Givaudan flavors transform the taste of plant-based meat alternatives
October 9, 2019
Conventionally, flavor has been added after the texturizing process and this has produced an intense but short-lived experience. Adding flavor during or before texturizing is not commonly done because the flavor affects the texture of the product, and the flavor performance is affected by the texturization process.
The new Enrichables line is launching with two nutrient-dense products — Kale & Fiber and Pea Protein
October 3, 2019
Enrichables are vegan, non-GMO, gluten-free, dairy-free, soy-free and contain no added fillers or flavors, making them nearly undetectable, no matter the dish.
As of December 27, 2019, organic certified flavors will be required in all organic food and beverage products, unless the flavor is not commercially available as organic.
New personnel includes Mike Haracz, senior corporate chef, Ben Stanley, corporate chef – sweet applications manager, Harry Park, research chef, and Casey Schallert, senior research chef
September 27, 2019
Bell Flavors & Fragrances announced the recent hire of Mike Haracz, senior corporate chef, Ben Stanley, corporate chef – sweet applications manager, Harry Park, research chef, as well as promotion of Casey Schallert to the position of senior research chef, at their headquarters in Northbrook, Ill.
Firmenich is prepared to be a passive long-term shareholder of the company
September 26, 2019
“Firmenich has the greatest respect for Robertet, with its family values, long term vision of the industry and leading capabilities in natural ingredients,” said Patrick Firmenich, Chairman of the Board of Firmenich. “As a long-term oriented shareholder, this investment reflects Firmenich’s commitment to best support Robertet’s continued growth.”
Frito-Lay US snack index reveals ongoing evolution of palates and globalization of flavor
September 19, 2019
More than any single seasonal flavor trend, it's really the overarching globalization of flavor that is turning the food industry upside down, ushering in a whole new approach to meeting consumer demand.
Spirited Creations: The use of alcohol in food and beverage preparations is on the rise as consumer palates become more sophisticated and chefs and mixologists push boundaries.
Used as a splash or a concentrated reduction, alcohol "opens up" the starring flavors in sweet and savory formulations, enhancing them without overriding them.
It may be a dark liquor, but bourbon is the clear leader of the spirit trend, fueled by the renewed interest in authenticity and craft heritage products, innovation from distilleries and elevated cocktail programs.
Comax Flavors showcases Chocolate Hazelnut Banana as on-trend taste
September 3, 2019
According to the National Confectioners Association (NCA), Chocolate represents 60% of the $35 billion US confectionery industry and US chocolate sales total more than $21 billion annually. It is reported that on average people consume 12.57 pounds of chocolate per year. NCA also finds that consumers enjoy chocolate as a treat, averaging two to three times per week.
Barry Callebaut introduces Bensdorp Natural Dark, a flavorful, 100% natural, dark cocoa powder
September 3, 2019
Bensdorp Natural Dark cocoa powder is introduced at a time when health-focused consumers are increasingly seeking out premium products that are tasty and have a short, recognizable ingredient list.