Scoring a Brand-Identity Bonus

Research indicates that the top five flavor descriptors on menus today are spicy, seasoned, sweet, zesty and tangy (Mintel Menu Data, 2006). In addition, boosting flavor impact is crucial to enhancing the acceptability of low-fat and nonfat products. Using their unique assortment of consumer-approved, market-tested brands and flavors, French’s Flavor Ingredients has recently developed a host of new products to meet market and manufacturer needs and to appeal to the consumer’s preference for bold, rich tastes.

French’s® new Spicy Garlic Sauce, with a Buffalo-wing sauce base, can be incorporated into meat, cheese and bread stuffings, as well as sauces, gravies, soups and salad dressings. It’s particularly suited to Italian, Asian, Mediterranean, Cajun and Latin cuisines.

French’s dry Dijon Bran enhances Dijon mustard flavor. The bran does not alter pungency, but does hold some water through the cook process, so it will affect moisture levels. It acts as a particulate in dressings and sauces, and adds flavor and visual appeal in batters, breading and snacks.

To satisfy consumer demand for natural foods without artificial ingredients, Cattlemen’s® All Natural Barbecue Sauce was created using the brand’s classic barbecue flavor.

Two additional Cattlemen’s sauces were recently introduced: Bourbon Barbecue, infused with bourbon flavor, and slightly sweet Pomegranate Barbecue.

French’s new Szechuan Ginger Sauce is made with a hint of ginger and traditional Szechuan spices, which provide a little “kick.” It can be used as a sauce or marinade for meat, poultry and seafood dishes. Capitalizing on consumer interest in international cuisine, French’s Flavor Ingredients offers two new sauces: Thai and Latin Samba.

French’s Flavor Ingredients offers brand leaders in each major flavor category. French’s® Mustard enjoys over 99% unaided consumer brand awareness (Brand Equity Study, 2006), while Frank’s® RedHot® Cayenne Pepper Sauce is No. 1 in the back of the house (Restaurant Survey Data, 2005) and has 70% consumer brand loyalty (ACNielsen, 52 weeks ending Sept. 24, 2005). Cattlemen’s® Barbecue Sauce is the favored brand among American chefs (Restaurant Survey Data, 2005).

Using liquid and dry formulas, French’s experienced food technologists and culinary staff work with customers to develop signature flavors. Manufacturers are assured of consistent downstream quality, as the majority of products are made with natural ingredients and without additives or preservatives. French’s products meet the needs of manufacturers and processors by maintaining flavor and texture integrity through all stages of production, including frozen storage and boil-in-bag preparations.

With convenient single-source ordering, customers can receive multiple flavor options from one supplier. In addition, customers can choose sizes to suit their application, from single-serve, portion-control packs to 40,000-lb. tankers.

French’s Flavor Ingredients

Reckitt Benckiser Inc.

399 Interpace Parkway

Parsippany, NY 07054

Phone: 800/4-FRENCH

Website: frenchsflavoringredients.com