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Type: News

Section: Flavor > Savory Applications

The collaboration has yielded four wearable shades that taste like the restaurant’s wing sauces, “Get Me Hot Buffalo,” “Sweet Chile Kiss,” “Be My Honey Pepper” and “Honey BBQ-T.'

Applebee’s Launches Chicken Wing-Flavored Lip Gloss

The collaboration has yielded four wearable shades that taste like the restaurant’s wing sauces, “Get Me Hot Buffalo,” “Sweet Chile Kiss,” “Be My Honey Pepper” and “Honey BBQ-T."

Goldfish Frank's RedHot crackers will be available for a limited time.

Goldfish Partners with Frank's RedHot

The spicy snack will launch May, 2021.

WILD Launches Sodium Reducer

Wild Flavors has launched its natural Sea SaltTrim product for sodium reduction of up to 45% in flavor systems.

Wixon Announces Sodium Reducer

The flavor-enhancing system will be introduced at the AMI Expo, May 2–3

Bell Launches Sodium Reducing Flavor Systems

Bell Flavors and Fragrances has launched flavor systems that help reduce salt content in products, without impacting its taste and quality.

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Red Rock Deli Debuts Lines of Sweet and Salty Chips

Red Rock Deli has debuted its line of potato chips, which include red curry and coconut, Himalayan pink salt and lime and cracked pepper flavored chips.

LycoRed's SANTE Could Lower Sodium Content in Packaged Soups

The Israeli company positions its tomato-derived salt to replace MSG in soup

This ingredient can be used in seasonings, snacks, sauces and plant-based applications.

Lionel Hitchen Demonstrates Miso Flavor for Salt Reduction, Umami Impact

Lionel Hitchen’s miso flavor offers sweet and salty notes with an umami character.

Kerry's Tastesense technology is said to support the development of sweetness closer to sugar and well beyond 3⁰ Brix sucrose sweetness equivalence, with optimized flavor, better mouthfeel and reduced off-notes.

3 Flavor Ingredient Technology Debuts

The global food flavors market is projected to reach $21.3 billion by 2027 according to Markets and Markets.

Restaurant-inspired “classic homestyle” flavors are leading consumer interest in the protein category.

What's Trending in Protein Flavors & Ingredients?

A majority of consumers are "inclined to stick with mainstream proteins that are easiest and most likely carriers for value-added flavors, such as chicken and beef," according to the "Flavor Flash" report by T. Hasegawa USA.

Company officials believe this acquisition will foster a new chapter in FlavorSum’s growth and development.

FlavorSum Acquired by Warburg Picnus

FlavorSum will continue to operate independently and the existing leadership team will continue to shape strategy and day-to-day operations.

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Indulge in Western-Inspired Cheese Flavors

Pass the cheese, please. Western cheese flavors are gaining popularity in the usually spicy, health-driven Asian market.

WILD Flavors’ 2010 Trend Predictions

For beverage flavors, culinary infusions and healthful formulations.

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Laughing Giraffe Launches Kick’n Flavored Fruit Snacks

Laughing Giraffe Organics has released its latest spiced dried fruit snack, which features flavors inspired by Latin American foods and beverages.

The Texas rib flavor joins Pringles' Passport collection of flavors. Photo: Potato Pro.

Pringles Japan Launches Texas Inspired Flavor

The Texas rib flavor joins Pringles' Passport collection of flavors.

The Saucesicles come in two flavors, Zax Sauce and Tongue Torch.

Zaxby's and Frios Partner on Sauce-flavored Popsicles

The Saucesicles come in two flavors, Zax Sauce and Tongue Torch.

The report is designed to shed light on which food and beverage trends will resonate with shoppers helping brands foster seasonal excitement or frame strategic plans.

FlavorSum Announces 4 Theme Predictions in Taste for 2025

The report is designed to shed light on which food and beverage trends will resonate with shoppers helping brands foster seasonal excitement or frame strategic plans.

ADM expands protein portfolio with textured wheat and pea proteins.

ADM Launches Textured Wheat and Pea Protein

Both textured and non-textured versions were created to improve meat alternatives.

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