This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Key trends and opportunities within the U.S. market for flavors center on ever-changing consumer preferences and recent ongoing and anticipated advances in food flavor technology.
It has become a global trend. Food and beverage manufacturers are reformulating; eliminating artificial colors; and replacing them with natural alternatives.
A Harvard-affiliated hospital is backing away from its decision earlier this week to promote a paper linking the artificial sweetener aspartame and cancer, now saying the evidence was "weak."
Pepsi is launching a reduced-calorie soda in Australia that uses stevia, the first time the beverage maker is using the natural sweetener in its namesake cola.