Natural flavour development US based Ungerer & Company has been making ingredients like essential oils, oleoresins and aroma chemicals since 1893.
In Australasia the company is expanding its creation of new natural flavours. It found success in the dairy and beverage industries with its natural cocoa replacers in liquid and power forms, natural fruit, coffee, caramel, vanilla and nut flavours.
The development continues with an emphasis on new flavours for both local and Asian tastes and functional combinations with natural plant materials.
One such product in the pipeline is directed at the sports/health drink market utilising natural electrolytes.
For more information:
Barrie Dean
Tel: +61 2 9668 9896
Email: [email protected]
Visit: www.ungereraus.com
China, Hong Kong prospects
New Zealand Trade & Enterprise sends a reminder about the discerning and wealthy hotel, restaurant and institution sector in Hong Kong.
It says opportunities exist for specialised food and beverage products especially for value-added food products and wine.
The use of ingredients unique to New Zealand can also differentiate New Zealand products from those of other countries and companies can differentiate themselves through the use of our native flora and fauna as functional ingredients in new products.
The reports says health products and health foods are becoming increasingly popular amongst Hong Kong’s ageing and health conscious population.
Award winning chef Peter Oliver is author of Me’a Kai – the food and flavours of the South Pacific and is the NZTE consulting chef based in Shanghai.
He says the chefs he has worked with in China are “terrifically enthusiastic” to learn about other cuisines.
“As China opens up, we look in at China, and at the same time China looks out at us, through food as well as every other cultural medium.”
“They love New Zealand’s story. We are a nation of high integrity farmers and this is reflected in our food production systems.
“They trust us as people, as food producers. When I chat about clean supply systems, they’re really impressed.”
A number of restaurants in China have incorporated New Zealand ingredients on their menus after working with Mr Oliver.
Despite the language difference, he says the best thing to do is to cook together.
“It’s amazing how few words are needed.”
