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Plant-based 2.0: The importance of clean-label colors in meat and fish alternatives

Brands can gain an edge on the highly competitive meat and seafood alternatives market by leveraging the power and functionality of color to entice consumers with clean and clear label shades that mimic the appearance and behavior of their traditional...

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Building end-to-end supply chain transparency to better feed the planet

Efficiently catering to the needs of modern-day consumer demand for transparency and sustainable manufacturing practices, maintaining food safety, and meeting ever-changing regulations are all major challenges for virtually all food and beverage manufacturers...

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New Redzone Study Shows Significant Improvement in Factory Performance

The 2022 Frontline Workforce Engagement Study is the first of its kind to shed light on the relationship between employee engagement, productivity increases, and employee retention.

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Ingredion: New insights into what drives plant-based meat preferences

With robust growth forecasts, high profile investment dollars and a mission statement to revolutionize the food and beverage ecosystem, the spotlight on plant-based and alternative proteins only continues to intensify. But with a global goal of sustainably...

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North American Top Flavor Trends for 2022 and Beyond

Symrise North American flavor trends for 2022 embrace the spirit of extreme experimentation, diversity, and indulgence throughout the food and beverage industry.

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Decoding plant proteins to build the ideal alternative protein product

Plant proteins continue to gain momentum. Soy, pea, mycoprotein, algae … the list is growing, and growing fast. Whether driven by health, the environment, animal welfare, or a combination of concerns, many consumers want to embrace plant-based protein...

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How canola protein is shaping the future of plant-based innovation

As expectations for plant protein products rise, Merit's canola protein can fill the gaps that are preventing products from meeting high functionality and nutrition benchmarks.

Paid for and content provided by T. Hasegawa USA

From Matcha to Sriracha: Asian Flavor Trends from the World’s Leading Expert in Eastern Food & Beverage Flavors

Asian cuisine is more popular than ever before, in restaurants and home kitchens across North America. Flavor experts at 120-year-old Japanese company T. Hasegawa highlight the latest Asian food trends.

Paid for and content provided by T. Hasegawa USA

Peak-Performance, Full-Flavor: How the Complex Science of Flavor Development is Reshaping the Diet and Sports Nutrition Industry

Consumers are seeking new foods and beverages that help with weight loss, strength training and improved mental function – but they don’t have to compromise on taste, thanks to new flavor technology.

Paid for and content provided by T. Hasegawa USA

Rich, Creamy and Dairy-Free: How advanced emulsion technology is delivering full-bodied flavor to dairy alternatives and low-fat foods.

Consumer food trends like plant-based dairy and reduced-fat are challenging brands to replicate the satisfying taste that whole milk provides – without relying on increasingly pricey edible oils.

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Four principles that companies engaging in the cell-cultured food market should follow

Companies are touting alternative meat and seafood products as more environmentally friendly than conventional meat. They promise that these products will improve efficiency and/or cut emissions from the global food system. Companies are also highlighting...

Paid for and content provided by T. Hasegawa USA

From cappuccino to chamomile: How flavor innovations are brewing-up better ways to experience the world’s most popular beverages.

The RTD coffee and tea category is buzzing, with more product offerings than ever before, thanks to advanced technology and applications that improve the way we enjoy these beverages.

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Sustainability: More than a Buzzword

The word “sustainability” is commonly used and an ideal that is desired by many consumers worldwide. According to Hartman Sustainability (2019), since 2013, consumers’ associations of “sustainability” have seen growth in the following definitions: environmentally...

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Plant-based Boom: Innovate Across Key Alt Protein Categories

Plant-based food and beverage products are conquering the market. This universal growth is leading food and beverage companies towards innovation in protein alternatives across categories. Shoppers are reaching for high-protein products like vegan meat...

Paid for and content provided by T. Hasegawa USA

Better Burgers: How flavor technology is changing consumer perceptions about plant-based proteins and expanding the category.

Consumers are discovering the environmental and health benefits of vegetarian or vegan lifestyles like never before. As plant-based diets become mainstream, food brands rely on advanced flavor technology to provide an authentic taste experience for plant-based...

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Plant Baked Protein: A Bright Future for Hemp Seed

Protein is essential to baking, and hemp protein's valuable functional attributes are helping it stand out for bakers seeking new plant-based, keto-friendly options.

Paid for and content provided by T. Hasegawa USA

Fueling-up with Flavor: How Science and Technology are Improving the Taste of Sports Nutrition Beverages

Performance beverages are more popular than ever before and the category is brimming with innovation, offering healthy, great-tasting functional beverages – all thanks to flavor modulation technology. Learn how flavor development is shaping the industry...

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Rethinking health with dairy

Nurica gives North American dairy manufacturers the flexibility to differentiate by multiple health-based claims in fluid milk, ice cream, dairy-based beverages, and other neutral dairy applications.

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Healthy Lifestyles Transform the Food and Beverage Landscape

Symrise Flavor North America developed the Healthy Lifestyles Initiative, a framework built on five priority platforms for food and beverage innovation.

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Fruit juice powders: natural, tasty, nutritious

A line of real fruit juice powders with 4 prebiotics and no additional synthetic and artificial additives

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Authenticity in Culinary: Finding the Holy Grail of the Food Industry

Consumers want intense, fresh, authentic tastes made from natural, simple ingredients in kitchen-like processes. This is the challenge faced by culinary brands.

Paid for and content provided by T. Hasegawa USA

The Art of Indulgence: How Chocolate and Vanilla are Shaping Flavor Innovation

Centuries-old and widely-beloved – chocolate and vanilla are going beyond their notoriety as decadent sweet dessert flavors and becoming fast favorites in savory foods, beverages and more.

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Immune health and relaxation: natural opportunities for responding to consumers’ needs

As consumers turn to botanical-based food and beverages for immune support and relaxation, new opportunities are opening up for food and beverage brands.

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A chlorate-free company with a full range of healthy foods

A chlorate-free company, Naturis manufactures chlorate-free, healthier and safer food ingredients!

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Firmenich Case Studies on Overcoming Obstacles in Creating Authentic Plant-Based Eating Experiences

Authenticity continues to be the main pain point for the consumer. Firmenich took this insight a step further by translating it into actionable insights and solutions across plant-based applications

Paid for and content provided by T. Hasegawa USA

The Foundations of Flavor: How the Reaction Process Gives Authenticity to Savory Foods

A behind-the-scenes look at how the world’s top flavor experts are using reaction technology to reproduce authentic cooking flavors in a wide variety of food products.

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Symrise Ignites the Market for Plant-Based Proteins

Symrise Flavor North America shares the key findings from their consumer survey on plant-based protein to identify opportunities and guide innovation in the space.

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Give consumers great-tasting foods at a fraction of the calories

Give consumers exactly what they want: reduced calorie versions of products they already buy. The catch? Must have the same great taste. Now you can: find out how.

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Improve Shelf Life and Safety with DuraShield™ Natural Food Protection Blends Crafted by Kalsec®

Kalsec’s new DuraShield™ Natural Food Protection Blends combine antioxidants and antimicrobials to improve shelf life and safety with just one product.

Paid for and content provided by Analytical Flavor Systems (Gastrograph AI)

New Study Confirms Predictive Power of AI for Foods & Beverages

The right taste and texture are critical to brand success while speed and accuracy are key in getting the right product to the right consumers.

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Dairy is making its debut in the mental wellness space with milk phospholipids

For years, milk phospholipids have been added to infant formulas to support brain development and cognition. One innovative brand is now making it available for adults.

Paid for and content provided by T. Hasegawa USA

Unlocking the (Flavor)Full Potential of Foods and Beverages

How a California company is revolutionizing the way we experience food and beverage products – using a natural modifier to enhance flavor, amplify taste characteristics and improve mouthfeel.

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Symrise Flavor North America Reports on Top Flavors for 2021

Symrise Flavor North America delivers the 2021 Top Flavor Trends. The report reflects extensive research into the food and beverage landscape, including COVID-19 impact.

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Cross-Collaboration Critical for Sustainable Innovation

Climate change and the growing population are putting immense strain on our already overburdened food system

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Accelerating Beyond Burgers: Early indicators into next plant-based eating opportunities

Although plant-based meats are available in various guises at retail and have been for decades, historically their appeal was limited to vegetarian and vegan consumers.

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Why the Hot & Spicy Food Trend is an Exciting Opportunity

Hot and spicy flavors are one of the most important trends in the food industry. Here, we explain what you need to know to innovate new spicy products.

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Maximizing efficiency in gel-based applications through innovation

With a surge in consumer demand for new and exciting textures in food and drink, manufacturers are looking for sophisticated and innovative product formulas to help them develop the next big thing.

Paid for and content provided by T. Hasegawa USA Inc.

T. Hasegawa Launches Eight New Citrus Flavors

Citrus flavors from Japan that add a new complexity, zest and excitement to culinary and beverage brands.

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Why is the Gut Microbiome a Growing Focus for Wellness?

Interest in the role of the gut microbiome in maintaining overall health is translating into demand for products formulated with research backed probiotic ingredients.

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Sourcing Soy in Brazil’s Cerrado: Can Farmers and Forests Coexist?

As a soy supplier in the region, Cargill is committed to environmentally responsible sourcing and is making significant long-term investments to achieve that goal. Despite a multitude of challenges from stakeholders on all sides of the soy industry, it...

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The Unsung Meal Maker: Lentils Can Improve Cost, Environment and Nutrition of Food Products

How can food manufacturers meet changing consumer demands and adapt to the growing flexitarian trend? The answer may lie in a protein-packed ingredient that has been used for centuries: lentils.

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Plant-based products: How Mediterranean Umami enables salt reduction and flavor enhancement

Demand for plant-based products is growing quickly as consumers seek out more ethical, sustainable sources of protein

Paid for and content provided by Faravelli Inc, food ingredients distributor - North America

Tailoring functional rice flour to different applications

Rice (Oryza sativa) belongs to the family Poaceae or Gramineae, and is one of the most ancient foods in the world, known and cultivated for at least 5,000 years

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Acacia gum, a versatile ingredient for sugar-free and sugar-reduced food and drinks

Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the acacia tree

Paid for and in partnership with Rabobank

Why COVID-19 is making food and agriculture collaboration more vital than ever

COVID-19 created major, unforeseeable problems for food and agriculture startups. In-person sales channels disappeared overnight

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Want to stay competitive in the growing protein space? Look no further than consumer preferences.

With the growing number of protein options available to consumers, it’s becoming difficult for products to stand out. Learn how you can gain a competitive edge.

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Meeting consumer health demands with formulation opportunities for probiotics in food service

Providing probiotic ingredients for food service options can help meet consumers’ growing demand for health benefits in the products they consume on-the-go.

Paid for and content provided by Analytical Flavor Systems (Gastrograph AI)

AI is reinventing Consumer Food & Beverage Testing during the Global COVID-19 Pandemic

Artificial Intelligence (AI) can seamlessly replace consumer panels to make successful product launches even in the midst of a pandemic.

Paid for and content provided by Faravelli Inc, food ingredients distributor - North America

Legume-based snacks: a great alternative to industrial products

Agriculture began more than 10 000 years ago when gatherers and hunters turned into farmers; since then, legumes have been part of the human diet, traditionally cultivated for for human consumption.

Paid for and content provided by LECO Corporation

Is Automation Worth the Cost?

Busy labs only get busier as demands increase and funding grows tighter. Automation is an obvious solution on paper, but it usually comes with a hefty start-up cost. What if it doesn’t work? What if the employees do not adopt the new technology? What...