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.
For centuries, cooks have artfully cross-pollinated cultural elements of flavor, and now culinologists are combining Latin and Asian ingredients and cooking techniques to launch innovative and flavorful prepared foods. Today’s retail shelves display a world atlas of culturally inspired experiences that might not be authentic yet answer the consumers’ desires to nourish themselves with fresh new takes on flavorful foods that simply taste good.
T. Hasegawa helps food and beverage formulators capture on-trend tastes
January 6, 2021
A leading flavor supplier, T. Hasegawa, knows many consumers have shifted a larger share of their food budget from foodservice to retail—opting to harness cooking skills over restaurants. In addition to consumers being cautious with spending, 34% of consumers will only return to a restaurant once there is a vaccine.
The Hispanic community spends more than $94.7 billion annually on consumer product goods, according to IRI
August 12, 2019
Consumer demand for ethnic snack flavors continues to increase, and according to market research firm IRI, the Hispanic community is the fastest-growing ethnic group nationally, spending more than $94.7 billion on consumer product goods annually.
Fuchs North America introduces “Charred: The Smoke and Fire Collection” of seasonings, bases and flavors
July 26, 2019
This collection presents craveable seasoning blends for drinks, seafood, snacks and salsa. These items are also the starting point for food manufacturers and foodservice establishments to develop their own rich signature product offerings, with Fuchs’ culinary specialists at their side.
A savvy food product developer knows that the source (or sources) of heat is only one part of the equation. There also needs to be the right complement of flavors.
Comax Flavors celebrates a trendy, tasty flavor for multiple applications
January 15, 2019
Sriracha is a type of hot sauce or chili paste made from chili peppers, distilled vinegar, garlic, sugar and salt. It is believed to have originated in Sri Racha, Thailand.
As the primary global food value chain initiative for sustainable agriculture, SAI Platform has more than 90 members representing different parts of the value chain, including cooperatives, traders, retailers, processors and brand companies, and addressing all dimensions of sustainable agriculture globally. The SAI Platform is a member-driven organization that draws on the experience and expertise from its members to ensure that sustainable agriculture establishes itself as the answer to one of today’s important challenges.