Sensient Flavors in the News

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.

Jul 13, 2017 Bake magazine

Snack flavors in America inspired by Asian countries

“The flavors of Vietnamese dishes tend to be very well balanced,” says Roger Lane, marketing manager, savory flavors at Sensient Flavors, Hoffman Estates, Ill. “The people of Vietnam take balance very seriously, and this applies to their cuisine as well. The majority of dishes include all five taste elements: spicy, sour, bitter, salty and sweet.”

Jun 14, 2017 Meatpoultry

Smoke, fire and flavor

Using unique ingredients provides a level of sophistication and premiumization that so many consumers are clamoring for,” Lane says. Jean Shieh, marketing manager, Sensient Natural Ingredients, Turlock, California, says, “Premium ingredients from a specific growing region add authenticity and an interesting flavor twist. For example, Mexican mole seasoning or Jamaican jerk rub are getting popular with today’s consumers. A great story can be told around ingredients such as Oaxacan ancho and Jamaican pimento.”

May 04, 2017 Dairy Foods

Seasonal, limited-time offers create excitement with dairy foods, beverages

Dairy is a great platform from which to capitalize on seasonal offerings. One reason is that dairy’s base profile is both “very comforting to most consumers” and carries flavors well, said Matt Plaza, an applications technologist at Sensient Flavors, Hoffman Estates, Ill. Two upcoming flavors for spring are honeysuckle, which has a delicate and nectar-like flavor, and lemongrass, which has a “subtle similarity to lemon and citrus profiles,” Plaza said. “Seasonal flavors stand for more than just a specific time of year. They tell a story.”

May 02, 2017 Food In Canada

Add heat, the exotic or a touch of intensity with chili blends

Sensient Natural Ingredients has launched a new Chili Blends collection to help customers stay on trend and add pizzazz. The collection includes seven authentic dry chili blends inspired by the flavors of Latin America, India, Morocco, Thailand and the U.S.

Apr 01, 2017 Food technology

Raise a glass to innovative fruit and vegetable beverages

In the past 7-10 years, new vegetable offerings like tomato, carrot, sweet potato, squash, beet and more in the beverage segment have burst onto the scene moving beyond what was traditionally V8 and Bloody Mary mixes says Deirdre Piggott, Director of applications, sweet and beverage flavors at Sensient Technologies, Hoffman Estates, Ill.(sensientflavorsandfragrances.com)

Mar 07, 2017 Fortune

These Startups Are Racing To Find Sugar’s Holy Grail

Technology congregates around unsolved problems, and there is no bigger unsolved problem than sugar in the food world right now. Sensient in Milwaukee looks for properties in natural ingredients like tree roots or bark that can either enhance the sweetness of sugar so formulators can use less of it, or mask the unwanted tastes in sugar alternatives to make them taste like the real stuff. Bill Smith, Sensient’s global director of sweet beverage R&D and innovation, says the goal is to find something that won’t turn a product into a “complex cocktail.” You “run the risk of introducing a problem when you’re trying to simplify,” he adds.

Mar 01, 2017 Food in Canada

Snack and Savory Applications

Sensient offers clean label sodium reduction technologies for savory applications. The technologies include Sensasalt yeast extract, Sensasalt 2G natural flavour, and Umami Natural vegetable powder. The target applications include breads, cheeses, dips, dressings, gravies, pizza, processed meats, sauces, snacks and soups.

Mar 01, 2017 Food Business News

Sourcing Organic Ingredients

CHICAGO — Nearly 5% of all food sold in the United States in 2015 was organic, according to the Organic Trade Association (O.T.A.), Washington. Most of that is from perimeter departments in retail stores.Felipe Aguilar, director of supply chain, Sensient Natural Ingredients, Turlock, Calif., said, “Ingredient suppliers face highly fragmented organic supply chains that prove difficult to demonstrate traceability, maintain reliable inventories and provide consistency in product quality. Sensient launched its organic program with onion, chili pepper and paprika. The company recently added California-grown roasted chili pepper, smoked paprika, smoked onion and soon-to-be launched toasted onion seasonings.

Feb 23, 2017 Meat & Poultry

Testing New Flavors

“Green serrano chile and mango make a great dressing,” said Jean Shieh, marketing manager, Sensient Natural Ingredients, Turlock, Calif. “The fruity notes and medium heat of the serrano chile pepper smoothly integrate with the sweetness of mango. Another favorite is ancho chile teriyaki as a marinade, which delivers smoky notes with chocolate undertones.”

Feb 23, 2017 Meat & Poultry

Inviting Inclusions: Processors get creative with flavors and inclusions in today's sausage products

Though once considered an outlet for meat scraps and a means to preserve meat, sausages, also known as encased meat, have evolved into culinary creations that entice consumers' taste buds with adventurous ingredients... Sometimes, acid assists with flavor, explained Julie Clarkson, Sr. Research Chef, Sensient Savory Flavors.

Feb 21, 2017 Food in Canada

Interest in International Flavors Fuels Interest in Spices and Seasonings

Sensient Natural Ingredients (SNI) makes its own Moroccan Harissa Blend that lends both flavour and a deep, redbrick colour to many dishes. The company agrees there is continued strong demand for ethnic flavour profiles, especially those from North Africa and the Pacific Islands. SNI Marketing manager Jean Shieh adds that a “green” trend is growing, with specific demand for green chili peppers, such as green Serrano chili pepper and New Mexico Hatch chili pepper, to bring fresh, green notes to sauces, salsas and snacks. “Herbs and spices are being used adventurously beyond savoury applications,” she says, “and we are now seeing beverages spiced with jalapeño, parsley or other green ingredients.”

Jan 03, 2017 Food Navigator - USA

Emerging Snack Trends in 2017

From sour and heat combinations to charred flavors and California garlic, Sensient Natural Ingredients outlines key flavor/ingredient trends to watch in the snacks category in 2017.

Jan 03, 2017 Food Processing

New Food and Beverage Products Reflect the Health Megatrend in Society

"In 2017, consumers who demanded clean labels, no chemicals and a shorter ingredients list will ask for clear traceability of where food ingredients come from," adds Jean Shieh, marketing manager at Sensient Natural Ingredients (sensientnaturalingredients.com), Turlock, Calif. "Our customers are calling out 'California Garlic' and 'California Onion' on their ingredients lists."

Dec 02, 2016 Beverage World

Ingredient Trends are Driving Flavor Innovation

Flavor innovation continues to drive the beverage market and examples of flavor creativity can be found across beverage categories. From flavor combinations like ginger turmeric to mango chili lime, beverage companies are launching products with breakthrough flavors to attract the adventurous tastes of today's consumers.

Dec 02, 2016 Baking Business

The Strong Appeal of Natural Flavors and Colors

Going natural with flavors and colors does not come without a cost; natural sources can face supply hurdles. The raw materials these ingredients are derived from are subject to market volatility and even scarcity. These challenges can drive up prices and even sometimes have an impact on the consistency of performance of the flavors and colors.

Oct 11, 2016 WholeFoods Magazine

The Whole-Food Movement is Increasing Demand for Fruit and Vegetable Powders

Ryan Goularte, general manager of Sensient Natural Ingredients (SNI), Turlock, CA, says his firm uses methods like air, freeze and vacuum drying. “We select our drying technique based on how our customers desire our product to function in their application. All SNI vegetable powders begin as a whole vegetable, the majority of which are harvested from our own fields. The vegetables move through a dehydration process, then are further milled into various piece sizes, which include powders,” he explains.

Oct 11, 2016 Food Navigator

Natural, Sophisticated Floral Flavors are Trending Across the Globe

There are three reasons why floral flavours are trending not just in Europe, but across the world, according to Barbara Lezzer, European marketing director for beverages at Sensient. The first is linked to healthiness and naturalness, at least in terms of consumer perception. This means they easily fit into the booming botanicals category as well as adding a premium and personalised touch to a product. "Moreover they are in line with the microtrend for sophistication which associates gourmet flavors with class as well as the need for individualization. [They] are a perfect way to add a personal and unusual touch to a food or drink. Floral are booming also as a way to decorate dishes and often used by chefs and at-home chefs enthusiasts and DIYers," said Lezzer.

Oct 10, 2016 Food Business News

SNI Weighs in on Sweet and Heat Flavor Combinations

“Green serrano chile and mango make a great dressing,” said Jean Shieh, marketing manager, Sensient Natural Ingredients, Turlock, Calif. “The fruity notes and medium heat of the serrano chile pepper smoothly integrate with the sweetness of mango. Another favorite is ancho chile teriyaki as a marinade, which delivers smoky notes with chocolate undertones.”

Aug 30, 2016 Dairy Foods

Sensient Listed as a Leading Supplier and Manufacturer for Dairy Foods

Sensient Flavors offers value-added flavor systems that bring life to products. We use our advanced proprietary development technologies to create fresh, unique flavor systems.

Aug 30, 2016 Food Business News

Sensient Sweet Flavors Weighs in on Caramel Apple

“Snack and candy companies have clearly identified ‘limited time offer’ and seasonal offerings as a way to combat some of the headwinds facing their categories, and autumn has especially been targeted as a key selling window,” Alan Owen, marketing director, sweet flavors, at Sensient Flavors, Hoffman Estates, Ill., told Food Business News. “Much like pumpkin spice, caramel apple is very versatile in applications ranging from ice cream to snack cakes.”

Aug 25, 2016

Sensient® Colors Introduces Super Heat Stable Natural Red

Sensient® Colors, a division of Sensient Technologies (NYSE:SXT), today announced a major advancement in natural color performance. For many years, food manufacturers have been frustrated by the absence of a truly heat stable natural red color for neutral pH baking and dry grocery products. Sensient’s new SupraRed™, using a novel natural color technology, will enable brands to deliver on growing consumer demand for natural colors from botanical sources that do not sacrifice on color brightness.

Aug 16, 2016 Food Business News

Scenes from IFT 2016

From left: Megan Longhi, Heather Leblanc, Torben Vogel, Brian Imai and Cory Gegg or Sensient Colors, St. Louis

Aug 16, 2016 Baking Business

Sensient Natural Ingredients Announces Organic-Certified Natural Ingredients

Sensient Natural Ingredients announces availability of organic-certified, California-grown chili peppers, paprika and onions for food processing use. The company oversees proprietary development of seed varieties, a customized planting and harvesting process and specialized processing facilities. Onions come in powdered, granulated, minced and chopped forms, and the peppers are in powdered form. They recently earned USDA NOP certification and join the company’s growing line of organic ingredients.

Aug 16, 2016 Non GMO Project

Sensienet Natural Ingredients Earns Non-GMO Project Verification

In an effort to further strengthen its commitment to cultivate natural, wholesome products and solutions, Sensient Natural Ingredients has earned Non-GMO Project Verification for its California-grown garlic, onion and parsley.

Aug 04, 2016 Household and Personal Care Today

A Word with the General Manager of Sensient Fragrances

Mr. Marino Papazoglou was appointed General Manager of Sensient Fragrances S.A. in September 2015. In this role, Mr. Papazoglou is responsible for the global operations of Sensient´s Fragrances business. Mr. Papazoglou joined Sensient as General Manager, Pharma Global and was crucial in leading the Pharma business toward actualizing its global strategy. Before joining Sensient, Mr. Papazoglou held several key leadership positions, including Vice President & General Manager at Kerry Ingredients and General Manager & Vice President at SensoryEffects Cereal Systems, a specialty foods company.

Jul 26, 2016 Perfumer & Flavorist

2016 Flavor and Fragrance Leaderboard

As part of the company’s three-year restructuring plan, Sensient has closed several underperforming facilities, including its subsidiary in Indianapolis, Indiana. Despite these cutbacks, the Illinois-based company has achieved strong growth in its cosmetics and food colors businesses, with consistent growth in Asia Pacific.

May 06, 2016 Dairy Foods

Consumers are Sweet on Savory Dairy Products

If there’s a universal truth we can all count on, it’s that America’s three favorite ice-cream flavors will always be vanilla, chocolate and strawberry. Right? Wrong. Per the International Dairy Foods Association, Washington, D.C., our top three picks last year were vanilla, chocolate and butter pecan.

May 01, 2016 Food Ingredients First

An Eye on Savory: Trends & Flavors

“Consumers are really looking to the past for inspiration in a trend we’re calling ‘comfort & joy.’ It is manifesting in a couple of ways. First, we’re seeing a return to simpler, more comforting foods like meatloaf, meatballs and macaroni and cheese. We’re also seeing it play out in putting an adult spin on foods typically eaten by kids. Peanut butter is being flavored by ingredients like harissa and restaurants are featuring corndogs, but doing them with unique, artisan sausages like duck or lamb. There is also a continued interest in more globally authentic flavors. Consumers are looking for products that can mimic cuisine they could find in someone’s home in a foreign country.

Apr 30, 2016 Chemical Today

Food and Beverages Market

Flavours are essential part of the food processing industry to maintain the taste of a product. The food flavours are made of three components taste, smell and colours. Food and beverage industries require flavor for different purposes such as new product development, to add new product line and to change the taste of existing product.

Apr 30, 2016 Chemical Today

Expert Viewpoint Falvours: Customers Know That Their Food Has a Story

Gautam Grover, president, flavours at Sensient Flavors talks at length about how customers have become an integral part of the entire food industry by driving the trends and deciding on what goes inside a food packet.

Apr 29, 2016 Chemical Today

Citrus Flavours Market

Citrus flavours can be derived from grapefruit, lime, lemon and tangerine. It is used for conveying the flavor to various foods and beverages. The consumption of citrus flavours offer various health benefits to consumers, as it increases antioxidant levels in the body and reduces the occurrence of various metabolic diseases such as diabetes and obesity.

Apr 11, 2016 Beverage Industry

Natural ingredients boost energy drink market

Launched in 1989, TV commercials featuring the Energizer Bunny, the sunglass-wearing pink toy rabbit, have entered the vernacular as a representation for anything that endlessly continues. As more consumers strive to “get up and go,” energy drinks also have entered the mainstream, according to ingredient suppliers.

Apr 05, 2016 Food Business News

Mixing Up Mocktails

Bill Smith, director of global beverage innovation and research and development,Sensient Flavors, Hoffman Estates, Ill., agreed that flavoring systems may help deliver the anticipated profi le to meet the consumers’ expectations. “Oftentimes malt- or wine derived beverage bases are used in the preparation of ready-to-drink cocktails,” he said. “Even if a small amount of the characterizing spirit is used, it may not contribute enough impact to the finished beverage and a flavor should be used to boost the impact.

Jan 26, 2016 Beverage World

Inspired by Nature

Consumers are increasingly showing an interest in a more back-to-basics approach to what they eat and drink and are looking for food and beverages with simple ingredient lists. Essentially, there’s an ongoing consumer movement away from certain ingredients, namely artificial flavors and colors, preservatives, additives and heavily processed ingredients, and this is fueling growth for naturally sourced and organic ingredients.

Jan 25, 2016 Food Business News

Finding a flavor partner

Flavors are finding partners, but not on a romantic match-making web site. Food and beverage product developers are combining them in spicy, sweet and zesty ways. Sea salt is being paired with more than just caramel. Coconut water is providing multiple benefits in juice blends. Pumpkin, citrus and cinnamon are other potential partners in flavor formulations.

Jan 18, 2016 Natural Product Insider

Transparency, It's What's for Dinner: Clean label's shift from trendy request to industry standard

Call it clean or clear label, the more ubiquitous clean label becomes, the more it moves out of the trend spot and into the hotspot of expectation—and this includes foods, beverages and supplements. Download INSIDER's Digital Issue, "Transparency, It's What's for Dinner: Clean label's shift from trendy request to industry standard" for a closer look at the top trends within the clean-label movement, the challenges associated with formulating and reformulating clean-label products, and what technologies and ingredient systems are making this transition easier.

Jan 18, 2016 Culinology

Hot cocoa flavor heats up

Raise a mug to one of the hottest snack trends this season. Hot cocoa is gaining steam as a flavor in new limited-edition cookies, candies, popcorn and gum.

Jan 18, 2016 Food Product Design

What's Your Flavor? Ready-to-Drink Coffee & Tea

Ready-to-drink (RTD) teas and coffees are growing in both the retail and convenience store spaces. Tea brands have an opportunity to incorporate botanical ingredients to offer consumers an exotic flavor experience while boosting nutrition. And coffee brands have an opportunity with cold-brew, as it may very well be the craft beer of coffee. What's really brewing, however, are new flavor fusions. But the question remains, are consumers willing to venture out and try new flavor combinations, or are RTD teas and coffees limited to the basics like chocolate coffee and herbal tea?

Jan 18, 2016 Snack Food & Wholesale Bakery

Consumer environmental concerns drive food processors toward sustainability

Sustainability today is just good business. “Sustainability is one key aspect that can directly affect the survival of a business in the long-term, because sustainability is important to consumers,” says Jean Shieh, marketing manager, Sensient Natural Ingredients, Turlock, CA, crediting the development of information technology for consumers’ growing interest.

Jan 18, 2016 Perfumer & Flavorist

2016 Flavors Feature Plant Proteins, Sweet Substitutes and More

As 2016 kicks off, food manufacturers are continuing the search for new ingredients for flavor formulation. Trends include sweeteners, Korean spice blends and natural protein sources derived from seaweed, algae and even insects.

Jan 08, 2016 Food Processing

Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients

As food processors face all that 2016 will bring, some will be using new ingredients (especially sweeteners), new flavors (like seaweed and Korean spice blends) and new protein sources (plant-, algae- and possibly insect-based). Continued demand for foods and beverages that are cleaner or "natural," more nutrient-dense and "less processed" are leading food scientists to test hundreds of combinations of fruits, vegetables and spices to discover replacements for artificial ingredients.

Jan 06, 2016 Nutritional Outlook

2016 Flavor Trends for Food and Beverage

Flavor preferences may come and go, but if we’ve learned anything in recent years, it’s that topline trends are here to stay. In 2016, shoppers will continue seeking flavors deemed natural, healthy, and “clean,” as well as twists on oldies but goodies. But they will also retain a sense of adventure, willing to explore new regional notes. - See more at: http://www.nutritionaloutlook.com/food-beverage/2016-flavor-trends-food-and-beverage#sthash.9Qkh9tPz.dpuf

Jan 06, 2016 Bake

Spices bring new flavor combinations to dessert

Spicy peppers, sweet fruits and chocolate are teaming up to bring new flavor combinations to grain-based desserts. Ideas are flowing for chocolate lava cake in particular. Other sweet-heat pairings are possible in snacks and bread. Experimental flavor formulators may find adventurous consumers willing to try their latest creation, be it a Tabasco chocolate chip cookie or candied jalapeño cheddar cornbread.

Dec 18, 2015 Food Business News

Sensient sees several unique flavors emerging in 2016

HOFFMAN ESTATES, ILL. — Sensient Flavors has issued its forecast of what flavors the company sees emerging in 2016. Among the list of eight flavors are chamoy, honeyed evergreen and sassafras root. Chamoy is a “mash-up” of flavors that combines the smoky heat of ancho chilies with apricot preserves, lime juice, salt and sugar, said Lauren Williams, marketing manager for beverage flavors in North America for Sensient Flavors.

Dec 14, 2015 Food In Canada

Heat Wave

“Consumers want to enjoy restaurant gourmet without spending a fortune, but many people are too busy to cook from scratch,” says Jean Shieh, marketing manager at Sensient Natural Ingredients. For the typical person, Shieh believes sauces represent “foolproof” cooking tools that provide the fun of cooking with ease. “Think of premium ethnic sauce mixes or spice blends that consumers simply add to organic chicken broth or coconut milk and heat up on the stove,” she says. “Then they throw in some fresh vegetables and tofu – an authentic dish is done in 10 minutes.”

Dec 09, 2015 Food Business News

Trend of the Year: Clean Label

Campbell Soup, Kellogg, Nestle and many other major food and beverage companies have committed to removing artificial ingredients from popular products in the past year. Clean label is no longer a trend — it’s the rule, according to Innova Market Insights, Arnhem, The Netherlands. But what does it mean to be “clean”?

Dec 07, 2015 Store Brands

Avoid Mediocrity

Consumer tastes and preferences are constantly evolving. With the global reach of today's social media and information-sharing platforms, consumers are increasingly aware of other cultures, foods and cooking/preparation techniques. As a result, their palates are hungry for more-more flavor, more variety and more authentic taste experiences. Even classics are getting special treatment with unique flavor blends, reimagined recipes and authentic sourcing.

Dec 07, 2015 Dairy Foods

Gelato gives consumers simple ingredients, with indulgence

When Guido Tremolini and Simona Faroni left Italy for Florida’s Emerald Coast in 1996, they dreamed of bringing classic, Italian-style gelato to the United States. Looking back, it’s clear the odds were stacked against them. It’s not just that they spoke virtually no English, or that their authentic Italian processing equipment didn’t meet the Florida Department of Agriculture’s safety standards (a situation long since rectified).

Nov 24, 2015 Food Processing

Energy Foods Witness a Renewal

Some foods really are energy boosters. Researchers studying the links between what we eat and how we feel claim there's evidence that changing one's diet to include more energy foods can change metabolism, affect energy levels, even transform our mood.

Nov 24, 2015 Food Business News

Baking goes bold

From chardonnay cookies to chipotle mango scones, today’s consumers’ increasingly curious and sophisticated taste buds have bakers exploring the addition of all types of flavorful ingredients, from sweet and tropical to ethnic and fiery. The addition of this layer of flavor can be subtle, almost unidentifiable, or bold and characterizing.

Nov 18, 2015 Beverage World

A Taste for Adventure

The influential millennial generation continues to impact flavor trends in the beverage market as companies seek to appeal to this consumer group's endless thirst for flavor variety. And trends among millennials, such as big, bold flavors and healthy juice and vegetable flavors, ultimately drive innovation in the overall beverage market. Now, exotic, innovative and adventurous flavor combinations are showing up in almost every beverage category.

Nov 18, 2015 Food Business News

Slideshow: This season’s hot new flavor trend

KANSAS CITY — Raise a mug to one of the hottest snack trends this season. Hot cocoa is gaining steam as a flavor in new limited-edition cookies, candies, popcorn and gum.“We have seen indulgence-inspired flavors such as hot chocolate in a variety of applications like ice cream, chap sticks, cookies, candies and other snacks,” said Tina Rzeha, marketing associate, Beverage Flavors North America, at Sensient Flavors, Hoffman Estates, Ill. “While hot chocolate falls under the umbrella of chocolate, it definitely is its own flavor category — it is creamier, more ‘marshmallowy’ and can contain a hint of vanilla.”

Nov 18, 2015 Baking Business

Heating things up

Few ingredients can highlight a food like the wide range of flavor and heat profiles found in varietal chili peppers, according to Michael Swenson, director of business development at Sensient Natural Ingredients, Turlock, CA. “From spicy to bitter to sweet to savory, chili peppers span the flavor wheel.”

Nov 18, 2015 Food Dive

Some like it hot (cocoa) — it's emerging as a holiday flavor trend

The flavor of hot cocoa/chocolate is showing up in a number of limited-edition products for the holidays. Products that have hit the market include Hot Cocoa Chips Ahoy cookies, Hubba Bubba hot cocoa bubble gum, a hot chocolate-flavored Clif Bar, M&M’s hot chocolate-flavored candies, a hot cocoa variety of Nestle Toll House break-and-bake cookie dough, and Angie’s Boomchickapop hot cocoa marshmallow-flavored kettle corn.

Oct 07, 2015 Food Product Design

Eat, Drink and Be Flavorful: A Passport to Flavors

Walk into any hip bar or restaurant (or even food truck or street fair) and you'll find at least one menu item with heat-and probably a cross-culture fusion or heat and ethnic-based flavors-and one cocktail with spice. The ethnic-meets-spice-meets-sweet flavor revolution is testing, and tempting, consumers' palates, urging them to step out of their comfort zone and try something new. What's more is they're not only curious, they're asking for more heat.

Oct 07, 2015 Culinology

All-American Dishes with Ethnic Flair

Pizza Hut's recent introduction of new crust, topping and sauce options introduced mainstream America to a new world of flavor combinations. The beloved Pizza pie, which not too long ago pushed borders with pineapple topping, now may come with ethnic twists such as curry crust, honey sriracha sauce and Mediterranean black olive topping.

Sep 30, 2015 Food Ingredients 1st

The Launch of a Natural Umami Flavor

Ryan Goularte of Sensient discusses the launch of a natural umami flavor and a new line of Indian flavors.

Sep 14, 2015 Meat&Poultry

Spice is Nice

Since its introduction in 1996, Wendy's Spicy Chicken Sandwich quickly became a solid fan favorite, even before spicy was hot. As one of the first such offerings in quick service, the sandwich relies on the strength of the spices in the chicken fillet to deliver flavor and heat.

Sep 10, 2015 Meat&Poultry

To Soak or Sauce

Pre-cooked proteins typically can benefit from a topically applied sauce: think slabs of ribs and heat-and-eat entrees. Often, the proteins used in these products have been soaked for improved quality and yield. These proteins are also often cooked at a lower temperature and higher humidity to reduce yield losses and manage costs.

Sep 10, 2015 Store Brands

Different by Design

The right flavor or flavor combination can draw consumers to a specific food or beverage over and over again, while the wrong one can keep them away in droves. Retailers that stay abreast of current and emerging flavor trends, therefore- and partner with flavor companies to create high-quality, great-tasting own-brand items- will have an advantage over their competitors.

Sep 09, 2015 Food Ingredients

Sensient Launches Natural Functional Flavoring for Sugar Reduction

New from Sensient Flavors, APSS Plus is an innovative natural functional flavoring that compensates for the sensory drawbacks that occur when sugar is reduced in beverages. The natural flavoring enables manufacturers to cut sugar significantly without having to use additional sweeteners. It provides sugar-reduced beverages with harmonized and full-bodied sensory profiles and is particularly suitable for the production of mid-calorie beverages that are free from additional sweeteners and therefore have shorter on-pack ingredients lists.

Sep 04, 2015 Food Processing

Processors get to the meat of the matter with formulation trends

The recovering economy still seems to be having as much impact on consumer food spending as the focus on healthier food choices. Even though beef, pork and chicken prices have moderated from their highs last year, meat processors are having a difficult time dealing with pricing resistance.

Aug 25, 2015 Food Navigator

Garlic, onion, parsley, chili... and yogurt? Sweet & heat is a hot new trend, says Sensient

Americans are tucking into hotter and spicier fare by the day, but how is the trend evolving? And will savory yogurt take off? Elaine Watson caught up with Michael Swenson, director of business development at Sensient Natural Ingredients, to find out...

Aug 20, 2015 Food Product Design

The Enhanced Pour: Turning Water into a Functional Beverage

Enhanced water is a refreshing alternative to sugary drinks- many are low- calorie with a hint, or more, of flavor, and oftentimes with added vitamins or other nutrients. There are several angles of appeal to enhanced waters. The 2014 Food & Health Survey from the International Food Information Council (IFIC) Foundation, Washington, D.C., showed 79 percent of Americans are making an effort to cut calories by drinking water or low- and no-calorie beverages.

Aug 17, 2015 Food Product Design

Clean-label soups & sauces

Consumers are looking to try new things while exploring celebrity chef-inspired meals in their own kitchens, but that doesn't mean they need to make everything from scratch. Consumers are seeking prepared sauces and soups, whether ethnic, spicy, barbecue, comfort food-inspired or beyond. Clean label is becoming more pervasive in soups and sauces, as consumers look for easy-to-understand ingredients, which creates challenges for product developers charged with creating great-tasting products that don’t compromise on texture, viscosity, flavor or stability.

Aug 17, 2015 Food Business News

Flavorful twists add spice to dairy

Building on his beginnings in Naples, Italy, watching and helping his grandfather make gelato using fruits and nuts as ingredients, Angelo Quercia, owner of Angelo Gelato Italiano, Franklin Park, Ill., continues to use those same ingredients but today combines them with modern-day flavorful twists. Melding the familiar with the unexpected, that’s his contemporary approach to flavoring gelato. It is also a technique employed by a growing number of dairy product formulators in an effort to liven a dairy base to appeal to today’s consumers’ adventurous palate.

Jul 30, 2015 Nutraceuticals World

Nutrition is Key, But Taste is King

While nutrition is a top priority, they also won’t sacrifice on taste. Flavor remains a driving force within the nutraceuticals category—extending from functional food and beverages to gummies, chews, powders and beyond. - See more at: http://www.nutraceuticalsworld.com/issues/2015-07/view_features/nutrition-is-key-but-taste-is-king/#sthash.K5F0TI1v.dpuf

Jul 07, 2015 Health & Fitness Magazine

Tips and Tidbits

Eating gummy bears after a workout may be just what the doctor ordered. When you exercise, your body is fueled by glycogen – the storage form of glucose – to give you energy needed to push through those final reps. It’s important to feed your body to speed up the recovery process and prevent muscle breakdown. According to Jim Stoppani, Ph.D, doctor of exercise physiology, you should eat gummy bears immediately after your workout. “Fast-digesting carbs hit your blood stream quicker, causing insulin to spike. Fast-digesting carbs are ideal after a workout. That is one of the main reasons why I recommend opting for the gummy bears,” Stoppani states.

Jul 07, 2015 Dairy Foods

Sweet and savory flavor trends in milk and dairy products appeal to a new generation of consumers

Though the flavor standards in ice cream (vanilla, strawberry and chocolate) and yogurt (strawberry, vanilla, peach) never go out of style — bold, savory, ethnic and unique flavors continue to gain popularity and grab consumers’ interest, especially among millennials.

Jul 07, 2015 Baking Business

Sweet-heat ‘medleys’ migrate

Chocolate and chipotle, honey and wasabi, and other sweet-heat combinations are migrating into various food and beverage categories. The flavor pairings, some originating in Central America, are enticing North American consumers, especially millennials and baby boomers.

Jun 23, 2015 Baking Business

The taste of authenticity

Yes, it’s true that people eat with their eyes, and smell is the sense most closely tied to memory. But let’s face it: If a product doesn’t taste good, it’s lost forever in the mind — and mouth — of the consumer. And while Americans’ sense of culinary adventure seems to be at an all-time high, the desire for the familiar remains.

Jun 23, 2015 Food Business News

Masking flavors for children

Picture a child’s face. Now picture the child’s face after experiencing a bitter taste. What expression do you see? Children tend to be more sensitive to bitter tastes, which may make it more difficult to formulate reduced sugar products with high-intensity sweeteners as well as products with whole grains.

Jun 23, 2015 Dairy Foods

U.S. consumers welcome ethnic flavors

Ana Gumabon has a well-stamped passport. Like any globetrotter, she jumps at the chance to sample the local fare while in-country, especially the sweets. “I’ve visited many Asian countries, Dubai and a few European countries,” she said. “I loved the many varieties of desserts I tasted.” Gumabon isn’t just any globetrotter. She’s director of research and development at California Custom Fruits & Flavors, Irwindale, Calif. In that capacity, she is duty-bound to engage in some serious culinary exploration for flavor inspiration. So when she declared, whilst rhapsodizing about Asia’s tropical fruits and treats made from coconut milk and sweet rice, and the baklavas of the Middle East doused with honey, rose syrup and nuts, “Many of these concepts can be translated into dairy products for the U.S. market,” she literally meant business.

Jun 23, 2015 Beverage Industry

Beverage brands expand flavor choices

Remember when nothing said summer like sitting on Grandma’s porch and sipping a tall glass of ice-cold lemonade? The pure sourness and simple ingredients made taste buds dance. Yet, as millennials’ palates have evolved and have gotten more adventurous, the demand for bolder, spicier and exotic beverage flavors are filling grocery and liquor store shelves like never before, according to Heather Young, food scientist at Mother Murphy’s Labs, Greensboro, N.C.

Jun 17, 2015 Baking Business

Picking the right fruit format

To appeal to millennials’ insatiable appetite for new and exotic foods, dairy processors are getting creative with fruit ingredient selection. From acai to watermelon, all types of fruits, alone or in combination with other fruits or flavorful ingredients, are being added to such cultured dairy products as cottage cheese, cream cheese spread and yogurt, as well as refrigerated and frozen desserts and even cheese.

Jun 16, 2015 The Amboy News

Sensient breaks ground for expansion in Amboy

MILWAUKEE, Wis. — Construction for the expansion of Sensient Technologies Corporation’s manufacturing facility in Amboy is set to begin and company officials made it official with a ground-breaking ceremony on Monday, June 1.

Jun 16, 2015 Nutritional Outlook

Clean Label: Everyone’s Doing It

In February, Nestlé USA announced that it will banish artificial colors and flavors from its chocolate candies and Nesquik powdered drink mixes. Hershey soon thereafter said it aims to reformulate all its candies to contain “ingredients that are simple and easy to understand.” Then Kraft committed itself to replacing synthetic colorants in its flagship Macaroni and Cheese with colors derived from spices like paprika, annatto, and turmeric. PepsiCo got into the act by pledging to swap out aspartame, the artificial sweetener in its Diet Pepsi, with the equally artificial, but apparently more acceptable, sucralose. Even quick-service giant McDonald’s announced that it will no longer serve chicken treated with human antibiotics, while more obviously progressive foodservice brands Chipotle Mexican Grill and Panera Bread made headlines by, in the former’s case, banning genetically modified (GMO) ingredients from its menus and, in the latter’s, releasing a “No-No List” of ingredients that the chain will phase out of its kitchens by the end of 2016.

Jun 04, 2015 Food Business News

Creating a ‘clean’ taste

In pop music the current trend may be “all about that bass,” but in the food and beverage category it is and always will be about taste. When product developers are working with a full toolbox of applications to maintain iconic flavors and create new ones, the effort is simplified. But during the past few years some tools have been removed from the toolbox, and the process of flavor development has been complicated. Put bluntly, the clean label trend is having an effect.

Apr 09, 2015 Food Product Design

The New Drinking Culture: Getting your Beverages Clean-Label Ready

With the click of a button, consumers can start a petition, rally the troops and storm the proverbial steps of major food and beverage companies and demand product reformulation. Think of Gatorade and its disdained emulsifier, brominated vegetable oil (BVO); or Starbucks and its "buggy" coloring, chochineal. Food and beverage activists are everywhere - online, in the media and standing next to you in the grocery line. They're tired of bottlenecked beverage labels with chemical-sounding ingredients, too many ingredients or just the wrong ingredients, according to them.

Apr 02, 2015 Beverage Daily

‘Mood balancing beverages’: Sensient Flavors eyes growth market with new concepts

Sensient Flavors has developed new beverage concepts that it says respond to rising demand for food and drink that affects and balances our emotional states in a ‘gentle and natural’ way.

Mar 30, 2015 Food Ingredients First

Opinion Edge: Drinking to Health and Innovation

Key suppliers offer their thoughts on the trends to watch in the soft drinks sector. Where are the latest opportunities in functional beverages and which active ingredients should we be looking out for?

Mar 24, 2015 Food Processing

Sauces and Dressings Retooled for Cleaner Labels

Innovative flavors drive category growth for condiments, pasta sauce and cooking sauces, but reformulating for a cleaner ingredient deck is also the order of the day.

Mar 18, 2015 Food Business News

All-American Dishes with Ethnic Flair

CHICAGO — Pizza Hut’s recent introduction of new crust, topping and sauce options introduced mainstream America to a new world of flavor combinations. The beloved pizza pie, which not too long ago pushed borders with pineapple topping, now may come with ethnic such twists as curry crust, honey sriracha sauce and Mediterranean black olive topping.

Mar 12, 2015 Dairy Foods

Make Dairy Foods Super with Superfruits

In my humble opinion, all fruits are super. Each brings a unique nutrient profile to the table. Although one particular fruit won’t magically bestow optimal health, by enjoying a variety of fruits — in the context of enjoying a variety foods daily — one is much more likely to get all the essential nutrients, which will support better health.

Mar 12, 2015 IFT

Spicing Up Food Formulating

No plane ticket? No problem. For a trip around the world, look no further than your spice rack. There you will find cinnamon from Sri Lanka, Aleppo pepper from Syria, saffron from Spain, and so much more. Not only have spices brought people from diverse cultures together, under both positive and negative circumstances (explorers navigated the world in search of these “exotic” ingredients, forming beneficial trade partnerships, but also giving rise to colonialism), they have also changed people’s eating and cooking habits.

Mar 03, 2015 Food Business News

Blurring Flavor Boundaries

KANSAS CITY — If wasabi ginger Oreos or grilled cheese Pop-Tarts sound delicious, stay tuned. Such products may not be far from retail reality.

Feb 20, 2015 IFT

No Holds Barred

Another alternative protein comes in the form of cricket flour, a nutrient-dense protein source that can provide a wealth of functional benefits at very little cost to the environment. Crickets are a complete protein, and they can be raised using less water, feed, and space than other animal-based protein sources. Disappointed by the protein bars he saw on the market, Exo Inc. co-founder Gabi Lewis turned to the insects to build himself a better bar. After a successful Kickstarter fundraising campaign, he and his co-founder, Greg Sewitz, have scaled up production of their Exo bars, which contain approximately 40 crickets per bar. “To keep up with demand,” says Lewis, “we’ve built out a team, we’re releasing new flavors, and just pushing upward and upward and focusing on getting these bars into as many hands as possible, spreading the gospel of insect protein.”

Feb 17, 2015 Meat + Poultry

International Flavor, Regional Flair

Gone are the days of dining on simply “Chinese” or “Mexican.” Today’s consumers want specialty cuisines from remote regions of the world.

Feb 03, 2015 Food Business News

Slideshow: Raining Red Velvet

KANSAS CITY — Shoppers are seeing red on supermarket shelves as a beloved bakery flavor bleeds into snacks, candy and beverages. In a number of limited-edition items, product developers are venturing to capture the popular red velvet cake flavor, characterized by light cocoa and buttermilk notes with the tangy sweetness of cream cheese frosting.

Feb 02, 2015 Food Product Design

Hybrid Flavors, Regional Inspiration Drive Flavor Trends

Hybrid flavors, regional inspiration, creative sourcing and savory updates are four primary consumer interests that have been identified by Sensient Flavors to influence eight up-and-coming flavor trends for the coming year.

Jan 29, 2015 Food & Wine

Salted Satsuma, Desert Wildflower and Other Exotic Flavors That Could Trend in 2015

Get ready for spicy maple and salty citrus everything in 2015. Trend researchers at Sensient Flavors and Fragrances, a company that manufactures flavors and smells, recently released a list of eight new flavors that they believe will be this year’s trendiest. Last year, the company predicted that things like Fernet, juniper berry and gochujang—a pungent Korean chile paste—would be big. And, looking back, they were pretty right on. So we have no choice but to consider that this year’s strange but compelling list of up-and-coming flavors could be an accurate vision of our future.

Jan 20, 2015 Food Business News

Making Snacks Taste Better

Consumers eat with their eyes, which is why inclusions, particulates and other eye-catching ingredients are important to bakers. But oftentimes, these visually appealing additions lack the power to fully convey the tastes they represent. That’s why flavors come to the rescue.

Jan 20, 2015 Food Business News

Savory Flavor Adventures

KANSAS CITY — Product developers, both large and small, are pushing the envelope on flavor development. It is no longer enough to develop a product variety with point of differentiation based on cost or quality. Today, it takes imagination to stand out in certain food categories.

Jan 09, 2015 Food Product Design

Taking Flavors au Naturel

So what are some of the processes that can be used to create natural flavors? Fermentation is considered a natural process. “Terpenes and monoterpenoids are commonly generated through yeast fermentation, e.g., citronellol, linalool, geraniol. These are used in a wide variety of fruit and citrus flavors,” said Graham. “Amino acids are commonly produced via microbial fermentation, e.g., lysine, glutamic acid.”

Jan 05, 2015 Nutritional Outlook

2015 Flavor Trends for Food and Beverage

As manufacturers begin formulating anew in 2015, note the year’s predicted flavor trends, courtesy of leading flavor houses.

Jan 01, 2015 Whole Foods Magazine

Bright and Tasty: Natural Flavors and Colors

Natural colors and flavors continue their upward climb.

Jan 01, 2015 Inside Food Magazine

A Spoonful of Smoothenol

In today's pro-health environment, it's no longer sugar that helps the medicine go down, it's flavour masking technology - and it's used in food too. Margot Knight learns about Sensient Flavors' latest approach known as Smoothenol 2G.