Postcards from the Bench
In this episode, we speak with Lisa Bird, Senior Principal Scientist, to explore reaction and process flavors. We discuss the Maillard reaction, also known as non-enzymatic browning, and uncover all the different products that come from this......
Inspired Tastes
Here is a look at the latest “10 things you should know” that are impacting food and flavor. Translate these trends into bold new ideas for your brand. Increase market share and get to your “what’s next.” 1.......
Inspired Tastes
Consumers are looking to experiment and try more cosmopolitan ingredients and elements in their cooking. Authenticity is important for consumers looking to try new things, especially when it comes to innovating on traditional dishes. With the......
Chef's Notes
As a new foundational pillar of the Flavor Forecast, Food Stories recognizes both a flavor and the story behind it. Our exploration into Egyptian Street Food is inspired by Iman Moussa, the owner and operator of Koshary Corner, a vegan fast-casual......
Inspired Tastes
Here is a look at the latest “10 things you should know” that are impacting food and flavor. Translate these trends into bold new ideas for your brand. Increase market share and get to your “what’s next.” 1. Ozo......
Inspired Tastes
With the impact on travel from COVID-19, consumers have become more eager to experiment with new savory taste experiences. Consumers are seeking authentic, yet easily accessible, foods and snacks from various countries and regions. They’re......
