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NEWS
Flavor and Ingredient Innovation On The Menu
Demand for flavor innovation on the menu is already high, and it’s poised for continued future growth alongside the population growth of the most Adventurous Eaters: young and Hispanic consumers. Millennials in particular are hungry for less-common flavors and ingredients on the menu, spanning everything from sour flavors to seafood sauces. Operators will also need to invest more in international ingredient research and development to keep pace with the quick-moving retail market.. [more]
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Trendspotting on US Menus: CBD Emerges Across Restaurant Menus
CBD piques consumers’ interest as a functional ingredient. The purported relaxation benefit of CBD (cannabidiol) aligns with a greater industry trend of new plant-based products and menu items geared toward relaxation. [more]
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Organic Flavors – Regulations and the Organic Market
The organic food industry shows rapid market growth as consumers reach for healthier clean-label options. We pride ourselves on pioneering organic flavors and
finding new ways to satisfy our customers so they can meet consumer demand….[more]
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Fall and Winter Fruit Concepts
Apples, cranberries, citrus varietals,grapes and pears are the building blocks to a wide variety of food and beverage applications that deliver tradition and nostalgia to consumers during holidays….[more]
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T. Hasegawa USA set to exhibit at Supply Side West 2019
CERRITOS, Calif., Sept. 16, 2019 /PRNewswire/ –T. Hasegawa USA, Inc. announced today that it will be exhibiting for the first time at Supply Side West where it will introduce its latest products and services located in booth #1245.
“We look forward to showcasing our flavor capabilities to attendees that are on-trend with market demands and innovative taste profiles that create value,” said Tom Damiano, CEO.