There are many ingredient and technical challenges that come into play when creating, manufacturing, and scaling up soups and broths. Whether beginning from a base of dairy, broth, or tomato, soups made for batch production have one thing in common: Consumers demand that they taste homemade.

The affinity US consumers continue to show for ethnic flavors and dishes is supported by the fact that 755 of US adults, especially young adults, are open to trying new foods, reports The NPD Group, a leading global information company.

With botanicals ranging from absinthe, curry, ginger and more, Bell has already had great success in applications such as bakery, beverage, confections, dairy, and savory.

Comax Flavors offers new primary research on consumers’ behavior, usage and attitudes towards juice. This is the second study of the company’s primary market research program. The juice study was fielded in February 2017 with 500 US respondents, ages 18 to 70+. More than half of which were parents of children ages 1 to 17. 

Taste receptors are not only found on the tongue; scientists recently discovered the existence of taste receptors that reside in the gastrointestinal tract, internal organs, and central nervous system.

At Advanced Food Systems (AFS), we’ve developed a consistent buffalo profile that since has been well integrated into our product lines of marinades, glazes, topical seasonings and chicken wing systems—for all application needs.

Third Wave Bioactives™, a research company specializing in microbial technology, has formed a strategic alliance with Biorigin, an ingredient company specializing in yeast, yeast extracts and other fermentation derived ingredients that enhance the natural taste, mouthfeel and umami of many foods.

Organic flavor and ingredient manufacturer Blue Pacific Flavors, City of Industry, Calif., opened a new R&D laboratory called the “Flavor Creation and Culinary Innovation Center.” The lab handles all product development and flavor creation for the company's global operations in the US and Asia.

Amelia Bay, the premier provider of quality brewed tea, used the 2017 IFT show to showcase several of the hottest beverage trends—including Matcha green tea, iced teas with reduced or no added sugars, and cold brew coffee. 

Unlike traditional soy sauce—which is made from a blend of soybeans and wheat—Granulated Gluten-Free Tamari Soy Sauce-NGP is made without wheat.