Caribbean Flavours and Fragrances (CFF), a subsidiary of the Derrimon Trading Company, recently held an Ingredients Seminar at the Jamaica Pegasus hotel. The seminar was marked by informative presentations delivered by prominent members of the local CFF team, including General Manager Janice Lee and Business Development Officer Allison Phipps. During the event, Phipps explained the company's groundbreaking product, aimed at improving dough texture and extending the shelf life of products while keeping their nutritional value intact. The event also featured presentations by members of the international Flavours and Fragrances team — Míriam Gonçalves Marquesini, food designer and food protection specialist, and Luis Carlos Gioia Junior, principal application specialist — who shared valuable insights into product protection and anti-moulding solutions. Claude Smith, baking manager at Jamaica Biscuit Company, served as guest speaker, educating attendees on the baking industry and highlighting essential considerations for production and business expansion.
"This new ingredients portfolio released to the market by CFF is excellent. It speaks to components that are important in improving the structure and shelf life of products which will in time contribute to the sustainability of businesses. There are many people who enter this field without all the equipment they need which is necessary to help them achieve success. So, having access to ingredient input such as this will assist in helping to keep products fresher and long-lasting,'' Smith explained.
CFF's extensive portfolio is poised to revolutionise the quality, texture, shape, and visual appeal of baked goods, extending their shelf life in the market, marking a significant game-changing development in the industry.
"Following research we have found that many small business bakeries have concerns as it relates to the shelf life and quality of their products. Our new portfolio offers a solution to this issue as it provides natural and organic ingredients that will meet and exceed their needs. Our solutions will assist in mould prevention and sustainability without compromising their products' nutritive value, taste or freshness," said Phipps.
Joddian Howard, senior product development officer at CFF, presented pre-designed experiments involving baked goods, featuring both a version with the new ingredient and one without it. She provided clear explanations of the differences between these variations. During a live demonstration, Howard highlighted the impact of the dough-strengthening and fresh-keeping ingredients by using samples of local bulla and bread. Attendees observed the distinctions in body texture, shape, and crumb reduction for both the bulla and bread, with one sample containing the ingredient and the other without it.
"We had a high expectation that customers would come out and that was realised. Small baking companies are our focus, and I think we achieved success in reaching them. There are a lot of small manufacturers that have needs and pains and are in need of someone or something to help solve them. I think today's seminar has given them insights into seeing CFF and its product portfolio as a solution. This is a new arm of our company and we are excited to see the impact we know it will make," shared Lee.
CFF, a company under the Derrimon Trading Group, is the premier supplier of quality flavours and fragrances for beverage, baking, confectionary and ice cream manufacturers across the Caribbean and is also the provider of an assortment of fragrances for household and personal care to local and regional manufacturing companies.