Markets

Understanding the Hispanic market for new product success

Understanding the Hispanic market for new product success

By Caroline Scott-Thomas

The growing Hispanic market holds huge opportunity for food manufacturers in the United States, but understanding cultural dynamics is vital to new product success, according to a panel of experts speaking at the Research Chefs Association conference...

Let’s Move! Two years on…

Let’s Move! Two years on…

By Caroline Scott-Thomas

It’s been two years since Michelle Obama launched her Let’s Move initiative with the aim of ending childhood obesity within a generation – and the First Lady claims that “we have begun to change the conversation about childhood obesity in America”.

IFF adds new culinary herb and mushroom flavor lines

IFF adds new culinary herb and mushroom flavor lines

By Caroline Scott-Thomas

International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive...

Don't get slimed...

“Pink slime”: Safe, nutritious – and icky

By Caroline Scott-Thomas

An overwhelming chorus of “eww, that sounds gross!” alongside some scary junk science about ammonium hydroxide, has led to a safe, nutritious product being pulled from stores – but there is an important lesson here for industry.

Is smoke the new bacon?

Is smoke the new bacon?

By Caroline Scott-Thomas

Smoke flavors are becoming increasingly popular, leaving traditional bacon in their dust, according to an expert at Wild Flavors - although he still thinks that pork products taste (almost literally) divine.

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