New opportunities for Latin American superfruits
25 Jul 2018 | Duas Rodas
A national leader in the manufacture of aromas and ingredients for the food and beverage industry, the Brazilian multinational Duas Rodas made strategic moves to consolidate the expansion project in the international market in 2017. In order to reinforce the strategic expansion project, Duas Rodas signed a new partnership with the objective of supplying the US and Canadian markets. CAIF (Concentrated Active Ingredients and Flavors) has more than seven years of experience in the North American market in the distribution of botanical extracts and dehydrated fruits in powder. Steven Rumsey of Duas Rodas speaks about new opportunities for Latin American superfruits, including their role as antioxidants or in sugar reduction.
This is Rob Wires, and I'm here at the IFT Food Expo in Chicago, and I'm here with Stephen Ramsey from Duas Rodas, and the company is highlighting the potential for several superfruits and antioxidants and various trends that are happening in terms of Latin American ingredients.
What are some of the things that are happening, Stephen, and where do you see opportunities?
Thanks Robin.
I think, this interaction and collaboration between the US and Brazil is intensifying, and, one of the things that Duas Hoda is, focusing on, with their partnership, with, CAF is, bringing, ingredients like, asarola, guarana, and other ingredients, exotic ingredients from Latin America into the US market, and, exploring new functionalities as.
Asarola is high in vitamin C.
And so it can be used for functional replacement of ascorbic acid and vitamin C and applications like bread making and meat applications, so you get a nice marriage of natural as as good functionality.
And so it's in line with the new trends that are happening in the United States to get more natural foods.
Do you see a lot of companies doing that already then using Acerola in in this type of way?
It's still starting, I think.
People are starting to become more aware that Acerola as a natural ingredient can have the same functionality as artificial ingredients.
So we're trying to get the word out and as that happens, we're getting more and more interest.
Another key trend that's happening is the Merging of these exotic ingredients with organic as.
So in in Brazil we have a traceable supply supply chain and new sourcing of organic ingredients like guarana and asarola, and maki and other native ingredients, and these ingredients are somewhat difficult to to find.
But once you have the supply chain and then you have a stream into the marketplace.
Difficult to find towards organic standards.
That's right, because you have to make sure.
That the suppliers are following all of the regimented processes that are important for certifying organic and of course we control that very in our supply chain.
And finally, Steven, do you have any tips of kind of maybe some of the flavors or unexplored flavors from Latin America that maybe we can be looking out for going forward?
One of the key trends in Latin America is also reducing sugar, so trying to figure out how to merge natural.
Flavor with reduction of sugar in a way that enhances the final healthy product is a key trend there as.
So, OK, something to watch out for.
Are there any particular ingredients that you'd note from that regard?
There's a couple of ingredients that we have which are natural aromas, so it's using natural aromas to manipulate the sensory profile and offset the blandness that can come when you reduce sugar.
So some of those kinds of ingredients are important.
OK, Steven, thank you very much.
All right, thanks, Robin.
