Comax Flavors releases consumer insights on condiments, salad dressings, dips and dipping sauces
April 1, 2019
According to Statista.com, revenue in the Sauces & Condiments segment accounted for $42.1 million in 2018 (Ketchup $8.7 million and Sauces & Condiments $33.4 million) and the market is expected to grow annually by 1.7% CAGR 2018-2021.
Kancor’s TastyKan earns award at International Spice Conference
March 22, 2019
The International Spice Conference is an initiative by the All India Spices Exporters Forum. It provides a networking platform for all participants in the spices industry—including flavor and fragrance companies, food and beverage manufacturers, spice associations, policy makers, farmers and other stakeholders. This year’s event drew more than 900 delegates.
Symrise introduces a collection of organic-certified and non-GMO flavors under the umbrella of “Code of Nature”
March 22, 2019
Currently, Millennial parents constitute 52% of all parents buying organics for their households. Due in part to the trend of healthy indulgence by Millennial consumers, the organic snack market alone is projected to grow over 60%, or $745 million, between 2016 and 2021.
ADM invests in further global growth of natural citrus offerings
March 19, 2019
Founded in 1963, Ziegler uses proprietary cold concentration technologies to produce natural high-quality citrus oils, extracts, concentrates and compounds for flavor, food, and beverage industry customers, focusing on Europe, the US and Japan.
The new lines of probiotic-infused or fermented products are favored for their light and delicate flavors. However, a major challenge for makers of such beverages has been that it can be difficult to mask any undesired fermentation or savory notes in these types of water-heavy products.
Research has shown that these cannabinoids can relieve symptoms of pain and insomnia, and might be particularly helpful for cancer patients. But the terpenes in cannabis also factor into formulations—and in more ways than one.
Check out the April 2019 issue of Prepared Foods, featuring our cover story on RTD coffee and tea drinks and ingredients, trends that are shaping the future of desserts, emerging botanical ingredients, and much more.