Supplier News & Innovations

Solvent-based extraction methods currently dominate the market, but they involve the use of toxic and flammable chemicals that necessitate energy-intensive recovery processes.

Kerry’s Smart Taste™ helps manufacturers cut cocoa use by up to 50% and sugar by up to 100%, delivering major cost savings and sustainability gains without compromising indulgent flavor.

It will be the headquarters of dsm-firmenich’s Taste, Texture & Health business unit.

Savouron aims to be the partner of choice for brands seeking to co-create the next generation of flavourful, clean-label products.

It can be used as a dietary protein or a foaming, gelling, and binding agent in baked goods, beverages, confections, sauces, and meat analogs.