It should come as no surprise that taste is king and is one of the most important attributes when it comes to the success of a food or beverage product.
The desire for safe, healthy food isn't necessarily new, but it has been picking up steam ... big time. While the FDA may not have a definition for what exactly counts as a "clean label," consumers are asking to buy them. As bakers, we need to simplify our formulas with natural solutions.
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.