Flavor

Talking Rain : We can turn Sparkling ICE into a $1bn brand

Big interview: Kevin Klock, CEO Talking Rain (Sparkling ICE)

Talking Rain CEO: We can turn Sparkling ICE into a $1bn brand by 2018

By Elaine WATSON

Want to know what success looks like? Check out Sparkling ICE. In early 2010 it was generating $10m a year. This year, it’s on course to generate $350-400m and CEO Kevin Klock tells FoodNavigator-USA it could be a $1bn brand by 2018.

Sowders: “This is a real step change for our business.”

Big interview: Rod Sowders, CEO and president, Synergy Flavors

Synergy Flavors plans move into new innovation facility

By Elaine WATSON

Synergy Flavors aims to move all of its product development, marketing, commercial and admin functions to a new flavor innovation and manufacturing campus less than a mile from its current facility in Wauconda, Illinois, by the end of August.

High raw material costs continue to weigh on IFF in Q1

High raw material costs continue to weigh on IFF in Q1

By Caroline Scott-Thomas

High raw material costs continued to impact International Flavors and Fragrances (IFF) in the first quarter, as it reported a 4% decline in net profit, the company reported on Wednesday.

Flavor trends: What's hot and what's not?

Flavor trends: What's hot and what's not?

By Caroline Scott-Thomas

Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.

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...

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

By Nathan Gray

Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.

Getting a taste of flavor chemistry

Getting a taste of flavor chemistry

By Claire Videau

From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.

IFF and Mane settle patent infringement case

IFF and Mane settle patent infringement case

By Caroline Scott-Thomas

Flavor firms International Flavors and Fragrances (IFF) and V. Mane Fils have settled a patent infringement case over the cooling flavor compound monomenthyl succinate (MMS), with IFF making a $40m payment to Mane.

FDA warns Alexia Foods over ‘all natural’ label claim

FDA warns Alexia Foods over ‘all natural’ label claim

By Caroline Scott-Thomas

The Food and Drug Administration (FDA) has issued a warning letter to Alexia Foods for labeling a product ‘all-natural’, although it contains disodium dihydrogen pyrophosphate, which the agency says is a synthetic preservative.

Flavor firms take on the ultimate reformulation challenge: Lower cost, same taste

Special edition: Dealing with higher commodity costs

Flavor firms take on the ultimate reformulation challenge: Lower cost, same taste

By Caroline Scott-Thomas

In the midst of volatile commodity costs, it’s not just big grain prices that have put manufacturers under pressure: Sugar, nuts, black pepper, mint and cocoa are also among top concerns – and flavor firms are providing cost-cutting strategies.

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