• Our Solutions
    • Ice Cream
    • Savory
    • Bakery
    • Beverage
    • Sugar Reduction
    • Sodium Reduction
    • Clean Label
    • Plant-Based
  • Our Science
    • Taste Technology
      • Masking
      • Boosting
      • Adding
    • Flavors
    • Extracts
    • Hydrolyzed Vegetable Proteins + Yeast Extract
    • Ice Cream Ingredients
    • Colors
    • Dehydrated Natural Ingredients
  • Get to Know Us
    • About Us
    • Our Businesses
      • Sensient Technologies
      • Natural Ingredients
      • Food Colors
      • BioNutrients
      • Pharmaceuticals
      • Industrial Colors
      • Beauty
      • Essential Oils
    • Research & Development
    • Careers
  • Trends + News
    • Trends to Taste
    • In The News
    • Innovation in Action
    • Market Trends
    • View All
  • Contact Us!
  • English
  • Español
  • Deutsch
  • 简体中文
  • Français

Trends + News

  • View All
  • In The News
  • Innovation in Action
  • Market Trends
Market Trends

Healthy snacks? Not an oxymoron

By Trevor Williams Healthy snacks? Not an oxymoron, and now the consumer desire is…

Read More
In The News

Trending flavors for 2018

Flavors could play a role in drinking to wellness, and deep-fried flavor may be…

Read More
In The News

Seasonal or ethnic, natural flavors can play into any trend

Sweet, savory, spicy, sour … anything goes in baked foods. What matters most, as…

Read More

Search

Recent Posts

  • Improve Your Cost with the Right Reformulation
  • How to Capture Gen Z’s Attention Over and Over Again
  • Precision Fermentation is Shaping the Future of Flavor
  • Inspired by Social Media: Making food & beverage more fun as a shared experience
  • How Fermented Flavors Tap into Consumer Desire for Natural, Clean Tastes
  • Privacy
  • Terms of Use
  • Careers
  • Contact Us
  • Trends to Taste
  • English
  • Español
  • Deutsch
  • 简体中文
  • Français
© 2025 Sensient Technologies Corporation, all rights reserved.
Cookies enable us to provide you the best viewing experience while helping us understand how visitors use our website. By browsing our website, you agree to our use of cookies. Privacy Policy