Sensient in the News

Building on his beginnings in Naples, Italy, watching and helping his grandfather make gelato using fruits and nuts as ingredients, Angelo Quercia, owner of Angelo Gelato Italiano, continues to use those same ingredients but today combines them with modern-day flavorful twists. Melding the familiar with the unexpected, that’s his contemporary approach to flavoring gelato. It is also a technique employed by a growing number of dairy product formulators in an effort to liven a dairy base to appeal to today’s consumers’ adventurous palate.

Tags: ethnic flavors, sensient flavors, trendspotting,

Paul Manning, President and Chief Executive Officer of Sensient Technologies Corporation, said he has never known a “steady food industry.” Mr. Manning joined the company in 2009 as General Manager of the Company’s Food Colors business in North America and as the economic recession was taking hold. He ascended to the position of President and CEO in 2014 and now he is managing the color and flavor supplier as the industry’s product development focus has shifted to products perceived as natural, wholesome and that feature a clean label.

Tags: beverages, clean label, food & beverage colors, sensient technologies,

As prepared sauces and soups continue to attract consumers, the demand for clean label—and lower fat, calorie and sodium content—is changing how formulators approach taste and texture.

Tags: clean label, health & wellness, sensient flavors, trendspotting,

See the unconventional flavors that Sensient identified as up-and-coming trends in 2015!

Tags: health & wellness, sensient flavors, trendspotting,

When it comes to eating healthy, flavor is a vital concern for consumers. While nutrition is a top priority, they also won’t sacrifice on taste. Flavor remains a driving force within the nutraceuticals category—extending from functional food and beverages to gummies, chews, powders and beyond.

Tags: beverages, health & wellness, sensient flavors, trendspotting,

Though the flavor standards in ice cream (vanilla, strawberry and chocolate) and yogurt (strawberry, vanilla, peach) never go out of style — bold, savory, ethnic and unique flavors continue to gain popularity and grab consumers’ interest, especially among millennials.

Tags: dairy, savory, sensient flavors, trendspotting,

President and CEO, Paul Manning, comments on what drives the Flavor & Fragrance divisions of Sensient Technologies.

Tags: flavors & fragrances, leadership, sensient technologies,

Chocolate and chipotle, honey and wasabi, and other sweet-heat combinations are migrating into various food and beverage categories. The flavor pairings, some originating in Central America, are enticing North American consumers, especially millennials and baby boomers.

Tags: millennials, sensient flavors, sweet and spicy, trendspotting,

When building a company through acquisitions, maintaining its identity can be tricky. Enter Paul Manning, who refined Sensient Technologies' growth efforts and increased product value.

Tags: corporate, executive profile, sensient technologies,

Remember when nothing said summer like sitting on Grandma’s porch and sipping a tall glass of ice-cold lemonade? The pure sourness and simple ingredients made taste buds dance. Yet, as millennials’ palates have evolved and have gotten more adventurous, the demand for bolder, spicier and exotic beverage flavors are filling grocery and liquor store shelves like never before.

Tags: beverages, savory flavors, sensient flavors, trendspotting,

The biggest names in food are committing to clean label these days. In February, Nestlé USA announced that it will banish artificial colors and flavors from its chocolate candies and Nesquik powdered drink mixes. Hershey soon thereafter said it aims to reformulate all its candies to contain “ingredients that are simple and easy to understand.” Then Kraft committed itself to replacing synthetic colorants in its flagship Macaroni and Cheese with colors derived from spices like paprika, annatto, and turmeric. PepsiCo got into the act by pledging to swap out aspartame, the artificial sweetener in its Diet Pepsi, with the equally artificial, but apparently more acceptable, sucralose. Even quick-service giant McDonald’s announced that it will no longer serve chicken treated with human antibiotics, while more obviously progressive foodservice brands Chipotle Mexican Grill and Panera Bread made headlines by, in the former’s case, banning genetically modified (GMO) ingredients from its menus and, in the latter’s, releasing a “No-No List” of ingredients that the chain will phase out of its kitchens by the end of 2016.

Tags: flavors, health & wellness, natural colors, sensient natural ingredients, trendspotting,

Construction for the expansion of Sensient Technologies Corporation’s manufacturing facility in Amboy is set to begin and company officials made it official with a ground-breaking ceremony on Monday, June 1.

Tags: expansion, sensient flavors, sensient technologies,

Sensient Flavors and Fragrances Group es una de las compañías de sabores y fragancias más importantes del mundo. Pertenece a Sensient Technologies Corporation, que se especializa en diseñar y comercializar sisternas de sabores, colorantes y fragancias para las industrias de alimentos, cosméticos y el sector farmacéutico.

Tags: experencia sensorial, innovación, sensient flavors, tecnología,

In pop music the current trend may be “all about that bass,” but in the food and beverage category it is and always will be about taste. When product developers are working with a full toolbox of applications to maintain iconic flavors and create new ones, the effort is simplified. But during the past few years some tools have been removed from the toolbox, and the process of flavor development has been complicated. Put bluntly, the clean label trend is having an effect.

Tags: health & wellness, natural ingredients, sensient flavors, trendspotting,

To appeal to millennials’ insatiable appetite for new and exotic foods, dairy processors are getting creative with fruit ingredient selection. From acai to watermelon, all types of fruits, alone or in combination with other fruits or flavorful ingredients, are being added to such cultured dairy products as cottage cheese, cream cheese spread and yogurt, as well as refrigerated and frozen desserts and even cheese.

Tags: dairy, fruit flavors, sensient flavors, trendspotting,

In kitchens across America, it really is a small world after all. Citing Mintel data, flavor expert Azeem Mateen noted that 74% of U.S. households have either prepared or cooked ethnic foods at home and 59% eat ethnic foods because they like to try new flavors.

Tags: ethnic flavors, sensient natural ingredients, trendspotting,

Pour sa sortie annuelle, les membres du Conseil d’Etat vaudois ont choisi le district de Morges. Si, d’habitude, la visite organisée par les préfets a lieu en été, elle a été avancée en raison des agendas chargés de chacun.

Tags: fabriquée, les couleurs, les membres du conseil d’etat, sensient colors,

Yes, it’s true that people eat with their eyes, and smell is the sense most closely tied to memory. But let’s face it: If a product doesn’t taste good, it’s lost forever in the mind — and mouth — of the consumer. And while Americans’ sense of culinary adventure seems to be at an all-time high, the desire for the familiar remains.

Tags: flavors, sensient natural ingredients, snacks, trendspotting,

Picture a child’s face. Now picture the child’s face after experiencing a bitter taste. What expression do you see? Children tend to be more sensitive to bitter tastes, which may make it more difficult to formulate reduced sugar products with high-intensity sweeteners as well as products with whole grains.

Tags: flavor masking, flavors for kids, sensient flavors,

While the top mainstream flavors—orange and lemon-lime—continue to dominate the beverage market from year to year, there are cultural and consumer trends right now influencing beverage development and giving rise to new, innovative flavors. For instance, there is a large and growing multicultural population in the U.S. and flavors that cater to this multicultural consumer market are gaining popularity.

Tags: beverages, sensient flavors, trendspotting,

Looking for fun flavor ideas? The savory snacks category is ripe with innovation and a great breeding ground for flavor ideas.

Tags: chili blends, savory, sensient flavors, sensient natural ingredients,

April 05, 2015 Sensient Flavors

Drink to Emotional Wellbeing

Food&Drink Technology

Health and wellness benefits are no longer simply a matter of physical nourishment; the emotional influence of foods and drinks is also an important consideration. Sensient Flavors is enabling its customers to capitalise on this trend with its new beverage concepts, which help manufacturers create "emotional drinks."

Tags: beverages, health & wellness, sensient flavors, trendspotting,

April 01, 2015 Sensient Flavors

Flavouring a Natural Emotional Balance

Beverage Innovation

Sensient Flavors has developed new beverage concepts that respond to the rising demand for products that influence and balance our emotional state in a gentle, natural way. Health and wellness benefits are no longer simply a matter of physical nourishment; the emotional influence of foods and drinks is also an important consideration. With that in mind, these new products support manufacturers as they strive to create successful "emotion drinks."

Tags: health & wellness, sensient flavors, trendspotting,

Hace unos días, en una famosa exposición, me tocó dar una breve charla sobre innovación. De ahí surgen algunos conceptos que no está de más conversar y revisar, pues si bien son conceptos conocidos y manejados, es necesario volver a ellos para mantenerlos en la mente.

Tags: innovación, sensient colors,

With the click of a button, consumers can start a petition, rally the troops and storm the proverbial steps of major food and beverage companies and demand product reformulation. Think of Gatorade and its disdained emulsifier, brominated vegetable oil (BVO); or Starbucks and its "buggy" coloring, chochineal. Food and beverage activists are everywhere - online, in the media and standing next to you in the grocery line. They're tired of bottlenecked beverage labels with chemical-sounding ingredients, too many ingredients or just the wrong ingredients, according to them.

Tags: health & wellness, sensient flavors, trendspotting,

March 30, 2015 Sensient Flavors

Drinking to Health and Innovation

Food Ingredients First

Key suppliers offer their thoughts on the trends to watch in the soft drinks sector. Where are the latest opportunities in functional beverages and which active ingredients should we be looking out for?

Tags: beverages, flavors, health & wellness, sensient flavors, trendspotting,

Sensient Colors, uma divisão da Sensient Technologies, está lançando uma nova linha de cores naturais sob a marea Pure-S. Estes novos corantes naturais e inovadores abrem a possibilidade de atingir os tons das cores mais vibrantes que a natureza tem para oferecer.

Tags: naturais, natural colors, pure-s, sensient colors,

A February announcement from Pittsburgh's H.J. Heinz Co. that it was rolling out Heinz Tomato Ketchup Blended with Sriracha Flavor got a lot of play in the consumer press, as does anything of late having to do with sriracha. And this was not the first time Heinz has put a new spin on the ubiquitous condiment that is a keystone of its product portfolio.

Tags: health & wellness, sensient flavors, trendspotting,

The beloved pizza pie, which not too long ago pushed borders with pineapple topping, now may come with ethnic twists such as curry crust, honey sriracha sauce and Mediterranean black olive topping.

Tags: ethnic flavors, savory, sensient flavors, trendspotting,

Although one particular fruit won’t magically bestow optimal health, by enjoying a variety of fruits — in the context of enjoying a variety foods daily — one is much more likely to get all the essential nutrients, which will support better health.

Tags: dairy, sensient flavors, superfruits, trendspotting,

March 12, 2015 Sensient Flavors

Spicing Up Food Formulating

Institute of Food Technologists

No plane ticket? No problem. For a trip around the world, look no further than your spice rack. There you will find cinnamon from Sri Lanka, Aleppo pepper from Syria, saffron from Spain, and so much more. Not only have spices brought people from diverse cultures together, under both positive and negative circumstances (explorers navigated the world in search of these “exotic” ingredients, forming beneficial trade partnerships, but also giving rise to colonialism), they have also changed people’s eating and cooking habits.

Tags: ethnic flavors, ift, sensient flavors, spices,

The 2020 Women on Boards Honor Roll Companies for 2014 include 233 companies that have been on the Winning "W" Company list for four consecutive years, 2011 - 2014.

Tags: board of directors, corporate, sensient technologies, women,

Aufmunternd, anregend, entspannend oder beruhigend: Sensient Flavors präsentiert neue Getränkekonzepte mit Wohlfühl-Faktor. Dabei verfolgt das Unternehmen einen emotionalen Ansatz, um die Stimmung positiv zu beeinflussen. Im Hinblick auf das Aroma stehen Beeren und ausgewählte Kräuter im Mittelpunkt, zudem wurden farbpsychologische Erkenntnisse berücksichtigt.

Tags: beverages, europe, schlückchenweise zu mehr wohlbefinden, sensient flavors,

Convenience is king. From drive-through drugstores to mail-order dry-cleaning, today’s consumers are continually looking for—and finding— ways to lighten their load of everyday tasks and chores. It may not be surprising then that people are also applying this principle to the way they feed themselves.

Tags: food on-the-go, health & wellness, sensient flavors,

If wasabi ginger Oreos or grilled cheese Pop-Tarts sound delicious, stay tuned. Such products may not be far from retail reality.

Tags: flavor combinations, sensient flavors,

Flavour and fragrance manufacturer Sensient Flavors has developed four new product ranges in response to rising demand for products that influence and balance our emotional state in a gentle and natural way, that it claims will support drinks manufacturers in the creation of “mood balancing” products.

Tags: beverages, fruit flavors, health & wellness, sensient flavors,

Sensient Flavors has developed new beverage concepts that it says respond to rising demand for food and drink that affects and balances our emotional states in a ‘gentle and natural’ way. Emphasizing that health and wellness benefits need not only be physical (or nutritional), the company believes that the emotional influence of foods and drinks is a key trend.

Tags: beverages, health & wellness, organic, sensient flavors,

Gone are the days of dining on simply “Chinese” or “Mexican.” Today’s consumers want specialty cuisines from remote regions of the world.

Tags: ethnic flavors, trendspotting,

Though thirst and hydration, maybe nutrition, and sometimes celebration, may motivate consumers to drink a beverage, color often influences selection. Appropriate colors reassure the consumer that the beverage will taste as described. Faded hues and discoloration are unacceptable.

Tags: food & beverage colors,

Take a look at Sensient Flavors Beverage Europe's features in Birkner's Beverage World!

Tags: beverages, coffee & tea, europe, fruit flavors, sensient flavors, trendspotting,

Shoppers are seeing red on supermarket shelves as a beloved bakery flavor bleeds into snacks, candy and beverages. In a number of limited-edition items, product developers are venturing to capture the popular red velvet cake flavor, characterized by light cocoa and buttermilk notes with the tangy sweetness of cream cheese frosting.

Tags: confectionary, sensient flavors,

Für die "Seasonal Selection“ hat sich Sensient Flavors von sieben Herbstfrüchten inspirieren lassen. Die neuen Aromen verleihen eine saisonale Note und eignen sich so zum einen bestens für Saison-Getränkekonzepte. Zum anderen garantieren sie einen authentischen Fruchtgenuss für das ganze Jahr.

Tags: aroma, aromen, europe, getränke, herbstfrüchte, sensient flavors,

Sensient Colors has developed new purification technologies that it says eliminate undesirable flavours and odours in a range of natural colours

Tags: flavor masking, natural colors, sensient colors,

Autumn is a time when a great variety of fruits are at their best – Sensient’s Seasonal Selection captures the authentic taste profiles of many popular Autumn-harvested fruits. The new range is ideal for creating seasonal and limited editions that target consumers during the colder months. Thanks to their deliciously comforting appeal, the flavors will also provide authentic fruit pleasures throughout the year. With the “forgotten fruit” flavors of rosehip, quince and sloeberry, for example, manufacturers can tap into the trend for nostalgic indulgence.

Tags: beverages, europe, fruit flavors, sensient flavors,

It is said, we eat with our eyes. Since antiquity, humans have used the color of a food to discern its quality. Color provides a way to judge ripeness, perceive flavor and assess quality of food.

Tags: food & beverage colors,

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,

Re-creating the rainbow has never been a problem for manufacturers that use synthetic colors, but it has become a significant issue over the past few years for food processors seeking to respond to consumer demands for cleaner labels.

Tags: color, natural colors,

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,

Sensient Colors, a business unit of Sensient Technologies Corporation, recently announced it plans to invest and expand production and distribution facilities in South Africa to better serve this important region.

Tags: new facility, sensient colors, sensient technologies, south africa,

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,

Sensient Food Colors Europe has launched a new line of colours that provide natural alternatives to traditional caramel colours.

Tags: natural colors, sensient colors,

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,

Sensient Food Colors Europe has extended its Cardea range with an even wider choice of bright new color shades. Sensient’s Cardea product line is completely composed of natural ingredients and concentrates meeting growing clean labelling demands and fits perfectly with the new EU guidance notes on coloring food.

Tags: food & beverage colors, natural colors, sensient colors,

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,

June 03, 2013 Sensient Colors

We Colour the World Around You

Food&Drink Technology

Tucked away down the winding road of the Corte Tegge industrial estate in Cavriago is an anonymous-looking building that gives little clue as to what goes on behind its white façade. But venture beyond the gleaming glass doors, and you’ll discover one of northern Italy’s best-kept secrets. For here, in the heart of an agricultural red wine-producing community, is Sensient Food Colours (SFC) Italy – the largest European producer of red natural food grade colours, more commonly known as anthocyanins.

Tags: anthocyanins, europe, natural colors, sensient colors,

Sensient Food Colors Europe has achieved ISO 14001 certification for environmental management from the International Organization for Standardization (ISO). This important development is a significant step in Sensient's approach to protect natural resources in its manufacturing, logistics and administrative processes.

Tags: environmentally-friendly, food & beverage colors, iso, sensient colors, sensient technologies,