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Section: Flavor > Trends

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Bacon: Anytime, Anywhere

Common ingredient, novel applications.

Wixon Launching Mac and Cheese for All Generations

The manufacturer will roll out four flavors at SNAXPO

The introduction of several flavored cheese products helps drive the global cheese market.

Global Cheese Market to Reach $105.9B by 2026

The influence of Western cuisines, inflating disposable incomes and the introduction of several flavored cheese products drive the global cheese market, according to a report from Markets and Markets.

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Smile for the Camera and Say (Chocolate) Cheese!

If a white cow creates cheese and a brown cow creates chocolate, does that mean a white and brown cow creates chocolate cheese?

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Flavorcon 2018 Hosts Global Tastemakers in Atlantic City

The global flavor, food and beverage event brought together more than 550 attendees to discuss insights into ingredients, formulations, product development and consumer and market trends.

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Solvay Celebrates 25 Years of American Vanillin

Solvay is celebrating 25 years of making vanillin in the USA.

American Chemistry Council Launches Advocacy and Awareness Campaign

Called "From Chemistry to Energy," campaign focuses on developing quality energy policies and highlighting chemistry's role in creating jobs.

Consumer demand for high-quality healthy food ingredients and a preference for trying new flavors is driving the seasonings and spices market.

Report: North American Seasonings and Spices Market Trends

ResearchAndMarkets reports that consumer demand for high-quality healthy food ingredients and a preference for trying new flavors is driving the market.

Two-thirds of Americans plan to eat out more than they did before pandemic.

Americans Plan to Increase Eating Out After Pandemic

Two-thirds of Americans say they trust restaurants as they plan to eat out more than before the pandemic according to Toluna.

Genomatica CEO Christophe Schilling says the collective consciousness on sustainability is rising.

How COVID-19 Has Affected Americans' Thoughts on Sustainability

Genomatica CEO Christophe Schilling says the collective consciousness on sustainability is rising.

Report: South American Cuisine is Hot around the Globe

According to a Research and Market report, trends include aji peppers and rocoto with expanded applications in sauces and as ingredients for snacks.

Symrise has released its naturalness study for the LATAM market.

Symrise Study Reveals Importance of Naturalness for Latin American Consumers

Symrise has released its naturalness study for the LATAM market.

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A Fragrant Feast: "An Evening of Pairings" with the American Society of Perfumers

This year's "An Evening of Pairings" featured a variety of unique flavor and scent combinations using food, wine and fragrance.

Holiday flavors and spicier notes are more prominent during the Fall and Winter when people seek a sense of coziness and comfort as the days become shorter, according to FlavorSum's guide.

FlavorSum Releases 2025 Seasonal Flavor Guide

The guide offers an overview of seasonal flavor trends across spring, summer, fall and winter in various food and beverage categories.

Sabor in America Brings Latin American Cuisine To The Forefront of the Food and Beverage Industry

Symrise hosts 2015 Sabor in America to highlight rapidly expanding Latin American population in America, bringing food and beverage industry together with flavorists and marketing professionals.

Part 1 of the Flavorcon trend prediction series is said to examine people's changing expectations about food and beverage brands.

FlavorSum Releases 2024 Flavor Trend Predictions

FlavorSum has released its 2024 flavor trend predictions for the food and beverage space in a two-part blog series.

Social media can inspire people to try new tastes, and in 2023, this trend is expected to grow.

FlavorSum Releases 2023 Food & Beverage Flavor Trend Report

The report features flavors that target health, experience-driven tastes and more.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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