Sensient Flavors has launched an All Natural Flavour Collections that has been created to help
food and beverage manufacturers respond successfully to upcoming market trends and reflect current consumer preferences.
Not exact matches
While fermentation is not a new process,
and producing sweeteners by feeding microbes is arguably more sustainable than growing acres of stevia plants just to extract components from their leaves, it is unclear how the market will
respond to EverSweet, given that the reason
food and beverage manufacturers started experimenting with stevia in the first place was precisely due to its «natural» credentials (it's from a leaf).
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Manufacturers in Brazil must
respond to the growing criticism of additives used in
food and beverages.
Food and beverage manufacturers are
responding to this new consumer trend to prioritise ingredients over brands.
Food and beverage manufacturers are
responding to this new consumer trend to prioritise ingredients over brands, as they can no longer rely on customer loyalty.
Although many
food and beverage manufacturers initially
responded with using artificial sweeteners in their products, such sugar replacement won't really allay consumer concerns
and their attitude towards sugar.
But it also presents an opportunity for
food and beverage manufacturers to
respond to the growing global need with fibre - fortified
food and beverage products.
Virtual technologies are becoming increasingly important for
food and beverage manufacturers, because they improve connectivity
and communications between the workforce
and enable real - time support to
respond to safety risks.
Food and beverage manufacturers have
responded by creating more than 30,000 healthier product choices since 2002,
and by providing tools like Facts Up Front front - of - pack labels
and our SmartLabelTM ingredient information initiative.