Many popular commodities, from vanilla and chocolate to olive oil and coffee, are facing challenges due to supply chain issues. In Madagascar, which supplies the majority of the world’s vanilla, concerns are rising over a potential shortage following Cyclone Gamane, which flooded fields and damaged vanilla pods. The International Cocoa Organization has noted declines in cocoa production in Côte d’Ivoire and Ghana—two of the largest producers—leading to a significant price increase for cocoa over the past year. In Southeast Asia, hot and dry weather is raising fears of coffee shortages, while Spain, the leading exporter of olive oil, has reduced its production by half due to drought conditions, causing prices to soar by 112% since 2022.
Experts suggest that it may be time for the food and beverage industry to reconsider their production methods. Food technology services could mitigate some of the supply chain challenges. Matt Rubin, CEO of True Essence Foods, explained in an interview with Food Dive that various factors, such as adverse weather, labor issues, and rising ingredient prices, create a ripple effect that often results in higher costs for consumers. True Essence is a food technology firm based in Indianapolis that provides equipment solutions aimed at preserving flavor while enhancing the quality and sustainability of a wide range of food and beverage products. The company installs industrial mechanical equipment at client facilities, enabling them to create products that they previously could not achieve with traditional methods.
True Essence employs proprietary technologies to address the crisis, including Flavor Balancing and Flavor Symmetry. Flavor Balancing is a rapid, non-additive solution that uses precisely controlled pressure to selectively release off-flavors, resulting in a smoother, more balanced taste. This technology is applicable to fermented products such as spirits, wine, vinegar, and chocolate. Flavor Symmetry, on the other hand, is an innovative dehydration system that produces shelf-stable products while retaining the fresh-picked flavor. Rubin stated that their low-temperature drying system removes water in a sealed environment while circulating air in a closed loop, preserving the flavor, potency, and aroma of various products like herbs, fruits, and meats.
Rubin emphasized that True Essence is committed to collaboration within the industry to address supply chain challenges in the long term. The company engages customers from the initial stages by conducting R&D testing to ensure their technology aligns with the specific challenges faced. Additionally, True Essence is exploring solutions like calcium citrate elemental conversion to enhance product quality and sustainability. For instance, Flavor Balancing can salvage products that would otherwise be discarded, while Flavor Symmetry allows consumers to enjoy products that might spoil quickly, simply by reconstituting them with water. This means that consumers can enjoy vegetables like carrots without worrying about spoilage, reducing food waste dramatically.
Rubin concluded that the timeline for food technology systems to effectively alleviate supply chain issues will vary by product category. However, the exciting potential for addressing industry challenges is evident, as True Essence continues to uncover solutions that not only enhance product quality and consistency but also minimize waste across the supply chain.