Leading flavor and color manufacturers offer insight into current and upcoming flavor and color trends and the opportunities and challenges they offer bakers and snack producers.
The organic, natural and whole-grain market segments continue to thrive, as new product launches emphasize healthful ingredient profiles, taste and quality.
Much of the Midwestern U.S. is still suffering from one of the worst droughts in decades. Serious damage has been inflicted upon the corn and soybean crops, producing record-high prices for corn and soybean futures at the Chicago Board of Trade.
Fats and oils suppliers continue to expand and improve their portfolios in response to bakers’ and snack producers’ requests for oils, shortenings and margarines with little or no trans and saturated fats.
Bell Flavors and Fragrances toasted its anniversary on July 25 with a formal reception that included more 300 guests in attendance. The company was founded in Chicago by William M. Bell, who used his background as a flavor chemist at Kraft Foods.
In response to concern about trans-fats, cholesterol levels improved in U.S. children in the past two decades as food makers cut trans-fats in their products. The prevalence of elevated total cholesterol dropped to 8.1% for kids ages six to 19 from 2007 to 2010, versus 11% from 1988 to 1994, according to a study published by the Journal of the American Medical Association.
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