Innovation in Action
Improve Your Cost with the Right Reformulation
A variety of conditions worldwide are putting the pinch on profits for most industries,…
In The News
Precision Fermentation is Shaping the Future of Flavor
Suja Senan, Senior Innovation Scientist at Sensient Flavors & Extracts As published in an…
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…
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…
Innovation in Action
Expert Q&A with Mona Clifford
Application Scientist, Mona Clifford has been in the food industry for 19 years, focusing…
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…
Market Trends
Food allergies?
Vegan baking could “take the cake” Food allergies continue to rise, especially among children….
EU
Enhancing Mouthfeel: Crossing Taste & Texture with NACRE
Florence Hanot, Senior Flavorist, Sensient Flavors & Extracts As published in a Food Ingredients…
EU
A Sweet Future
Larissa Leites, Product Manager Sweet Flavours, Sensient Flavors & Extracts As published in an…
In The News
Savory Solutions And Flavoring Alternative Proteins
Wara Pirzada, Application Technologist IV, Sensient Flavors & Extracts As published in the November…