Some like it hot: But precisely how hot? asks Kalsec...

By Elaine Watson

- Last updated on GMT

What does ‘heat’ really mean in a flavoring system? Heat that burns at the back of the throat or tingles on the tongue?  Heat that lingers or heat that provides an intense sensation on the tip of the tongue?

You decide and we’ll make it happen, says Kalsec, which has developed a new system called HeatSync that enables its experts to design the precise hot sensation customers are looking for.

But what kind of reaction has it had from food manufacturers?

To find out, FoodNavigator-USA caught up with executive director of marketing Gary Augustine at the IFT show in Las Vegas.

Related topics: Markets, Trendspotter, Flavors and colors

Related news

Show more

Related products

show more

Bringing Clarity to Soy Sauce and Seafood

Bringing Clarity to Soy Sauce and Seafood

Kikkoman Sales USA, Inc. | 29-Nov-2017 | Product Brochure

Transparency in food labels, menu descriptions and ingredients themselves: Consumers demand it and now Kikkoman has a clear new way to deliver product...

Dupont

Naturally-Derived Carrier and Extraction Solvent

DuPont Tate & Lyle Bio Products | 17-Oct-2017 | Technical / White Paper

Zemea® USP-FCC enables flavorists to use an alternative to petroleum-based carriers and solvents that is naturally-derived, environmentally sustainable,...

OLAM SVI-Spices-610x343

Olam SVI Spices MarketReport Apr ’17

Olam SVI | 11-Oct-2017 | Data Sheet

Olam SVI's experts regularly publish supply chain forecasts and critical market intelligence to help its customers. The April 2017 Olam SVI Spices...

Related suppliers

Follow us

Products

View more

Webinars