Flavors & Seasonings & Spices

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With the rapid expansion of craft beers and the desire of consumers to try new flavors in food and beverages, Kalsec® introduces a line of beer type flavors for food applications.

Word about Dorot’s little nuggets of preservative-free garlic, ginger, dill, basil, parsley, chili, and cilantro is quickly spreading through the food community.

Among the collection’s offerings are seasonings and blends for proteins, sauces, beverages and desserts. These items are also the starting point for food manufacturers to develop their own unique signature product offerings, with Fuchs’ culinary specialists at their side.

Headquartered in Downers Grove, Ill., Flavorchem is a leading global flavor and color supplier with a research and development center and complete flavor manufacturing operations. Additional manufacturing facilities are in San Clemente, Calif., and Kerepes, Hungary. The company also has global offices in China and the Americas.

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.