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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