Articles Tagged with ''flavors''

What’s your flavor?

September 12, 2011

It’s hard to know when inspiration will strike. During an interview for this month’s Beverage R&D article on flavor trends, Cathianne Leonardi, flavorist at Allen Flavors, Edison, N.J., discussed how she developed a line of beverage prototypes inspired by the New York Metropolitan Museum of Art’s exhibit dedicated to late fashion designer Alexander McQueen. The “Savage Beauty” exhibit featured McQueen’s garments along with the audio and video presentations that accompanied the designs during their respective runway shows.


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Allen Flavors evolves into flavor supplier, industry distributor

September 12, 2011
Allen Flavors Inc., Edison, N.J., was founded in 1990. The company started as a one-room, two-person operation. Since then, the company has evolved into one of the largest privately held suppliers of flavor to the beverage industry.
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Competing for the limelight

Citrus flavors evolve to entice consumers
August 15, 2011
With new beverage flavors fighting for consumers’ attention and juice prices higher than usual due to inclement weather, U.S. orange juice sales have declined during the last several years, says Sarah Theodore, global drinks analyst for Mintel Food & Drink, Chicago. More specifically, orange juice sales were down about 9 percent in food, drug and mass retail, excluding Walmart, between 2008 and 2010, she says.
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Glimpses into next-generation products

July 11, 2011

Somewhat serendipitously, I opted to read the May 16 edition of The New Yorker featuring an in-depth profile on PepsiCo’s food and beverage innovation plans while traveling to last month’s IFT Annual Meeting & Food Expo in New Orleans. The “Snacks for a Fat Planet” article by John Seabrook details PepsiCo’s plans for innovation across its portfolio of products with insight from senior PepsiCo executives, including Jonathan McIntyre, senior vice president of R&D global beverages, who was featured in Beverage Industry’s April cover story.


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IFT hosts range of innovations

Food science event showcases new ingredients
July 7, 2011

The Institute of Food Technologists’ (IFT) 2011 Annual Meeting & Food Expo took place June 11-14 in New Orleans. The event attracted food professionals from around the world as well as 900 exhibiting companies. At the keynote panel, journalist Michael Specter and panelists representing the food industry tackled the question about how to go about changing the image of food science in the marketplace. Specter, who is a staff writer for The New Yorker, stated that U.S. consumers tend to mistrust science, which includes a wide-ranging — although unsubstantiated — mistrust of genetically modified foods.


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2011 New Product Development Survey

January 7, 2011
Beverage-makers provide their opinions on development trends for 2011.

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Thinking outside the bag

December 3, 2010

Through the end of October, more than 300 new teas have launched in 2010, according to Mintel International’s Global New Products Database. Bagged teas led with the most new product introductions so far this year with 148 launches, and new ready-to-drink teas followed with 114 releases.


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Chocolate captures more than lovers

November 12, 2010
Chocolate has remained one of the most popular flavors in beverages.
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Flavor innovation grows reach

September 10, 2010
Traditional flavors remain the favorites of beverage companies introducing new products, but new flavor trends also are on demand.
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Antioxidants make acai a go-to superfruit

September 10, 2010
Acai, a berry native to the Amazon, has only become a popular ingredient in the United States in the past few years.

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International Pineapple Day at Bahama Breeze

In celebration of International Pineapple Day on April 2, Bahama Breeze locations across the country invited the media and consumers to celebrate with cocktails that feature the tropical flavor of the pineapple. (Photos by Liz Parker and Jennifer Haderspeck)

10/10/13 2:00 pm EDT

Ditch the weighting agents: A cost effective solution for delivering flavors and actives

Available On Demand Learn how to reduce costs and energy use by enabling high oil load emulsions, eliminating the need for weighting agents like brominated vegetable oil (BVO).

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