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Anderson will work with the team in their state-of-the-art lab and test kitchen facility helping Butter Buds customers stay ahead of the competition with a consistent flow of new ideas and innovations.

The US subsidiary of one of the world’s top flavor companies is expanding its expertise in food and beverage flavor development through the addition of a principal flavorist leveraging more than three decades of industry experience.

Through the collaboration, ADM will process and commercialize a portfolio of proprietary ingredients derived from Benson Hill Ultra-High Protein (UHP) soybeans through an exclusive North American licensing partnership

Since the new snacks are baked using a low heat method, the nutrients, allowing the colors of the carrots, radishes, purple sweet potatoes and mushrooms in the mix to remain vibrant.

Firmenich unveiled its newly completed Taste & Beyond Pilot Plant in Anaheim, Calif., the long-standing home of its West Coast commercial business. The modern facility hosts a full range of capabilities and state-of-the-art equipment specifically designed to enhance collaboration and accelerate speed to market by preparing customers for scaled-up production. 

Flavor Advantage has a long and successful history of providing high quality, sweet flavors to major companies in several industries. Additionally, Flavor Advantage's service mentality has allowed it to create customer connections and has shaped its company culture.

For the sixteenth consecutive year, almonds are the top nut in global new product development according to Global New Products data from Innova Market Insights, having been first recognized as the number one nut globally in 2006.

CP Kelco said it has made extensive progress in expanding biogums production capacity at two of its plant facilities: Okmulgee, Okla.; and in Wulian, China.

When it comes to formulating sweet and salty snacks, a huge challenge is that of matching the vibrancy, versatility, and stability of synthetic food colorants. “The sensitivity of natural compounds to various stressors within the system causes them to be difficult to depend on and use effectively,” explains Ryan Erwin, food chemist and Innovation Manager for Fresca Foods, Inc.

Pairing low-calorie and low-sugar attributes in a gluten-free, refreshing beverage during the flavored sparkling water boom has caused hard seltzers to become a consumer favorite, particularly with millennials1. These days, the hard seltzers segment is facing saturation, as new formulations and brands continually enter the competition, hoping for a taste of the impressive returns.