In The News
Eliminating the pea flavor in pea protein
Pea protein has its advantages when compared to other plant protein sources. It may…
In The News
Imagination nation: Dairy inclusions show off their creativity
Dairy inclusions are adding excitement and flavor to products. “Fashion today is all about…
Market Trends
From novel to mainstay, mapping a flavor’s lifecycle
By Sarah Diedrich From Novel to Mainstay, Mapping a Flavor’s Lifecycle Helps Set Product…
Innovation in Action
Low sugar, low salt doesn’t have to equal low taste
By Deirdre Piggott While it’s easy to admit that cutting back on sugar and…
Innovation in Action
Flavor bases add dimension and depth to ice cream
When making ice cream, manufacturers have a choice: flavor or flavor base? Or even…
In The News
Playing the natural flavor game
Seventy per cent of shoppers prefer to have “natural flavors” on ingredient statements, according…
Market Trends
Healthy snacks? Not an oxymoron
By Trevor Williams Healthy snacks? Not an oxymoron, and now the consumer desire is…
In The News
Trending flavors for 2018
Flavors could play a role in drinking to wellness, and deep-fried flavor may be…
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…
In The News
State of the industry 2017: Dairy ingredients get back to basics
On the ingredient front, the class of 2017’s MOST LIKELY TO SUCCEED are multitaskers…