19 Sep 2023 --- Agrumaria Reggina, an Italian company specializing in providing fruit-based flavor solutions for the F&B industry, has launched Natural Spark, a premium portfolio of fruit and botanical extracts.

14 Sep 2023 --- Germany-based scientists have generated meaty and liver sausage-like flavors from onions, chives, leeks and ramsons by employing submerged fermentation technology. The study found that the most potent aroma... Read More

13 Sep 2023 --- Increasingly, consumers are identifying as flexitarian, but many of them still seek animal-based products for a better sensory experience. However, food manufacturers realize they have more work to do to boost... Read More

05 Sep 2023 --- Using the power of AI, Olam food ingredients (ofi) is creating bold cocoa pairings based on its prediction of Eastern and Western flavor fusion in confectionery, bakery, beverages and snacks. The company’s... Read More

28 Aug 2023 --- AI for beekeepers, detecting disease in livestock and what is claimed to be the first-ever real-time food and fiber verification tool are among the latest innovations selected to participate in the AgriFutures... Read More

05 Oct 2023 --- Now in its fourth generation, Givaudan’s Virtual Aroma Synthesizer (VAS) can help customers attain nearly finished flavors in a matter of hours rather than weeks or months. Santiago Vega, VP of marketing for Givaudan North America, explains how the technology is bringing products to market faster. Kim Juelg, principal flavorist and co-creation technical manager, demonstrates how the VAS works at IFT FIRST 2023 in Chicago, US.

29 Sep 2023 --- At IFT FIRST, Synergy Flavors highlighted its Next Wave consumer trends, which uncover the mainstream acceptance of alternative foods. Alexandre Massumoto, marketing specialist, explains how brands can appeal to digital-oriented consumers and how a globalized world is impacting flavor innovations. He highlights a growing interest in Hispanic-inspired and Asian flavors within the American market as cultural lines blur.

25 Sep 2023 --- CJ Food & Nutrition Tech’s TastNrich ingredient allows for a 30% salt reduction in snacks like potato chips. The fermentation-derived ingredient can be listed as a natural flavor in most countries worldwide and contributes to umami enhancement. Christine Shiinoki shares that the company’s fermentation technology is also being leveraged to replace phosphates in meat products.

22 Sep 2023 --- Taking a cue from vibrant, big cities like New York, Ingredion has developed lower sugar and gluten-free fusion food concepts. Global culinologist Maru Harris bridges authentic Korean flavors with a “Waffle House experience” with a snow cheese-fried chicken on a biscuit prototype drizzled with barley tea syrup. Crisp and creamy hummus fries were also on display with a 50% fat-reduced white garlic sauce.

18 Sep 2023 --- At IFT FIRST, Sensegen showcased its collection around exotic flavors and bio-based molecules. Natasha D’Souza, VP of flavors and consumer experience, explains how the company’s ingredients can develop natural products that appeal to today’s adventurous consumers. The exotic range includes guava, papaya, lychee, yuzu, dragon fruit and violet. Sensegen delivers these flavor concepts through various applications, including chocolate and beverages.

09 Nov 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in the flagship dairy edition. Highlights include dessert-style flavors in dairy, consumer views on sustainable foods, nutraceuticals for radiant skin and ambient yogurt for convenient snacking.

04 Aug 2022 --- Join The World of Food Ingredients’ deputy editor Inga de Jong for a presentation of the main themes featured in this supplements-focused edition. Nootropics and its benefits on mood and overall well-being are one of the key topics along with the upward trajectory of formulating foods with microalgae. Meanwhile, dessert flavors rejuvenate the sports nutrition segment.

12 May 2021 --- This year’s Top Ten Flavor Trends explore how flavor and texture is being used to celebrate the exotic, bring restaurant quality experiences in-home and champion what is great about local and regional tastes. At a time when health and security concerns are top of mind for consumers, flavors with health and stress relieving associations are proving popular. With food and beverage an ongoing focus for consumer spend in restricted times there are many opportunities to excite and delight consumers with new flavor innovations.

25 Mar 2021 --- More than ever, consumers are looking for treats that overwhelm all their senses with exciting colors, delightful flavors, surprising textures, as well as products that fit their healthy lifestyle. Coatings & fillings are key ingredients for innovations to satisfy those needs. Barry Callebaut offers insights into overcoming technical challenges and elevating confectionery, bakery & pastry, and ice cream offerings. Also, don't miss exciting kitchen and lab demonstrations that show off craftsmanship and offer valuable insights to overcome technical challenges.

18 Jun 2020 --- Today’s consumers want the complete package when it comes to their favorite snacks – delicious taste, global flavor and texture adventure, portability, balanced nutrition, indulgence and sustainability. The protein snack category is diversifying in response to consumer wishes, including a widening array of nutrition bar, bite and gel flavors, formats and textures which deliver irresistible multisensory experiences. Don’t miss this chance to be informed about creating winning new dairy protein snack opportunities that delight and nourish consumers. The webinar will be hosted twice to accommodate participants in the Western and Eastern hemispheres.