Vanilla Continues to Challenge in 2004

2003 was a difficult year for the vanilla industry as well as for their many customers. As prices soared, chefs, retailers and manufacturers sought to lessen the impact, but often were resigned to raising prices to cover the cost of ingredients. We were all looking forward to 2004 as a year with increased availability and improved quality of the vanilla crop.

But, once again, nature has hit the delicate vanilla plantations of Madagascar, the world's premier vanilla-producing region, with damaging results. The once promising 2004 crop was reduced to a fraction of its normal size when the vines failed to flower. The outcome is a reduction by more than 70% of the normal crop, increasing for yet another year the price of the raw

material and consequently, the cost to customers. Nielsen-Massey recognizes the concern of its customers about these extreme vanilla prices, and has done everything it can to minimize the impact of the cost increases, pledging to provide them with the very best vanillas at the very best possible price.

One innovation has been to develop a new blended Pure Vanilla Extract for retail customers that delivers all the quality and flavor that customers have come to expect, at a lower price point. Another solution has been to offer vanillas with other natural flavors as well as natural/artificial vanilla blends to its industrial clients. These new vanilla products reflect the flavor inte-grity that is synonymous with Nielsen-Massey while providing its customers with economical alternatives.

Of course, Nielsen-Massey still offers Madagascar Bourbon Pure Vanilla, the gold standard of the industry, as well

as Madagascar Bourbon Pure Vanilla Bean Paste, with flecks of real vanilla seeds, and sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder. And, as always, the experts at Nielsen-Massey are available to assist in reformulating your products to make them more economical to manufacture.

While it's still too early to predict the future, we are hopeful that 2005 will bring us the price relief that we so desire. Until then, please contact Craig or Matt Nielsen, or Dan Fox with any questions or concerns.

Take cornbread, for instance. Cornbread muffins are a great example of where a little bit of vanilla can add just enough interest to make the product unique. The mellowness of Madagascar Bourbon Pure Vanilla brings out the sweetness of the corn. Top with the special flavor of vanilla-infused honey, and a mere muffin becomes magnificent!

Likewise, the addition of a bit of vanilla to sweet yeast breads, such as challah, adds dimension and depth of flavor that sugar alone can't deliver. Of course,

classic yeast-raised pastries are always a welcome vehicle for the flavor of vanilla. After all, what would a Bismarck be

without the rich and creamy vanilla filling? But try adding vanilla to jelly donut filling for a fruitful outcome, or use Madagascar Bourbon Pure Vanilla Powder to enhance the flavor of icings destined to top long johns. Or, dust a donut with vanilla sugar for a truly heavenly treat.

Wherever you use it, vanilla is sure to please your customers, and a happy customer is one that comes back for more.

Chef Kraus came to Chicago's French Pastry School with a long list of accomplishments behind him. He has been praised with bringing "a unique combination of discipline and innovation" to his work, creating pastry masterpieces for restaurants such as NoMi in Chicago and The Wild Boar in Nashville.

As Pastry Chef/Instructor at The French Pastry School, Chef Kraus embues his students with his passion for fine ingredients. "My primary criteria for good desserts is using the best possible ingredients," says Kraus, "We are in the business of giving quality products to our customers, and Nielsen-Massey's vanillas are the best vanillas you can find."

With instructors with such insight, creativity and vision, the students of The French Pastry School are fortunate indeed.

Find out more about Chef John Kraus and The French Pastry School at www.frenchpastryschool.com. To enjoy a fantastic dessert recipe developed especially for Nielsen-Massey Vanillas, log on to our website, www.NielsenMassey.com.

Low carb diets are in the news, and on the menu. A growing category is low carb snack and meal replacement bars. But not all such bars are created equal. Without the flavor boost of sweeteners and other carbohydrate-rich ingredients, some of these products can be pretty bland.

Sugarless Pure Vanilla Extract from Nielsen-Massey can provide much-needed flavor to these products, contributing sweet topnotes and rich flavor without the addition of added sugars that can sabotage a low carbohydrate formulation.

Nielsen-Massey strives to bring to its customers ingredients that fit their formulation and manufacturing needs. Give us a call to find out what we can do to deliver the pure flavor of vanilla to your products.

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