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What makes an F&F product memorable? Depth. Layer. Texture. And its coinciding political climate.
The Society of Flavor Chemists will explore the California dairy market at its 427th meeting at the Los Angeles Airport Marriott on January 19, 2017.
To celebrate the 100th year in the cookie business, Girl Scouts of the USA will be releasing a new s’more cookie based on the summer time favorite flavor.
A new year is accompanied by new regulations and evolving consumer preferences. EFFA's Alexander Mohr, Ph.D. shared insight about the news in an exclusive Q&A. For the full interview, check out P&F's February 2017 issue.
“Milk’s favorite cookie” is back at it again. Chocolate Strawberry Oreos have hit the shelves, right on time to stock up for Valentine's Day.
Flavor is no longer the only trend-setter in town. Texture has begun to gain speed as a marketing claim, appearing on 15% of Europe's new food releases' packaging in the past year.
In a recent report by Market & Market, the clean label market is expected to reach $47.10 billion by 2022, increasing at an average rate of 6.60% CAGR.
With more and more consumers looking for cleaner and more nutritional options, health-boosting ingredients top the charts for 2017's flavored beverage trends.
In the past couple of months, FONA International has been recognized from Fortune Magazine and Food Quality & Safety Magazine as one of the best places to work in the nation.
The International Organization of the Flavor Industry (IOFI) named Howard Smith, Jr., a fourth generation flavor industry executive, as president of the trade organization. The appointment was announced at IOFI's 2016 general assembly in Vienna.