Flavors & Seasonings & Spices

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PRODRY® NGMOP products are the latest additions in the PRODRY® range, which is the result of decades of experience in taste ingredient development and production. All PRODRY® free-flowing powders have been specifically formulated to help bring together even the most difficult ingredients and are carefully calibrated to retain their intense aroma components for maximum flavor and exceptional taste.

Bell Flavors & Fragrances showcased innovative flavors during the Research Chefs Association (RCA) Expo in Savannah, Ga., March 26th through March 28th. The RCA Expo displays some of the most cutting-edge and inventive flavor products and is host to an excellent source of networking professionals within the flavor and culinary industry, including culinary chefs, R&D specialists, and professionals across different industries.

Latin flavors are experiencing a strong upward surge, for good reason. There already are large parts of the US (especially California, Texas, and New Mexico) in which non-Hispanics are the minority. US Census Bureau data indicate that by mid-century, about a third of the population will be comprised of persons of Latin/Hispanic background. (Meanwhile, the Caucasian population is expected to drop from around 62% to about 56%.)

Combining in-depth vanilla sourcing experience and proprietary taste technology has uniquely positioned McCormick Flavor Solutions to consistently provide its customers with premium vanilla extract and innovative vanilla flavor solutions that solve these challenges. 

Salt of the Earth conducted a number of successful trials on several sauces with high sugar and salt content. In a standard ketchup recipe, Mediterranean Umami was able to reduce sodium by 30%, and sugar by 25% while maintaining an identical organoleptic profile.

This is the seventh study of the company’s primary market research program. The Sweet Baked Goods study was fielded in August 2017 with 1,000 US respondents, ages 18-70+; half were female and the other half were male.

Kerry surveyed more than 700 consumers to understand their opinions on nutrition, ingredients and sustainability and how these factors influence their opinions of clean label. The consumers were behaviorally segmented into five specific groups, each with a unique outlook on clean label. The report details the five segments and their respective demographics, adoption stage, relationship with clean label, their ingredient focus and avoidance patterns.

US consumers are seeking hot and spicy flavor combinations, followed closely by savory. Menus and flavors are much more sophisticated than they have been in the past and the combinations of fresh, pickled, roasted and charred really lend themselves to these profiles. Use of chiles and peppers specifically has increased on all menus and across several cuisines.  With Americans welcoming heat to their palates, manufacturers can adapt more Hispanic and Latin flavors in their formulations. 

The SAI Platform was created in 2002 by the food industry to actively promote the worldwide development of sustainable agriculture, involving different stakeholders of the food chain. The SAI Platform supports sustainable agricultural practices including the efficient production of safe, high quality agricultural products, in a way that protects and improves the natural environment, the social and economic conditions of farmers, their employees and local communities, and safeguards the health and welfare of all farmed species. 

Using a unique and detailed process, Bell uncovered new ideas for 2018 and beyond that are sure to ignite customer inspirations and translate them into winning product ideations.