Why do beverage flavors perform differently? Blake Lyon shares insights on proteins, sweeteners, acidity, and processing.
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Plant-Based
How to Improve Flavor in High Protein Foods and Drinks
Learn why adding protein changes taste, and how formulators can meet expectations for high protein foods and drinks.
Introducing FlavorSum Modulate: Flavor Masking Solutions for Functional Foods and Drinks
FlavorSum Modulate provides food and beverage formulators with flavor masking solutions to tackle off notes from functional ingredients.
Innovation Investigation: Cultured Dairy Satisfies Craving for Protein and Probiotics
Cultured dairy is winning as tasty source of protein and probiotics. Learn how brands are meeting needs for function and flavor!
Innovation Investigation: The Sweet Scoop About Ice Cream Trends in North America
Discover how brands are bringing ice cream trends to the shelf and what you can do to innovate in the ice cream aisle.
Innovation Investigation: Consumer, Market, and Flavor Trends in Better for You Candy
Discover pathways to bring your favorite confections treats to life while still meeting desirable label claims with Better for You candy.
Innovation Evolution: The Next Generation of Delectable Desserts
What’s on the horizon for desserts? Read about the trending flavors and formats to learn how your brand can create innovative desserts that excite shoppers and inspire brand loyalty.
Flavor Trends in Plant-Based Dairy: What Do Consumers Want?
Consumers have clear expectations about the flavors they’d like to see from plant-based dairy products like beverages, frozen desserts, and yogurt.
Finding the Right Flavor Solution for Your Plant-based Beverage
When developing plant-based beverages, your objectives and the base you choose drive flavor selection and can carry formulation challenges.