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New Wixon Seasonings Are On Trend

Mar 26th, 2012

Layla Schlack

Wixon, Inc. is rolling out several new flavors for meat rubs and marinades, snacks, and sauces and dips. These new products capitalize on trends by incorporating Mediterranean spice blends, Caribbean jerk seasoning and spicy Asian flavors like sriracha and Chinese mustard. These flavors put a gourmet spin on traditional products and create brand new products. They take clear aim at the growing market of more adventurous food consumers.

Consumers don't just want 'spicy'—they want the challenge.

Summer's Last Sip: What the Taste Trends Taught Us

Every launch seems designed to spark a conversation, a social post or a friendly dare as much as satisfy hunger.

With portions shrinking dramatically—some consumers reporting a shift from three or four chapatis to one or two, or from multiple bowls of rice to half a bowl—the sensory and nutritional payoff of each bite becomes increasingly important.

GLP-1s Are Changing What “Good Taste” Means

There is an opportunity to engineer better-balanced flavor experiences that deliver satisfaction without overwhelming altered sensory perceptions.

Canned cocktails are just one manifestation of the shakeup reinventing RTD beverage alcohol.

From Spritz to Sizzle: Flavor-Forward Innovation Reshapes the RTD Alcohol Boom [Forward Thinking]

Flavor-forward innovation is shaping the RTD landscape, spanning spritzes, tea cocktails, nostalgic hard sodas, elevated RTS formats, tequila drinks, and next-gen beer and flavored malt beverages.

Most healthier-formulation projects fail not on nutrition but on sensory outcome, because the ingredients being reduced were doing far more sensory work than their labels suggest.

The Reformulation Paradox: Making Food Healthier Without Losing the Taste

Cutting sugar, salt and fat is the straightforward part. Rebuilding the sensory experience that keeps consumers coming back is where reformulation succeeds or fails, and where the role of the flavor house is quietly changing.

'[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.

Leading Through Change: Kerry's John Savage on IOFI, the Future of Flavor and More

"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."

'Looking ahead, Takasago’s 'Technology for the Future' will drive innovation and strengthen our position in the flavor industry,' says Satoshi Masumura, chairman and CEO of Takasago.

Beyond Taste Q&A: How Takasago Is Redefining Flavor Innovation Through Technology and Sustainability

From AI to upcycled ingredients: Takasago's approach to reinventing how the world tastes.

In practical terms, businesses are looking for flavorists, application scientists, sensory specialists and formulation experts who can work with stevia variants, Reb M, thaumatin, sweet proteins, sweetness enhancers, bitterness blockers, masking systems, fibers, fats and texturants to rebuild a complete product experience.

Five Specialist Skills Driving Real Hiring Activity in Flavor and Fragrance

Pet food, fragrance compliance and texture innovation are reshaping F&F hiring priorities right now.

Flavor is now engineered as an integrated, multi-sensory system where taste, mouthfeel, and texture function as a unified matrix.

The New Era of Flavor Leadership

Executives are aggressively redefining how flavor innovation drives commercial value in a volatile market.

Across the board, consumers are looking for multi-sensorial experiences. So much of life is consumed via screens now that people crave fully engaging, elevated sensory experiences whenever possible. We are not only considering taste, but also texture, mouthfeel, color, aroma and more.

Sensient’s Flavor Playbook for a Rapidly Evolving Food Industry

'Over the past 12 months, Scentium has experienced a particularly strong period of growth, achieving a 22% increase in global turnover,' says Manuel García, global sales director/deputy general manager Scentium. 'This performance was driven by our differentiated service model in priority product categories and territories across emerging markets, as well as by our niche-focused strategy in more mature markets.'

Inside Scentium’s 22% Growth Surge and Global Flavor Expansion

'At its core, Robertet’s ambition is simple yet powerful: to future naturals by putting creation at the service of brands, and brands at the service of consumers,' says Mark Bailey, senior vice president, global flavors division, Robertet.

Shaping the Future of Flavor Through Emotion, Science and Nature

How Robertet is blending natural mastery, emotional science and entrepreneurial creativity to redefine the future of flavor innovation.