FlavorSum launched in April 2020 as a solutions provider for growing food and beverage companies. The platform unifies the former businesses of National Flavors, GSB Flavor Creators, Bonnie & Don Flavours, and Whittle and Mutch.

The Jinx! offers an immunity boosting vitamin stack and an advanced amino matrix that packs a punch when it comes to enhanced training, faster muscle recovery and better results.  

Prepared Foods is giving readers even more food and beverage content across six key topics, which we’re calling POWER TRENDS.

In this video interview, Dr. Kantha Shelke, principal of Chicago-based food science and research firm Corvus Blue, LLC, discusses trending and emerging ingredients across multiple categories suitable for better-for-you foods and beverages.

Consumer interest in fermented foods, immune health and gut health has soared, alongside interest in the connection between gut health and the immune system.

The impact of yogurt, probiotics and the gut microbiome has exceeded expectations and been tied to brain, digestive and immune function. 

New distribution of its all-new Mini Probiotic Fruit Bar Variety Pack at Sam’s Clubs nationwide has contributed significantly to these increases, as That’s it. probiotic products are now available to millions of Sam’s Club shoppers across the country for the first time. 

The company has filed a patent application for the aronia extract, which has a unique polyphenols profile in addition to strong multiple cellular antioxidant effects. This range expands the diana food™ portfolio of health actives, which forms a part of the Taste, Nutrition & Health segment.

Each gummy contains a blend of Chaga, Turkey Tail, Cordyceps, Lion’s Mane, Reishi, and Maitake to support mental clarity, immune support, energy, and cellular health

According to a 2020 Probiotic Survey by the FMCG Gurus research arm of M&R Insights Ltd., the number of consumers in North American stating that they purchased probiotic products in the 12-month pre-Pandemic period between 2018 and 2020 rose from 45% to 61%.