Colors/Flavors - Articles - Page 4

Think outside traditional cultured dairy flavors

There has never been a better time for adding some flavor excitement to cultured products.

January 29, 2021

One of my favorite sweet flavors is passion fruit. I discovered it on a trip to Australia in 2016 - the most popular yogurt flavor in that country is passion fruit.

New ingredients for dairy and nondairy beverages include flavors, stabilizers and proteins

September 28, 2020

New ingredients from Applied Food Sciences, Beneo, Cargill and more!

Colors for dairy products are going natural

Given dairy products’ health halo, natural colors are a natural fit.

Kathie Canning

September 16, 2020

"It isn't easy being green," Kermit the Frog famously said. And from a dairy product perspective, it's not easy being any color that fails to resonate with today's consumers.

Suppliers virtually highlighted ingredients for dairy, nondairy products at IFT's SHIFT20.

August 28, 2020

New ingredients from AIC, Apura Ingredients, Domino Foods Inc. and more!

New trend-forward flavor ingredients meet consumer interest in international and less sweet flavors

July 27, 2020

New ingredients from Applied Foods, Balchem, Citromax Flavors, and more!

Flavors for dairy applications offer endless possibilities

Dairy processors now have a wide range of flavor options to help them please consumers’ palates.

Kathie Canning

May 7, 2020

From old standbys such as vanilla and chocolate to trendy newcomers such as hibiscus and orange blossom, processors may now choose from a wide variety of flavors that promise to add a bit of fun and excitement to dairy product favorites.

Ingredient suppliers offer clean-label, vibrant colors for dairy processors

March 23, 2020

New ingredients from Cargill, DDW, Chr. Hansen and more!

Ingredients for coffee, tea and juice provide new opportunities

Armed with natural sweeteners, exciting flavors, functional ingredients and more, processors of ready-to-drink coffee, tea and juice have opportunities galore

Kathie Canning

March 12, 2020

Three or four decades ago, consumers had few choices when it came to ready-to-drink (RTD) beverages. The available assortment consisted mainly of milk, soft drinks, juice/fruit drinks and alcoholic beverages such as wine and beer.

The challenge of formulating plant-based frozen desserts

Flavoring plant-based frozen desserts presents chemical and physical challenges

Steven Young

Bill Sipple

February 26, 2020

The perception of any flavor (F) is a combination of appearance (A), aroma (A), acidity (A), taste (T), texture (T) and temperature (T), or "FAAATTT." Although these attributes hold for most foods and food ingredients, they do not capture the whole of the chemical and physical challenges in flavoring plant-based frozen desserts.