| Flavors and Fragrances to Savor |
| Friday, 30 July 2010 18:05 | |||
 Northbrook, Illinois, August, 2010 — Something drew us to the Bell Flavors and Fragrances booth at the recent IFT Conference in Chicago. It might have been the unique flavors and fragrances being featured, but the Bell people were also a friendly bunch, and that is always an attractive feature when you’re walking through an immense room filled with thousands of others, being bombarded by a myriad of sights and sounds.
Bell Flavors & Fragrances was founded in Chicago back in 1912 as the William M. Bell Company. During those early years in the flavor industry Mr. Bell's flavors became extremely innovative. His previous education as a flavor chemist in confections gave him a unique understanding of flavors, but it was his creative nature that captured his customers’ taste, which included local ice cream parlors, grocery stores, and soda pop shops. Bell was successful in developing sweet flavors for his confectionery and dairy customers. Many new products were being formulated with a dairy product called whey, a highly nutritious ingredient, but difficult to balance correctly with taste. Bell was successful in surmounting this challenge, using his ability to analyze and create flavors. His creative acumen was instrumental in his flavors being incorporated into the first caramels and marshmallows produced in the U.S. Today, Bell's flavors are still widely used in these product areas. Edward N. Heinz decided to take his 25 years of knowledge and experience in the flavor industry and purchased the company, preceding the death of Mr. Bell. Heinz and his sons brought a renewed enthusiasm to the company, and it continued to grow through their creativity, hard work and building of customer loyalty. With the acquisition of Maumee Flavors and Fragrances, a division of Sherwin Williams Company, in 1976, the business expanded further. As flavor experts, the company earlier this year listed what they felt are the year’s most popular flavors in three specific markets categories. These top ten flavor lists were tabulated through three methods. The first was to track samples that have been requested over a 12 month period. The second is “Trend Scouting,” performed by the company’s continent-covering marketing & R&D departments. The third method was to compile flavor trends that came from external resources and suppliers, the media, and other credible sources. This information was then analyzed and complied. Bell’s Marketing Teams have concluded that the flavor bacon will be at the top of all product development for 2010. Top Ten Category Sweet Flavors – Confectionery, Bakery, and Dairy Markets Beverage Flavors – Non-Alcoholic and Alcoholic Markets Savory Flavors – Meat, Condiments, Dressings, Sauces, Soups, Seasoning Markets Sweet Flavors 1. Honey 2. Milk Chocolate 3. Rose 4. Chocolate with Bacon 5. Ellison Orange Apple 6. Golden Russet 7. Pomelo 8. Chile 9. Sea Buckthorn 10. Aronia Beverage Flavors 1. Coconut Water 2. Hibiscus 3. Peppadew® 4. Yumberry 5. Chamomile 6. Lavender 7. Jasmine 8. Cupuacu 9. Aloe Vera 10. Cucumber Savory Flavors 1. Bacon 2. Sriracha 3. Rich Umami 4. Brown Butter 5. Black Garlic 6. Saffron 7. Tasso 8. Aji Amarillo 9. Za’atar 10. Thai Green Curry To find out more about this intriguing company, visit them at www.bellff.com SOURCE: Bell Flavors & Fragrances
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