Find out what’s happening now at your favorite flavor house T. Hasegawa. Discover new innovations in the world of flavor science from the top industry publications.

Rethinking Non-Alcoholic Beverages

Rethinking Refreshments: How Flavor Innovations and Science are Mixing-Up the Non-Alcoholic Beverage Category

Sales of non-alcoholic beverages are booming among younger consumers, fueled by a ‘sober curious’ trend during the pandemic – the flavor industry is responding with new ways to offer low-ABV excitement.

By T. Hasegawa

[…]

2022-04-29T08:59:50-07:00April 27th, 2022|Flavor Education, In The News|

Low-Calorie, High-Flavor: How the Complex Science of Flavor Development is Reshaping the Health and Sports Nutrition Industry

Consumers are seeking new foods and beverages that help with weight loss, strength training and improved mental function – but they don’t have to compromise on taste, thanks to new flavor technology.

As the ball drops at midnight in Times Square each year, millions of Americans ring in […]

2022-01-28T16:00:31-07:00January 28th, 2022|In The News, News|

GLOBAL FLAVOR LEADER RELEASES 2022 FOOD & BEVERAGE TRENDS REPORT


California-based T. Hasegawa USA publishes annual report highlighting the latest developments in food/beverage consumer trends and up-and-coming ingredients.

CERRITOS, Calif. (Jan. 11, 2022) – For more than a century, T. Hasegawa has developed custom flavors for many of the world’s top food and beverage brands. Globally recognized for its innovation […]

2022-01-24T13:08:41-07:00January 11th, 2022|In The News|

Rich, Creamy and Dairy-Free: How advanced emulsion technology is delivering full-bodied flavor to dairy alternatives and low-fat foods.

Consumer food trends like plant-based dairy and reduced-fat are challenging brands to replicate the satisfying taste that whole milk provides – without relying on increasingly pricey edible oils. 

According to a survey by Consumer Reports the average supermarket in North America offers over 47,000 […]

2022-01-28T14:28:25-07:00December 3rd, 2021|In The News|

T. HASEGAWA USA INTRODUCES NATURAL PLANT-BASED DAIRY FAT MIMETIC

California-based flavor company announces EmulsiTRACTTM colloid technology, which replaces fats and improves creamy mouthfeel in foods and beverages.

Hasegawa’s patented technology also reduces reliance on edible oils, in response to skyrocketing commodity prices in recent years.

CERRITOS, Calif. (Nov. 30, 2021) – The California-based subsidiary of one of the world’s top […]

2021-12-15T16:57:16-07:00December 1st, 2021|In The News, Press Releases|
Go to Top