Colors/Flavors

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 Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone? 

Wild Flavors' line of natural Colors from Nature can replace synthetic and FD&C colors.

For ages, cheesemakers used spices to color their products. Other dairy food processors, however, have formulated with synthetic colorants. As consumers scrutinize food labels, the entire dairy industry is seeking natural alternatives. Thankfully, the technology has improved.

FMC introduced its Pectin & Natural Color ingredients at this year's IFT show in July.

Blue Pacific Flavors launches new natural, organic and non-GMO whole food and fruit flavors and plant based ingredient.

QualiTech Food Ingredients added a new chocolate flavor to a protein-fortified shake.

Allen Flavors’ TeaEssentials offer dairies a way to add distinguishing flavor identity to tea-based beverages.

Flavorchem Corp. introduced a line of Hispanic-themed flavors. It now offers horchata, tamarindo (tamarind), and limosa (lime) flavors for milk and dairy products.

Synergy’s Vanilla Bold can be used in place of a two-fold pure vanilla extract (PVE).

Wild Flavors showed new products at the IFT Show, including a Black Raspberry Mint Smoothie.