The growing consumer desire for sophisticated, nuanced and personalized flavor experiences—with the enticing added benefit of health and wellness claims is what will dominate flavor trends in the coming year, according to global flavor and fragrance supplier...
Packaged food companies continue to see mid-range market share stolen from an increasingly sophisticated store brand segment. So they’ll look to stay relevant with continued focus on convenience and popular messaging like high protein.
Coca-Cola has been targeted in another proposed class action lawsuit alleging that it misrepresents Coke as being free from added preservatives and artificial flavors, despite containing phosphoric acid, an 'artificial flavoring' and 'chemical...
Milk is a great source of calcium, protein, vitamin D and potassium. But kids’ consumption levels have been falling steadily for three decades. So how can food marketers make milk fun again?
While pumpkin pie is a seasonal staple, an analysis of takeout orders from GrubHub’s database of 20,000+ restaurants in 500+ US cities shows that the most popular dishes featuring pumpkin are now curries, cheesecakes and ravioli, with pumpkin pie accounting...
Joint venture DuPont Tate & Lyle Bio Products Company has teamed up with flavors giant Symrise to launch a new all-natural bio-based solvent and humectant as a carrier for compounded flavors.
Consumers’ palates are becoming increasingly eclectic, flavor experts agree, and that makes it a challenging environment for flavor houses, but one that is full of opportunity, too.
Europeans tend to be quite conservative when it comes to flavour, but there are ways to create innovative tastes even around well-established popular flavours, says Euromonitor ingredients analyst Lauren Bandy.
The hot natural flavor trends for 2013 have some obvious and not-so-obvious contenders. In this infographic we look at the market, the main consumer groups and Anyone up for some bacon whiskey?
Wrigley has filed a patent to use a compound in gum that creates a cooling sensation without unwanted flavors and odors associated with options currently on the market.
Geneva-based Natural Taste Consulting (NTC) is launching natural alternative garlic and onion flavors, offering manufacturers sustainable, cost-effective options for a variety of foods.
Big interview: Kevin Klock, CEO Talking Rain (Sparkling ICE)
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.
Consumer preference for natural flavors - seen in market research data – does not always translate into product purchasing, but the future still looks very rosy for natural flavors, say industry experts.
Bold, meaty flavored chips and extra spicy meat snacks are trending as manufacturers strive to excite millennial tastebuds, says a Euromonitor analyst.
Consumers expect to see added sugar in donuts and candy bars. But when they discover reams of it in dried fruits, juices and other products marketed as healthy foods, they feel shortchanged, and rightly so, according to one nutrition expert.
Rather than relying solely on licensing deals for commercialization, San-Diego-based flavor innovator Senomyx will in future sell some of its flavor ingredients directly to flavor companies for re-sale to food and beverage companies, says the company.
International Flavors and Fragrances (IFF) and Switzerland-based Evolva Holding have said they have entered a pre-production phase for a natural vanillin flavour produced through fermentation.
A 16-year-old student is claiming victory after PepsiCo announced it will remove emulsifier Brominated Vegetable Oil (BVO) from Gatorade in the US, but the firm says it will continue to use the patented flame retardant in Mountain Dew.
Techniques employed by industry to slash levels of salt, fat and sugar in food could be better utilised to cost effectively manage the levels of other expensive ingredients in foods.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
With changes at the top at PepsiCo, Coke, Mondelez International and Campbell Soup, and new appointments at snacks specialist Diamond Foods, flavors experts Takasago Flavors and Bell Flavors & Fragrances, bakery ingredients giant Puratos and rice...
Flavor ingredient company Treatt has expanded its range of from the named food (FTNF) flavors with new 100% natural coffee flavors intended to emulate authentic roasted beans, the company has said.
PepsiCo has told BeverageDaily.com that it believes its two new summer-time only flavours will continue to encourage consumer trial and awareness of the its new mid-calorie cola launch Pepsi NEXT.
Big interview: Rod Sowders, CEO and president, Synergy Flavors
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.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
Yogurt manufacturer Chobani Inc. is facing legal action in the US over claims that its use of the term ‘evaporated cane juice’ on its Greek yogurt products violates federal and state food labelling laws.
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.
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.
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...
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...
Asian flavors, bacon, Mexican foods, and better-for-you snacks are among the top snack food trends on the up in the United States, according to a new report from Bell Flavors.
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.
Kansas State University researchers have developed a new procedure to predict success of new flavored snack product launches, allowing success rates of about 70%.
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.
Novel flavor combinations from blueberry with cardamom and corn masa to grapefruit with red pepper could tantalize our taste buds in 2012 according to a new report from seasonings giant McCormick.
Tropicana Products Inc. is the latest company to be sued over use of the term ‘natural’ – this time to describe its not-from-concentrate ‘100% pure and natural’ orange juice.
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.
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.
Special edition: Dealing with higher commodity costs
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.
We need a formal definition of ‘natural’ to ensure it is used more consistently in food labeling and marketing– and the FDA should provide it - according to the results of the latest FoodNavigator-USA/NutraIngredients-USA poll.