More consumers are taking a “back-to-basics” approach to food. They want fewer and simpler ingredients, little to no processing and greater nutritional benefits.
Comax Flavors introduces the pickled flavor collection
June 3, 2015
Fermented and pickled foods and beverages are on the radar and gaining momentum. According to the National Restaurant Association’s annual survey of nearly 1,300 professional chefs, “pickling and fermenting are making a modern-day comeback, with an in-house pickling process, non-traditional veggies, and specialty vinegars high on the list.”
Red Arrow’s new beef flavors address on-trend tastes
May 22, 2015
Responding to the popularity of specialized burger offerings and the re-emergence of steakhouse dining concepts, Red Arrow developed three new beef flavors.
New spray dry concentrate delivers TABASCO’s signature flavor, taste to a wide variety of applications—without moisture
May 18, 2015
Made with tabasco pepper mash, salt and premium distilled vinegar and maltodextrin, TABASCO® brand Spray Dry Flavor brings dynamic new dimensions to a wide variety of applications without adding moisture.
ICL Foods Specialties’ Licresse is a natural way to extend shelf life, preserve color and flavor
April 17, 2015
ICL Food Specialties’ Licresse™ natural food ingredient is a licorice plant extract with applications for food and beverages. Licresse is naturally high in antioxidant phenolic compounds, which makes it a versatile ingredient for most types of meat, bakery, dairy and beverage products.
Curries are a centuries-old staple in Southwest and Southeast Asian cuisines that saw popularity in mainstream America predominantly in restaurants until only a short while ago.