Bell Flavors & Fragrances has announced new smokeless smoke flavors, a natural alternative to traditional liquid smoke, with variations ranging from mesquite to cherrywood.
We were recently able to interview Greg Kaminski, executive research chef at Synergy Flavors, about what will be the hot new flavors for 2018, as well as what was chosen for 2017's popular flavors.
deZaan D11BK cocoa powder is the first ever nib alkalized, black cocoa powder that provides both intense cocoa flavor and very dark color, without added sodium.
As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.
After a careful study of the organics market and the creation of a detailed organic development process, Symrise has announced that the company has released a portfolio of twenty seasoning blends pending organic certification with QAI.
Back in the early 1930s, when Charles Elmer Doolin started The Frito Company and Herman Lay started H.W. Lay & Company, they were establishing the groundwork for a snack empire. The two companies merged in 1961, and four years later joined forces with The Pepsi-Cola Company to create PepsiCo, which operates Frito-Lay as a subsidiary.
Today’s snack and bakery market remains as fiercely competitive as ever. The definition of what constitutes a “snack” is tracking an evolutionary course, shifting in step with consumer trends and desires.
In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.
As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.