A new year calls for change. And more than ever before, consumers are looking to push their palettes and they are trying flavors with unique flavor profiles and creation methods.

Global flavors supplier Firmenich, Geneva, Switzerland, announces fig as “Flavor of the Year” for 2018 based on the growing appeal for this healthy and fruity flavor worldwide.

Already positioned as an innovation leader with protein ingredients, Essentia Protein Solutions has expanded and added Reduced Sodium Chicken Broth to its line of multi-species Broths, Stocks, Fats and Extracts.  Now available in both conventional and organic forms, these new reduced sodium chicken items will further strengthen Essentia’s line of clean label ingredients.

McCormick & Company, Inc., a global leader in flavor, released its McCormick Flavor Forecast® 2018. This annual report is a comprehensive look at the latest ingredients, cooking techniques and culinary ideas driving what’s next in flavor at restaurants, on retail shelves and in home kitchens.  

The Symrise Global Culinary Team has launched the “Joy of Authentic Food” initiative, which helps food manufacturers create the unique food experiences their customers demand by capturing the best of science and nature. 

Mirroring the market, protein solutions featured high on the winners’ podium this year.

The new yellow color range is suitable for multiple applications: carbonated or still, with or without juice. The new orange colors are suitable for a range of applications containing juice including concentrates, carbonates, stills and energy drinks. 

Younger shoppers, in particular, continue to drive experimentation and innovation with new dimensional flavor combinations and textures. 

Carolina Innovative Food Ingredients (CIFI) proudly announces that its entire portfolio of sweet potato-based dehydrated, liquid, and syrup ingredients has obtained Non-GMO Project Verified status. 

With something like 7 billion flavor preferences in the world, accurately forecasting what upcoming flavor trends will be in 2018—or any year—can be considered something of an exercise in audacity. A flavor trend can explode out of nowhere, fast, and be completely spontaneous.