Latest Articles

Plant-Based Innovation Burgeoning Beyond Protein

Plants are flourishing in food and beverage launches. Global product introductions with plant-based claims grew at a compound annual rate of 62% between 2013 and 2017, according to...  more »

Animal Product Alternatives are a Main-Stay in Even the Meatiest of Restaurants

To be vegetarian is no longer something that raises eyebrows nor is it as difficult to adhere to as it once was years ago. Something once stereotyped as a way of life embraced only...  more »

The Rise of the Flexitarian

Image via thespruce.com Casual and fine-dining restaurants and consumer packaged foods need to adapt to ever-changing diets, especially now as it pertains to moving away from...  more »

New York Chefs Are Discovering All the Possibilities of the Sweet Potato

The roots have yet to attain the chef-driven cult-veg status of kale or Brussels sprouts, but there are signs of change thanks to the advent of alternative varieties that are less...  more »

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06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19

As we enter a re-opening phase in the wake of COVID-19, we also enter a new...

04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

Trends may be the single most important driver in the food and beverage industry...