Bell Flavors & Fragrances, Inc. (Bell) has released its new Spark Trends platform predictions. Since its inception in 2015, Spark provides a multi-faceted understanding of the global consumer landscape, blending a comprehensive knowledge of culinary influences, market dynamics and product innovations with consumer attitudes, usage and purchasing habits to understand what’s shaping the future of flavors, fragrances and botanicals.

NotCo will continue to operate its branded business, NotCo Food, offering products like NotMilk™, NotBurger™ and NotChicken™ through retail and food service businesses nationwide.

Amano Enzyme, Inc., a specialty enzyme manufacturer, announced it has established its new Europe, Middle East and Africa (EMEA) hub at Milton Park, a science, technology and business community in Oxfordshire, UK.

This second generation of Acryleast, which is available in North America, is the only organic-suitable baker’s yeast that effectively reduces the levels of acrylamide in a wide range of manufactured and organic food products by up to 90%. It delivers 2.2 times more enzyme activity than the first-generation product, meaning that it is much more effective and cost efficient in lower doses.

FlavorSum, a North American flavor producer, has released food and beverage predictions for 2023. In a two-part blog series, the FlavorSum insights team explores how consumer behaviors and market trends will shape the new year.  

Sokol Custom Food Ingredients offers an almond paste brimming with a rich and creamy almond flavor. It is ideally suited to help bakers and food manufacturers add flavor and enhance the sweetness of a broad range of baked goods.

As today's culinary teams explore exciting flavor combinations and innovative menu opportunities, they're finding more and better places for mango. This distinctive fruit helps create new foods from the sweet and familiar to the surprisingly savory. Mango also serves as a complement or refreshing contrast.

ADM has identified four key trend spaces capturing consumers’ desire for optimism, surprise and discovery, as well as wellness (both for themselves and the environment).

Replacing sugar is more complex than simply replacing sweetness. Sugar carries flavor, enhances mouthfeel, provides bulk, is essential for browning through the Maillard reaction with amino acids, and attracts and retains moisture. In cookies and biscuits, for example, sugar interfaces with flour and fat to affect texture, firmness and spread. Without sugar, products may not crystallize properly, aerate, or set. 

David Feder, Executive Editor-Technical for Prepared Foods, interviews Allison Rittman, research chef and expert on the art and craft of creating organic foods and beverages.