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Trends + News

  • View All
  • In The News
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Innovation in Action

Product development efficiency in the age of naturalness

By Keerthana Perumbala President of Sensient Colors, Mike Geraghty has outlined three key strategies…

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Innovation in Action

Eggnog: Traditional and evergreen indulgence.

By Kurt Riethman Walking through the dairy aisles between October and January, one can…

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Innovation in Action

Caramels create tantalizing opportunities

By Jennifer Chaffin For something that starts out as a simple blend of cooked…

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Innovation in Action

Real extracts. Real value. Sensient Natural Extracts

By Alan Gundle At Sensient, we talk a lot about the key benefits of…

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Innovation in Action

Tech talk: Sensient’s extraction expertise

By Alan Gundle It would be easy — and wrong — to think that…

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Innovation in Action

Changing sensory perceptions of taste: The science

By Christie McElya As a natural flavor masking agent, Sensient’s next generation of Taste…

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Innovation in Action

Exceeding consumer expectations with flavor masking

By Whitney Smart Great taste, lower calorie, healthy ingredients … today’s food has to…

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Innovation in Action

Sensient & Sensory: How we Create the Flavors Consumers Love

By Olusola Ojeh “Does it taste good?” It’s a common question from children and…

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Innovation in Action

Advances in protein mean better flavor and function

By Deirdre Piggott Exercise fanatics (and some of the rest of us) are crazy…

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Innovation in Action

Deciphering flavor labels

By Penny Marsh Ask anyone their favorite flavor and the reply is likely to…

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Recent Posts

  • Demand for Visual and Taste Appeal in Healthy Beverages Stays Strong
  • Larger, ‘Macro’ Trends Drive Food, Color and Flavor Innovations
  • Sauces Create an Opportunity to Expand Product Offerings
  • Clean Labels Continue to Expand Across Product Lines to Meet Consumer Demand
  • Overcoming the Challenges in Creating Delicious Vegan Products

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