Fuchs introduces “Island Inspiration Collection” of seasonings, bases and flavors
April 10, 2018
Among the collection’s offerings are seasonings and blends for proteins, snacks and dairy. These items are also the starting point for food manufacturers and foodservice establishments to develop their own unique signature product offerings, with Fuchs’ culinary specialists at their side.
Demand for ethnic and international foods continues unabated as American consumers of all backgrounds discover more innovative and exotic flavors and formats.
Parker Products opening new plant for inclusions, ingredient specialties
April 6, 2018
With three times the capacity of Parker Products’ previous location, the new 90,000-square-foot facility houses all of the company’s operations and allows for new processes to maintain the quality Parker Products is known for while further improving efficiency. For example, real-time quality control checks and overall equipment effectiveness feedback is now available digitally from the production lines. Additionally, each production room in the new facility features a separate air handling system to prevent cross contamination.
Five of Ohly PRODRY ingredients earn Non-GMO Project Verification
April 3, 2018
PRODRY® NGMOP products are the latest additions in the PRODRY® range, which is the result of decades of experience in taste ingredient development and production. All PRODRY® free-flowing powders have been specifically formulated to help bring together even the most difficult ingredients and are carefully calibrated to retain their intense aroma components for maximum flavor and exceptional taste.
Bell uses Research Chefs Association event to combine “low country” cuisine with Chinese inspiration
April 3, 2018
Bell Flavors & Fragrances showcased innovative flavors during the Research Chefs Association (RCA) Expo in Savannah, Ga., March 26th through March 28th. The RCA Expo displays some of the most cutting-edge and inventive flavor products and is host to an excellent source of networking professionals within the flavor and culinary industry, including culinary chefs, R&D specialists, and professionals across different industries.
Latin flavors are experiencing a strong upward surge, for good reason. There already are large parts of the US (especially California, Texas, and New Mexico) in which non-Hispanics are the minority. US Census Bureau data indicate that by mid-century, about a third of the population will be comprised of persons of Latin/Hispanic background. (Meanwhile, the Caucasian population is expected to drop from around 62% to about 56%.)
McCormick dedicates new website to vanilla flavor solutions, sourcing info and application ideas
March 29, 2018
Combining in-depth vanilla sourcing experience and proprietary taste technology has uniquely positioned McCormick Flavor Solutions to consistently provide its customers with premium vanilla extract and innovative vanilla flavor solutions that solve these challenges.
Salt of the Earth says its Mediterranean Umami also is effective for sugar reduction
March 27, 2018
Salt of the Earth conducted a number of successful trials on several sauces with high sugar and salt content. In a standard ketchup recipe, Mediterranean Umami was able to reduce sodium by 30%, and sugar by 25% while maintaining an identical organoleptic profile.
Comax Flavors releases consumer insights on sweet baked goods
March 13, 2018
This is the seventh study of the company’s primary market research program. The Sweet Baked Goods study was fielded in August 2017 with 1,000 US respondents, ages 18-70+; half were female and the other half were male.
Kerry uses Natural Products Expo West to release report on clean label consumer insights—by segment
March 8, 2018
Kerry surveyed more than 700 consumers to understand their opinions on nutrition, ingredients and sustainability and how these factors influence their opinions of clean label. The consumers were behaviorally segmented into five specific groups, each with a unique outlook on clean label. The report details the five segments and their respective demographics, adoption stage, relationship with clean label, their ingredient focus and avoidance patterns.