Natural Dulce de Leche-Type Flavor #1412484 is a natural powder version of a popular N&A flavor (previously only available as a liquid).

Prayon, world leader in phosphate chemistry, plans to build a manufacturing plant for food grade sodium hexametaphosphate (SHMP). Officials say the move will effectively double Prayon’s production capacity and strengthen its position in the food sector.

TIC Gums now offers a video series to help food and beverage manufacturers explain to their customers what gums are, where they come from and why they are used. The new “The Basics of Food Gums” videos also support the clear label trend for transparency—about what is in consumers’ food and where ingredients are sourced.

Milne Fruit Products has emerged as a leader in aronia production and quality in the industrial ingredient market. Offering aronia as IQF frozen, purees, MicroDried® and powders, the company reported a 180% increase in aronia sales under its Peak Season Foods brand.

iTi Tropicals, Inc. (iTi) has created six custom coconut water and coconut milk prototype blends to stimulate research and development and to initiate a creative dialog. iTi’s goal is to encourage manufacturers to experiment with these special ingredients, discover new formulations and functions, and collaborate with iTi product development scientists for insights and assistance.

NuTek Food Science, the company behind two revolutionary salt products, NuTek Salt and the newly re-launched Salt for Life®, has seven issued patents and 11 more patents pending related to sodium reduction in mainstream foods.

The Hershey Company announced it is demonstrating its dedication to goodness through its great-tasting, high-quality products by beginning a transition to simple and easy-to-understand ingredients. This builds and expands on Hershey’s ongoing commitment to responsibly sourcing the ingredients it uses in its product portfolio.

Prepared Foods’ R&D Seminar presenters give attendees helpful, how-to advice to formulate foods that meet consumer clean label demands.

In all surveys prognosticating the biggest trends in the food and beverage industry for 2015, allergen-free formulation keeps landing at or near the top.

In creating holistic food concepts that highlight new and upcoming flavor trends, research chefs and product developers increasingly recognize the need to highlight both the textures and flavors consumers are drawn to, prefer and that evoke an emotional response.