The frozen pizza category has been on ice the past few years with slipping sales attributed in part to the category’s image as highly processed and unhealthy, as well as a recovering economy that has allowed consumers to go out more for “fresh” pizza.
Entering a crowded category, Chicago-based RXBAR is confident that its flavour and ingredient combinations, intentionally different from most bars out there, can win spots on more shelves.
ADM has opened a new flavor creation, application and customer service facility in Cranbury, New Jersey designed to help customers work collaboratively with ADM’s flavorists, mint specialists, and application technologists on product development.
The founders of Ugly, an unsweet, fruit infused sparkling water brand, believe consumer palates will become less focused on sweet in the coming years. This can open up opportunities for beverages such as unsweetened iced tea, unsweetened cold brew coffee,...
In US basketball lingo they call it playing small ball. Frutarom, which supplies flavors, fragrances and dietary supplement ingredients, has grown to one of the world’s largest companies in the category by acquiring many of the smallest firms.
Fresh ingredients may be the must-have foods of the moment, but they also often require time-consuming prep and can lead to food waste when they come in amounts far exceeding those called for in recipes.Thirty-year food industry veteran Jon Startz has...
Manufacturer Modern Oats is hoping to revive the “sleepy and commodity-driven” oatmeal market by expanding its instant pots range with four new flavors.
From Southeast Asian Pandanus amaryllifolius to Mexican pickled fruit chamoy sauce, flavor companies predict that North American consumers will crave adventure and develop a taste for things new to their palette.
PepsiCo recently announced the launch of organic Gatorade for 2016, something an executive with Daymon Worldwide said is a forward-thinking move that is quickly becoming the norm.
Coca-Cola has urged a California federal court to toss a class action lawsuit alleging it misrepresents its flagship product as being free from added preservatives and artificial flavors.
Flavour and speciality ingredient specialist Archer Daniels Midland Company (ADM) has unveiled new technology to cut sodium by 30% while ensuring meat products retain their trademark salty taste.
Cargill’s new positioning of its erythritol as a flavor opens up new avenues for the ingredient which up to now has mostly been pigeonholed as a bulk sweetener, the company says.
A herbal nutricosmetic drink is being launched in the UK utilising the amino acid-rich Himalyan herb, Moringa oleifeira, with the company involved saying it has overcome the 'horrible' taste of moringa.
Increasingly adventurous consumers may say that they want a wide selection of flavors from which to select, but if manufacturers provide too many options they may actually deter shoppers, warns the CEO of a leading market analytics firm.
General Mills seeks to lead the charge to remove artificial colors and flavors from artificial sources from the fruit flavored snack category, just as it is doing in the cereal category.
60-second interview: Greg Kaminski executive research chef, Synergy Flavors
What's hot and what's not in the world of flavors? Elaine Watson caught up with Greg Kaminski, executive research chef at Synergy Flavors, to get the lowdown on Marcona almonds, rhubarb, ginger, and Shishito peppers.
Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning...
As consumer demand for spicy food increases, it also is evolving beyond that for just eye-watering and mouth-burning heat to include a desire for more complex blends of pungent flavors, a recent survey by Kalsec reveals.
The Eureka moment came on a business trip in 2007 when Dave Lefkow’s co-worker Justin Esch casually observed that bacon flavored salt might taste pretty good. The cash to make it happen came from Lefkow’s three-year old son, who propelled a baseball into...
Geneva-based Natural Taste Consulting (NTC) is launching a plant-derived bitter blocker for applications such as dark chocolate, instant coffee, teas, energy drink and dietary supplements.
A poll* of more than 4,200 US consumers conducted in April 2015 by CivicScience shows Americans believe that ‘preservatives / chemicals’ are significantly more harmful to their heath than added sugar, saturated fat and sodium.
Jelly Belly Candy Company is launching a line of USDA certified-organic candies, including fruit flavored snacks, gourmet jelly beans and other confections, the firm’s CEO and president told FoodNavigator-USA exclusively.
New York based International Flavors & Fragrances (IFF) has struck a deal to acquire privately-held flavor firm Henry H. Ottens Manufacturing Co in Philadelphia, PA, for an undisclosed sum.
Yogurt maker Dannon’s partnership with cold pressed juice giant Evolution Fresh creates a powerhouse that could bring renewed energy to the Greek yogurt category, which has been slowing recently.
Natural flavoring manufacturer Blue Pacific Flavors will distribute MycoTechnology Inc.’s full food technology portfolio as part of a global strategic partnership announced this month.
Known for its baby carrots and premium juices, Bolthouse Farms is making healthy snacks more fun for children and easier for parents with creative packaging and flavor combinations.
A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.
Brooklyn start-up Raaka is carving out space in the crowded chocolate category by skipping the traditional step of roasting the cocoa bean to create “virgin chocolate” that highlights the “true flavors” of the beans, according to a company representative.
Flavor and spice behemoth McCormick & Company’s ambitious goal to increase sales 4% to 6% in local currency in 2015 hinges on increased consumer demand for bold flavors and healthier foods, product innovation, increased marketing and “customer intimacy,”...
Are Americans falling out of love with Greek yogurt? No, says Three Happy Cows director of marketing Brian Twomey. But growth is slowing and space allocation in some stores is shrinking, so brands that want to stay on shelf need to “identify the white...
New flavors created for a wider variety of protein sources, made possible by advancements in masking research, is expanding the consumer base for and driving sales of high protein products, such as sports nutrition drinks, according to Synergy Flavors...
Mediterra Nutrition’s recently launched savory bars seek to tap into one of the increasingly rare white spaces remaining in the crowded nutritional bar category, which is laden with sweets.
International Flavors & Fragrances (IFF) has opened a state-of-the-art flavors creative facility in Jakarta, Indonesia; and will open a sales office and applications laboratories in Santiago, Chile, on November 26.
Bai Brands founder Ben Weiss says he believes carbonated soft drinks are ‘dying on the vine and need true variety’ as his firm aims to disrupt the category with sparkling line Bai Bubbles.
Coke fails to disclose use of artificial flavoring and/or chemical preservatives, claims lawsuit
A class action lawsuit alleging that Coca-Cola misrepresents its flagship product as being free from added preservatives and artificial flavors, has been allowed to proceed by a judge in California.
Frito-Lay has been granted a US patent for its manufacturing process to bake snacks that maintain the taste and texture of a fried product using a hydration step.
Archer Daniels Midland CEO Patricia Woertz insists that WILD Flavors' beverage and taste expertise complement her firm’s expertise in food ingredients and know-how in texture, function and nutrition.
The Custom Flavor Solutions business unit of seasonings and flavorings firm McCormick & Co. Inc. has rolled out FlavorCell, a line of encapsulated flavors.
Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.
Flavor expert Senomyx - which is collaborating with PepsiCo over sweet taste modifier Sweetmyx (S617) - has been rapped over the knuckles by the FDA for implying that the agency had approved (ie. sent a letter of ‘no objection’ about) its GRAS determination...
For a company the size and scope of Jelly Belly—the confectionery giant sells more than 100 flavors in 80 countries (and growing) and across multiple market segments—finding untapped channels in the domestic market has become an “out of the box” endeavor....
Californian natural flavors firm Blue Pacific has joined a growing number of ingredients suppliers to go through the Non-GMO Project Verified certification process.
Foods from the Mediterranean Rim have been growing in popularity since at least the mid-1990s, reinforced by Americans’ seemingly insatiable appetite for flavors from Italy, Spain and Greece.
