To better meet the needs of customers and partners outside Canada a new corporation has been formed.
Canadian Food Specialties International Inc. is responsible for trading our products in global markets and is our participant in Joint Ventures, Partnerships and Technology Licencing.
With business arrangements in many parts of the world Food Specialties is growing to become your first choice for ice cream ingredients wherever you may be.
Our laboratories in Canada are expanding to fill the needs for technology transfer and for quality control over Food Specialties brand products.
We are active in the following places:
Cameroon
Canada
The Caribbean
China and Hong Kong
Columbia
Iran
Philippines
The United Kingdom
The United States
How can we help you?
Better flavours!
Food Specialties has gained knowledge of flavour products allowing better control of costs from our ability to formulate flavours from basic ingredients.
For our partners in China, Iran, Britain and Africa we are able to prepare "key" flavours. This development is helping us to serve more customers in more places with our excellent quality range of flavours. We are able to serve customers in developing markets by establishing local blending of flavours using our keys with locally available solvents.
We supply natural flavours, organic flavours, Kosher flavours, alcohol free flavours, and of course there are many traditional flavours in our product range.
Soft Dough particles
Food Specialties has developed a range of soft dough cookie and candy particles. These premium products have been widely admired, but sales have been slow. Our production plant was built economically to open this product category. High efficiency plant is being installed to overcome this problem. Our cookie dough will compete in quality". and price!!
Food Specialties ice cream sauces have been the choice of the best ice cream makers since we introduced the line. There can be no change to the quality standards we have set for ourselves but...Can we make them less expensive?
You bet we can. We began making our premium sauces in a 50 kilo kettle that was older than Russell. It was heated with hot water pumped through the jacket of this historical vessel that was built to pasteurize cream for a famous chocolate company.
A few years ago we had to increase our batch size to meet the demand, but our efficiency in the production of sauces was still limited by batch size and by the availability of process heat.
Now further improvements to several production factors make it possible to enter a new level of sauce production. Ask your sales rep about it. We would like to be your supplier too.
