Sensient In the News

July 2014

in a place as massive as the New Orleans Morial Convention Center, it can be easy to lose your way in the sea of “world’s first ___” claims and free samples. The TIC Gums booth featured a bearded mascot who wanted to take a picture with you. Pop Rocks had a booth of its own, claiming that its electric delicacies fit well in milkshakes.

Tags: ift, trendspotting,

Now more than ever, the U.S. food market is a mix of foods that range in flavor from mild to spicy to downright blistering. Manufacturers are infusing food products with an array of spices—everything from adobo and anise to cumin, coriander, and chili peppers to paprika and turmeric. Food Technology magazine’s Executive Editor Mary Ellen Kuhn talked to Sensient and Tabasco about the popularity of spices and heat and how they’re being used to create appetizing foods and beverages at the 2014 IFT Food Expo.

Tags: ift, trendspotting,

As an initial cue to flavor, only scent trumps color in attracting humans to food. Our expectations about how items should taste are based on hue, saturation, brightness and shade, and anomalies, such as coloring a lemon drop blue, can be unsettling.

Tags: confectionary, health & wellness,

Teresa Olah and Jean Shieh of Sensient Flavors discuss emerging flavor trands to watch in both the beverage and sensory space. The company is eyeing unexpected flavor twists as a key differentiating strategy.

Tags: ift, trendspotting,

We eat with our eyes first, which is why the color of food is so important. What’s also becoming increasingly important is the source of that color.

Tags: natural colors, trendspotting,