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Section: Flavor > Trends

T. Hasegawa USA curated a list of fermented flavor concepts and profiles.

Consumer Trend: Fermented Flavor Concepts

T. Hasegawa USA curated a list of fermented flavor concepts and profiles.

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

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Kit Kat Gets Ruby Red

Based on the recently introduced ruby chocolate, Nestlé Japan Ltd has launched a Kit Kat chocolate bar with the ruby cocoa bean.

Photo provided by Angry Orchard Cider Company

Angry Orchard Shines Rosé Red

Tapping into the growing rosé trend, Angry Orchard has created a rosé hard cider, which features red flesh apple flavors and floral aromas.

According to Mintel report, seasonings, sauces and pasta are among the top sub-categories with reduced sodium claims.

Reduced-Sodium Product Innovation Trends

How the science of food flavors is “worth its salt” in the development of reduced-sodium products.

Forward Thinking: Aloe and Agave Redefined

From tissues to detergents to cocktails and beyond, new applications breed new sensory experiences with healthy positioning

The report cites that the increased health and diet awareness among the consumers, among other trends, will drive market growth.

Report: Sodium Reduction Ingredients Market Growth

The report cites that the increased health and diet awareness among the consumers, among other trends, will drive market growth.

Sensient Offers Sensasalt for Sodium Reduction Applications

This line, which includes applications for soups, breads, salty snacks and more, can deliver up to a 50% sodium reduction, the company says.

Euromonitor Analyst Sees Juice Redefined in 2013

Analyst Michael Schaefer says tailored, "engineered" types of beverage products will account for a larger portion of sales among consumers who are unwilling to compromise on price, sugar content or flavor.

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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Smirnoff Launches Rosé Red Spiked Sparkling Water

Smirnoff has released its latest flavor of spiked sparkling water, raspberry rosé, taking after growing demand for the flavor.

Photo provided by PRNewsfoto/Conagra Brands, Inc..

Reddi-wip Launches Non-Dairy Whipped Toppings

Addressing consumer demands for non-dairy products, Reddi-wip has released two plant-based versions of its Reddi-wip whipped topping in almond and coconut bases.

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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.

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Sour to Sweet: Miracle Berry Makes Red Wine Taste Better

Make cheap red wine taste more expensive with the new miracle berry, which transforms wines to have a fuller, rounder flavor.

Branded Content Lead Image Precursor 401

Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

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The Sweet Flavor of Innovation: Industry Responds to Sugar Reduction in Formulations

In order to prepare for the upcoming sugar tax in response to global concerns for health and wellness, the flavor industry is attempting to modulate sweet taste formulations without sacrificing taste.

Fifty-five percent of consumers stated they “always/often” pay attention to labels when grocery shopping, with sugar content being a primary driver.

How Sugar Reduction Can Meet Consumer Needs, Regulatory Issues and Formulation Challenges

Tailored solutions can enhance the overall product experience in terms of sweetness and mouthfeel while reducing sugar content.

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Point of View: Natural Fragrance Ingredients

Perspective on the trends and challenges that the natural fragrance ingredient industry have to face.

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