Revela Foods Debuts at IFT to Offer “One-Stop-Shop” for Flavor Innovation and Transformation

This is especially true for the more than 300 food processing customers who can now take advantage of the combined expertise and service capabilities of Welcome Dairy Holdings, Gamay Food Ingredients and North Star Processing under the new Revela Foods, according to Angela Halverson, company marketing associate.

She told IFT that Revela’s expanded in-house capabilities, including a fleet of food scientists from Gamay Food Ingredients in New Berlin with expertise in seasonings, sauces and flavors, a multi-generational passion for natural cheeses and functional from Welcome in Colby, Wisc., and a state-of-the-art spray drying facility and contract manufacturing experience from North Star Processing in Litchfield, Minnesota.

“We all came together to have a whole house of capabilities instead of having people going to three different companies,”which should streamline the innovation process and save time and resources, she told FoodNavigator-USA at the conference.

“Now you can work with us from development to finished product in one working session,”she said, adding that Revela’s goal is to “reveal what’s possible” and deliver a “wow” factor.

Regional flavors rise

By tapping into the deep and combined expertise of the three companies, Revela can help food manufacturers identify and take advantage of emerging trends ranging from a growing interest in plant-based flavors to a growing interest in regional flavors, a said Ben Zirbel, director of innovation at Revela Foods.

He explained that when consumers stayed home during the early days of the pandemic, they began to explore multicultural cuisines – a trend that continues to deepen so that some of the lesser-known flavors and ingredients in regional dishes are now in demand.

“You see more and more regional flavors coming out and consumers are getting into lesser-known stuff. For example, interest in Asian cuisine is now expanding to Southwest and Southeast Asia,”giving rise to flavors like kefir and ginger, he said.

Likewise, more traditional but lesser-known Italian flavors, such as anchovy, are gaining traction, he said.

Because some of these flavors are unfamiliar to mainstream American consumers, Zirbel says many companies pair them with a familiar format or flavor that’s more accessible.

For example, at IFT, Revela showed how these trends are unfolding by offering popcorn in tika masala and sugar cookie flavors.

He also demonstrated his in-depth knowledge of plants by sampling vegan cupcakes made with vegan butter, which an enthusiastic company representative said. “is definitely a trend that’s here to stay.”He also offered a grilled Portobello mushroom sandwich seasoned with his ranch seasoning to show that there’s more to vegetarian options than just mimicking animal protein.

The company also showed off its dairy expertise, which ranges from powders, sauces and fondant blocks to a cheesy corn chowder.

Laura J. Boyer