Boehringer Ingelheim spices up the market

Trade in spices is nothing new. After all, since the 15th century ships laden with the smells of the Orient have navigated their way to European shores. For centuries now we have absorbed spices from the East into our local culinary traditions. But the last few years have been different - with Europe's penchant for spicy, ethnic foods on an insatiable upward curve.

According to a recent report​ from market analysts Mintel, ethnic meals - Indian, Chinese and other Asian - now account for more than 40 per cent of the chilled ready meals sector. Cheaper air travel, the democratisation of foreign holidays, a broader view of the world through increased multimedia channels are all cited as contributory factors in our growing desire to satisfy our palates with Eastern foods.

Food manufacturers have been quick to respond to this need, introducing spices into hitherto traditional taste profiles - Jacobs Spicy Curry flavoured Twiglets is just one example. In turn, companies have been busy formulating ingredients with an ethnic twist. One such company is leading German pharmaceutical firm Boehringer Ingelheim​ that recently, for the first time, went public with its selective replacement of chilli pepper and oleoresin capiscum, nonivamide. The product, a regional product on a selective customer base, will now be introduced worldwide with the support of a substantial advertising campaign.

"Nonivamide is a powerful tool for all companies interested in pungency and heat,"​ said a spokesman for the company.

Targeted primarily at spice companies and flavour houses, Boehringer Ingelheim aims to achieve a broader customer base in a range of different market segments. For the food and flavour industry seasonings, spices, condiments, dresssings and barbecue sauces are the order of the day, and for the confectionery industry, the sweet and spicy appeal - candies, chewing gums, hot gums, spicy snacks.

But hopes do not stop with the food industry. With 9.2 million Scoville Heat Units the company is also promoting nonivamide for applications in the cosmetic industry that require hot, spicy, cooling sensations and tingling effects. For example, menthol-based cooling flavours such as oral hygiene products and mouth washes.

"No flavour, no colour - just pungency,"​ described the company when questioned about the product. With no aftertaste, according to Boehringer Ingelheim the pungency effect is delayed in the mouth and throat, making nonivamide a suitable product for prolonged pungency in combination with other spicy compounds where spiciness comes upfront. A brown, solid mass with a pungent odour, nonivamide is manufactured synthetically using a validated process which results in reproducible qualities and standardised pungency.

The product, listed under the name N-(4-Hydroxy-3-methoxybenzyl) nonamide or Pelargonyl Vanillylamide or N-Vanillyl-Nonamide as a synthetic flavouring substance, has approval from the US Food and Drug Administration and the US Flavor and Extract Manufacturer's Association (FEMA). In addition, nonivamide - free of aflatoxins and mycotoxins - has Generally Recognised As Safe (GRAS) status.

Contact Ernst Guenther​ at Boehringer-Ingelheim for further information.