The group, which introduced its ingredients to food manufacturers at recent IFT food expo in Chicago, said its new products can be used in products ranging from meats and broths to soups and sauces. The firm's Fire Roasted Flavor, an extension of its Flavors of Cooking line, claims to be a "versatile, well-balanced, natural" flavor. It allows manufacturers to add a fatty, savory brown, smoked taste, which is reminiscent of 'old world fired oven cooking', according to KFIC. "Consumers have a romance with cooking with wood and are increasingly installing wood fired ovens in their outdoor patios and high-end kitchens and they continue to push the demand at retail and foodservice," said Craig Rich, KFIC business manager, flavors. "Our Fire Roasted Flavor is an easy, convenient way for food manufacturers to integrate the unique, wood fired flavor in a variety of products within the confines of today's manufacturing facilities," he added. The ingredient can be used in applications including chicken, beef, pork, fish, vegetables, soups, dressings, gravies, pizzas and appetizers. It is available in powder form in Fire Roasted and Fire Roasted Potato. KFIC also featured its new Organic Grill Flavor at IFT earlier this month. This claims to deliver the charbroiled, smoky notes associated with cooking over charcoal without specialized processing. The new organic ingredient does not contain hydrogenated oil and is not made with genetically modified ingredients, said KFIC. It is also kosher-certified. Available in liquid and spray-dried form, the Organic Grill Flavor can be used in organic meats, entrees, sauces, gravies, broths, dressings, soups, snacks and side dishes. A third new product introduced by KFIC at the show was a Pasteurized Premium Cured Cheddar Blend, marketed as delivering an " authentic balanced aged cheddar profile". Designed for use in sauces, soups, side dishes and entrees, the ingredient claims to retain its flavor consistency throughout its shelf-life. "Our new Pasteurized Premium Cured Cheddar Blend product provides the same flavor impact as a club cheese but a lower usage level and a more favorable cost in use. It also has a longer refrigerated shelf life than club," said Vikki Nicholson, KFIC business director, cheese and dairy.