In The News Archives

How Flavor Technology is Adding Value to Dips & Sauces

Premium Taste, Without the Premium: How Flavor Technology is Adding Value to Dips & Sauces

Commonly seen as an inexpensive way to elevate mundane dishes, dips & sauces are growing increasingly popular, thanks to new technology from the world’s leading flavor experts

By T. Hasegawa

Next time you’re […]

T. Hasegawa2022-07-08T08:40:02-07:00July 6th, 2022|Flavor Education, In The News|

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

[…]

T. Hasegawa2022-04-29T08:59:50-07:00April 27th, 2022|Flavor Education, In The News|

From Matcha to Sriracha: Asian Flavor Trends from the World’s Leading Expert in Eastern Food & Beverage Flavors

Asian cuisine is more popular than ever before, in restaurants and home kitchens across North America. Flavor experts at 120-year-old Japanese company T. Hasegawa highlight the latest Asian food trends.

It’s official – Asian food is the fastest growing cuisine in the United States.

According to […]

T. Hasegawa2022-03-02T18:12:41-07:00March 2nd, 2022|In The News|

Diving into the diversity of Asian flavors

Diving into the diversity of Asian flavors: Masala, shoyu and kimchi all come in countless variations

The US food industry and American consumers still have many journeys ahead in exploring the diversity of Asian flavors. Masala from India, shoyu (a Japanese-style soy sauce) and kimchi from South […]

T. Hasegawa2022-03-02T17:17:10-07:00March 2nd, 2022|In The News, Industry Publications|

T. Hasegawa: Where Flavor Meets Protein

Flavors specialist T. Hasegawa eyes trends, tastes involving flavor and protein

For more than a century, T. Hasegawa has made “Life Taste Better” through custom flavors and fragrances developed for the world’s top food and beverage brands.

T. Hasegawa is recognized around the world for its innovation and […]

T. Hasegawa2022-03-02T17:24:05-07:00February 28th, 2022|In The News, Industry Publications|

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 […]

T. Hasegawa2022-01-28T16:00:31-07:00January 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 […]

T. Hasegawa2022-01-24T13:08:41-07:00January 11th, 2022|In The News|

Cheese Trends: The Innovation Behind More Flavorful Fromage

Outlining cheese and dairy flavor trends and how technology has aided the development of flavors in these categories.

While it’s no surprise that consumer demand for most food and beverage categories has lifted since the start of COVID-19, certain segments have seen a dramatic rise in sales […]

T. Hasegawa2022-03-02T17:29:03-07:00January 1st, 2022|In The News, Industry Publications|

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 […]

T. Hasegawa2022-01-28T14:28:25-07:00December 3rd, 2021|In The News|

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

California-based flavor company announces EmulsiTRACT^TM 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 […]

T. Hasegawa2021-12-15T16:57:16-07:00December 1st, 2021|In The News, Press Releases|

By T. Hasegawa

By T. Hasegawa

Diving into the diversity of Asian flavors: Masala, shoyu and kimchi all come in countless variations

Flavors specialist T. Hasegawa eyes trends, tastes involving flavor and protein

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.

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

Outlining cheese and dairy flavor trends and how technology has aided the development of flavors in these categories.

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.

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.

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