Frutarom Offers Sustainable Organic Rosemary Solution

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17 May 2017 --- Frutarom Food Protection Business Unit are expanding its organic oxidation management solutions line with an organic rosemary extract designed to prevent oxidation and increase shelf-life of food products. This natural Mediterranean botanical has been made possible through collaboration between Hishtil Nurseries in Israel and organic farmers in Spain.

A rising demand for natural and organic oxidation management solutions encouraged Frutarom to seek expertise in growing organic rosemary and incorporating its active ingredients, carnosic and rosmarinic acids, into food formulation to naturally increase shelf life of foods and beverages.

Maider Gutierrez recently spoke with FoodIngredientsFirst at VitaFoods 2017: “We are presenting a new way organizing our ingredients in a new way. We are presenting four different groups, so we are focusing on plant branded extracts proven by clinical studies. Another group is plants extracts so we are only using high quality ingredients.”

“We believe that this is the right time to represent ourselves to the industry. We are a strong flavor house and we believe that everything that can be natural should be natural,” she explains.

“We’ve eagerly responded to the demand to increase our offerings of organic ingredients in addition to our full line of natural products,” stresses Yoni Glickman, President of Frutarom Natural Solutions. “While it takes a considerable investment of time and resources to do it right, through the collaboration with Hishtil Nurseries and Spanish farmers, we have succeeded in creating a sustainable supply chain for this ‘farm-to-fork’ organic product, increasing value to consumers and serving a growing circle of customers.”

Glickman told FoodIngredientsFirst: “The need for organic has been on a steady rise for several years now, showing a sharp rising trend in the recent years. Organic products came out of the shadow of niche market and are becoming a regular item in many stores. Conscious consumers educate themselves and understand the value and the health impact of organic food, ingredients and produce. The saying “you are what you eat” has become one of the main guidelines to follow if you want to be and stay healthy.”

Are consumers more trusting of organic produce? “Certainly they are, since organic production has its strict rules of purity, integrity, common sense and traceability resulting in a production of better quality food with higher nutritional profile,” Glickman notes.

“The limitations on use of rosemary herb and rosemary extracts relate to traditional processing technologies  that do not take into consideration the adjustment of sensory attributes like smell, taste, color and bitterness impact. Traditional rosemary extracts have very limited use in meat and savory segment mostly. Frutarom has opened the door to the world of new and unique high end food grade technologies that  offer variety of rosemary based antioxidant solutions. Our portfolio, unique on the market enables use of pure rosemary extract in non traditional applications like dairy, bakery and beverages,” he explains. 

Rosemary is a plant with some of the greatest anti-oxidative potential. Native to the Mediterranean region, it is the source of powerful natural protection from free-radical damage. Carnosic and rosmarinic acids can be concentrated naturally using modern technology and yielding the full variety of rosemary extract ingredients available today. 

“The challenge of staying close to nature involves high standards, with multiple protocols and certifications,” adds Glickman. “But by putting the process through a detailed traceability approach and methods, Frutarom is able to take the lead in this complicated approach to providing the highest quality in organic solutions.” 

Organic Certifications apply to the entire supply chain for these rosemary extracts, from the nursery plants, to the farmers and processors, and through the organic-certified Frutarom subsidiaries of Vitiva and Nutrafur.

Hishtil Nurseries propagates more than 250 herb varieties, including more than 20 rosemary varieties, and supplies organic seedlings to Frutarom. From there, farmers on plantations in the south of Spain grow the seedlings into “mother” plants according to full organic guidelines and on organic-certified land. The landscape and uniqueness of this property is comprised of a rich and diverse ecosystem, with a riverside forest of poplars, elderberries elm trees, among others.

The farmers’ harvesting and processing facilities also are certified organic. Frutarom controls the growing, harvesting, and processing every step of the way with the local farmers.

“The organic certification issued by the CAAE Certification Service means that we need to maintain strict plantation and crop traceability controls,” explains Glickman. “We ensure this by implementing a proprietary optimized processes, and every step, from planting to harvesting and processing, is fully documented and completely traceable.” 

Frutarom’s oxidation management solutions utilize a comprehensive portfolio of multiple rosemary extracts and can create tailor-made solutions to address customer needs. The spectrum of natural solutions available includes more than 140 ingredients, such as VivOX, INOLENS, SyneROX, Nutrox, and AquaROX, that target different food products.

Glickman adds: “These oxidation management solutions offer our customers a unique opportunity to upgrade their products with all-natural ingredients.” 

by Elizabeth Green

Frutarom

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Frutarom operates through two divisions: their Flavors Division (constituting some two thirds of the company's sales volume) which develops, produces and markets flavors, savory solutions, seasonings and food systems; and their Fine Ingredients Division, which develops, produces and markets natural flavor extracts, functional food ingredients, natural pharmaceutical, nutraceutical extracts, specialty essential oils, citrus products and aroma chemicals.

Their product range covers all the needs of modern flavor creators and includes: aroma chemicals, essential oils, natural botanical extracts, citrus specialties, distillates.

Their savory range covers: additives, emulsifiers, preservatives, butcher's aids, ripeners, marinades, anti-oxidants, as well as raw spices & mixtures for meat and fish and many other specialties. A key part of this range, now a thriving market, are Organic spices and mixtures.

Central to the development of innovative concepts is Frutarom's ability to capitalize on Nutralease, the use of stable emulsions, plus the development of FTNF technology to create new flavor ranges such as Citrazest and Hyperpure.

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