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Section: Flavor > Trends

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Flavorcon 2017 Registration Opens, Pre-Show Rates Available

Flavorcon registration has officially opened. Among some of the topics at this year's conference are rethinking sweet in confections, changing technology, the natural debate and more.

Wixon Launches Impact! Health & Wellness Flavor Modifier Program

Proprietary Mag-nifique flavor modifiers for health and wellness foods and beverages can be used to reduce sugar, minimize aftertaste and more.

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Crickets: The Latest Flavor Trend from President’s Choice?

Looking for protein with an extra crunch? President’s Choice has released its 100% cricket powder to Canadian markets.

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Symrise Expands in Asia-Pacific Amid Industry Shift

Symrise unveiled its Asia-Pacific Flavor Innovation and Technology Center in Singapore, as other companies make similar moves.

Salty and Savory Snack Introductions Push Innovative Flavors

Mintel discusses the new flavor ranges available for savory snacks

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

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Chinese Consumers Keep It Clean With Purchase Claims

A recent report indicated that 88% of Chinese consumers preferred food and beverage products with sustainable and planet-friendly claims.

Sensient Predicts Top 10 Beverage Flavors for 2010

Flavors include baobab, caja, cape goosebery and elderflower among others.

IFF Launches New Line of Proprietary Mint Flavors

International Flavors & Fragrances Inc. has launched a new line of proprietary mint flavors that delivers profiles of popular piperita oils.

Innova Market Insights' research has identified the role of colors and flavors as being highly significant in the development of successful new products.

Survey Reveals Superheroes of Product Success: Colors & Flavors

Innova Market Insights' research has identified the role of colors and flavors as being highly significant in the development of successful new products.

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Once You Pop, The Turkey and Stuffing Don’t Stop

For the Thanksgiving fan that doesn’t like all the pots and pans, Pringles has introduced the Pringles Thanksgiving Dinner, a tray of eight Thanksgiving-inspired chips.

Supermarket Guru Predicts Top Eight Food Trends for 2015

Supermarket guru Phil Lempert predicts the most significant changes next year will stem from a desire for bold-flavored foods that also offer health benefits, and shifts in approach to supermarket shopping: both online and at brick-and-mortar stores.

Sensient Flavors Predicts Food and Beverage Trends for 2014

Fernet, guasaca and green coconut are among the flavors on this year’s list.

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Flavor Heats Up RTE Popcorn and Salty Snack Markets

The snack and popcorn market is seeing strong growth attributed to innovations in savory and indulgent flavors and natural offerings.

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Soup’s Up: Symrise Releases Report On Premium Soup Market

Symrise has released a report that details millennials’ attitude and perception of the premium soup market, including what they expect and look for in soups.

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Creating ‘Natural’ Value With Steve Pringle at Flavorcon 2019

To discuss how brands can create value with naturals, Steve Pringle, VP global mint and Sensates® group for Takasago International Corp., will be presenting at Flavorcon 2019.

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Plant to Glass, Oat Milk from a Flavorist’s Lens

As the non-dairy market diversifies with a variety of nut-based beverages, oat milks are poised to gain more market share, which will result in an increased demand for added flavors and bitterness blocking.

This Flavorcon session also includes advice from chefs in combining sweet and pungent to make exciting new food and flavor sensations.

Understanding Market Drivers Behind Growing Swicy Phenomenon @ Flavorcon 2024

An inside look at market trends, recent examples in new products and menus, pungent raw materials, as well as advice from chefs in combining sweet and pungent to make exciting new food and flavor sensations.

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