Southern cuisine was born of a melting pot of ethnicities, food cultures, techniques and ingredients brought together within the region. And it continues to evolve, building on American favorites like fried chicken and buttermilk biscuits. Rediscover the South with Symrise and learn about the flavors that form the foundation of traditional Southern cuisine, as well as the flavor spins and global influences that represent this modern day cuisine.

“What’s best for me” fuels many consumers’ purchase decisions, with nutritional needs and personal priorities defining what’s best. Snack food formulators must never forget that regardless of what’s best, taste reigns. Deliciousness is paramount. Chocolate ingredients add value to on-trend bars, baked goods and sweet treats. Their positive contribution makes products stand out in the crowded marketplace.

Vanilla is more than a flavor. It is a foundational ingredient intertwined with the leading trends in food and beverage innovation – Clean, sustainable, transparent and exotic. Take a journey with PROVA to learn about how their raw materials are sustainably sourced from around the world, extracted into a variety of formats and incorporated into formulations that end up on retail shelves and restaurant menus globally.

This tropical fruit combines the tastes of citrus, pineapple and mango with hints of guava and has long been a prized ingredient by chefs who want to provide culinary adventure to all types of foods and beverages. The time is now to make it the feature flavor in packaged goods located throughout the supermarket. Learn about the various ingredient forms and how they can be used in beverages, desserts, marinades and dressings.

New technologies, emerging business models and shifts in consumer expectations are impacting the food industry at an accelerated pace. Companies are embracing the need for change, seeking smart solutions to some of the industry’s biggest challenges and working to make a lasting imprint on the way we shop, cook, eat and produce food for years to come. Take a look at seven areas of change that are set to influence the future of food.

How are farmers and food manufacturers using technology to meet today’s increased consumer expectations? And how will they innovate production, procurement, manufacturing and distribution processes to boost food supplies by 25% to feed a growing population over the next two decades? Innovation in four key areas will be discussed: 1. Consumers, 2. Farming, 3. Ingredients/Procurement, 4. Processing/Distribution.

Stretchy mozzarella pizza. Charred cheddar bacon flatbread. Creamy Colby-Jack frittata breakfast bowl. Not only does cheese add flavor, color and visual appeal to all types of foods, it contributes nutrition and functionality. Cheese can also premiumize food, especially when specialty varieties are included. As consumers expand their palates, learn how you can get creative with authentic natural cheeses.

Handtmann is now extending their expertise and technology to processors serving four-legged customers. From portioning to forming to extrusion, Handtmann technology delivers the same precision and consistent results for man or man’s best friend.

Consumers want great taste, at the same time as they prioritize clean, simple and natural foods. Sometimes in order to deliver bold, authentic flavor it is necessary to give real cheese and dairy ingredients a flavor boost. This can be accomplished with natural, clean-label cheese and dairy concentrates from First Choice Ingredients. The company supplies food formulators and culinary professionals with ingredients that enhance flavor while providing cost savings and other functional benefits.

What does wild mean, and how does that differ from the ordinary blueberries you’d find in the fresh produce section at the supermarket? The wild blueberry’s heritage goes back 10,000 years. These berries aren’t planted; rather, they grow in the wild. While smaller than ordinary blueberries, wild blueberries give you more than twice the number of berries per cup compared with cultivated blueberries and 25% more cups per pound.