Celebrating 100 Years
This accomplishment can be compared to a Royal Flush in poker. (Only there’s very little luck involved—it’s based on hard work and experience.) And although it doesn’t happen too often—after all, it takes a little while to reach this particular feat—when it does occur, it can be considered a most singular, valuable, and winning hand. I’m referring, of course, to those companies celebrating 100th year anniversaries.
These events are particularly exciting—and fun—when they are celebrated at our IFT Food Expo. This year, two companies are having centennial celebrations
Let’s start with Bell Flavors & Fragrances (booth 2101). Since 1912, the company has developed and manufactured flavors for its food and beverage customers. Its diverse lines have been created for a number of application areas, including confections, beverages, savory, dairy, bakery, and pet care.
Bell’s theme for this year’s IFT Food Expo is “Celebrating 100 Years with Flavor.” As part of its anniversary bash, the company is highlighting a number of food and beverage prototypes featuring flavors from its 2012 top 10 list, organized into three categories—sweet, savory, and beverage. From the savory category, for example, come flavors such as White Truffle Oil, Kimchi, Absinthe, Calamansi Lime, Rich Umami, Rose Water, Aged Cayenne Pepper, Satsuma Orange, Mirin, and Romesco. The top sweet flavors category includes Salty Caramel, Red Velvet, Strawberry Jasmine, Cinnamon Chipotle, Eucalyptus, Taro/Sweet Potato, Roasted Coconut, Café de Olla, Lucuma, and White Sesame. And the top beverage flavors consist of Lemonade, Maqui Berry, Aloe Vera, White Tea, Mamey, Cucumber Mint, Chysanthemum, Kumquat, Honey Ginger, and Green Coconut.
Several of Bell’s prototype dishes are focusing on emerging cultures. With consumers having more interest in cuisines throughout the world, these menu items are becoming more mainstream. Korean cuisines are predicted to make a huge hit in the market with Cajun and Greek following close behind. Attendees can sample a variety of dishes that represent these emerging cultures.
Celebration is also the theme at the U.S. Highbush Blueberry Council (booth 2438), which is marking the centennial of the highbush blueberry’s 100th birthday. A century ago, USDA botanist Frederick Coville and collaborator Elizabeth White began breeding the best and most promising blueberry plants and produced an entirely new variety—the highbush blueberry, which provides a sweet, fruity, burst-in-the-mouth flavor and bright, bold possibilities for innovative product development.
As part of its celebration, U.S. Highbush Blueberry Council is also honoring the birth of Julia Child on August 15, 1912. For Julia Child, the emergence of oven-warm blueberry muffins was reason for a late-night champagne celebration. Julia was the first “star” chef, and her efforts helped spawn the appearance of the celebrity chef, which has become so common on television and the book circuit.
Today, blueberries are an important ingredient in many recipes—both sweet and savory. They can form flavor combinations with spices, botanicals, floral flavors, and citrus and herbaceous products, and they can complement and enhance as well as balance flavors. Their sweetness adds excitement to the smoky qualities of sauces and salsas. With the birthdays of the highbush blueberry and Julia Child, U.S. Highbush Blueberry Council is truly honoring two American originals.
Although this company is not celebrating its 100th anniversary, it has reached the halfway point and should be recognized. German/Finnish titanium dioxide manufacturer Sachtleben (booth 2648), celebrates its 50th anniversary this year. The company started the production of titanium dioxide in Finland in 1961 and in Germany in 1962. Experts from the company will explain how to incorporate this white colorant into several food products and how to improve coloration and clouding properties. In addition to its international purity and quality standards, all Sachtleben products are kosher and halal certified.
Happy anniversaries to all!
