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Trends + News

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Precision Fermentation in Food & Beverage
In The News

Precision Fermentation is Shaping the Future of Flavor

Suja Senan, Senior Innovation Scientist at Sensient Flavors & Extracts As published in an…

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EU

Overcoming Cocoa Supply Challenges While Meeting the Functional, Organoleptic and Sustainability Needs of Consumers and Producers

As published in an issue of Innovations in Food Technology Originating from the ancient civilizations…

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In The News

How Fermented Flavors Tap into Consumer Desire for Natural, Clean Tastes

Suja Senan, Ph.D., Senior Innovation Scientist at Sensient Flavors & Extracts As published in…

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In The News

How Low Can You Go?

Tips for reducing sugar and sodium content ahead of the food packaging regulation changes…

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EU

Spice & Herbs Are Much More Than Culinary Ingredients – They Are Part of a Rich Variety of Culture, History and Healthiness

Lydia Bouchoul, Flavorist and Seasonings Technical Leadership, Sensient Flavors & Extracts As published in…

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In The News

How to Stay on The Cutting Edge of Better-For-You Flavor Formulations

The market is expanding exponentially—here’s how to capitalize. Fabio Catone, Senior Strategy & Portfolio…

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In The News

Elevating Condiments through Global Exploration

In a recent interview with Food Business News, Our Application Scientist, Erika James, taps…

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In The News

A Stealthy Approach to Sodium Reduction

In a recent interview with Baking & Snack, Mathias Bohn, Senior Product and Strategy…

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EU

Plant-based Innovation in Europe: Navigating Consumer Preferences and the Imperative for Food Manufacturer Innovation

Jen Lyons, Marketing Manager, Sensient Flavors & Extracts As published in an issue of…

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EU

Enhancing Mouthfeel: Crossing Taste & Texture with NACRE

Florence Hanot, Senior Flavorist, Sensient Flavors & Extracts As published in a Food Ingredients…

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