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Beyond the Plate

Tags: Meat, Innovation Source: Foodbusinessnews

Meat Alternative Research Turns to Peas, Soy, Wheat and Even Maggots

More than one protein source may be needed for a successful meat alternative product, and more than one technology may influence the categorys future,…
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Beyond the Plate

Tags: Food Trends, Innovation Source: Forbes

How to Start a Food Trend

Just a few years ago, Americans thought of chia as a pet with funky green grass-hair. Aa used to be a strange purple goop with a name reminiscent of a…
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Beyond the Plate

Tags: Innovation, Industry, Fashion/Art Inspiration Source: Symrise

Brand Trends Arising From Pink October Solidarity

Trend Perspectives with Cynthia Maxwell Pink became the most prominent color of October in 1992 when Evelyn Lauder of Estee Lauder along with a…
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Beyond the Plate Sweet Talk

Tags: Consumer Trends, Food Trends, Innovation Source: Symrise

Plant-Based Proteins of the Past, Present and Future

Trend Perspectives by Cynthia Maxwell If you have been a vegetarian for more than a decade as I have, you are probably familiar with both historical…
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Beyond the Plate

Tags: Consumer Trends, News, Innovation Source: Foodingredientsfirst

Back-to-School NPD: Innovation in Lunchbox Treats

With students around the world starting to trickle back to classes, industry is bursting with new product developments and initiatives. Brands are…
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Beyond the Plate

Tags: Snacks, Nutrition, Innovation Source: Food Processing

Nutrition Bars Category Not Running Out of Novelty

Sales of nutrition, energy and other snack bars in the U.S. reached approximately $7 billion in 2018, which represents 17% growth since 2013,…
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Beyond the Plate

Tags: Flavor Trends, Food Trends, Innovation Source: Foodbusinessnews

Slideshow: Spreads Innovation Accelerating

The Belgians take responsibility for cookie butter, a food paste made from speculoos cookie crumbs, fat, flour and sugar, while hazelnut chocolate…
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Beyond the Plate

Tags: Snacks, Sustainability, Innovation Source: Bakery and snacks

Product Roundup: The Booming Business of Repurposed Bakery and Snack Goods

 A raft of bakery and snack producers have figured out how to make new products from ingredients that used to end up in the trash, from nourishing…
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Beyond the Plate

Tags: Sustainability, News, Innovation Source: www.confectioneryproduction.com

Symrise Global Study Reveals Consumer Demand for Natural Flavours and Ingredients

Global ingredients and flavourings group Symrise has completed a two-year study on the perception of naturalness covering Asia Pacific, North America,…
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Beyond the Plate Good Libations Sweet Talk

Tags: Food Trends, Innovation, Flavor Trends Source: Symrise

Mike Lee on the Future Market of Seasonal LTOs

Mike Lee, founded The Future Market — a conceptual, pop-up grocery store in NYC — so that everyone could have an audacious voice in the future of food…
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The latest information, innovation and inspiration in the world of savory including culinary and snacks.

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Events

Happy Holidays from Symrise! See you in 2024!

Thank you for reading and sharing in-sight in 2023! We're taking a holiday…

Insights From the StarChefs Panel Discussion in Austin, Texas

As host of the food-centric podcast Flavors Unknown, Emmanuel Laroche knows his…