03/07/2014
IGH Spring new developments
In the recent quarter, IGH laboratories have achieved 144 new aromatic references, comprising 68 core flavours in multiple applications and varieties.
Some examples of the work done that we would like to remark, be it for innovation or for exceptional results:
- A (delicious) hazelnut-chocolate filling and a cotton candy syrup that has been a real success among our taste panels, and will also be among children.
- Gin-flavoured paste, transparent and alcohol-free, perfect to add a spark of sophistication to beverages and cocktails, as well as to select pastry.
- New formulations of beverages without gas Lemon-Honey and Celery-Lemon, with a high content of selected fruit and veggies, targeted to Eco & Health consumers, made with our Lemon compounds.
- Chocolate-Truffle syrup, in which we have worked new taste nuances, never before met in our products.
- Cinnamon and apple preparation: ideal for sour cream and ice creams, with a taste designed to distance the final product from the middle range brands.
- Three new mojito flavours, tailor-made for a range of markets and targets.
- Pandan flavour, a novelty arrived from south-east Asia, perfect for rices and ethnic pastry/cakes.
- Apple-Beet formulation, with 25% pure juice and our Apple compound 5 FZ.
- Speculoos Topping, the traditional Christmas Dutch cookie. An intense mix of refined spices: pepper, cinnamon, ginger, clove, cardamom and nutmeg, all poured into flour, butter and sugar: pure heritage from the Dutch East Indies trade, and yet, in full demand.
Likewise, new emulsions, syrups, tea beverages or compounds have come to be part of our portfolio of references.
IGH is a company producing flavours, creams, compounds and many others for the Food industry: pastry, bakery, dairy, beverages, sport nutr. & food service
