Mastering Formulation Challenges in RTD Cocktails (Video)

By FlavorSum on Oct 14, 2021

With seemingly unlimited formulation options and a “wild west” landscape where (almost) anything goes, brewers and distillers may find themselves facing unexpected challenges with no clear path forward. The FlavorSum team has collaborated with several experts to develop guidelines and perspectives that can help you overcome several RTD cocktail formulation challenges.

Topics: Alcoholic Beverages Innovation Product Development TTB Approved Ingredients RTD Cocktails
5 min read

Building in Benefits: Opportunities for Functional Foods & Beverages

By FlavorSum on Oct 7, 2021

2021 has become the year of the health-conscious consumer. North American shoppers are actively looking for foods and beverages that offer functional benefits beyond basic nutrition. Food Navigator notes the shift in shopping values as consumers take a “more proactive approach to the nourishment of their bodies and minds.” Candy Industry specifically points to consumers reaching for functional foods like protein bars to cut down on sugary snack foods. 

Opportunities for new functional foods and beverages abound. Currently, the market is worth $281.14 billion and is forecasted to grow 9.5% annually to reach a possible $580 billion by 2028. 

Earlier this year, FlavorSum conducted a study to assess consumer expectations about food and beverage functionality. We’ve already explored the functional benefits North American consumers are interested in and the categories they turn to for support. Now, we will dive deeper into opportunities for innovation and explore how manufacturers can build market share by satisfying the growing hunger for functional products.

Topics: Innovation Product Development Solutions Functional Foods & Beverages
3 min read

Beer News from The Brewers Lectures Fall 2021 Series

By FlavorSum on Oct 1, 2021

On September 22, The Brewers Journal launched their fall lecture series; a 3-day virtual event focused on current challenges and future opportunities in the brewing industry. The event builds on a commitment that began in 2014 to hold educational and networking forums for brewers throughout North American and Europe.

The Brewers Lectures Fall 2021 sessions attracted more than 400 participants, bringing total attendance across the Spring and Fall events to more than 800 people from 20 countries. The FlavorSum team sponsored and participated in the conference, where more than 30 speakers addressed various topics dealing with brewing culture, technology, marketing, and innovation. Here are a few highlights from the event.

Topics: Alcoholic Beverages Innovation Product Development Solutions Extracts
4 min read

Using Vanilla to Explore a World of Flavors

By FlavorSum on Sep 23, 2021

Far from being “bland” or “boring,” vanilla has a nuanced flavor profile that offers a rich tasting experience, whether used on its own or in combination with other flavor notes. Vanilla’s creamy, warm, and oaky notes make it a popular choice across categories. Consumers enjoy its classic, inviting taste in everything from ice cream and bakery items to carbonated soft drinks and alcoholic beverages.

 Food and beverage manufacturers have many challenges to overcome in the vanilla industry. Those looking to differentiate themselves and build market share should look for a vanilla supplier to help them navigate the market’s challenges while delivering vanilla solutions to perfectly complement products and delight consumers.

Topics: Innovation Flavors for Food and Beverage Product Development Solutions Vanilla
5 min read

News from the Craft Brewers Conference 2021

By FlavorSum on Sep 16, 2021

September 9th marked the start of the 38th annual Craft Brewers Conference. More than 7,000 brewers, suppliers, distributors, and solutions providers, including FlavorSum, gathered to share ideas about connecting with customers through the quality and authenticity of craft brews.

The FlavorSum team also attended the BrewExpo America tradeshow, where nearly 600 exhibitors showcased tools, technology, and ingredients to support 10,000 North American craft brewers. Here are a few highlights from the 4-day event.

Topics: Alcoholic Beverages Innovation Product Development Solutions Extracts
5 min read

Functional Food & Beverages: Categories Consumers Turn to for Benefits

By FlavorSum on Sep 9, 2021

Consumers are actively looking for more than nutrition from foods and beverages. Several weeks ago, we published an article exploring findings from a FlavorSum study designed to assess consumer expectations about food functionality. Results showed about two-thirds of people in the U.S. and three-fourths of Canadians want food and beverage solutions to support their health goals.

And interest is high in functional foods that can meet various needs, from baseline health concerns like immunity or longevity to enhancing energy or supporting relaxation.

In Part 2 of our summary, we examine the categories, ingredients, and flavors associated with specific functional benefits. Our goal: to help product developers focus innovation in areas that resonate with consumers.

Topics: Innovation Flavors for Food and Beverage Product Development Solutions Functional Foods & Beverages
6 min read

How Beverage Innovation is Responding to Evolving Consumer Needs

By FlavorSum on Aug 26, 2021

Thirst-quenching fun and convenience continue to drive beverage purchase decisions. But consumer interest in health & wellness, premiumization, variety, and sustainability are leading beverage brands to expand their assortment or explore new areas.

The FlavorSum team identified growth opportunities by exploring the market, consumer, and flavor trends in several beverage segments.

Topics: Innovation Flavors for Food and Beverage Product Development Solutions Functional Foods & Beverages
2 min read

FlavorSum Beverage Solutions Grow with the Addition of Whittle & Mutch

By FlavorSum on Aug 17, 2021

FlavorSum, a North American flavor producer, has acquired Whittle & Mutch, a U.S.-based formulator of flavors primarily for refreshing beverages. The acquisition is part of FlavorSum’s strategy to expand its solutions resources and capacity for meeting the needs of small, mid-sized and emerging food & beverage companies. Whittle & Mutch’s extensive portfolio of flavors for carbonated and still beverages enhances FlavorSum’s capabilities in an evolving and growing category.

Topics: Innovation Flavors for Food and Beverage NPD Product Development Solutions
5 min read

How to Wrangle Formulation Challenges in the Wild West of RTD Cocktails

By FlavorSum on Aug 12, 2021

What does the “wild west” have in common with RTD cocktails? Much like the vast frontier drew adventurers who wanted to explore new areas, the RTD cocktail market has attracted beverage pioneers, cowboys, and even a few outlaws. This diverse cast of brewers and distillers seeks to innovate in a fast-growing alcoholic beverage segment and create beverages that get repeat purchases.

The FlavorSum team has collaborated with several experts to develop guidelines and perspectives that can help you overcome several RTD cocktail formulation challenges.

Topics: Alcoholic Beverages Innovation Flavors for Food and Beverage Product Development TTB Approved Ingredients Solutions RTD Cocktails
1 min read

TTB Approved Ingredients (Video)

By FlavorSum on Aug 5, 2021

What does every brewer or distiller interested in bottling flavored alcoholic beverages for the U.S. market have in common? They all need federal government approval of their beverage formulas. So whether you’re an R&D team creating innovative flavors for a beer brand, or a start-up with a fresh take on hard seltzer, you’ll soon connect with the TTB.

Watch on to learn more about navigating the process for TTB approved ingredients.

Topics: Alcoholic Beverages Innovation NPD Product Development TTB Approved Ingredients RTD Cocktails
1 min read

Vanilla Extracts vs. Flavors (Video)

By FlavorSum on Jul 29, 2021

The love for vanilla makes it a popular flavor and critical ingredient in many applications, from decadent desserts to delicious baked goods. Consumers searching for natural ingredients turn to vanilla because it fits their conscious lifestyles.

The time-intensive process of producing enough vanilla extract to meet the demand for this flavor led to the innovation of alternatives that we consume and use daily. Each vanilla flavor and extract option has nuances and complexities worth exploring to bring out the very best in food and beverage applications.

Topics: Innovation NPD Product Development Vanilla
7 min read

Shaken & Stirred: The Latest News about FMBs and RTD Cocktails

By FlavorSum on Jul 22, 2021

Rapid evolution blurs the lines between established Flavored Malt Beverages (FMBs) and the expanding flavored ready-to-drink (RTD) alcoholic beverage segment, including RTD Cocktails. FMBs are primarily seltzers, while flavored RTD alcoholic beverages can include hard (fermented) teas, coffees, and kombucha. RTD cocktails feature flavors atop grain neutral spirits or replicate favorite drinks like wine spritzes or vodka martinis. Because all are ready-to-drink, consumers often view the subsets as one category.

The opportunity to capture some of the market growth from any of the formats is tempting.

  • Global consumption of RTD cocktails grew more than 40% in 2020, and they are forecast to reach USD 1.63 billion within the next 6 years.
  • In the U.S., hard seltzer gained +130% in 2020 as the leading RTD sub-segment, driving volume above total spirits. Worldwide sales of hard seltzer passed the USD 4 billion mark, and some estimates predict the market will surpass USD 14 billion by 2027.

The total RTD category is becoming crowded, shifting from 10 brands in 2018 to more than 65 last year, excluding on-premise or direct-to-consumer labels. Online liquor retailer Drizly reported almost 170 RTD brands in 2020, up from 85 in 2018.

Standing out from the pack and finding a path to success with RTD Cocktails or FMBs involves formulation and flavor decisions and an understanding of the regulatory landscape.

Topics: Alcoholic Beverages Innovation Flavors for Food and Beverage Product Development TTB Approved Ingredients Solutions RTD Cocktails
6 min read

The Search for Functional Foods & Beverages: Boosts Consumers Want

By FlavorSum on Jul 15, 2021

The idea of purposeful eating emerged more than 2500 years ago. Yep, that’s right – in the 5th century BC, the father of medicine, Hippocrates, linked food with health when he wrote: “In food excellent medicine can be found…” The use of food to enhance well-being retreated when modern drug therapies emerged in the 19th century. It wasn't until the early 20th century that the role of diet in disease prevention re-entered conversations. Regulatory agencies worldwide developed food consumption guidelines to help people understand how diet can reduce the risk of some diseases. And since the early 1990s, particularly in the United States, the manufacture of functional foods & beverages increased when government legislation loosened some requirements for substantiating health claims. The global functional food and beverage market generates more than USD 280 billion, and with a forecasted CAGR of 9.5%, it may reach USD 530 billion by 2028.

In 1994, researchers noted that consumers recognized the power of diet for self-care, and the trend remains one of the leading phenomena in the food & beverage industry. To learn more about the benefits consumers want from functional foods & beverages, the FlavorSum team recently conducted proprietary research in North America and highlights key findings below. Our study also examined the categories and ingredients associated with specific functional benefits; we’ll share those findings in Part 2 of our summary.

Topics: Flavors for Food and Beverage NPD Product Development Solutions Functional Foods & Beverages
5 min read

Ice Cream innovation helps frozen treats win big in North America

By FlavorSum on Jul 8, 2021

Ice cream and other frozen desserts have an indulgent design. The sweet, cold, rich, creamy, and flavorful elements of ice cream deliver a feel-good eating experience that’s almost irresistible.

  • Ice cream’s sweetness provides energy and reduces the presence of stress-inducing hormones.
  • The initial cold shock of a frozen dessert that transforms into a rich taste is exciting (even if a 'brain-freeze' comes with it). Producers build on that thrill by using variegates of fudge, bright fruits, or other sweet inclusions to create a dynamic contrast with the ice cream.
  • The creamy mouthfeel of ice cream helps the flavors linger, sustaining the enjoyment of every lick or spoonful.
  • And the lightness of ice cream (from the air infused into the product during the production process) can compel people to indulge in one more bite because they don’t feel full.

New Zealanders hold the global record as ice-cream lovers, enjoying about 60 pints per person every year. But North Americans are ‘all-in’ with ice cream. More than 90% of residents consume 50 pints per person, generating more than $12 billion annually!

Producers are stepping up ice cream innovation to meet demand and align with changing consumer tastes. In our summary of the latest trends, you’ll find formulation insights to fuel your NPD.

Topics: Frozen Desserts Innovation Flavors for Food and Beverage Indulgence Ice Cream
1 min read

Flavors Fueling Hard Seltzer Success (Video)

By FlavorSum on Jun 29, 2021

Although seltzers have been available in various forms for almost a decade, it wasn't until brands like White Claw hit the liquor and beer aisles in 2016 that the segment settled on 'hard' seltzer. Consumers were reeled in with sleek canned packaging featuring pops of color to emphasize flavor variety. As hard seltzer continues to provide the solution for a growing health halo trend in the beverage industry, flavor is still king when it comes to consumer appeal.

Topics: Alcoholic Beverages Innovation NPD Product Development
6 min read

All About the Base: Trends in Plant-Based Frozen Desserts

By FlavorSum on Jun 24, 2021

From coconut milk yogurt to almond milk creamer and oat milk frozen desserts, consumers are showing an appetite for exploring plant-based dairy offerings. The demand for sweet frozen plant-based treats is leading producers to launch diverse options featuring soy, coconut, almond, oats, cashews, and pea protein. 

We explored some consumer expectations around plant-based dairy products and some possible formulation opportunities with flavor and texture in a previous post. In this article, we focus more on plant-based frozen desserts and how different bases and flavors can help satisfy customer expectations and build market share across the dairy aisles.

Topics: Frozen Desserts Innovation Flavors for Food and Beverage
5 min read

Looking for vanilla solutions? What you need to know about Extracts vs. Flavors

By Jeremy Hernandez-Hermann on Jun 17, 2021

Vanilla’s association with ‘basic’ or ‘plain’ is undeserved. Most of us have memories that include the uniquely sweet, rich taste of vanilla - going for an extra scoop of vanilla ice cream on a summer day or heading to the pantry to get vanilla extract so Grandma could bake her famous cheesecake. And the history of vanilla is as complex as its flavor. Originally discovered off the coast of Africa in 1793, vanilla cultivation started on the Madagascar, Comoros, Seychelles, and Reunion Islands, known today as the Bourbon Islands.

Fast forward to the 21st century, and the global vanilla market surpassed USD 2.7 billion in 2020. Demand for vanilla is forecast to continue growing with a CAGR of 5.64% from 2021-2026. Vanilla is a leading flavor featured across categories. For example, producers make approximately 425 million gallons of vanilla ice cream annually in the U.S., representing 28% of the total ice cream produced each year!

The love for vanilla makes it a popular flavor and critical ingredient in many applications, from decadent desserts to delicious baked goods. Consumers searching for natural ingredients turn to vanilla because it fits their conscious lifestyles.

The time-intensive process of producing enough vanilla extract to meet the demand for this flavor led to the innovation of alternatives that we consume and use daily. Each vanilla flavor and extract option has nuances and complexities worth exploring to bring out the very best in food and beverage applications.

Topics: Innovation Flavors for Food and Beverage Vanilla Extracts
5 min read

Functional Food Trends: Infused Confections

By FlavorSum on Jun 9, 2021

What do you have on your shopping list this week? It probably includes at least one item with a functional ingredient. Protein bars to keep your energy up, probiotic gummies to support your gut biome, or turmeric mango green tea to boost your immune system. All are examples of how functional ingredients add value to otherwise ordinary products.

Functional foods and beverages offer consumers countless ways to pursue health or lifestyle goals through food choices. And manufacturers can add functional options to their assortment as a tactic for building market share and brand loyalty.

Topics: Confections Innovation Flavors for Food and Beverage Product Development Candy
6 min read

Flavor Trends in Plant-Based Dairy: What Do Consumers Want?

By FlavorSum on Jun 2, 2021

More consumers are stepping up to purchase plant-based dairy products. The Good Food Institute reports through SPINS data that U.S. sales of plant-based milk, creamer, frozen desserts, cheese, butter, dips, and condiments increased 23.4%, topping $4.5 billion in 2020. The plant-based dairy market in Canada grew +16% according to data from the last available year, with Nielsen recording more than $322 million in sales.

Despite the rapid growth trajectory, low category shares of plant-based dairy products present producers with significant upside potential.

  • Plant-based frozen desserts, for example, represent about 5% of total U.S. ice cream and frozen dessert sales.
  • Non-dairy yogurts, butter, and cheeses hold a similar share.
  • Plant-based creamers are outpacing other categories, capturing about 7% of total creamer sales.

What’s holding plant-based dairy back from gaining more space in refrigerators and building market share?

Topics: Innovation Flavors for Food and Beverage Product Development Plant-Based
5 min read

Sweet Solutions for Reduced Sugar Products

By FlavorSum on May 24, 2021

When getting coffee, the barista at your local café may ask, “Do you want room for cream and sugar?” The creamer could be a solid ‘yes,’ but if you’re following the trends and looking for alternative sweeteners, you may decide to bypass the sugar.

Consumer behavior around sweeteners has undergone significant changes over the last few decades. North Americans are seeking out reduced sugar or zero-sugar products and showing a preference for natural sweeteners over artificial ones.

The 2020 Food & Health Survey from the International Food Information Council (IFIC) found 74% of consumers were trying to limit or avoid sugars. Mintel also notes the shift in consumer behavior, saying, “the demand for low-sugar products has increased dramatically as consumers heed the advice of health professionals and take action to prioritize their long-term health by reducing sugar intake.” Mintel estimates the reduced sugar market could add $36 billion over the next three years.

Challenges arise when using non-nutritive sweeteners in reduced sugar products. These alternatives can bring along undesirable characteristics or off-tasting notes. You may discover the need for creative and innovative solutions for your reduced sugar products to mirror sucrose and deliver the quality customers expect.

Topics: Innovation Flavors for Food and Beverage Product Development Reduced Sugar

Finding a Flavor that Meets Your Needs (Video)

By FlavorSum on May 17, 2021

Now that we explored some of the acronyms of flavor labeling, it’s time to take a look at how to find a flavor that meets your needs. From flavor profiles to budgets, this video takes a look at five factors that may affect your decision about the type of flavor you use.

Topics: Innovation NPD Product Development Natural WONF
6 min read

Finding the Right Flavor Solution for Your Plant-based Beverage

By Jeremy Hernandez-Hermann on May 10, 2021

Strolling through the local supermarket, you may notice something different about the dairy section, specifically in beverages. More consumers are taking notes from a character named Jack and trading in the cow for beans (or nuts). Almonds, soybeans, cashews, and even oats are finding their way into shopping carts and refrigerators as milk alternatives. According to Mintel, 52% of adults in the U.S. buy more plant-based milk because they believe it is a healthier alternative with more appealing nutritional qualities. These qualities can range from being allergen-free to delivering vitamins and minerals for a plant-based lifestyle. While dairy isn't at risk of moving on to greener pastures anytime soon, the demand for plant-based alternatives in beverages is expanding the dairy aisle.

Topics: Innovation Flavors for Food and Beverage Product Development Plant-Based

Decoding Flavor Labeling (Video)

By FlavorSum on Apr 30, 2021

Every industry has a unique language filled with acronyms. One of our favorites is Natural WONF, an acronym used to describe one of the flavor labeling designations. This video explores Natural WONFs as well as the other descriptors you may find on flavor labels from your supplier.

Topics: Innovation NPD Product Development Natural WONF
8 min read

Trends in the Flavored Beer Market: An Interview with Brewmaster Stephen Rich

By FlavorSum on Apr 21, 2021

Activity in North America’s flavored beer market can be a bit difficult to track. According to Mintel, more than 100 new flavored beers landed on retail shelves in 2020, representing 40% of launches in the flavored alcohol space. However, with many breweries selling innovative flavors directly to customers (and bypassing retail shelves), the actual number of new flavored beers is undoubtedly much, much higher. Craft beer consumers have demonstrated their thirst for flavored beers by eagerly sampling novel and complex flavor profiles like Avocado Honey Ale or Coconut Curry Hefeweizen. Many have even come to expect new and innovative flavored beers from their favorite breweries.

A few weeks ago, we shared part one of our interview with Stephen Rich, Brewmaster, Certified Cicerone, Prud’homme Beer Sommelier, and BJCP Certified Beer Judge. After discussing the pros and cons of adding flavor to beer, we asked Stephen for his thoughts about the direction craft beers are taking with flavor. We also explored how brewers can create delicious beers that build customer interest and brand presence.

Topics: Alcoholic Beverages Innovation Product Development
2 min read

National Flavors, B&D Flavours, GSB Flavor Creators Unite as FlavorSum

By FlavorSum on Apr 12, 2021

National Flavors, LLC, Bonnie & Don Flavours, ULC, and GSB Flavor Creators -- companies with solid reputations for quality flavors, extracts, essential oils, and industry-leading customer service -- are joining forces under a new name, FlavorSum.

The three companies became members of the Riverside Flavor Platform in 2020. As FlavorSum, the unification expands the Company's ability to provide the flavor solutions, expertise, responsiveness, and infrastructure that growing food and beverage companies need to accelerate success.

Topics: Innovation Flavors for Food and Beverage NPD Product Development Solutions
7 min read

Pros & Cons of Adding Liquid Flavor to Beer: An Interview with Brewmaster Stephen Rich

By FlavorSum on Mar 25, 2021

The U.S. Brewers Association reported that while overall beer sales were down in 2019, craft brewer sales grew by 4%, reaching 13.6% of the U.S. beer market by volume. In Canada, the number of brewing facilities increased by 12.9% in 2019, with 94% of breweries classified as small, local operations. Canadian craft beer sales increased ten-fold over the past decade. Flavored beer continues to have a strong presence.

According to Mintel, more than 100 new flavored beers landed on North American retail and grocery shelves in 2020, representing more than 40% of total new product activity. However, with many breweries selling innovative new flavors directly to customers (and never hitting retail shelves), the actual number of new flavored beers is likely to be much, much higher.

Many breweries have added value to their products, delighted customers, and increased market share with flavored beer offerings. However, there are a myriad of technical considerations when adding flavor to beer. Is it better to use raw ingredients or a liquid flavor? What sanitary and safety concerns should be addressed? When is the best time to add flavor to achieve the desired result?

To understand the nuanced pros and cons of adding liquid flavor to beer, we spoke with Stephen Rich, Brewmaster, Certified Cicerone, Prud’homme Beer Sommelier, and BJCP Certified Beer Judge.

In part two of our interview, we’ll ask Stephen about flavored beer trends and how brewers can create delicious beers that build customer loyalty and their brand.

Topics: Alcoholic Beverages Innovation Product Development
6 min read

Flavors Fueling Hard Seltzer Success: What You Need to Know

By Jeremy Hernandez-Hermann on Mar 2, 2021

The year is 2020, and Kansas City Chiefs quarterback, Patrick Mahomes, has led his team back from a ten-point deficit in the third from the San Francisco 49ers in Superbowl LIV. The game cuts to commercial. We see a gentleman walk into what appears to be a local liquor store—a gentleman with piercing blue eyes, an easy-going smile, and a face full of tattoos. Yes, you read that right, a face covered in tattoos. It's hip hop artist Post Malone, and although not everyone may know him, his uniqueness attracts attention.

The ad personifies Malone's internal senses, right down to his taste buds, as he considers purchasing various seltzer flavors from that famous beer company in St. Louis. The commercial is a little bizarre but engages the audience. Maybe that's the point. The idea of a light, easy-to-drink, alcoholic beverage viewed as a healthy alternative with flavor variety is as attention-grabbing as Malone. Hard seltzers have captivated consumer interest and are one of the latest trends in alcoholic beverages.

Topics: Alcoholic Beverages Innovation Product Development
5 min read

Your Game Plan for Finding & Using Certified Organic Flavors

By FlavorSum on Feb 22, 2021

2020 was a banner year for organic food and beverage launches in North America. Sales data from the Organic Trade Association show 8% growth in organic sales in Canada and 14% in the U.S. New product launches are also on the rise. According to Mintel, organic launches have reached a 9% compound annual growth rate over the past decade. In 2020, organic launches accounted for 24.8% of total launches in North America. 

But getting new organic products to market is often a complex, challenging process.

Topics: Organics Innovation Flavors for Food and Beverage NPD Product Development Solutions
4 min read

How to Raise the Bar for Indulgence in Frozen Desserts

By Jeremy Hernandez-Hermann on Feb 2, 2021

What's your first memory of ice cream? For me, it was walking up to the local soft serve, Frosty Freeze, across from my old high school in Metro-Detroit. On top of their broad flavor assortment, Frosty Freeze offered an impressive selection of unique dips for customers to indulge in, like cherry, butterscotch, peanut butter, blue raspberry, and even cotton candy! Consumers are continually seeking out flavors that permit them to relax and indulge. Flavors provide a sense of comfort or even spark a new taste adventure.

Trend-watchers and industry experts predict that interest in enjoyable and indulgent food will rise this year. Consumer insight research from Mintel suggests that you can deliver indulgence in several ways, from full-on decadence to permissible or healthy indulgence. When you're creating frozen desserts, use flavor, variegates, and inclusions to elevate the taste experience.

Topics: Frozen Desserts Innovation NPD Indulgence Ice Cream
3 min read

2021 Spotlight: Bakery Flavors in the News

By Jeremy Hernandez-Hermann on Jan 18, 2021

The year 2020 saw sales of baked goods on the rise across several segments as consumers adjusted to an eat-at-home lifestyle. As 2021 unfolds, foodservice operators and manufacturers face some new expectations from consumers whose shifts in behaviors and attitudes seem to have staying power. Fortunately, a range of flavors, known and new, can take the heat and deliver delicious taste experiences.

Topics: Bakery Innovation Flavors for Food and Beverage NPD Product Development Solutions
2 min read

National Flavors, B&D Flavours Join, Boosting North American Presence

By FlavorSum on Dec 15, 2020

National Flavors, LLC (NF) welcomes Bonnie & Don Flavours (B&D), a Canadian-based creator of flavors, extracts, and essential oils, to the Riverside Flavor Platform. B&D's solid reputation for quality and service in the Canadian market gives the newly formed match-up complementary capabilities to expand flavor solutions to customers throughout North America.

Topics: Solutions Growing Teamwork
3 min read

Make the Holidays Brighter with Sweet Candy Flavors

By Jeremy Hernandez-Hermann on Dec 11, 2020

Unwrapping a tasty piece of candy is an undeniable holiday pleasure. Whether it’s a decadently rich piece of chocolate or the fresh notes of peppermint, most people have cravings for delicious sweets. 

Festivities may look different, but candy offers a way to deliver bite-sized fun and affordable indulgence for any celebration.

Topics: Innovation Winter Flavors Flavorush Candy

Flavorush: Flavors Tested to Work!

By FlavorSum on Dec 8, 2020

Our Food Scientist Jerry is at it again in this knockout video! Give your delicious demos a great flavor that’s just right. National Flavors tests each flavor in your application to give you a usage rate that delivers tasty results. Sign up for Flavorush today and get the drop on your next tasty product!

Topics: Innovation Product Development Flavorush
3 min read

Warm Up Winter with ‘Home for the Holidays’ Flavors

By Jeremy Hernandez-Hermann on Nov 3, 2020

We all remember that first-holiday treat. We look forward to the delicious taste of a freshly baked cookie dipped in hot chocolate or the sweet aroma of pie enticing us to the kitchen table. Winter flavors evoke the same sense of wonder as a glimpse of the first few snowflakes. The holidays might look different this year, but consumers can always count on nostalgic flavors to bring them back home.

Topics: Winter Flavors Cocoa Praline Spiced Pecan Coffee Pomegranate Mint
3 min read

New Connections: Team Members Join National Flavors

By Jeremy Hernandez-Hermann on Oct 28, 2020

With a recent investment from The Riverside Company and a new partnership with GSB & Associates, National Flavors is on a path to strengthen research, development, and application capabilities. Our newest members will help National Flavors expand solutions and support customers’ product development efforts.

Here’s more about our growing team.

Topics: National Flavors Team
4 min read

TTB Approved Ingredients: What You Need to Know

By Dr. Polly Barrett on Sep 18, 2020

What does every brewer or distiller interested in bottling flavored alcoholic beverages for the U.S. market have in common? They all need federal government approval of their beverage formulas. So whether you’re an R&D team creating innovative flavors for a beer brand, or a start-up with a fresh take on hard seltzer, you’ll soon connect with the TTB.

 

Topics: Alcoholic Beverages Flavors for Food and Beverage NPD Product Development TTB Approved Ingredients
3 min read

Decoding Flavor Labeling: What is a Natural WONF?

By Gwen Buffinga on Sep 4, 2020

Every industry has a unique language filled with acronyms.  You'll hear terms like CWT, QSR, FTP, TOS, and SME. The flavors world contains a few acronyms like GRAS (pronounced 'grahs' meaning Generally Recognized As Safe) and FMP (Flavor Modulating Properties). One of our favorites is Natural WONF (pronounced wan-eff), an acronym used to describe one of the flavor labeling designations. WONF stands for 'With Other Natural Flavors.'

Topics: Innovation Flavors for Food and Beverage NPD Product Development Natural WONF
3 min read

How Flavors Can Boost Mood and State of Mind

By Gwen Buffinga on Aug 28, 2020

What is it about the tangy taste of fresh apple cider that makes us happier? Do you notice that even thinking about a warm, gooey cinnamon roll can make your mouth water?

Topics: Alcoholic Beverages Confections Frozen Desserts Processed Fruits Innovation Flavors for Food and Beverage Product Development Mood-Boosting Flavors
5 min read

The Inspiration for Flavor Innovation

By Dr. Polly Barrett on Aug 21, 2020

Fact: Most people like to try new flavors
  • 67% of us agree that “we love to discover new flavors.” We rank taste as the #1 driver of choice for foods and beverages, according to a study from Innova.
  • More than 70% of people will visit a food & drink establishment that offers new flavors, says Technomic’s research, with two-thirds agreeing they’ll pay more for innovative tastes.
Topics: Alcoholic Beverages Bakery Confections Frozen Desserts Processed Fruits Innovation Flavors for Food and Beverage NPD Product Development
3 min read

Gear Up for Fall with Flavor!

By Gwen Buffinga on Aug 14, 2020

When the calendar flips to September, we leave summer behind for a new season. We start craving fall flavors even if the hot temps stick around. Despite changes to our routines this year, the flavors we associate with fall and winter seem strongly connected to cheerful times like: 

Topics: Alcoholic Beverages Bakery Confections Frozen Desserts Processed Fruits Fall Flavors Cranberry Flavor Limited Time Offer Pumpkin Spice Gingerbread Maple Butterscotch Egg Nog