Flavor

The snack segment will gain $16bn in the next few years, as consumers keep snacking at all times of day. Pic: ©GettyImages/Rimma_Bondarenko

Snacks category outpaces F&B ‘yet again’: IRI

By Kristine Sherred

The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.

Edlong is a global leader in both dairy and non-dairy solutions to meet the growing consumer demand for more options.

Edlong showcases dairy-free range at IFT

By Beth Newhart

Illinois-based Edlong showcased a handful of its 250+ dairy-free flavors at the IFT expo last week, highlighting a national trend in consumer demand for vegan options.

© iStock/Nadore

Flavour pairing with plant proteins: What’s best for your product?

By Niamh Michail

Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.

Thin snacks are a result of growing demand for on-the-go convenience.

When sweets and snacks go 'thin'

By Douglas Yu

Sweets and snacks companies are increasingly targeting consumers by branding their products “thin” to suggest convenience or health, or to tap the snacking chocolate trend.

The flavour ingredient bypasses the need for grapefruit, making it more reproducible and affordable, according to Evolva

Evolva introduces fermentation-derived nootkatone

By Caroline SCOTT-THOMAS

Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.

Citrus food flavouring is genotoxic, says EFSA

Citrus food flavouring is genotoxic, says EFSA

By Niamh Michail

Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.

Lay's generated desire among TV viewers with adverts centered around product flavor, including its Do Us A Flavor campaign ads

Frito-Lay wins snack and candy TV ‘brand of the year’

By Kacey Culliney

Frito-Lay’s 2014 TV ads for Lay’s in the US were the most effective across the snack and confectionery category, staving off competition from Hershey and Mars, according to analysis firm Ace Metrix.

'For muffins you need to use milk – it’s an essential ingredient- but instead of milk they’re using yogurt,' says Datamonitor Consumer

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Yogurt muffins: A protein punch with a twist

By Kacey Culliney

Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.