Flavors & Seasonings & Spices

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Food manufacturers are under pressure to reduce sodium but not to affect taste or functionality. Potassium chloride-based systems such as Cargill’s FlakeSelect and SaltWise product lines are one option.

Innophos offers Smart-Salt low sodium salt substitutes to reduce sodium levels in baked goods, meat, seafood, poultry, dairy and beverages.

Savoury Systems is a leader in the savory flavor enhancement industry and its team has more than 100 years of collective experience. A specialist in yeast extracts and organic compliant products, Savoury Systems knows consumers demand a full flavor experience while they choose foods with lower salt content.

Tate & Lyle’s SODA-LO Salt Microspheres is a salt reducing ingredient that tastes, labels and functions like salt—because it is salt.

Bell Flavors & Fragrances announced selections for its 2015 “Spark” trends for flavors and fragrances.

A 2013 report by the FDA found nearly 7% of spice imports examined by federal inspectors were contaminated with Salmonella.

International Flavors & Fragrances Inc. (IFF), a leading global creator of flavors and fragrances for consumer products, today announced the opening of a new US flavors facility near Chicago.

McCormick & Company introduced a lineup of 25 new products for winter meals.

Bell Flavors & Fragrances introduces “Spark,” a new trend program that conveys Bell’s 2015 flavor and fragrance trend inspirations. Bell’s trend program has evolved over the years to become a dynamic program that analyzes different data points and generates trend insight for flavor and fragrance predictions and concepts.

Using formal and grassroots market research tactics, Sensient Flavors’ industry experts have identified four primary consumer interests — hybrid flavors, regional inspiration, creative sourcing and savory updates — that inform eight up-and-coming flavor trends for 2015.