Sensient in the News

Whether it's a recovery drink jacked up with protein or frozen pizza with less sodium, today's masking and modulation ingredients can help 'improved' foods taste super.

Tags: flavor masking, health & wellness,

In contrast with last year’s indulgent flavor trends, beverages this year are shifting to reflect consumer interest in health and wellness.

Tags: beverages, health & wellness,

This week, Sensient Flavors (Hoffman Estates, IL) launched brand-new flavor-masking technology, called Smoothenol 2G, for masking bitter, astringent, and other “off” notes. According to the company, Smoothenol 2G exceeds today’s typical flavor maskers by helping to block not just one but multiple receptor sites implicated in taste reception.

Tags: flavor masking, health & wellness,

Looking to add excitement to your latest food product development project? Tea and coffee, two of the most popular beverages around the world, are gaining popularity in the United States as ingredients in their own right.

Tags: beverages, coffee & tea,

The Institute of Food Technologists drew more than 16,000 of the world’s top food science and technology professionals to New Orleans June 21-24 for the 2014 IFT Annual Meeting & Food Expo.

Tags: ift, trendspotting,

Throughout the supermarket and on menus across the country, it's apparent a powerful inspiration for innovation is ethnic flavors, particularly the tastes of Latin America and Asia.

Tags: dairy, ethnic flavors,

The demand for healthy foods and beverages at retail runs the gamut: consumers want less sodium, fat, calories, and added sugar; enhanced nutrient profiles benefiting from vitamins, minerals, and other nutraceuticals; and all natural labels free of artificial ingredients. There’s just one problem: sugar substitutes and added nutrients often bring with them a strong bitter taste profile that’s off-putting for many consumers, and most masking agents on the market can’t meet all natural demands.

Tags: flavor masking, health & wellness,

August 01, 2014 Sensient Flavors

Architects of the Future of Food

Food Processing

Food professionals from around the world gathered in June in New Orleans for the Institute of Food Technologists' (IFT) 2014 Annual Meeting and Food Expo, which also celebrated IFT's 75th anniversary.

Tags: ift, trendspotting,

in a place as massive as the New Orleans Morial Convention Center, it can be easy to lose your way in the sea of “world’s first ___” claims and free samples. The TIC Gums booth featured a bearded mascot who wanted to take a picture with you. Pop Rocks had a booth of its own, claiming that its electric delicacies fit well in milkshakes.

Tags: ift, trendspotting,

Now more than ever, the U.S. food market is a mix of foods that range in flavor from mild to spicy to downright blistering. Manufacturers are infusing food products with an array of spices—everything from adobo and anise to cumin, coriander, and chili peppers to paprika and turmeric. Food Technology magazine’s Executive Editor Mary Ellen Kuhn talked to Sensient and Tabasco about the popularity of spices and heat and how they’re being used to create appetizing foods and beverages at the 2014 IFT Food Expo.

Tags: ift, trendspotting,

As an initial cue to flavor, only scent trumps color in attracting humans to food. Our expectations about how items should taste are based on hue, saturation, brightness and shade, and anomalies, such as coloring a lemon drop blue, can be unsettling.

Tags: confectionary, health & wellness,

Teresa Olah and Jean Shieh of Sensient Flavors discuss emerging flavor trands to watch in both the beverage and sensory space. The company is eyeing unexpected flavor twists as a key differentiating strategy.

Tags: ift, trendspotting,

We eat with our eyes first, which is why the color of food is so important. What’s also becoming increasingly important is the source of that color.

Tags: natural colors, trendspotting,

It was another busy year for Sensient Technologies Corp. The company appointed Paul Manning as CEO in February 2014, named Sam Lteif as its new flavors president in April 2014, settled into its new flavors and fragrances group headquarters in Chicago, approved to plan to initiate a further restructuring program (it follows the one conducted last year), and continues to focus on transforming its flavors and fragrances group by shifting from basic ingredients to more value-added products.

Tags: sensient technologies,

With peach season just beginning in some parts of the United States, now is as good a time as any to take another look at these stone fruits. But Sensient Flavors LLC (Hoffman Estates, IL) wants to remind manufacturers that products can be made with more than just peach flavor. The flavor specialist now offers peach flavors in six different varieties.

Tags: fruit flavors, trendspotting,

After moving its headquarters from Indianapolis to Hoffman Estates, Illinois, last year, Sensient Flavors, a part of Sensient Technologies Corp., showcased its new facility to the trade media on Feb. 18.

Tags: sensient flavors,

The secret to a perfect match is compatibility, balance and maybe a little heat. Pairing flavors is no different. Sensient Flavors’ senior applications technologist Julie Clarkson and senior savory flavorist Austin Luft explain the rise of Sriracha hot sauce and flavor pairing.

Tags: flavor masking, health & wellness,

How food looks may be a major deciding factor whether or not a consumer will try the product. In order to increase the visual appeal, food and beverage designers use color additives to enhance their products. But consumers are also becoming more interested in the ingredients that make up these foods and beverages, forcing manufacturers to look at alternative, natural options for colorants. This Digital Pulse Issue delves into how products with color are created and kept consistent from the processing to the time it lands on the shelf.

Tags: food & beverage colors, health & wellness,

In what’s been called the “clean label” trend, consumers increasingly are seeking out products with a short list of minimally processed ingredients and typically free of artificial sweeteners, flavors, colors and preservatives. As beverage makers try to keep up with this consumer demand, this trend has, in turn, generated strong growth for natural colors typically sourced from fruit and vegetable extracts, as opposed to synthetic colors.

Tags: health & wellness, natural colors,

Consumers can have it all when it comes to food and beverages that blend fruit with dairy: The familiarity of their favorite fruit flavors, the tantalizing taste of exotic or ethnic flavors and fruit’s nutrients in a more concentrated form than ever before. Sensient Flavors’ marketing manager Azeem Mateen discusses the most popular fruits and fruit flavors, as well as emerging flavor pairing trends, in dairy products.

Tags: dairy, fruit flavors,

Judging by recent actions involving Mars Inc. of McLean, Va., the clean-label trend may be hitting the confectionery category in the form of naturally sourced colors.

Tags: confectionary, food & beverage colors,

March 01, 2014 Sensient Flavors

A Perfect Pair

Culinology

The secret to a perfect match is compatibility, balance and maybe a little heat. Pairing flavors is no different. Sensient Flavors’ senior applications technologist Julie Clarkson and senior savory flavorist Austin Luft explain the rise of Sriracha hot sauce and flavor pairing.

Tags: flavors, trendspotting,

March 01, 2014 Sensient Flavors

Blue Chip Snacks

Food Processing

Sensient’s SensaSalt technology, a portfolio of natural flavor solutions for healthier savory products, is highlighted for sodium reduction and cross-functionality.

Tags: health & wellness, sodium reduction,

Parents may try to fill their kids with healthy drinks, but if kids don’t like them, they may not drink them and thus run the risk of insufficient fluids for good health. On the other hand, sometimes the drinks kids choose are chock-full of ingredients that parents object to and, in excess, might actually create health problems. Sensient Flavors’ consumer insights manager Bridget Schigoda and director of beverage research and development Bill Smith discuss kids’ beverage flavor preferences.

Tags: beverages for kids, health & wellness,

Celebrity chefs make cooking from scratch look easy. Today’s consumers know otherwise, but that does not prevent them from getting creative in the kitchen thanks to the many short-cut sauce solutions readily available at most retail food stores. Sensient Flavors’ manager of culinary services Craig “Skip” Julius and marketing manager Jean Shieh discuss the growth in the easy-to-use, artisan-sauce segment.

Tags: savory sauces, trendspotting,

Consumers are fickle when it comes to their candy color. They expect their red taffy to taste like strawberry and their green gum to be spearmint; meanwhile, the red or green coating that seals a chocolate-covered peanut better be tasteless. The same is true of the rainbow-colored nonpareils adorning a gumdrop.

Tags: color, confectionary,

A consumer's first impression of a food or beverage is its appearance, which means color can play a significant role in a product's success. This free, downloadable Digital Issue includes market data, application-based information and a buyer's guide to help food product designers, marketers and C-level executives make informed decisions on the colors they select for their food and beverage products.

Tags: color, trendspotting,

Sensient Colors hosted a trade media day at its St. Louis facility on Dec. 11, 2013, to showcase the company’s latest technologies and its recent facility expansion.

Tags: sensient flavors,

It starts in November, and for all we know it’s still going on – the annual “Airing of the Predictions.” We thought we’d share some of the best ones we’ve gotten – and some of the best ones we’ve solicited from our own team. Ready? There’s probably enough to get you through 2014 – and on to 2024. Included are Sensient’s annual Trends to Taste predictions.

Tags: flavors, trendspotting,

When the cold and flu season strikes, a glass of orange juice is many consumers’ solution to getting their daily dose of vitamin C to help strengthen their immune systems. Sensient Flavors’ director of beverage research and development Bill Smith discusses other beverage formats and the formulation challenges they pose.

Tags: coffee & tea, health & wellness,

Beverage development always has been at the forefront of new ingredient trends, and nowhere has that been truer than in the recent explosion of beverages that feature far-from-the-mainstream flavors. Sensient Flavors’ consumer insights manager Bridget Schigoda discusses Sensient’s 2014 beverage flavor trends predictions.

Tags: flavors, trendspotting,

Almost everyone appreciates a little sweet treat after a meal, whether it is a cookie, fruit or a scoop of ice cream. Even with consumers increasingly making better-for-you food and beverage choices, they are not ready to desert dessert. Sensient Flavors’ manager of culinary services Craig “Skip” Julius discusses flavor trends for chocolate and other sweet treats, as well as the spike in food-service cookie sales.

Tags: sweet treats, trendspotting,

January 01, 2014 Sensient Flavors

To Market, To Market

Nutritional Outlook

Shopping for 2014’s hottest ingredients? Look no further. Sensient Flavors’ consumer insights manager Bridget Schigoda discusses ginger applications.

Tags: flavors, trendspotting,

Baked goods have a mixed reputation. To some, they’re carb- and fat-laden gluten bombs; to others, they’re the embodiment of hearth-centered wholesomeness. Of course, to us in the food industry, they’re a little bit of both. All it takes to shunt them toward the wholesome latter is some formulation fine-tuning. Sensient Flavors’ marketing manager Jean Shieh explains how salt controls fermentation in yeast-leavened breads.

Tags: baked goods, health & wellness,

January 01, 2014 Sensient Flavors

Easy Steps to Less Salt

Food Technology

Salt just works. No other single food additive can be said to have a use in nearly all prepared dishes. Sensient’s 2013 IFT Food Expo soup prototypes featuring SensaSalt, a line of custom-formulated flavor enhancers and salt replacers for specific savory applications, are included as part of the article’s discussion of reduced-sodium technologies. Also featured are Sensient’s application-specific formulas that address sodium reduction including Sensasalt Vegetable, Sensasalt Beef and Sensasalt Bakery.

Tags: health & wellness, sodium reduction,

Ginger is highlighted as one of 2014’s tastiest flavor fashions. Sensient Flavors’ consumer insights manager Bridget Schigoda discusses ginger applications.

Tags: flavors, health & wellness,