06 May 2018

Dealers Ingredients Welcomes New Ontario Technical Sales Representative

We are pleased to announce that Maria-Lucia Loero-Pflucker has joined the organization as our new Technical Sales Representative for Ontario.  Lucia’s impressive educational background which includes a degree in Engineering in Food Science and Technology, a specialized Post-Graduate Certificate in Business Management, and a Master of Science: Food Science and Agricultural Chemistry combined with experience in a variety of food ingredient companies will help support Dealers Ingredients in our quest to create natural food ingredient solutions that positively impact the healthy lifestyle choices of consumers.

Congratulations and welcome Lucia!

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03 May 2018

Dealers Ingredients Welcomes Hydrosol, the Food Stabilizer People!

    Dealers Ingredients Inc. is very honoured and proud to introduce for the first time to Canada the launch of Hydrosol, the Food Stabilizer People.

    Hydrosol GmbH & Co., headquartered near Hamburg, Germany, is a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe. As a fast-growing international supplier of food stabilizers and trusted for over 30 years around the world, Hydrosol is best known for simplifying complex product challenges with customized food stabilizing and texturing systems.

    Tailor-made Stabilizer Systems

    As the developer and producer of tailor-made stabilizer systems for dairy products, ice cream and desserts, ready meals, meat, cold cuts and fish products for customers in over 50 countries, Hydrosol brings a wealth of experience, in-depth product knowledge and an on-going commitment to continuous application research. In response to the growing number of vegan, vegetarians and flexitarians, Hydrosol has also developed expertise in non-meat and non-dairy analogue products.

    With a large R&D team working in 15 specialist laboratories including an extensive applications technology library and pilot plant located at the Stern Technology Centre in Ahrensburg, Germany, customers requiring stabilizing and texturing systems will have access to high quality, flexible, innovative research capabilities.

    Service and Resource Providers of On-Trend, Unique Product Solution Ideas

    Chuck Harvey, President and CEO, Dealers Ingredients Inc. and its affiliates said:” We are very excited to be able to bring this opportunity to Canada for the first time. Hydrosol is more than just a supplier of innovative stabilizing systems. Hydrosol and Dealers Ingredients together are both service and resource providers of new, on-trend, unique product solution ideas. Hydrosol’s extensive experience in creating stabilizing and texturing systems for dairy and meat analogues combined with Dealers Ingredients in-depth knowledge and experience with plant-based proteins create a strong synergistic approach to addressing today’s food development challenges. Any company contemplating the need to address the growing emergence of the sizable vegan, vegetarian and flexitarian consumer base can access any one of the complete, market ready solutions or create their own customized alternative dairy, meat and deli product concept solution utilizing Hydrosol food stabilizer systems and Dealers Ingredients plant-based category expertise.”

    Interested in learning more about Hydrosol and how we can assist you with your product development opportunities? Please contact your Dealers Ingredients sales consultant or 905 458 7766 or info@dealersingredients.com

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    03 May 2018

    Hydrosol Stabilizer and Texturing Systems. Achieve Superior Functionality for Creating the Perfect Texture!

      Hydrosol’s stabilizer and texturing systems are much more than just single ingredients or standard ingredient solutions. By introducing Hydrosol’s full-service approach to the Canadian marketplace, Dealers Ingredients & Hydrosol together ensure you receive the finished products you need made with the ingredients you want.

      What is the Hydrosol Approach?

      Hydrosol is a full-service strategic partner in the sense that Hydrosol is much more than just the creator of customized stabilizer solutions developed according to your unique product expectations and needs. In addition, a wide variety of support is offered from product concept idea generation, R&D, product development support to manufacturing equipment advice including pilot plant-trial run samples. To optimize this process, active participation is encouraged and welcomed throughout the entire product development process.

      What is a customized stabilizer blend?

      Hydrosol stabilizer and texturing ingredient blends consist of two or more hydrocolloids, protein, starch, emulsifier and/or salt ingredients. Each stabilizer and texturing combination is tailor-made ensuring targeted sensory characteristics such as mouthfeel, consistency and viscosity fit 100% to your needs. Whether this involves creating a unique product from scratch or improving an existing product, we will make sure it is a perfect match.

      What are the advantages of a stabilizer blend?

      Unlike single ingredients that influence a single, specific characteristic of the product, stabilizer blends consider the entire product characteristics. As the ingredients interact, these interactions must be controlled which is only possible with a stabilizer blend.

      Stabilizer blends provide a greater level of confidence as this eliminates the need to deal with different single ingredient companies which are not able to control the interaction between their ingredients and those from other suppliers.

      By working with one stabilizer blend company such as Hydrosol through Dealers Ingredients, any inconsistencies are quickly resolved because not only are the interactions between all the ingredients already known but tests can be run to back-up/support our results.

      As single ingredient suppliers only have access and knowledge about their particular area of the stabilizing system, they are often unable to identify the customer’s issue and therefore, limit their ability to provide a complete solution.

      Why Hydrosol?

      Hydrosol not only provides single and blends of stabilizers but also R&D and product development support. In a sense, Hydrosol acts as a strategic solutions partner. By working with Hydrosol’s stabilizer and texturing systems you can choose to outsource a portion or all the R&D project activities which enable you to safe-guard/optimize your R&D resources for other projects.

      Types of Applications

      Hydrosol provides customized synergistic stabilizing and texturing systems for a wide variety of categories including traditional meat, dairy, fish, soups, sauces, condiments, salad dressings, ice cream as well as various vegan dairy, vegan cheese, vegan mayonnaise and vegan meat and dairy alternatives.

      Click here to access a more detailed list of categories.

      Interested in learning more about Hydrosol and how we can assist you with your product development opportunities?  Please contact your Dealers Ingredients sales consultant or 905 458 7766 or info@dealersingredients.com to set up an appointment or to receive a copy of the Hydrosol sell sheet.

       

      Hydrosol the food stabilizer people logo

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      01 May 2018
      21 Feb 2018

      Organics-How important is this to the consumer?

      Although, it is always valuable to learn what the upcoming food trend predictions are for the year, it is even more interesting to see what has transpired within the marketplace related to those trends. Let’s take a closer look at organics, one of the macro-trends that has consistently appeared on various trend reports over the past two years.

      Today, organics is fast becoming a growing and important mainstream market segment within Canada. In fact, according to the Canadian Organic Trade Association, “two in three Canadians (66%) are spending at least some of their weekly grocery budget on organic items, up 10 points from 56% in 2016.1  With annual growth of organic pre-packed foods outpacing traditional pre-packaged CPG food sales at +7%1 versus just 2.4%2  respectively, this is a viable option for food manufacturers to consider when searching for their next potential category market growth opportunity. Also, with 83% of millennials indicating they are purchasing organics, this is one trend expected to prevail for quite a long time.1

      To help support this growing shift in the market, Dealers Ingredients is proud to announce the launch of new organic Butter Buds flavours now available in Canada. To explore the complete list of flavours available and to request a sample, please contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com.

      1 http://www.marketwired.com/press-release/new-data-from-canada-organic-trade-association-reveals-dramatic-increase-in-canadians-2233507.htm

      2 https://www.statista.com/statistics/731265/growth-rate-of-consumer-packaged-goods-canada/

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      21 Feb 2018

      Alex Graham Robinson, current Chairman and past President passed away

        It is with great sadness that we share the news of Alex Graham Robinson, current Chairman (and past President from 1980 to 2009) of Dealers Ingredients Inc. passing away at the William Osler Health System Hospital in Brampton, Ontario on February 3, 2018.

        Alex loved golf, reading about North American history and sports of almost any kind. Alex’s favourite hockey team was the Buffalo Sabers and in his youth Alex was an accomplished baseball player and once played against Ferguson Jenkins.

        Alex wasn’t a big fan of vegetables and disliked hypocrites. I use the word “Disliked” because Alex would never have used the word ”Hated”. Alex was a good Christian and lived a life of reflection always searching for truth and the best in himself and others.

        When Alex left us for that glorious golf course in the sky he left behind his loving wife Nancy and his two sons Scott and Richard. He also left behind many friends who will miss him dearly.

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        21 Feb 2018

        Inspiring the Extraordinary-Summarizing the Top Food Trend Predictions for 2018

          If you are like many of us within the food industry, you have probably turned to one or more of your favourite food prediction lists to help determine what the latest food trends will be for the coming year. Yet, this can still be a challenge especially since there are so many lists. Out of the 22+* food trend lists we reviewed for 2018, one thing we did notice is that many had their own, unique twist on the items listed. Despite this challenge, there were several key trends found to be common amongst the soothsayers of the industry.  Check out the summary below which includes practical tips on how to capitalize on each trend.

          • Plant-based proteins are projected to continue to dominate into 2018 as more consumers are predicted to choose a flexitarian and vegetarian lifestyle. Although, diets are considered passé today, there continues to be a concentrated effort by consumers to lead a healthier lifestyle. Even though engineered protein-based innovations continue to draw a lot of media coverage especially in the development of alternative meat products, there are ingredient solutions available today that can expand this type of excitement beyond just the meat and dairy categories. Wondering which big category will be the next to explode? We recommend taking a closer look at vegan options of classic desserts or creating “healthy-ish treats” as the one to consider. Not sure where to begin? One way of creating market-ready high protein vegan dessert solutions is to utilize the expert knowledge of the Dealers Ingredients R&D team to incorporate award-winning Profi, a complete high protein plant-based composite (HPPC) in value-added cakes, artisan breads, cookies and so much more. As Profi is 100% vegan, halal, kosher and non gmo and gluten free, it is ideal for creating not just vegan and vegetarian desserts but value-added (ie. protein) versions.
          • Ethnic flavours continue to expand. Several of the food trend lists we reviewed indicated at least one and sometimes several ethnic food trends mentioned. Some of the trends focused on a specific product category such as taco modifications while others focused on regional flavour trends within a specific area. The regional flavours that appear to be driving this demand are middle eastern flavours from Persian, Israeli, Moroccan, Syrian as it relates to cardamom, za’atar, shakshuka and halloumi; Asian island cuisine from Malaysia, Philippines such as sambal, kaffir lime, adobo; and East African fare such as berbere spice blend and Tanzanian BBQ. Consumers today are also demanding great tasting healthy options of these types of blends and flavours.  Butter Buds, with over 50 functional ingredients including ghee, yogurt and milk buds Asia and Peru options can help meet this demand. With new Butter Buds organic flavours and non-dairy cheddar option now available, food manufacturers today have more resources to help them create healthier traditional dish options.
          • Snacking is changing. Not only is it “expanding into a light meal but meals themselves are taking on a snack-like appearance”. The trend of sipping on soup instead of juice could be viewed as an example of this “snack-like appearance”. Some categories such as seafood are projected to become one of the new snacks for 2018. Despite these shifts, snacking occasions are currently twice as likely to be driven by desire for a reward or indulgence rather than meal-based occasions.  Accessing outside resources such as trusted supplier partner to gain unbiased marketing and sales perspective on how best to capitalize on category market shifts is key.

          *For a complete list of the 22+ food trend reports used to create this list, please click here.

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          21 Feb 2018

          Links to Various Top Food Trend Predictions for 2018

            Below, are the links to various resources used to create Dealers Ingredients “Inspiring the Extraordinary-Summarizing the Top Food Trend Predictions February 2018 article”

             

            Foodservice and Hospitality (Canada)

            http://www.foodserviceandhospitality.com/top-10-food-trends-for-2018/

            RC Show (Canada)

            http://www.foodserviceandhospitality.com/rc-show-highlights-2018-food-and-dining-trends/

            Loblaw (Canada)

            https://www.newswire.ca/news-releases/loblaw-2018-canadian-food-trends-encourage-nation-to-rediscover-and-rethink-659278083.html

            Global News (Canada)

            https://globalnews.ca/news/3918905/2018-trends-pinterest/

            Huffington Post (Canada)

            http://www.huffingtonpost.ca/2018/01/09/food-trends-2018_a_23327293/

            Chatelaine (Canada)

            http://www.chatelaine.com/food/trends/2018-food-trends/

            Innova:

            http://www.foodingredientsfirst.com/webinars/top-ten-trends-2018.html

            Whole Foods Market

            http://media.wholefoodsmarket.com/news/whole-foods-market-reveals-top-food-trends-for-2018

            Campbell’s Culinary and Baking Institute

            https://www.foodnavigator-usa.com/Article/2017/12/11/Campbell-s-six-food-trends-for-2018

            McCormick

            https://www.mccormick.com/flavor-forecast-2018

            IFT

            http://www.ift.org/Food-Technology/Newsletters/IFT-Weekly-Newsletter/2017/December/122717.aspx

            Mintel

            http://www.mintel.com/press-centre/food-and-drink/mintel-announces-five-global-food-and-drink-trends-for-2018

            Phil Lempert for Forbes

            https://www.forbes.com/sites/phillempert/2017/12/13/10-food-trends-that-will-shape-2018/#d51072741046

            Dataessentials

            http://smartbrief.com/original/2017/12/top-10-flavors-watch-2018?utm_source=brief

            Food & Drink Resources

            http://www.foodanddrinkresources.com/2018-food-drink-trends/

            Andrew Freeman & Company as per Nation’s Restaurant News

            http://www.nrn.com/beverage-trends/15-food-and-beverage-trends-expect-2018/gallery?slide=1

            Sterling Rice Group

            https://www.srg.com/attachments/Culinary_Trendjectories_2018.pdf

            Baum and Whiteman

            https://www.baumwhiteman.com/trend-reports

            National Restaurant Association

            http://www.restaurant.org/News-Research/Research/What-s-Hot

            Restaurant Business with Technomic

            http://www.restaurantbusinessonline.com/consumer-trends/7-trends-will-shape-restaurants-2018

            Supermarket News

            http://www.supermarketnews.com/product-categories/10-food-trends-2018/gallery?slide=1

            Unilever

            https://www.unileverfoodsolutions.com.my/en/chef-inspiration/latest-trends/2018-food-trend-predictions.html

            Packaged Facts

            https://www.packagedfacts.com/about/release.asp?id=4252

             

             

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            20 Dec 2017

            Exciting News at Dealers Ingredients!

            We are pleased to announce that Myriam Côté has re-joined the organization in the newly created role as Manager, National Accounts. In this role, Myriam will be providing additional sales leadership and strategic planning throughout North America to help Dealers Ingredients strengthen their brands and expand their focus on creating natural food ingredient solutions that positively impact healthy lifestyle choices.

            We are also pleased to announce that Chris Kovachis has joined the organization in the role of Controller. Chris’s extensive background and experience in accounting and finance for various manufacturing companies including a flavour ingredient company will be instrumental in supporting Dealers Ingredients Inc. and its affiliates with financial reporting, cost analysis and documentation.

            Congratulations Myriam and Chris!

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            20 Dec 2017

            Three Key Soup Trends to Watch for and How to Capitalize On Them

              With the cold winter temperatures upon us, hot, flavourful bowls of soups have always been a popular choice amongst consumers at this time of year. To better understand the soup category and the key opportunities for growth, here are our top three picks in terms of market trends to watch for and how to capitalize on them.

              Three key future trends

              1. Although, retail dollar sales in Canada for the soup category are down slightly at -1% (2016)1 due to three key consumer trends (aging population, growing interest in cooking at home and a shift towards healthier soup options)2, the good news is that on a global basis, the soup market is projected to grow. The CAGR for soup is projected to be at CAGR 3.7% globally during the period from 2016-20213. Increased consumer demand for convenience foods is the main reason/driver for the projected growth within the category. However, only through the introduction of new product launches (ie. healthier and memorable soup options) will ensure the future growth of the soup market.
              2. Wondering which healthier soup options will have the greatest future appeal? “Soups, stocks and broths will likely be more popular in the next couple of years. Given the interest in bone broth and healthy eating, there will be a growing interest in beef soup, according to Dave Meli, The Healthy Butcher, Toronto and Kitchener”.4
              3. Creating healthy yet craveable soups may be the key for driving future growth within the category. According to Technomics, “cravings beat out healthfulness as reasons consumers eat soup and salad; with more than half citing cravings and fewer saying health for their rationale (ie. 58% and 55% vs 29% and 48% (soup and salad % split compared between cravings vs health reasons respectively).5 Creating the perfect balance between craveable and yet healthy option was recently demonstrated by one chef. For example, with a heavier soup bowl variety such as potato, the cream/milk was replaced with a lighter and signature twist on flavour option such as a spicy salsa relish6

              How to capitalize on these three trends

              1. Have you ever considered launching a drinkable soup to satisfy the growing consumer demand for convenience foods? Fawen drinkable soups have been identified as one of 2017 biggest food trends on “We could make that” website. These soups, available in three non-meat varieties including Beet/Purple Cabbage with Cumin, Broccoli/Cauliflower with Turmeric and Sweet Potato/Red Lentil with Cinnamon also address the growing market segment of vegans/ vegetarians and flexitarian consumers7
              2. If a more traditional creamy tasting yet healthier soup option is required, this may be an ideal time to consider reducing a portion of the cream/dairy/butter/fat with the addition of one or more Butter Buds dairy flavour ingredients. Butter Buds natural flavours, available in Canada through Dealers Ingredients, may be the perfect solution for creating and/or reformulating a low fat soup recipe. With 50 varieties of dairy, butter and cream flavour ingredient options in Canada to choose from including non-dairy creamers, popular flavours such as bacon and cocoa, organic (now totalling six organic flavours including three new flavours as of Dec 2017), finding a solution could not be any easier.
              3. One of the biggest challenges with creating a healthier and yet still tasty soup is the high level of salt. One option available to reduce the salt without compromising on taste to consider is replacing a portion of the salt with Akzol Nobel OneGrain sodium reduction solution available through Dealers Ingredients.

               

              Interested in creating healthier soup options? Contact your Dealers Ingredients sales rep or info@dealersingredients or 905 458 7766 to get more information/copy of complete list of products, receive product development support and/or to ask for a sample of Canadian Butter Buds flavours, Akzol Nobel OneGrain salt replacement, Natralein pea or brown rice protein or Profi, high protein plant-based composite (HPPC).

              1Source: “Stock: options Canadians are choosing healthier soups made with wholesome, locally sourced ingredients” (Page 24 of Nov/Dec 2017 issue) Food in Canada. Retrieved from http://www.foodincanada.com/digital-edition/?documentID=171206213054-f6de3cea9aa44c3fb23f53c81ba57042

              2Source:  Retrieved from http://www.euromonitor.com/soup-in-canada/report

              3Source: Retrieved from https://www.businesswire.com/news/home/20170929005250/en/Global-Soup-Market—Growth-Trends-Forecasts

              4Source: Retrieved from http://www.cbc.ca/news/canada/kitchener-waterloo/andrew-coppolino-2017-food-trends-african-street-food-coffee-delivery-1.3935118

              5Source: Retrieved from https://www.technomic.com/soup-and-salad-will-face-heightened-competition-definition-health-evolves

              6Source: Retrieved from https://www.foodfanatics.com/food/take-on-soup\

              7Source: Retrieved from http://wecouldmakethat.com/soup/

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