In The News
How Low Can You Go?
Tips for reducing sugar and sodium content ahead of the food packaging regulation changes…
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…
Innovation in Action
All About That Base
Adding flavor to food formulations can be a complicated process. One way to simplify…
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…
Market Trends
Unlocking the Secret to Vitality: The Link Between a Healthy Gut and a Healthy Life
The phrase, “It’s what’s on the inside that counts” is a reminder that when…
EU
Sensient Flavors & Extracts Launches SmokeLess Smoke™, A Natural, Clean-Label Solution
Range of aromatic solutions with smoke characteristics meets the need for a new natural-based…
In The News
Elevating Condiments through Global Exploration
In a recent interview with Food Business News, Our Application Scientist, Erika James, taps…
In The News
A Stealthy Approach to Sodium Reduction
In a recent interview with Baking & Snack, Mathias Bohn, Senior Product and Strategy…
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…