An exclusive Dairy Foods survey finds that processors seek alternatives to sugar sweeteners, plan to increase their use of pomegranate flavors and are dedicated to producing natural or organic beverages.
Honors for the most innovative ice cream flavor went to Carrot Cake Ice Cream entered by Perry’s Ice Cream, Akron, N.Y. Sensient Flavors, an ingredients company serving the ice cream industry, won most innovative prototype flavor for its Pistachio Brittle – Bourbon Caramel Ice Cream. Perry’s Ice Cream also took home the most innovative novelty award for its Pink Grapefruit Sorbet Bars.
Wild Flavors Inc. rolls out a new line called Vacation Destination Flavors. The 12-flavor line includes Cajeta, Tropical Berry, Vanilla, Sandalwood and Banana Cream.
Givaudan is addressing the mouthfeel challenges that food manufacturers of sweet and dairy products face in low-calorie products with its TasteSolutions Mouthfeel program.
California Custom Fruits & Flavors, Inc. (CCFF) is a worldwide supplier of customized fruit and flavor ingredients. They design and manufacture custom fruit and flavors for the dairy, bakery, beverage and foodservice industries.
At this year’s IFT Annual Meeting & Food Expo, Wixon will showcase “Tastes That Target Any Generation,” a themed menu that features flavors appealing to Baby Boomers, Gen X, Gen Y and Gen Z in the form of reduced-sodium and reduced-sugar beverages mixes