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Section: Flavor > Trends

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Dine Out on Spring 2017 Restaurant Trends

Restaurants are playing around with global flavors, updated vegetarian options and other Instagram-worthy flavor presentations this spring.

Recent Developments in Flavor and Fragrance Chemistry

Recent Developments in Flavor and Fragrance Chemistry, book review. There is a wide selection of topics representing current research in the flavor, fragrance and biochemistry areas. There will be something to satisfy the varied interests of potential readers from the avid organic chemist to the casual historian of the industry.

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Top 5 Flavor Headlines of December 2024

Learn more about the most-read articles of the past month.

The U.S. frozen desserts market size was valued at $52.82 billion in 2020 and is expected to expand at a CAGR of 5.7% from 2021 to 2028.

Report: U.S. Frozen Desserts Market Value

The U.S. frozen desserts market size was valued at $52.82 billion in 2020 and is expected to expand at a CAGR of 5.7% from 2021 to 2028.

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Symrise’s Califormulations Dreams of Beverage Innovation

Symrise has launched Califormulations, a facility equipped for beverage entrepreneurs to rapidly prototype products.

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Deck The Halls with Pickles & Gravy

Just in time for the holidays, Archie McPhee has launched a series of festive candy canes that will sure to raise an eyebrow or two at your next family or company event.

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Bell Flavors & Fragrances Hires HR Director

Jesse Finkelman has been appointed as the new HR director for Bell headquarters in Northbrook, Illinois.

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Does Food Science Pay Women Enough?

Has the pay gap changed between genders in food science?

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Virginia Dare Shows Off New Identity

Virginia Dare will be debuting its refreshed brand face at the Institute of Food Technologists symposium this year in Chicago, in an effort to promote better taste without compromising clean labels.

The snack game is changing, and flavors are becoming bolder than ever.

Flavorful Snack Trends: Fuel Consumer Demands

The snack game is changing, and flavors are becoming bolder than ever.

Among the variety of protein snacks sampled, attendees tasted Hippeas, snack puffs made with pea protein, CHIRPs, crackers made with crickets, Beanitos, which use beans to add protein to their snacks.

NAFFS Technical Meeting Discusses Protein Alternatives

The topic at this year’s NAFFS annual technical meeting was the increasing demand for alternative proteins and the challenges and opportunities in creating them.

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Just Cookie Dough Skips the Egg

Food brand Just has released a chocolate mint flavor of its snackable cookie dough, which is created with natural flavors and no eggs.

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McDonald’s Announces Healthier Happy Meals

McDonald has announced a healthier Happy Meal, which will include reformulated products and simplified ingredients.

Coconut Water Flavors from Virginia Dare

Nectarine rose, papaya and more.

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Don’t Have A Cow: Milk Markets Move

A recent Mintel report took a look at the dairy and non-dairy milk markets, showing that flavor and variety are helping grow the market.

Photo courtesy of Peter Wynn Thompson.

Looking Deeper at Consumer Behaviors at Flavorcon

Flavorcon 2017 wrapped with a presentation from Fernando Gomez Gonzalez and Mindy Cultra about the importance of developing products based on consumer motivators.

Food and Flavor market is expected to reach $19.72 billion by year 2026.

Food Flavor Market to Increase in Demand

According to a research around 10,000 natural flavoring substances are identified in the nature, however, only 2,500 flavoring substances are being used by this industry.

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Mmmm Donuts … Millennials Crave Bold Bakery Flavors

Bold flavors are gaining ground in the donut segment, as younger consumers are more adventurous in their tastes.

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