T. Hasegawa insights help formulators understand tastes, trends driving new dips and sauces
August 1, 2023
As one of the world’s top 10 food and beverage flavor companies, T. Hasegawa stays ahead of emerging trends and analyzes what consumers are looking for in packaged foods, beverages and foodservice.
New microwaveable meal items include Moroccan-Inspired Chicken & Potatoes, Coconut Cauliflower Curry, Chickpea Masala and Chicken Enchiladas Al Chipotle
July 11, 2023
The dishes are inspired by the flavors of Morocco, India and Mexico, and offer eaters the opportunity to travel around the world via their plate with each microwaveable entree.
New Asian flavored product to launch in Whole Foods Market locations nationwide
July 10, 2023
All four of Omsom’s Saucy Noodles SKUs – Garlic Black Pepper, Chili Sesame, Soy Garlic, and Coconut Lemongrass Curry – will be available for purchase in all Whole Foods Market locations across the country.
This month’s collection includes toasted black sesame syrup, Mexican breakfast smoothies and ready-to-drink Vietnamese Coffee
February 22, 2023
“LALA Licuados are the perfect way to start your morning,” said Matt Okeson, head of marketing and R&D for LALA U.S. “With the goodness of oats, real milk, and a blend of real fruits, LALA Licuados are a Hispanic breakfast standard in a convenient ready-to-drink format.”
This month’s collection includes Chinese-inspired entrées, Italian ravioli and a line of Mexican crema
February 8, 2023
Cutting edge global flavors feature across food and beverage categories. For example, Vegolutionary Foods expanded to eight frozen categories. Its latest is CAULIPOWER frozen multi-serve meals in three varieties include: Cauliflower Gnocchi with Savory Pesto, Spinach Gnocchi with Tuscan-Style Marinara, and Cauliflower Penne Pomodoro.
The woman founded Argentinian chimichurri brand receives $10,000 and 12-Week mentorship with Brazi Bites
February 3, 2023
Born out of a family recipe with Argentinian roots, La Porteña is a Portland-based, Latino-owned business that crafts locally sourced, high-quality, small-batch chimichurri.
Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio, shares his expertise on the trends and techniques that marry together seemingly disparate culinary styles and flavors in order to create new products with a flavor synchronicity that is greater than the sum of its parts.
Watch or listen to this special presentation on trends in kosher and halal certification in product development with David Feder, Executive Editor-Technical for Prepared Foods, and Joe Regenstein, PhD, Professor Emeritus of Food Science and head of the Kosher and Halal Food Initiative in the College of Agriculture and Life Sciences at Cornell University.
The initial lineup includes Zrou Northern Style Buns with Shiitake and Bean Sprouts, Zrou Singaporean Curry Meatball and Rice, Shanghainese Braised Zrou Rice, Zrou Mapo Tofu and Zrou Old Beijing Zhajiang Noodles
September 23, 2022
Some of the products Zrou will introduce include Zrou Northern Style Buns with Shiitake and Bean Sprouts, Zrou Singaporean Curry Meatball and Rice, Shanghainese Braised Zrou Rice, Zrou Mapo Tofu and Zrou Old Beijing Zhajiang Noodles.