassy, herbal PROVA SAS Full bodied, typical vanilla extract. Madagascan, nice woody, beany profile. Nice rounded, full flavour cocoa extract, sweet, typical cocoa notes. Origin Brazil. Typical 100% Arabica extract, nice full flavour. Licorice extract made from Indian licorice resin. Full profile, nice aftertaste. Lemon Oil Sulphurol Mandarin Green Oil Rosemary Oil LLUCH ESSENCE Contact: Beatriz De Olano Fresh Spanish Lemon Oil Slightly meaty type Clean, expansive, fresh mandarin oil. North African first quality oil Winsense WS-5 Winsense WS-12 RENESSENZ Odourless, tasteless, high impact cooling, slightly mentholic. Odourless, tasteless, medium impact, high longevity cooling. Both materials have application in mint profiles where impact and longevity is required. Winsense WS-5 can also be used to enhance freshness to increase indulgence in fruit and citrus applications. Contact: Debby Chan

6 6 The exhibition dinner was held in the Haesje Claes Restaurant and the 81 people who attended enjoyed traditional Dutch Cuisine. Left to Right Sofia Lluch, Alvaro Martin, Herve Prime, Cesar Asselin, Eric Linke. Table Left: Benoît Serfass, Vijayan Saheendran, Muthusamy Gunasekar Table Right: Keld O Shea, Leandro Noninio, Haris Naina, Simon Cripps. Lambert ten Haaf (Exter), John Lee (Lionel Hitchen), Anne Kimber (Lionel Hitchen), Emilio Infante (Döhler), Greetje Verdult (Henningsen) and Ed Bosma(Exter) The Elixarome team Arthur Phillips, Fanny Jacot-Blais and John Brebner Alan York (Global Essence ), Debbie Mockford, (Global Essence), Laurent Bert (Capua), Gianfranco Capua. Sofia Lluch (Lluch Essence), Tina Tann (Matrix), Ann Bui (Chung Suc)

7 7 Material Organoleptic Profile TREATT Methyl furfuryl disulphide. Beta-damascenone. Pyrazineethanethiol RIVERSIDE AROMATICS Coffee, roasted meat, roasted vegetable, allium. Fermented, fruity, fig, jammy. Pork, meaty, brothy. TreattZest Lemon Cold Pressed Oak High Toast 2504 Lime HV70 10% terpeneless specialty produced by counter current extraction from cold-pressed Lemon oil. Concentrated water extract of toasted, prime quality, French oak staves. A novel specialty rich in the highly volatile components of distilled lime oil. Hazeltone. Sweet, nutty, hazelnut. Contact: David Rowe david.rowe@riversidearomatics.com Methyl-2-furoate, natural, >99% SAFC Fruity, mushroom, tobacco, sweet Methyl 1-Propenyl Sulphide Contact: Steve Morrissey Steve.Morrissey@treatt.com Passion Fruit FTNF High impact synthetic chemical Sulfurous, onion, garlic, radish, asafoetida WILD FLAVORS Fruity, fresh, intense, natural. 2-Octanol, natural, > 97%, Spicy, woody, herbal, earthy. Pineapple FTNF Fresh fruit, fruity, green, ripe, intense. Ethyl trans-2- butenoate, natural, > 97% Rum, caramel, sweet, allinaceous Darjeeling Tea FTNF Authentic fruity, floral, subtle leather notes. Undecylenic acid, natural, >97%, Woody, sweet, tobacco, creamy. Crystal White Peppermint Oil Medium redistilled, candy-cane-like sweetness with gradual mentholic lift Contact: Whitney Odneal whitney.odneal@sial.com Contact: Hadrien Mathieu Hadrien.Mathieu@wild.de SYMRISE YEASTOCK Carvomenthone Menthone-L/ Isomenthone-D Herbal, berry, terpenic, fruity Herbal, peppermint, spearmint Hot Curry Crisps with 1.5% Yeastock HG PD020 Vegetable Bouillon with 0.2% Yeastock HG PD020 The flavour is enhanced and rounded. The spice is intensified. The vegetable notes are enhanced. The flavour coats the mouth. Saltiness is elevated. Trans 2, trans 4, Decadienal.. Fraction 5% in Triacetin Fatty, chicken, aldehydic Lemon Panna Cotta with 0.04% GAN Lemon flavour notes more pronounced. Milk and cream flavours are enhanced. Sweetness is improved. 1- Ethoxyethyl Acetate Estery, peely, fruity, sweet Nutella ( ) with 0.15% GAN Hazelnut notes more pronounced. Roasty flavour detectable. Improved mouthfeel. More sweetness. Contact: Silke Hilmer silke.hilmer@symrise.com Contact: Cesar Asselin Ce.Asselin@mitsui.com