Celebrity chefs are having a greater influence on the way Americans eat than ever before and are encouraging food innovation, according to vice president of the Food Network’s test kitchens, Katherine Alford.
Americans are expanding their taste for ethnic cuisines, as some flavors that were once considered exotic have entered the mainstream, according to market research organization Mintel.
SensoryEffects Flavor Systems, US Foods and Diehl Food Ingredients have unified under the SensoryEffects brand name in order to communicate an integrated approach to formulation.
Meat flavors can give an intense meaty note to products made with meat substitutes and instant foods, as well as provide a more authentic and intense taste in meat-containing products, says Symrise director.
ConAgra has launched its flavors and seasonings business under a new brand name, following the sale of its Gilroy Foods and Flavors dehydrated vegetable business to Olam International last month.
Street food is enjoying a renaissance in the United States – and although small-scale outlets are driving the trend, there are ways for larger-scale food makers to get on board, according to Packaged Facts.
Foods from Peru, Japan, Morocco and Korea have the potential to become food trends, offering formulators a new range of ingredients to play with, says a new report from Packaged Facts and the Center for Culinary Development.
Mexican cuisine has become so mainstream in American food culture that it is hardly even considered ethnic anymore, says a new report. Now, Asian and Indian cuisine is driving the ethnic tastes.
Health Canada has begun the first phase of its monitoring program for acrylamide content, following the chemical’s inclusion on the nation’s toxic substance list last week.
GSB Flavor Creations has been releasing a variety of ‘shuffled’ flavors in recent months, to develop “unusual yet complementary tastes”, which it says is “like choreographing a dance”: Now it is characterizing them as specific well-known dances.
Advanced Food Systems (AFS) has expanded its line of food stabilizers for use in fillings for hand-held bakery items, sauces, glazes and retorted vegetables.
McCormick’s annual flavor fusion forecast for the coming year takes a multi-cultural approach and sticks with the sweet and savory theme that was a growing trend in 2008.
Cargill is expanding its starch portfolio with the introduction of a quick-dispersing, cold water swelling starch which it claims can help to improve production time as there is no need for it to be heat activated.
The line between children’s and adult’s food is blurring along with a growing interest in Asian flavors and hidden nutrition, according to a report looking at opportunities for food and beverage manufacturers.
International Flavors & Fragrances says it has developed a new range of flavors that are said to capture the simple taste of chicken without anything added.
Chefs have long had a role to play in the food industry's
development of new products, but ingredients companies are placing
greater emphasis on how their sensory skills can be used to prepare
foods that are more appealing to...
Advanced Food Systems has debuted a range of browning agents that
promises to deliver additional benefits including increased shelf
life and reduced processing costs.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Flavours Inc is exploring uses for its new Spun Matrix
microencapsulation technology in teas and baked goods, and expects
to launch a next generation liquid version later this year.
Quinoa, dubbed the mother of all grains, is starting to put in an
appearance as a meat analogue in vegetarian foods, with Israeli
company Soglowek launching quinoa-based patties to the
international market.
A US company claims to have developed a way to apply micro- and
nano scale coating processes directly onto food products and their
packaging materials.
Manufacturers of certain uncooked chicken products must revise
their labeling to ensure that consumers understand how these should
be prepared, said the USDA last week in an updated guidance
document to the industry.
Synergy Flavors has acquired New York-based Vanlab Corporation in a
move designed to strengthen the company's overall product mix
across sweet and savory flavours.
EU manufacturers have made significant changes to their recipes
andprocesses but have achieved only "modest" reductions in
acrylamidelevels, according to an industry expert.
A predictive model developed to determine final acrylamide levels
in processed potatoes can be used to reduce the potential
carcinogen in other products, says a researcher from Dublin.
Improving the flavour of thawed and re-heated frozen baked goods,
food scientists in the US have designed a release mechanism that
delays odour release until the product is cooked.
The Californian food industry is on a collision course with
consumer groups over the proposed introduction of acrylamide
warning labels on food products, writes Anthony Fletcher.
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...
Certain methods of preparation and cooking can causevegetables to
lose their cancer-fighting compounds, with microwaving the biggest
culprit, according to new evidence published in the Journal of the
Science of Food and Agriculture.