Check out the January 2021 issue of Prepared Foods, featuring our cover story on how beverage flavoring is equal parts art and science, Prepared Foods talks beverage flavor trends with Jared Smith at KÖE Organic Kombucha, and much more.
The variety of refined ingredients to accomplish a precise pairing of aroma, flavor, texture and mouthfeel has expanded significantly over the past decade, allowing for more formulation possibilities and user experiences
Color is arguably the most important initial sensory cue we get from a food or beverage. It helps us almost immediately make a preliminary judgement about the desirability, quality, and palatability of what we plan to eat or drink.
An executive perspective on beverage flavor and taste trends.
January 21, 2021
Prepared Foods talks beverage flavor trends with Jared Smith, vice president of business development at Stratus Group Duo LLC, a Los Angeles firm developing and marketing functional, convenient beverages. Its portfolio includes KÖE Organic Kombucha and Perfect Hydration Alkaline Water.
Coming out of the holidays can be stressful enough, but 2020 brought on new anxieties with the COVID-19 pandemic; in fact, Datassential found that more than one-quarter of consumers increased comfort eating after initial shelter-in-place restrictions began.
Today’s consumers carry more culinary knowledge than ever before, and can boast familiarity with ingredients such as lemongrass and kaffir limes, black garlic, fenugreek and carob.
A survey of January 2021 launches including salsas, sauces, snacks and beverages
January 19, 2021
Last October saw New York City’s indie pop band, AJR, turn one of its 2020 hit songs into a sauce. AJR partnered with Small Axe Peppers, a mission-based hot sauce company also based in New York, to create BANG!, which features a medley of locally-sourced peppers from more than 30 community gardens throughout the Bronx and Queens.