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Press Release |
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For Release:
Attention:
Contact: |
Immediately
Produce Industry Media
Jeffery Hall
(912) 693-9060
jeffh@onionlabs.com |
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| March 22, 2007 |
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COLLINS, GA: National Onion Labs, Inc., (NOL) announces the addition of two new onion flavor certification levels. The existing Certified Sweet™ and Certified Extra Sweet™ flavor designations are now joined by Certified Medio™ and Certified Sizzler™. Certified Medio indicates a flavorful onion with intense pungency whereas Certified Sizzler, as its name implies, is a very pungent onion with intense flavor and lots of “heat”.
“We feel that it’s a natural progression to expand our services to identify the flavor characteristics of all onions, so that the consumer knows exactly what to expect from the onions they buy,” remarks David Burrell, Founder and President of National Onion Labs, Inc. “With the full-flavor range of certification, consumers who want extremely pungent onions can now look for the Certified Sizzler in their markets and buy with confidence. Those shoppers who desire a milder onion with a little “kick” can reach for Certified Medio.”
Jeffery Hall, Director of Business Development for NOL, shares that “the Certified Medio product is perfect for fresh applications like salsa and Pico de Gallo”. He also indicates that this flavor designation is optimum for lightly-cooked oriental and other dishes where a glossy, textured onion is desired.
Certified Sizzler offers a hot, pungent flavor that consumers will enjoy. “This onion flavor designation will caramelize extremely well and its strong flavors makes a great French onion soup” Hall states. Other potential applications include soups, stews, onion rings and those dishes where the potential for flavor loss through cooking is an issue.
With American diets containing increasing amounts of prepared and restaurant foods, consumers will soon have the opportunity to experience onions with these two new flavor designations. Certified Medio and Certified Sizzler have tremendous applications in the institutional and food service industries. Knowing onion flavor at these levels will provide valuable tools in food processing, enabling companies to better control end-product flavor consistency.
According to Hall, NOL has Certified Sizzler clients who want very pungent onions for their fried and dried processes and adds that “restaurants and other institutions will find them exceptional for an extremely wide range of dishes as well”. Restaurants and other food service corporations will find that Certified Medio onions will provide the full onion flavor that they desire without overpowering their dishes. Makers of sauces, soups, salads and a variety of processed foods can benefit from this level of foresight into the flavor characteristics of the onions they are using.
The new flavor designations and their corresponding labels will join the long-standing Certified Extra Sweet blue label and the Certified Sweet green labels to help consumers identify onions with the flavors they desire. Both the Certified Sweet and Certified Extra Sweet onions are perfect to be eaten raw in sandwiches and salads or cooked in a variety of dishes.
Burrell admits that these additions have mandated a shift in his staff’s approach to flavor certification. “We have been focused on helping growers perfect their sweet onion crop,” he says, “and lab results that indicated a pungent, hot onion were completely unacceptable. Now we’re aiding our clients in growing more pungent, flavorful onions and subjecting them to the same tests in order to identify product consistency for institutions, retailers and consumers in onion markets worldwide.”
Formed in 1998 by David Burrell, NOL currently serves over 20 clients in 8 countries and 9 US States. NOL’s staff are experts in agronomy, biology, pathology, soil science, chemistry, GIS/GPS mapping, statistics and other specialties.
More information on National Onion Labs, Inc. can be found at www.onionlabs.com.
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Resources:
Certified Sweet™ and Certified Extra Sweet™
Certified Medio™
Certified Sizzler™ |
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