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Good Libations

Tags: Cocktails, Flavor Trends Source: Symrise

Cocktail Bars Are Layering Spirits to Create Ultra-Complex New Drinks

The best drink I've had in recent memory was a riff on the Jungle Bird, the slightly bitter tiki classic. But where you'...

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Symrise Turns Up the Heat at Snaxpo 2017

Symrise is pleased to announce that we will once again be exhibiting at SNAXPO from Sunday, April 2 to Tuesday, April 4, 2017 at the Savannah…
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'Bitter is better' in growing fermented beverage market

Vegetable-based, fermented, and animal-based beverages are all rising players in the savory drinks category as consumers...

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Mourad, Cosentino and More Talk Innovation at Symrise San Francisco Roundtable

Symrise hosted a private roundtable discussion featuring some of San Francisco’s most prominent names in the food and beverage industry: Chef Mourad…
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Good Libations

Tags: Cocktails, Flavor, Flavor Trends Source: Symrise

Mustard, a Condiment for Cocktails

The second best-selling cocktail at Standby in Detroit is The Snake in the Grass. And it's made with mustard. Spicy, veg...

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More Cutting Edge Trends from the 2017 Winter Fancy Food Show

With over 1400 exhibitors and 80,000 products to see, the 2017 Winter Fancy Food Show in San Francisco was no doubt the event to attend if you want to…
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The Top 13 Winter Fancy Food Show Trends You Should Know About

The results are in and the latest food and beverage trends have been revealed.  The 42nd annual Winter Fancy Food Show, both riveting and…
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Top 7 Sweet Food Trends for 2017 from Around the Web

If there’s one thing that can be said about sweet trends in 2017, it’s that there will be plenty of variety. Whether you’re watching your waistline or…
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Dairy trends - what to look out for in 2017

Global market research company Canadean has identified areas of opportunity in dairy products in 2017. Canadean has quan...

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Top 7 Food Trends for 2017 from Around the Web

It’s always difficult to predict trends in the coming year, but it helps to look at where we’ve been and where we’re going. We're kicking off our…
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