Latest Articles

Plant-Forward, Cheese-Centric New Product Innovation

Current culinary culture may be focusing on plant-based foods, but increasingly, innovators are not targeting vegan. This is because many recognize the functionality and nutrition...  more »

Alternative Ways With Grains

As a new wave of alternative foods and beverages redefines what it means to eat healthy, a variety of grains are well-positioned at the heart of the plant-forward plate. [Whole...  more »

Plant-based Innovation Flourishes at Natural Products Expo East

Plant-based eating is not a passing fad. Brands at Natural Products Expo East demonstrated endless opportunities to innovate with fruits, vegetables, grains and legumes. The 33rd...  more »

What Does Unicorn Taste Like?

One of todays hottest flavor trends is not a flavor at all. Its showing up in snack cakes, cereal, beverages, ice cream and gum, and it may taste like birthday cake, cotton candy,...  more »

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 »

Balancing authenticity and innovation

KANSAS CITY Regional street foods are playing a more influential role on restaurant menus. Such chains as The Cheesecake Factory, and others known for featuring international...  more »

06/11/2018

Beyond the Plate

Tags: SnacksSource: Foodbusinessnews

Health attributes becoming more important in the snacking space

KANSAS CITY Indulgence is a key focus of many products in the snacking space. But as more consumers embrace snacking throughout the day rather than eating meals, consumers are...  more »

Fermentation driving culinary experimentation

CHICAGO Long before refrigeration, fermentation was used as a means to extend the shelf life of perishable foods. Nomadic tribes would fill sheepskin backpacks with milk and...  more »

Snacking innovation for the older generation

CHICAGO Baby boomers represent an untapped opportunity in the booming snacks market, particularly in the confectionery category, where younger generations drive most of the growth,...  more »

05/04/2018

Beyond the Plate

Tags: Gen ZSource: Foodbusinessnews

Gen Z will drive significant change in food marketing and manufacturing

Gen Z represent 27% of the U.S. population, and a majority view “clean eating” as improving quality of life. [more...] more »

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Events

02/01/2018
Innovation and Trends from the 2018 Winter Fancy Food Show

By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...