The Institute of Food Technologists (IFT) hosted its annual Food Expo, which took place June 2-5 at the Ernest N. Morial Convention Center in New Orleans.

As consumers demand cleaner and more transparent products, specific ingredient markets are seeing increased interest, helping brand owners deliver on the healthy attributes they’re striving to fulfill.

Flavor houses are recognizing the new normal of providing low- and no-sugar products while still preserving taste profiles.

Hilmar Cheese Co. Inc., Hilmar, Calif., entered into an agreement to sell its Turlock milk powder facility to California Dairies Inc. Fi Europe and Hi Europe will become co-located events.

Beverage ingredient suppliers are ramping up production capacities to keep pace with demand.

Having identified millennial consumer tastes trending toward a passion for coffee and tea beverages, Symrise now offers a collection of specialty flavors designed to deliver the popular tastes of tea, coffee and dairy products.

In the United States, the hard cider market has experienced its shares of ups and downs. According to Information Resources Inc. (IRI), the hard cider market was up 7.4 percent in case sales for the 52 weeks ending Dec. 30, 2018, in total U.S. multi-outlets, including convenience stores. This marks a notable change for the market, which was down 3.1 percent in dollar sales during the same time period in 2017.

The showcase featured innovative concepts produced by the company’s creative and applications team.

The new Center for Innovation comprises 3,600 square feet and features state-of-the-art application and flavor labs as well as customer conference and tasting rooms.

Only 100 percent natural ingredients, sourced from trusted people and places, find their way into Code of Nature solutions, the company says.