月別アーカイブ: 5月 2022

[ad_1] Matt Boczkowski, CEO, Aquaporin, and Yunfeng Li, Commercial Director, F&B, Aquaporin. With their superior natural concentration technology, the Danish water technology company Aquaporin has partnered with the innovative processing company Flavourtech to deliver a new solution to the food and beverage (F&B) industry to produce high-quality, natural aromas. With more than 30 years of experience helping customers extract and concentrate flavors, the Australian company Flavourtech will become Aquaporin’s partner in the aroma and coffee extraction segments. Aquaporin’s CEO Matt Boczkowski sees great potential in the collaboration for both parties: “Based on their excellent reputation, knowledge, and strong customer relations built over decades in the F&B industry, Flavourtech is an […]

[ad_1] A number of recent cases seek to combat what plaintiffs claim is a surge of deceptive marketing by companies in the food space. In particular, there have been a number of claims concerning the use and labeling of vanilla flavoring, targeting everything from vanilla-flavored dairy and alternative milk products to flavored teas and cake mixes. Understanding trends in the “Vanilla Cases” may help companies anticipate legal developments dealing with other flavors. Let’s take a look the trajectory of vanilla jurisprudence, recent trends, and takeaways for clients facing allegations of misleading flavoring claims. The Claims Starting around February 2019, courts were flooded with similar lawsuits alleging that consumers were being […]

[ad_1] A number of recent cases seek to combat what plaintiffs claim is a surge of deceptive marketing by companies in the food space. In particular, there have been a number of claims concerning the use and labeling of vanilla flavoring, targeting everything from vanilla-flavored dairy and alternative milk products to flavored teas and cake mixes. Understanding trends in the “Vanilla Cases” may help companies anticipate legal developments dealing with other flavors. Let’s take a look the trajectory of vanilla jurisprudence, recent trends, and takeaways for clients facing allegations of misleading flavoring claims. The Claims Starting around February 2019, courts were flooded with similar lawsuits alleging that consumers were being […]

[ad_1] SAINT-LAZARE, Que.—CDL is planning a 2023 launch of a new product it says will revolutionize the industry.   CDL has spent the past three sugaring seasons developing and testing a liquid sweetener called Nectar, which has the consistent flavor, color and stable storage qualities food companies are looking for.    Nectar is a high brix (60-70 percent) concentrate that includes all nutrients originally included in raw sap coming from the tree.   It is a natural sweetener with healthy benefits that could be used in many different foods and beverages, creating new opportunities for maple market development.   “CDL’s goal behind this project is to allow the overall maple […]

[ad_1] A coffee chain looking for a reliable marketing move can always add another cold-brew drink to its menu.  With the iced coffee and cold-brew market projected to grow by almost a factor of 6, to more than $944 million in 2025 from $166 million in 2017, demand is raging. Cold brew is the drink of the 2020s, just as iced coffee harks back to the 1990s and decades before. It’s particularly popular with younger consumers, with recent stats showing that those ages 18 to 39 are almost ready twice as likely to rate it as an “excellent” drink than those who are past 40. “People tend to confuse iced coffees with a cold […]

[ad_1] After testing a new line of rosin edibles in 2021, Cheeba Chews is doubling down on the solventless extract. One of the country’s largest edibles brands, late lat year it added rosin to its famous taffy through partnerships with Colorado extractors. Now Cheeba Chews is further solidifying that step with MELTS, a French-inspired pâte de fruit chew in apricot, strawberry and toasted coconut flavors. Most commercial edibles are made with cannabis oil and distillates that are extracted with butane, ethanol and other chemical solvents, but rosin is extracted through pressure and temperature fluctuation. As a result, the concentrate has a more thorough mix of cannabinoids and terpenes, giving rosin edibles a […]

[ad_1] Starbucks is known for its customizability. You can choose anything from sizes, to flavors, to milks, down to even the temperature of some beverages. At Starbucks, you can get exactly the drink you want, so it is no surprise that their caffeine-free beverages would be the same. At Starbucks, if you want, you can get something as simple as Steamed Milk. This simple beverage is typically marketed on their kids menu, but is available for anybody to order. If you want to jazz it up, Starbucks offers a plethora of syrups and sauces that can be added to the mix to give it a bump of flavor, without the […]

[ad_1] Julia Child once said “With enough butter, anything is good.” But good butter makes everything even better, says Rinske de Jong, co-owner of Working Farms Dairy, who uses a 75-year-old Danish steel churn to turn the cream from her cows’ organic, grass-fed milk into rich, edible, spreadable gold. Read on to find out what makes it so good — and answers to all your other pressing butter questions. What the heck is butter made of anyway? Short answer: Mostly fat. The process starts by separating out the high-fat cream from fresh milk. The cream is then churned, which alters the membranes around its milkfat droplets, allowing them to stick […]

[ad_1] Julia Child once said “With enough butter, anything is good.” But good butter makes everything even better, says Rinske de Jong, co-owner of Working Farms Dairy, who uses a 75-year-old Danish steel churn to turn the cream from her cows’ organic, grass-fed milk into rich, edible, spreadable gold. Read on to find out what makes it so good — and answers to all your other pressing butter questions. What the heck is butter made of anyway? Short answer: Mostly fat. The process starts by separating out the high-fat cream from fresh milk. The cream is then churned, which alters the membranes around its milkfat droplets, allowing them to stick […]