Flavors & Seasonings & Spices

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As the demand for organic products continues to grow, Bell continues to offer a growing range of organic flavors to meet this dynamic market category. Moreover, Bell officials project continued growth with their organic flavor line.

ADM takes developers from insights to final product development so they can successfully navigate a sea of category and consumer change to get ahead and stay ahead.

“Our R&D team helps manufacturers solve formulation challenges associated with developing new foods that meet the latest consumer preferences,” said John Buhler, president of Butter Buds. “Many new product formulations include plant-based proteins, increased fiber content, reduced sugar content or feature other micronutrients to achieve the desired nutritional claims on the label. 

If you are faced with the option of ghost pepper salsa versus a hot salsa, which product would you choose?

Borregaard is the only global manufacturer of sustainable vanillin made from wood, a natural and renewable raw material. This provides a distinctive product allowing for the creation of specialized flavors.

Bartek’s new logo is the most immediately visible embodiment of its transformation. Maintaining its historic purple color to pay homage to its entrepreneurial roots, Bartek’s logo now includes a logomark representing Bartek’s people, products, processes, and customers.

Callisons House of Flavor is an open concept workspace designed to give customers a seat at the table. With an in-house kitchen and laboratory, partners are able to taste test flavors in real time.

Having surpassed its 2020 goals for greenhouse gas emissions (goal 25%, actual 33.8%), water (goal 50%, actual 68.2%) and hazardous waste (goal 25%, actual 42.1%) in 2017, the company launched EcoEffective+ in 2018, which includes a science-based reduction target for greenhouse gas emissions, as its next generation of environmental goals.

MANE’s booth even featured a real chili field and visitors learned about MANE’s approach to better raw material control through vertical integration. Attendees learned how raw materials can be improved when turned into different types of flavoring products.

Ramos holds a bachelor’s degree from California State Polytechnic University of Pomona in Food Science and Technology as well as an MBA from Pepperdine University with an emphasis in International Business.