Rhodia Introduces New Generation of Vanilla Flavors
Superior functional properties provide Govanil an unparalleled capacity for enhancing taste experience. The new vanilla flavor instantly reveals its unique and long-lasting character, an unmatched success in tests with expert tasting panels and pilot customers.
2 Oct 2012 --- The new Govanil range of vanilla flavors from Rhodia Aroma Performance, a member of the Solvay group, is set to revolutionize consumer’s taste sensation in bakery and confectionery industry food products such as biscuits, pastries, cookies, cakes, fillings and chocolates.
Superior functional properties provide Govanil an unparalleled capacity for enhancing taste experience. The new vanilla flavor instantly reveals its unique and long-lasting character, an unmatched success in tests with expert tasting panels and pilot customers.
Combining a rare intensity - up to 20 percent higher when compared with standard vanilla flavors - and a note that provides a unique long-lasting effect on the palate, Govanil™ also significantly enriches a wide range of other notes, including butter, egg, biscuit, caramel and fruit which makes it particularly appealing for industrial bakery and confectionery recipes.
“Govanil originates from the all new CRF technology developed by our company,” explains Dominique Giannotta, Project Director, Rhodia Aroma Performance. “CRF technology delivers a whole new set of value-added organoleptic enhancing properties.”
Outstanding vanilla taste characteristics allows Govanil to compensate for fat or sugar content in bakery and confectionery recipes and therefore dramatically expands the range of possibilities for industrial food applications.
Dominique Giannotta, goes on to say, “As a major partner of the food industry for many years we have established a wealth of services designed to help optimize the utilization of our flagship brands and, to further support this, we recently inaugurated our new Vanil’Expert Center located at our R&D facilities in Saint Fons, France totally dedicated to the research and development of new vanilla flavors for industry professionals.”
“Our company has made a qualitative leap forward with Govanil, the benchmark for vanilla flavors,” says Dominique Rage, President Rhodia Aroma Performance. “Govanil is manufactured fully respecting our established food safety procedures and processes and confirms Rhodia’s commitment to be the worldwide leading reference in vanilla flavors,” he concluded.
Especially formulated for ease of implementation in bakery and confectionery industrial recipes the new benchmark range of Govanil vanilla flavors was exhaustively researched and tested to meet consumer’s wide ranging taste preferences and already demonstrates outstanding results in cookies, petit beurre biscuit recipes, as well as in vanilla or chocolate fillings and in pastry creams.
At present, Rhodia has developed three grades, all preserving unparalleled organoleptic and functional qualities:
• Govanil
The benchmark vanilla flavor offering a unique and long-lasting character with exceptional value-added properties
• Govanil Intense
A grade ideal for doses below 0.1% and custom-made tastes.
• Govanil Natural
This grade’s vanilla taste is obtained from renewable sources and meets the requirements of both the European and American regulations for natural products which allows the addition of ‘natural flavor’ on food labeling.
The Govanil range is being dynamically and continually developed and will be enlarged to include other grades.
