Articles Tagged with ''food product development''

Prepared Foods used the recent Food Ingredients Europe (FiE) exhibition in Paris as an opportunity to interview with Fabienne Saadane-Oaks, CEO, for ABF Ingredients (ABFI), one of five divisions belonging to the Associated British Foods Group plc, London. 

McCormick For Chefs® announced the 23rd Edition of the Flavor Forecast, the brand’s annual report on the latest culinary trends shaping the way millions of consumers, chefs, and food professionals prepare and enjoy food worldwide. Along with the trends report, the McCormick global culinary team also announced its inaugural Flavor of the Year: Vietnamese x Cajun Style Seasoning.

Farrell brings more than a decade of food industry experience to CBCI from top tier CPG companies, including PepsiCo and Unilever. Most recently, she was the R&D manager for a prominent Chicago bread and bakery company.

Firmenich, a privately-owned fragrance and taste company, announced its 2023 Flavor of the Year, dragon fruit, celebrating consumers' desire for exciting new ingredients and bold, adventurous flavor creation.

The Finnish company Foodiq has developed a new ingredient that can finally allow plant-based food alternatives to go global. The ingredient, called Fabea+, is made from fermented fava beans and offers a more nutritious, sustainable, and scalable alternative to mainstream ingredients used in the plant-based market, such as soy, pea or oats. 

Bell Flavors & Fragrances, Inc. (Bell) has released its new Spark Trends platform predictions. Since its inception in 2015, Spark provides a multi-faceted understanding of the global consumer landscape, blending a comprehensive knowledge of culinary influences, market dynamics and product innovations with consumer attitudes, usage and purchasing habits to understand what’s shaping the future of flavors, fragrances and botanicals.

NotCo will continue to operate its branded business, NotCo Food, offering products like NotMilk™, NotBurger™ and NotChicken™ through retail and food service businesses nationwide.

Amano Enzyme, Inc., a specialty enzyme manufacturer, announced it has established its new Europe, Middle East and Africa (EMEA) hub at Milton Park, a science, technology and business community in Oxfordshire, UK.

This second generation of Acryleast, which is available in North America, is the only organic-suitable baker’s yeast that effectively reduces the levels of acrylamide in a wide range of manufactured and organic food products by up to 90%. It delivers 2.2 times more enzyme activity than the first-generation product, meaning that it is much more effective and cost efficient in lower doses.

FlavorSum, a North American flavor producer, has released food and beverage predictions for 2023. In a two-part blog series, the FlavorSum insights team explores how consumer behaviors and market trends will shape the new year.