In addition to a booth on the expo floor, Elizabeth Morrow, Ph.D., principal food scientist for AHN, is presenting “Kokumi’s Untapped Potential: The Flavor Builder You Didn’t Know You Needed” on July 16 at noon in McCormick Place room S401bc.
The trend toward global culinary exploration is driven by younger generations. Among those participating in our annual surveys, Millennials and Generation Z globally are somewhat more likely to express interest in more unusual, adventurous and exotic flavors.
Mother Murphy’s looks at flavors and consumers ever-changing palates
May 3, 2024
Did you know that the flavors we perceive are in a constant state of flux? It's a captivating dance between our genes, environment, and life experiences—a symphony of factors that shape our ever-changing palates.
Mother Murphy’s explores “swicy” new world of flavor combinations
February 16, 2024
It's time to tip our hats to the culinary trend that's been setting tongues wagging and taste buds tingling. Move over, mundane munchies, because we're about to dive into the delectable world of "swicy" – that's right, the sassy lovechild of sweet and spicy.
Although plant-based diets are proving to have noticeable health benefits, they must be balanced and varied to meet our nutritional needs. That said, here are reasons why more consumers are adopting a vegan lifestyle as a mindful choice for overall well-being.
Chili crunch's umami-rich flavor meets Ranch's savory taste for a limited time
October 13, 2023
With an array of possibilities, Ranch Chili Crunch is an addition to at-home meals and recipes. The product's versatility offers food enthusiasts the chance to unleash creativity and elevate everyday meals to a whole new level.
T. Hasegawa USA shares consumer taste preferences for regional, international cuisines
October 12, 2023
The company stays ahead of emerging trends to analyze the latest in what consumers are looking for in packaged foods, beverages and even foodservice menus—and shares these findings with the industry with “Flavor Flash” reports.
Fuchs’ new collection addresses sweet, salty, sour, bitter and umami flavors
August 14, 2023
With the expertise of Fuchs’ sensory scientist, Annette Hottenstein, as well as our corporate executive chef and R&D team, we’ve crafted a selection of seasonings that enhance each of the basic tastes in a way that is inventive and inviting.
Sweegen launches Sweetensify™ Flavors, debuting sweet protein brazzein technology
April 18, 2023
Sweegen announced today the launch of Sweetensify™ Flavors, its newest flavor tool for food and beverage producers, to create better-for-everyone products.