SWEETEN UP SEAFOOD WITH NIELSEN-MASSEY

WAUKEGAN, ILLINOIS - (December 28, 2000) - Nielsen-Massey offers its Madagascar Bourbon Pure Vanilla for use in sauces and marinades for seafood dishes.

Madagascar Bourbon Pure Vanilla from Nielsen-Massey adds subtle nuances to marinades and sauces for mild seafoods such as shrimp and scallops.

Madagascar Bourbon Pure Vanilla adds savory nuances and a touch of sweetness to marinades. With more than 300 flavor components, the complexity of pure vanilla has a particular affinity for shrimp, scallops and white fish. Use it in marinades, basting sauces, or finished sauces to bring a delicate, exotic flavor to your table.

Nielsen-Massey's exclusive cold extraction process gently coaxes all of the volatile flavor compounds from the vanilla bean without altering their character. The result is a full-flavored vanilla with no off-flavors to conflict with the mild seafood. Madagascar Bourbon Pure Vanilla also helps tame the acidity of other marinade ingredients such as tomato or vinegar.

Nielsen-Massey Vanilla's corporate headquarters is located in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands. For more information, contact Craig Nielsen at 1550 Shields Drive, Waukegan, Illinois, 60085, or call 847-525-7873 (PURE); fax 847-578-1570. In Europe, write Nielsen-Massey Vanillas International, Uranusweg 10, 8938 AJ Leeuwarden, The Netherlands, or call31 58 28 82 880, fax 31 58 2 800 288.

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