TIC Gums introduced an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid and semi-solid foods at this year’s IFT in New Orleans.
Whether suspending botanicals in the latest new-age energy drink; stabilizing protein in fruit smoothies; creating an indulgent, creamy liqueur; or recovering body in a reduced-calorie beverage, CP Kelco offers a portfolio of stabilizers and texturizers to suit the needs of beverage manufacturers.
At 2011’s IFT Expo, Virginia Dare’s booth #6130 featured trendy new flavors, varieties of vanilla, various masking flavors and assorted teas in its Garden of Flavors.
Garlic is a fascinating spice. It plays a subtle, supporting role in countless dishes around the world--dishes that would not be called “garlicky,” but in which garlic’s presence is certainly essential.
Anyone who has dined at a trendy American restaurant or one of the increasingly popular ethnic eateries is no stranger to the dazzling display of spice-laden condiments available these days.
Biorigin’s IFT booth #6921 offered conventioneers a taste of local New Orleans cuisine, with the company’s natural ingredient product lines—yeast extract and taste enhancers—applied in products with local Creole and Cajun flavors.
FONA International, creator and manufacturer of flavors and flavoring ingredients for food, beverage and nutraceutical companies, recently introduced FlavorNotes, the industry’s first smartphone app to aid food and beverage professionals in the evaluation of flavors, the company says.
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