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Trends + News

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Innovation in Action

How Mouthfeel Can Make Mocktails More Like Cocktails

Liz Kreger, Ph.D., Innovation & Analytical Manager and Darrel Terry, Master Flavorist at Sensient…

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Innovation in Action

All About That Base

Adding flavor to food formulations can be a complicated process. One way to simplify…

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Innovation in Action

Expert Q&A with Application Scientist, Erika James

With a strong passion for everything food, Application Scientist, Erika James has been 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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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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In The News

Savory Solutions And Flavoring Alternative Proteins

Wara Pirzada, Application Technologist IV, Sensient Flavors & Extracts As published in the November…

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Innovation in Action

­Sipping Joy: The Delightful Tradition of Holiday Eggnog

The holiday season brings with it a symphony of festive flavors, and at the…

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EU

The Future of Plant-based Foods and Taste Solutions

By Wara Pirzada, Sensient Flavors & Extracts, Application Technologist IV As published in the…

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