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.
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.
Pulses could be used in a wide range of products to answer demands for healthier and gluten-free foods, but their flavor and texture is still challenging for many Americans, experts at the Research Chefs Association annual conference said on Saturday.
Halal consumers spend $20bn on food in the United States each year but few manufacturers are tapping into this affluent market segment, according to director of halal market development at IFANCA (Islamic Food and Nutrition Council of America) Asma Ahad.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
It's expensive, risky, and difficult, but manufacturers have made huge progress on sodium reduction in recent years. But how much further can they go, and where is the ROI if consumers are at best indifferent to their efforts, or at worst downright...
Sensient Flavors has launched new ice cream concepts that allow manufacturers to offer products that fit with seasonal consumer preferences, using fruit preparations with a 'fresh and healthy' appeal and added cookie, meringue and coffee bits.
US volumes of energy drinks, ready to drink (RTD) tea and coffee, and sports beverages continued to surge in 2011, while sales of carbonated soft drinks, value-added water and fruit beverages remained lackluster.
It might not have garnered as much publicity as stevia, but monk fruit (luo han guo) “has found a niche within the all-natural market but will hit mass market sooner than stevia in this space”, according to one leading supplier.
The number of foodborne illness outbreaks caused by imported food appears to be growing as the food supply becomes more globalized, with imported fish and spices the biggest culprits, according to new research from the CDC.