In-Sight Information, innovation, and inspiration from Symrise en In-Sight Information, innovation, and inspiration from Symrise TYPO3 - get.content.right <![CDATA[Beverage NPD Blossoms With International Flavors, Wellness Ingredients and “Sensorial Surprises”]]> [more...] ]]> Beyond the Plate Tue, 22 Sep 2020 02:06:00 +0200 <![CDATA[Halloween Celebrations Gain a Boost With Rise in US Confectionery Sales]]> [more...] ]]> Sweet Talk Tue, 22 Sep 2020 01:51:00 +0200 <![CDATA[Plant-based Foods Stake Their Place in the Retail Food Mainstream]]> [more...] ]]> Beyond the Plate Tue, 22 Sep 2020 01:45:00 +0200 <![CDATA[Webinar: How to Create Food and Beverage Gen Z Will Crave]]> Gen Z holds a large stake in the future of the food and beverage industry. Our team conducted extensive research to understand everything food and beverage brands need to know about this highly diverse generation.

Join Symrise’s Marketing, Sensory and Consumer Insights Team on Thursday, September 24th at 12pm EDT for our webinar, How to Create Food and Beverage Gen Z Will Crave. Symrise speakers will share a comprehensive overview of Gen Z in respect to food, beverage and beyond. Including findings from our proprietary consumer research on Gen Z: • Values, characteristics, and difference from Millennials
• Consumer profile and how to market to them
• Food and beverage behaviors (category specifics and flavor insights)
• Trends, concepts and product examples

Events Beyond the Plate Mon, 21 Sep 2020 14:43:00 +0200
<![CDATA[Bourbon 101: Classics to the Latest Flavor Innovations]]> RELATED: Leveraging Fall Flavors for Successful Sweet and Beverage Limited Time Offers Old Classics and New Fashions It’s no surprise that the top two adult beverage bourbon drinks ordered out are old fashioned cocktails and neat. However, bourbon is not without delicious innovations as restaurants and bars love offering their twists on these classic drinks to appeal to more adventurous drinkers or those interested in getting to know bourbon a little better. Old fashioned cocktails are upgraded with flavors like smoked orange, chocolate that plays well with muddled cherry, and cold brew coffee or orange juice and St. Germain for a brunch twist. Orange, ginger, cherry, and lemon are the most popular flavors to pair with bourbon that appeal to the majority of palates, so whisky sours have also seen a resurgence with a twist. Fans of sweet and sour drinks enjoy bourbon with maple syrup, citrus, and cinnamon, while bourbon-spiked lemonade was a big, refreshing hit in the hot summer months. And as we transition into cooler months, bourbon flavor pairings like vanilla, basil, apple, and honey begin to show up on menus. Cranberry maple bourbon cocktails are sure to replace lemonade as a cozier drink of choice that fits in perfectly alongside limited-time offer flavors of fall. Fall-Inspired Flavor Pairings Bourbon was made for warm drinks and warm meals, too. Restaurants are tapping into the popularity of the season’s flavor themes and looking to offer innovative flavors beyond pumpkin spice as public tastes shift to find what’s the next new and exciting trend. Bourbon is leading in volume sales over other varieties of whiskey, so embracing and combining two American favorites is a win-win. One way is to incorporate bourbon into recipes outside of cocktails and making some out-of-the-box pairings, like bourbon and white cheddar, to capitalize on bourbon and whisky’s distinct smokiness and rich sweetness. Pairing with a buttery sauce or dish is the perfect entry to fall menus that carries from morning to night, such as apple bourbon pancakes or crepes for a sweet breakfast or great boozy brunch menu addition, to a bourbon chicken skillet meal for dinner. SUBSCRIBE to In-sight for the latest innovations in beverage! Cook & Sip with Mixologist Angel Teta During our live virtual happy hour event with Mixologist Angel Teta and Pastry Chef Erin Kanagy-Loux, Angel demonstrated her Far Off Places bourbon-based cocktail that takes an international approach to bourbon, using ingredients like fortified wine, banana liquor, walnut liquor, and her own brand of Angel’s Envy Port Finished Bourbon. Angel’s appreciation for bourbon can be tasted from the first sip to the last drop of this cocktail. In fact, that love and devotion does not stop at the glass. Angel uses her platform and distillery, Angel’s Envy, to make a difference in the world by planting trees to help the bourbon industry and celebrate its roots, literally. “Six years ago, Angel’s Envy started a program to celebrate Oak – if we didn’t have White American Oak, we wouldn’t have bourbon,” said Angel. “We’re doing our part by planting a tree for every hashtag #ToastTheTrees that is on social media for the entire month of September. Our goal this month is 40,000 which we’re already close to – we’ll go up to 50,000 if we get there. We’ve planted over 80,000 trees so far since the program started all in the Daniel Boone National Forest in Winchester, Kentucky where were replanting forests where there were just mines before so they till the land in partnership with The Arbor Day Foundation and then we go plant the trees.” Stay ahead of flavor trends and creative concepts—subscribe to In-sight! ]]> Good Libations Fri, 18 Sep 2020 14:46:00 +0200 <![CDATA[Key New Consumer Trends Emerging in Alcohol Industry]]> [more...] ]]> Good Libations Thu, 17 Sep 2020 02:29:00 +0200 <![CDATA[“Consumer Cocooning” and Rediscovering Nature Among Ice Cream Trends]]> [more...] ]]> Sweet Talk Thu, 17 Sep 2020 02:20:00 +0200 <![CDATA[Symrise Group Launches Global Alternative Protein Initiative]]> [more...] ]]> Beyond the Plate Thu, 17 Sep 2020 02:13:00 +0200 <![CDATA[The Culinary Flavors of Autumn Inspire LTOs]]> Hungry for more? CLICK HERE to subscribe to our weekly newsletter! Mainstay Faves You can’t introduce a fall menu without some much-anticipated staples, the main one being the star of the season: pumpkin. Pumpkin continues to be one of the most popular flavors even outside of sweet desserts, with pumpkin increasingly being added to vegetable dishes, bowls, soups, and curries. Pumpkin seed oil is also being added to beverages, alcoholic and non-alcoholic, and marketed for its natural benefits. Nellie Rae’s Kitchen in Bucks County, PA offers pumpkin soup with a coconut milk base and raw pumpkin tort with almond crust, highlighting the health and functional qualities of the versatile squash. Speaking of, squash is finding more momentum as new varieties, like red kuri and pattypan, take on the classic butternut which has become ubiquitous as the squash of fall, with squash added to mixed vegetable sides and atop pizzas. Over the last two years, there has been a 300% increase of squash as the choice of protein for Asian bowls, according to the Technomic Season’s Eatings report for Fall 2020. In NYC, Junzi Kitchen offers a barbeque squash as a side or main protein while Roast Kitchen includes kabocha squash in their Thai red curry. At Hex Coffee in Charlotte, NC has featured a kobocha squash latte with cinnamon, star anise, cardamom and brown sugar. Moving from the light, refreshing flavors of summer into the more comforting, heartier flavors of fall is highlighted in foods like brussel sprouts and cauliflower. While still most popular as a roasted side dish to chicken and beef, gaining popularity are new hybrids of greens like the “lollipop kale” brussels sprout-kale hybrid, often found fried and crispy as an appetizer or found in healthy specialty salads. Cauliflower has become an alternate staple as an additive to pizza crust or as a mashed potato substitute, but cauliflower, especially orange and purple varieties, also holds its own as it increases in popularity in veggie bowls and curries. At Little India in Denver, cauliflower is the main ingredient in their Gobi Masala; its mild taste highlights the cream and spices it is cooked in. RELATED: 8 Fall Ingredients That Aren't Pumpkin Spice A Sweet Twist on Savory Two iconic autumn ingredients in sweet dishes are making the move in interesting ways to savory. Pecans are not hard to find sprinkled on donuts and baked into pies or candied and added to a specialty salad, but increasingly, pecans are added to cheese and cheese platter appetizers and vegetable sautés, increasing 80% in popularity over the last two years, pairing perfectly with comforting root vegetables as side dishes. It also shines in stuffing during Thanksgiving or substituting super-sweet marshmallows for a savory, nutty flavor as a baked yam topping. Apple picking is a top fall activity, but orchard visitors should set aside a few apples for savory condiments after baking their classic apple pie. According to Technomic, there has been a 175% increase of apples added to condiments in two years, pairing sweet with savory to make the perfect topping for hearty meats like apple and caramelized onion chutney or pickled apples for a sweet-acidic flavor combo that works perfectly as a slaw. Emerging Flavors While sweet potatoes are a staple for Thanksgiving meals, white sweet potatoes are gaining popularity on menus as a perfect balance, with the texture of a white potato and a slightly sweet taste borrowed from the orange sweet potato. Most sweet potatoes are generally available year around with the peak season falling from late October through December. Marisol in Chicago offers a seared scallops dish with sunchoke, white sweet potato, and buttermilk dashi, while Mariel in Boston serves Avocado Con Mojo, featuring crushed avocado, rustic mojo, and white sweet potato chips. Floral flavors are not common in fall; however chrysanthemums are starting to emerge on menus, especially in Asian cuisine, as an edible flower with a versatile flavor that shifts from sweet to tangy to bitter to peppery depending on the varietal. Blooming in late summer into early winter, chrysanthemums have a peak season in late September through October with edible buds and greens, making them the perfect addition to a fall food plate. Ramen Gaijin in Sebastopol, California offers Omugi Take Nabe, with purple barley porridge, egg yolk, porcini, shiitake, maitake, katsuobushi and chrysanthemum, while Don Angie in NYC offers a salad with chrysanthemum greens in olive oil and lemon juice and finished with Caesar-style toppings. Seasonality is about novelty, flavor, functional benefit, association, excitement and priming. It also reflects our vision of the worldweather, time of year, ingredients, locales, cultures, etc. With the right balance of market curation and experimentation, seasonality is a powerful product development tool. At the same time, it can be expensive and hard to pull off without a healthy balance of change and stability. Symrise’s Seasonality Initiative offers a framework to help our customers develop pipelines of new concepts and flavor ideas for the seasons and major holidays. If you have questions or would like to learn more about our initiative please contact us. ]]> Beyond the Plate Wed, 16 Sep 2020 01:45:00 +0200 <![CDATA[How Global Alcohol-Buying Trends Have Changed During the Pandemic]]> [more...] ]]> Good Libations Tue, 15 Sep 2020 14:37:00 +0200