Among the most interesting trends was the mixing of flavors – both complementary and contrary
July 26, 2018
The eight most significant trends were identified as: Color in Chocolate, Flavor Duality, Mix It Up, Texture, Organic, Healthier Meets Functional, Coconut Madness, and Balls & Bites of Protein/Energy.
Multiple trend reports have pointed to a rapidly expanding interest in the cuisines of North Africa and the Middle East. For product developers wishing to serve this consumer trend, the key to an authentic experience is to unlock the taste and flavor through the ingredients and spices that bring accuracy to the flavor profiles that define these cuisines.
Expansion plans to remain in place as Mazza receives a continuing flow of new business opportunities
July 12, 2018
The acquisition is effective immediately and terms of the acquisition have not been disclosed. The Mazza plant extraction facility at the Delta, BC headquarters location will remain in place.
Comax Flavors shares consumer insights around alcohol behaviors, preferences
July 12, 2018
This is the 10th study of the company’s primary market research program. The Alcohol study was fielded in February 2018 with 1,200 U.S. respondents aged 21-70+; half were female and the other half were male.
Today, the internet and the popularity of social media has shortened the timeline to only two or three years from restaurant menus to materialization of new products on grocery shelves.
Synergy Flavors offers a new turmeric formulating solution
July 9, 2018
Synergy Flavors’ teams of beverage and snack flavor experts have created some unique, flavor-functional combinations to demonstrate the possibilities for turmeric.
Kalsec releases its first social responsibility report
June 26, 2018
“We are excited to share this report highlighting our past and future ongoing commitment to social responsibility as part of the Kalsec vision to remain private and sustainable for the next 100 years,” says Dr. Scott Nykaza,CEO.
Presenters at Prepared Foods’ R&D Applications Seminars discussed sources of flavor—from proteins, natural sources, heat—and even how to bridge the "flavor gap."
June 21, 2018
Although the FDA is looking to define "natural" as it pertains to food products in general, the Code of Federal Regulations (CFR) does define "natural flavor" in current regulations.
Barry Callebaut unveils dairy-free chocolate ingredients line
June 15, 2018
With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, ready to use for myriad applications, including confectionary, baked goods, cereals, and snack products. The Pathway coatings and inclusions offer sweet and decadent flavor profiles that ensure Barry Callebaut customers can create products that respond directly to consumer demand for more dairy-free options, without sacrificing taste.
CEO Gilbert Ghostine adds, “At Firmenich, we are passionate about mastering taste across all its dimensions, from being at the source of the best quality of natural ingredients, all the way to creating unique experiences that consumers love. In a world of increasingly label-conscious consumers, our Natural and Clean Label platform is dedicated to developing a portfolio of the most authentic taste profiles that our customers and their consumers can trust.”