Smoke's New Draw

Chefs today are exploring smokes potential and pushing the boundaries on how its used. As a subtle component, it helps build craveability. I love using smoke as a wisp of a...  

Asian Flavors Get Region Specific

Asking somebody whether they like Asian cuisine might be too broad a question. Singling out Chinese food might be better but still not specific enough. How about: Do you feel like...  

Emerging Trends in the Natural and Specialty Marketplace

Organic cactus water, lupini bean hummus and kelp jerky are among thousands of new concepts exhibitors planned to launch this week at Natural Products Expo West. The event, which...  

Classic Blue Food and Drinks Follow the Lead of Pantone's Color of the Year

Trend Perspectives by Cynthia Maxwell What are the new classic blue food trends this year?When we think of blue foods, most likely blueberries pop to mind. Perhaps because outside...  

7 Seasonal Food and Drink Trends Blooming This Spring

As the warmth of spring lifts away our winter blues, we’re in search of seasonal culinary trends that are ready to brighten up our meals and refresh our palettes. Seasonality plays...  

Flavor of the Week: Yuzu Kosho, Japan's Versatile Citrus Condiment

This fermented Japanese condiment is made with the peel of the Japanese citrus fruit yuzu mixed with salt and chiles. Green yuzu kosho is made with green chiles and unripe yuzu. A...  

Highlighting Products, Trends at the 45th Annual Winter Fancy Food Show

The Specialty Food Association’s Trendspotter Panel reviewed 80,000 specialty food and beverage products to select a robust group of products and companies representing eight...  

The Flavor Behind North Carolina Style Southern Cuisine

An Interview with Chef Clark Barlowe If you’re looking for quintessential all-American Cuisine, look no further than the South! Considered by many to be the only true American...  

Dressings, Sauces and Spreads Embrace Plant-Based Ingredients, Global Flavors

The Chinese New Year calendar designates 2020 to be the Year of the Rat. If sauce, dressing, and spreads makers followed a similar convention, then 2019 would have been designated...  

Fufu, Suya and Jollof Rice Gain Traction as Diners Embrace West African Cuisine

As Americans become increasingly adventurous in their culinary explorations, chefs have picked over much of the world to bring new flavor experiences to their customers. Until now,...  

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Events

03/17/2020
Keeping Our Customers Top of Mind

While the current global situation is a far cry from business as usual, we want...

12/24/2019
Happy Holidays from Symrise, We'll See You Next Decade!

Thank you for reading, sharing and supporting In-sight in 2019 - here's to...