Cream Replacers

Specialty Soups

A pot full of ingredients and technologies to heat up the soup category. ...More
February 17, 2012
Posted in Articles, Flavor, Sauces / Gravies / Soup
Food Science as Art

It’s official: Food science is uber-hip. At least that’s what chef Nathan Myhrvold implies in the culinary epic "Modernist Cuisine: The Art and Science of Cooking." ...More
April 13, 2011 By Lynn Kuntz
Posted in Blog
Diet Food—By Any Other Name

To help Americans better manage their weight, formulators are designing modern-day diet foods where the focus is on calorie control. ...More
October 20, 2010
Posted in Articles, Bakery / Cereal, Colors, Dressing / Marinades, Fiber, Flavor, Sauces / Gravies / Soup
Dairy Flavors for Sweet Applications

Enzyme-modified and cultured dairy flavors from Symrise are designed for use in sweet applications. ...More
July 9, 2010
Posted in News, Bakery / Cereal, Flavor
Not Milk?

The dairy industry is stepping up its campaign to keep dairy-related terms like “milk,” “yogurt” and “ice cream” specific to the industry. The National Milk Producers Federation (NMPF) has petitioned the FDA to crack down on what it considers the misuse of dairy terminology ...More
May 6, 2010
Posted in News