Flavor trends - Articles - Page 19 | The National Provisioner

Tech | Ingredients

Infused flavor

Strong flavor, clean labels and improved nutritional components are key to marinades.

Megan Pellegrini

May 5, 2020

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Consumers want sweet and spicy marinades with interesting flavor profiles, but clean ingredients.

Business Strategies | Product Trends

FAPC's top 10 food trends for 2019

Tori Lock

January 18, 2019

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Regional flavors, gut-healthy options, meats and more are on the menu for 2019, as Oklahoma State University's Robert M. Kerr Food and Agricultural Products Center (FAPC) selects the hottest food trends for the upcoming year.

Nearly one-third (30 percent) of cooking sauce consumers use them to add flavor without adding too many calories

Sauces, marinades complete the protein flavor picture

Elizabeth Fuhrman

June 15, 2016

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Sales of cooking sauces, pasta sauces and marinades grew 12 percent between 2010 and 2015, according to Chicago-based Mintel International’s Cooking and Pasta Sauces, Marinades – US report from December 2015.

Wixon introduces North African flavor trends

Industry News

April 20, 2016

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Flavors include Tunisian Tabil Seasoning Rub, North African Merguez Sausage Seasoning and Moroccan Kefta Seasoning.

Formulation Strategies

Putting flavor first

Consumers crave new taste experiences with their proteins through sauces and marinades.

Elizabeth Fuhrman

May 7, 2013

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Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.

AMSA Meat Science Review