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.
Taste of TABASCO® Week will commemorate the brand’s 150th anniversary and New Orleans’ 300th anniversary
January 29, 2018
The careful craftsmanship and versatility of TABASCO® Sauce has made it a friend of chefs, home cooks, bartenders and food lovers for a century and a half. On the occasion of its 150th anniversary, McIlhenny Company, the maker of TABASCO® Sauce, will mark this historic milestone with a yearlong celebration dedicated to the people who have made “that famous sauce Mr. McIlhenny makes” a staple on tables, indispensable in kitchens and an essential ingredient in classic and contemporary recipes worldwide.
Comax releases study on yogurt trends, preferences
January 18, 2018
According to Mordor Intelligence, the global yogurt market is expected to grow at a CAGR of 6.5% during the period 2017-2022 to reach $125 billion. However, according to Nielsen data, the US yogurt market was worth $7.6 billion for 2016 and declined 0.3%.
Kerry’s predictions forecast that the coming year will bring further specificity to the origin of flavors as consumers seek truly authentic flavor experiences. Consumer thirst for authentic experiences has generated a surge of unique flavors and blends that are true to the ethnic cuisine.
In order to address changing consumer demand for cleaner labels, Symrise Flavor N.A. is proud to offer an extensive line of clean label Culinary Bases that are crafted from both Symrise flavors and extracts and farm-to-flavor ingredients from Diana Food, a part of the Symrise organization since 2014.
Prepared Foods visits Fuchs North America’s new headquarters, plant and culinary center in Hampstead, Md.
January 11, 2018
Fuchs develops custom seasoning solutions for a wide range of food and beverage applications. Snack seasonings have been a significant area of focus but Fuchs’ seasonings also are used in meat, sauce, dairy and bakery applications. The company also serves restaurant operators.