US consumers are seeking hot and spicy flavor combinations, followed closely by savory. Menus and flavors are much more sophisticated than they have been in the past and the combinations of fresh, pickled, roasted and charred really lend themselves to these profiles. Use of chiles and peppers specifically has increased on all menus and across several cuisines. With Americans welcoming heat to their palates, manufacturers can adapt more Hispanic and Latin flavors in their formulations.
Kalsec® accepted to the Sustainable Agriculture Initiative Platform
March 2, 2018
The SAI Platform was created in 2002 by the food industry to actively promote the worldwide development of sustainable agriculture, involving different stakeholders of the food chain. The SAI Platform supports sustainable agricultural practices including the efficient production of safe, high quality agricultural products, in a way that protects and improves the natural environment, the social and economic conditions of farmers, their employees and local communities, and safeguards the health and welfare of all farmed species.
Bell Flavors & Fragrances shares Spark® Trends research
February 26, 2018
Using a unique and detailed process, Bell uncovered new ideas for 2018 and beyond that are sure to ignite customer inspirations and translate them into winning product ideations.
That landscape lay in the Ashanti region of Ghana, which was where I found myself late last November, a guest of Zürich-based Barry Callebaut, one of the world’s largest cocoa producers. The company had invited more than a dozen journalists to this part of West Africa to impress upon us the challenges it faces as it tries to secure a stable, sustainable supply of quality cocoa for the world’s delectation.
Advanced Food Systems offers creative, flavorful systems for new products
February 13, 2018
Chicken wings are one of America’s most popular finger foods. And understandably, it’s more important than ever to create exciting new products while optimizing yield and throughput—and monitoring rising poultry prices and limited supply.
Breakfast has become an important mealpart for the foodservice and retail consumer packaged goods sectors. Moreover, there's an opportunity for manufacturers to continue to expand the daypart by experimenting and introducing new tastes.
Company gives back to region that produces important raw material for its business
February 6, 2018
This initiative is a way for the company to give back to the underserved community of growers and processors who have been at the heart of Synergy Flavors’ success for decades.
Van Leer introduces Niu, a premium, organic dark chocolate sweetened with coconut sugar
February 2, 2018
This unique, organic chocolate product offers product developers a clean solution for molding and enrobing—all with a healthy halo. Niu is the perfect chocolate for clean-label, upscale, and globally-inspired formulations. It contains 65% dark cacao and delivers strong cocoa flavor to balance the coconut.
Barry Callebaut’s FortiPro line includes chocolate coatings, ingredients with 15%-20% protein
February 2, 2018
The core FortiPro high protein coatings contain 15% to 20% protein levels, with some products containing more than 20%. High protein coatings are offered in several flavor formats, including milk, dark, white, and yogurt. FortiPro products are ready to use for multiple applications, including snacks, cereal, baked goods, and snack bars.