FOODPROCESSING.COM MARCH 2009 FOOD PROCESSING • 25
Beverage Flavors1. IFF ............................ 9%2. Givaudan ................... 6%
* Bell Flavors .............. 5%
Cheese & Cheese Ingredients1. Kraft Food Ingredients ............24%2. Sargento ................................... 11%3. Edlong Dairy Flavors .................7%
Chocolate/Cocoa1. ADM ..........................................................................11%
*Blommer .................................................................. 10%3. Barry Callebaut ........................................................... 7%
Cargill.......................................................................... 7%
Colorants1. Sensient...........................21%2. D.D. Williamson ............. 5%
Sethness ........................... 5%
Dairy Flavors & Ingredients1. Edlong Dairy Flavors .......... 17%2. Butter Buds ........................... 5%
Kerry Ingredients .................. 5%
Emulsifi ers1. Danisco.......................18%2. ADM ............................6%
Enzymes1. Danisco ...................... 8%
* Novozymes ............... 7%
Fats & Oils1. Bunge............................................................................. 13%
Cargill ............................................................................ 13%3. ADM ............................................................................... 6%
Flavors-Savory1. McCormick ...................................12%2. Kraft Food Ingredients ....................8%
* Givaudan ......................................6%
Flavors-Sweet1. Givaudan ......................................................................... 6%
IFF ................................................................................... 6%Wild Flavors..................................................................... 6%
* Di� erences of less than 3% are considered a statistical tie
Sensient
Edlong Dairy Flavors
Danisco
Danisco
Bunge
McCormick
Cargill
Kraft Food Ingredients
IFF
ADM
IFF Wild Flavors
Flavors & Ingredients
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Flavors & Ingredients
26 • FOOD PROCESSING MARCH 2009 FOODPROCESSING.COM
Fruits/Dried Fruits1. Dole ............................................... 9%2. Tree Top ......................................... 5%
Van Drunen Farms ........................ 5%
Grain Products1. ConAgra Mills ....................... 12%2. ADM ....................................... 8%3. Cargill...................................... 5%
Gums & Hydrocolloids1. TIC Gums ..............................35%2. CP Kelco ................................. 5%
Gum Technology..................... 5%
Nuts1. Blue Diamond ......................................8%
* Diamond Foods .................................6%
Salt1. Morton ................................43%2. Cargill .................................25%
Stabilizers1. TIC Gums ........................ 12%2. Danisco ..............................8%
* Cargill .............................. 6%
Starches1. National Starch ..............34%2. Tate & Lyle ....................13%3. Cargill ..............................5%
Sugars1. C&H/Domino/Florida Crystals ......38%2. Tate & Lyle ........................................5%
Sweeteners (not sugar)1. Tate & Lyle ...............................17%2. Cargill .........................................5%
Merisant ......................................5%
Vanilla1. Virginia Dare .................................... 20%2. McCormick ...................................... 12%3. David Michael .................................... 9%
Vegetables/Dried Vegetables1. Van Drunen Farms .........................13%2. Gilroy/ConAgra ...............................9%
* Diff erences of less than 3% are considered a statistical tie
Dole
TIC Gums
National Starch
C&H/Domino/Florida Crystals
Tate & Lyle
Virginia Dare
Van Drunen Farms
ConAgra Mills
TIC Gums
Blue Diamond
Morton
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