Sensient News

About Sensient

Our name communicates what we do: Enhance SENSory experiences through specialized ingredIENTs, delivered through proprietary TECHNOLOGIES.

Recent News Articles

Aug 16, 2017 Food Business news

New ingredients adding heat to meat

Roger Lane, marketing manager of savory flavors for Sensient Flavors, said, “There’s an increasing interest in what we’re calling ‘sensory overload’ in the food landscape today. Hot and spicy flavors connect with consumers in a way that a standard flavor cannot. It’s the nose clearing, the tongue tingling and even the burning on their fingers that gets them excited about eating something spicy.”

Aug 03, 2017 Food Processing

Authenticity is a Prime Ingredient in Ethnic Foods

Filipino flavors could be the next big trend, with pancit noodles and adobo, a marinade of vinegar, soy sauce and garlic, typically used on meats and vegetables, says Roger Lane, marketing manager of Sensient Savory Flavors North America (www.sensientflavorsandfragrances.com), Hoffman Estates, Ill. "We also see fragrant warm spices found across North African and Middle Eastern regions becoming very popular, according to our global customers.

Jul 14, 2017 Beverage Industry

Beverage-makers using watermelon year-round

Historically, watermelon has been utilized as a part of sweeter profiles, but that is changing, explains Sue Quach, beverage applications manager for Milwaukee-based Sensient Technologies. “Much like grape, watermelon-flavored products have traditionally incorporated a sweet, candy-like profile, not at all focused on the subtler, genuine flavor of the fruit,” she says.