Bell Flavors and Fragrances hosted its sixth “Flavorology” event this May at the Chopping Block in Chicago’s Merchandise Mart.

David Michael & Co., a global flavor leader and food and beverage innovator for more than 100 years, is once again sending its "Great Escape to Innovate" team on the road. A specially equipped RV will tour the continent to share and gather unique and relevant ideas about what's new and innovative in the world of taste and texture.

Fermented and pickled foods and beverages are on the radar and gaining momentum. According to the National Restaurant Association’s annual survey of nearly 1,300 professional chefs, “pickling and fermenting are making a modern-day comeback, with an in-house pickling process, non-traditional veggies, and specialty vinegars high on the list.”

Responding to the popularity of specialized burger offerings and the re-emergence of steakhouse dining concepts, Red Arrow developed three new beef flavors.

The Innovation Center will focus on development of food products, applications and systems.

Made with tabasco pepper mash, salt and premium distilled vinegar and maltodextrin, TABASCO® brand Spray Dry Flavor brings dynamic new dimensions to a wide variety of applications without adding moisture.

Nexira Inc. received FEMA GRAS status for purified damar gum used as a flavor stabilizer in US applications.

ICL Food Specialties’ Licresse™ natural food ingredient is a licorice plant extract with applications for food and beverages. Licresse is naturally high in antioxidant phenolic compounds, which makes it a versatile ingredient for most types of meat, bakery, dairy and beverage products.