Wixon showcases several new seasoning blends for a variety of applications
April 5, 2016
Wixon, a manufacturer of seasonings, flavors and technologies for the food and beverage industry, showcases several unique new seasoning blends for a variety of applications.
SaltWorks’ new web site serves industrial business customers looking for solutions with all-natural sea salt and mineral salt
March 30, 2016
SaltWorks® offers a new e-commerce website (www.seasalt.com/wholesale/ingredient-salt/) to better serve wholesale customers purchasing large volume quantities of all-natural sea salt and mineral salt.
Amelia Bay offers second white paper regarding brewed tea and label claims
March 28, 2016
Amelia Bay, the premier provider of quality brewed tea, announces the publication of the latest in their series of white papers, “Transform Your Tea: Balancing the Perfect Brew,” written to give beverage manufacturers a thorough understanding of how brewed tea characteristics and label claims both factor into the success of their RTD iced tea products.
Activ International offers a range of new high impact, clean label grill flavor
March 23, 2016
Headquartered in Bienne, Switzerland, Activ has been a key global player since 1984, and the company's new high impact culinary grill flavors provide the most authentic flavor impact compared to commodity grill flavors.
Advanced Food Systems introduces clean label marinade, coating systems for chicken wings
March 14, 2016
Advanced Food Systems Inc. (AFS) is extending its Sealtite and Seal ‘N Crisp product lines for chicken wings. New offerings include Sealtite Chicken Wing Marinade CL, Sealtite Marinade WOB and Seal ‘N Crisp CLW.
Bell flavor extenders, replacers help reduce cost, deliver consistent flavor profiles
February 24, 2016
Bell Flavors & Fragrances realizes that manufacturers are facing ingredient shortages. Bad crops, market forces, over exportation and other factors all have created rising prices and quality concerns for ingredient commodities.
Vegetarian meat flavors can be produced by the Maillard reaction, the interaction of the amino acid components of protein with reducing sugar molecules when exposed to heat