Rich in soluble dietary fiber and versatile for incorporation in a variety of food and beverage applications, Gum Acacia is an increasingly popular ingredient, featured in nearly 2,500 new products since 2018. ISC Gums is the world’s largest manufacturer dedicated to the production of Gum Acacia, and has expanded their portfolio to include 100% Organic Premium Spray Dried Gum Acacia. Learn more about this in-demand ingredient and innovative supplier.

Beverage manufacturers are getting creative with ready-to-drink tea products in order to remain relevant and stay competitive in the burgeoning beverage business. They are combining brewed tea, botanicals and fruit juices to create signature flavors, sometimes with the inclusion of functional ingredients and maybe some bubbles, too. Their secret: start with quality brewed tea for authentic taste and appearance that shines through in the final formulation.

Exposure to international cuisines has expanded consumer taste preferences and piqued interest in globally inspired flavors and ingredients. Curious consumers seek variety, and they are looking for unconventional products that create excitement. Read how the cheese industry can leverage consumer interest in global cheese and ethnic flavors and generate new interest in mainstream products.

Today’s consumers are eating in increasingly personalized ways as they pursue individual aspirations of health and wellness. Many rely on bars and powders to meet their evolving needs. Shelf-stable with a rather long shelf life, these products are convenient and can be designed to provide very specific nutrition, something Nellson LLC, Anaheim, Calif., has unparalleled experience. Learn how they help innovators move nutrition forward by keeping bars and powders relevant through personalization.

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.