Sensient Food Colors Europe has extended its Cardea range with an even wider choice of bright new color shades. Sensient’s Cardea product line is completely composed of natural ingredients and concentrates meeting growing clean labelling demands and fits perfectly with the new EU guidance notes on coloring food.
When the cold and flu season strikes, a glass of orange juice is many consumers’ solution to getting their daily dose of vitamin C to help strengthen their immune systems. Sensient Flavors’ director of beverage research and development Bill Smith discusses other beverage formats and the formulation challenges they pose.
Beverage development always has been at the forefront of new ingredient trends, and nowhere has that been truer than in the recent explosion of beverages that feature far-from-the-mainstream flavors. Sensient Flavors’ consumer insights manager Bridget Schigoda discusses Sensient’s 2014 beverage flavor trends predictions.
Almost everyone appreciates a little sweet treat after a meal, whether it is a cookie, fruit or a scoop of ice cream. Even with consumers increasingly making better-for-you food and beverage choices, they are not ready to desert dessert. Sensient Flavors’ manager of culinary services Craig “Skip” Julius discusses flavor trends for chocolate and other sweet treats, as well as the spike in food-service cookie sales.
Jan 01, 2014 Sensient Flavors
Food Product Design
Baked goods have a mixed reputation. To some, they’re carb- and fat-laden gluten bombs; to others, they’re the embodiment of hearth-centered wholesomeness. Of course, to us in the food industry, they’re a little bit of both. All it takes to shunt them toward the wholesome latter is some formulation fine-tuning. Sensient Flavors’ marketing manager Jean Shieh explains how salt controls fermentation in yeast-leavened breads.
Salt just works. No other single food additive can be said to have a use in nearly all prepared dishes. Sensient’s 2013 IFT Food Expo soup prototypes featuring SensaSalt, a line of custom-formulated flavor enhancers and salt replacers for specific savory applications, are included as part of the article’s discussion of reduced-sodium technologies. Also featured are Sensient’s application-specific formulas that address sodium reduction including Sensasalt Vegetable, Sensasalt Beef and Sensasalt Bakery.