Demand for Floral Flavors Growing, Says WILD
The company says it now offers flavors like jasmine, lavender, cherry blossom, orange blossom, chamomile, mimosa, iris, rose, hibiscus, and chrysanthemum.
Flavors company Wild Flavors (Erlanger, KY) is developing more botanical flavors for food and beverages as a result of growing demand. The company says it now offers flavors like jasmine, lavender, cherry blossom, orange blossom, chamomile, mimosa, iris, rose, hibiscus, and chrysanthemum.
The company says that there is opportunity to develop products with floral elements combined with complementary fruit and spice flavors-combinations which can also yield added health benefits, it says.
The Nutritional Outlook Podcast Episode 35: Prioritizing Women's Health Research and Innovation
October 28th 2024On this month's episode of the Nutritional Outlook Podcast, Cepham's founder and president, Anand Swaroop, discusses the company's recent announcement to prioritize women's health research and innovation.
The Nutritional Outlook Podcast Episode 34: Demystifying Prebiotics and Postbiotics
September 30th 2024In this episode of the Nutritional Outlook Podcast we are looking back on a webcast Nutritional Outlook hosted in May, called “Demystifying the Prebiotic and Postbiotic Markets.” During that event, Sandra Saville, director of education and communication for the International Probiotics Association and Dr. Jessica A. Younes, scientific director of the International Probiotics Association debunked myths about prebiotic and postbiotics, and defined the respective categories to help manufacturers better understand how to responsibly formulate and market prebiotic and postbiotic products.
