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food flavour and ingredient companies, meanwhile, have to cater for this ongoing trend and find solutions to satisfy the multitude of demographic tastes, and are increasingly faced with a specialised market where demand is more and more specific and in need of convenience. of course, flavour and ingredient firms invest a lot in surveys and in research and development to find out what exact tastes the consumer wants and will want. however, there is very often quite a long distance separating the company’s tasting laboratory and the supermarket shelves. one utah-based company, that describes itself as an intermediate flavour ingredient system technologies firm, believes that it is ideally placed in the food flavour chain to, not only have an overall picture by placing a lot of emphasis on research and development, but to be able to cater for customers in all categories. jmh international llc, being a manufacturer of bases and concentrates, provides what can be described as a “flavour foundation” to its clients finished products. to explain his company’s business in a nutshell, jeff smith, who is vice president of sales and marketing, simply says: “if you were looking for a chicken soup base that had a roasted chicken note, we would provide that flavour profile in a base which would become the flavour foundation for your soup”. smith is well aware of the key role his company can play in trying to cater for evolving food product manufacturing that attempts to brand new products as “unique” in taste. “we need to provide our clients new and unique options to keep their menus and products ‘fresh’. from sophisticated to edgy, we try to provide a range of products that can help our customers stay at the front of emerging markets and trends”, says smith. smith adds: “for example, we are in the process of introducing new glazes to the market. we’ve developed an asian influenced glaze using our 12-pepper roasted garlic spice blend as the flavour base. the glaze itself is designed for use in a variety of protein and vegetable applications. we have other products coming out that use combinations of peppers and fruits that complement one another in the finished product. one example is our new chipotle pineapple glaze”. and, only a few months ago, jmh entered a new market category by introducing a new line of powdered adult beverage drinks. the company’s customers add alcohol to the powder and blend in order to produce the final drink product. specialised in the production of soup bases, gravies, seasonings and sauce concentrates for the industrial, food service and warehouse club and retail store markets, jmh has been present in the us market for a quarter century and has high hopes for its products and outreach going forward. “we deal with some of the leading restaurant chains and food manufacturers in the united states. i would also take this a step further and say that we are well penetrated in the casino market where we work with many of the leading hotels and casinos in las vegas, reno, atlantic city and the gulf coast”, argues smith. jmh recently doubled the size of its salt lake city manufacturing plant and consolidated all of its manufacturing and distribution activities to this facility. besides, the company, from a distribution standpoint, has clients all over the nation. “jmh is positioned for increased production, greater manufacturing capabilities and expanded research and development”, the company’s ceo, kirk mellecker, told flexnews in may. adding onto mellecker’s statement, smith also stresses the fact that jmh was able to expand its manufacturing capacity thanks to its ability to adapt to the previously mentioned evolving market trends for taste and resulting requirements from its customers. the sales and marketing vice president says: “convenience is still paramount to most of our customers. we try to develop products that can be used in a variety of applications. for restaurants, we bring applications for our sauces that are easy to prepare and can be used in a variety of dishes. at retail, frozen meals continue to evolve and consumers want restaurant quality products that can be easily prepared at home. for example, we are seeing more clients asking for sauce chips that can be used in a frozen meal to deliver the sauce component”. “we are adapting trends from higher end culinary operations whereby they can be used in a mainstream restaurant chain or industrial manufacturing application. one example would be a new beer glaze sauce we have developed that is ideal for beef or as a sauce for burgers. it’s a way to “beef up” comfort foods like you might find at a backyard barbecue. during the recessionary times we have been experiencing it provides a way to take “old time favorites” and create a new and exciting flavour profile. in the end, maintaining our focus on the culinary quality of the product is paramount”, he adds. in addition, jmh manages to preserve its own identity despite working with larger and maybe better-known customers. jmh maintains a balance between products made using client brands and its own brands, which are jmh premium®, five star® and its newly introduced artisan selectionstm brand. “jmh provides a very high level of service to our clients. often our culinary and r&d teams are working hand in hand with those of our clients. some of our customers might say that they would consider jmh to be an extension of their own r&d or culinary departments”, explains smith. smith also underlines jmh’s capacity for innovation and remaining ahead of the game as crucial towards its growth. the sales and marketing vice president points out to the fact that jmh has expanded both its culinary and r&d workforce this year and plans to do so again in 2011 to keep up with this growth. “r&d and our culinary team provide the foundation for everything we do at jmh. our product development work begins with our chefs. once a recipe is complete they work hand in hand with our r&d team to bring that product to a commercial status, all the while ensuring we maintain its culinary appeal”. jmh’s chefs are part of a very close-knit community of talented chefs throughout the us and work hand in hand with other chefs on recipe development or new food applications. finally, smith also believes that, as a manufacturer of bases and concentrates, it is important for jmh to stay abreast of new and emerging trends with regards to flavour profiles. “our flavour suppliers ensure that our r&d team is seeing new flavours as they are introduced to market. this approach, combined with close collaboration among our research team and our executive chefs on staff helps us to keep on top of changing trends”. “we work with suppliers of ingredients who bring us new technology very closely. in the end, we reach out to the market a variety of ways to gather information and then bring it in-house for evaluation for assessment and further development”, adds smith. “we are seeing evidence of more activity where our clients are seeking ethnic flavours, particularly with asian and latin flavours”, he also comments. as for jmh’s new category powdered adult beverage drink category, smith also thinks that his company is picking up on some of the trends seen in the beverage market, especially those related to “super fruits” such as pomegranate that have actual or perceived benefits. jmh’s expansion, however, does not stop here. although jmh has enough production capacity for the time being, the next expansion phase of the salt lake city facility is still in the planning process. moreover, the company continues to assess new product opportunities and market segments and look for areas that are synergistic with its own core competencies.