[ad_1] CHICAGO — It’s that time of year when flavor houses forecast what will trend in the months to come. The predictions are based on customer requests and internal innovation.…
Tag: #IFF (115678)
Formulating vegan baked foods
[ad_1] KANSAS CITY — A classic French croissant has 55 layers, including 27 layers of butter. Brioche’s characteristic rich flavor and fluffy texture are all due to butter, cream and…
Spicy new twists on old ideas
[ad_1] KANSAS CITY — Piquant, zesty or “with some kick” are descriptors often associated with spicy foods. Most people think heat — as measured by the Scoville scale — when…
IFF names chief R&D and sustainability officer
[ad_1] NEW YORK — IFF has named Casper Vroemen as its new chief R&D and sustainability officer. Mr. Vroemen, currently the company’s vice president of R&D health and biosciences, will…
Baking industry benefiting from enzyme innovation
[ad_1] KANSAS CITY — Reducing costs, improving sustainability practices and achieving cleaner labels are ambitions for many food companies. In many instances progress in all three categories may be achieved…
Natural colors are not created equal
[ad_1] CHICAGO — The US Food and Drug Administration regulates edible colorants and classifies them as either “certified colors,” also known as artificial colors, or “colors exempt from certification,” which…
Titanium dioxide – The search for a replacement intensifies
[ad_1] CHICAGO — California’s Assembly Bill 418 puts titanium dioxide, a food formulator’s go-to bright white and opacity ingredient, in the spotlight once again. The ingredient has been in and…
IFF recommends turning down TRC stock offer
[ad_1] NEW YORK — IFF recommends company shareholders do not tender their shares in response to an unsolicited mini-tender offer from TRC Capital Investment Corp. to purchase up to 1.5…
Former Clorox executive joins IFF board
[ad_1] NEW YORK — Dawn Willoughby, who most recently was executive vice president and chief operating officer of The Clorox Co., has been appointed to the board of directors at…