ISM Cologne’s Post

Today’s Findings: The Application of Vanilla Extract I was thinking about how every ingredient in baking contributes something to the structure of food — and it struck me that vanilla extract might serve a purpose beyond just “watering down” the batter and adding aroma. After a bit of research (and reflection from my own experience), here’s what I found — keeping it simple so you can focus on why it matters rather than the scientific jargon: 1️⃣ Even aroma distribution: Vanilla helps spread aromas evenly throughout the batter or dough, making the overall scent feel more balanced and “alive.” 2️⃣ Mild emulsifier: It slightly aids the blending of fats and liquids — subtle, but real. 3️⃣ Flavor balancer: It tones down unwanted eggy or milky notes. 4️⃣ Sweetness enhancer: Vanilla’s aroma interacts with our olfactory sweet receptors, enhancing perceived sweetness without adding sugar. These effects might seem negligible because vanilla is used in such small quantities — but in baking, subtle details are everything. I’ve learned that these nuances matter most when something goes wrong. When a texture feels off or a flavor is flat, understanding every contributor — even a few drops of vanilla — helps you troubleshoot like a detective. That’s the part I love most about R&D cooking: the moment you trace back, analyze, and uncover the invisible connections that make food what it is.

#DYK that historically, vanilla has been used all around the world to balance the taste of chocolate? Throughout a diversity of cultures, most famously by the Aztecs, vanilla beans have also been used to lower the acidity of this beloved treat for an enhanced experience, all the way through to the present day. With the limited and unstable supply of vanilla beans, the industry needs a complementary product or substitute that fulfils the global demand. The solution? Natural vanillin products, such as Rhovanil® Natural made in France, offer an authentic alternative to vanilla bean flavors, whilst enabling manufacturers to meet the industry challenge for clean labeling in full compliance with EU and US regulations. Download the White Paper to discover more 👉 https://bit.ly/42qGYJo #AdvancingHumanity #FoodInnovation #NaturalIngredients

🍂 Autumn always brings fresh opportunities for product launches, and the flavors leading the way are as timeless as they are effective. Cinnamon, nutmeg, cloves, ginger, allspice, cardamom, and star anise remain the backbone of seasonal R&D. They provide more than taste. They offer consistency, scalability, and speed to market, helping teams bring seasonal ideas from concept to consumer quickly and reliably. Classic does not mean outdated. It means proven, adaptable, and ready to support your next fall innovation. Read more in our blog on autumn spices: https://lnkd.in/dQMgmWKj #FoodManufacturing #SeasonalFlavors #FoodInnovation #RAndD #SpiceIndustry #AutumnFlavors #FoodProductDevelopment #CulinarySolutions #B2BFood #IngredientInnovation

🔥 Purées vs Powders vs Pieces — choosing the best format for innovation. 🍓🍑🍍 From bakery to beverages, dairy to frozen treats, choosing the right fruit format can make or break your next innovation. Here’s how to load up your flavor arsenal: 🍓 Purées → Smooth, rich, and production-friendly. Ideal for large-scale batches where seamless mixing and consistent flavor are key — think beverages, ice cream bases, or pastry fillings. 🍋 Powders → Concentrated flavor bombs without added liquid. Lightweight, shelf-stable, and easy to use — perfect for snacks, dry mixes, bars, or any formulation where water activity matters. 🍑 Pieces → Texture meets taste. These freeze-dried chunks add real fruit bite and visual appeal — whether sprinkled into cereals, baked into bars, or used as mix-ins for dairy and desserts. 💡 No fillers. No fakes. Just 100% real fruit firepower tailored to your industry’s needs. 👉 Whether you’re a chef, R&D lead, or product innovator, Fierce Fruit has the right fruit ingredient to help your creations stand out. Which one’s fueling your next launch? #FoodInnovation #RealFruit #CleanLabel #BakeryInnovation #BeverageDevelopment #R&D

Our very own Hank Wang is featured in the cover story for the latest edition of Food Business News! The article "Sweetener Solutions for High-Protein Applications" explores the growing demand for innovative sweetener systems in high-protein foods and beverages, where sugar reduction must also deliver on taste, texture, and functionality. In our interview, we provide insights on how natural, plant-based sweeteners can harmonize flavors, mask bitterness, and meet shifting consumer preferences. A big thank you to the FBN team for the interview and the opportunity to share our perspective with the industry 🙏 🔗 Read the full interview here: https://lnkd.in/eXeptEYD #HighProtein #NaturalSweeteners #SugarReduction #PlantBased

Market Insight: Pistachio Paste The pistachio paste market is gathering momentum, as demand for natural, plant-based, and gourmet ingredients accelerates across the food industry. 💚 Growing demand - The UK pistachio market is forecast to grow at a CAGR of 6.8% from 2025–2033, with global pure pistachio paste expanding at 5.9% annually. 💚 Premium qualities – Made from 100% pistachio kernels, pistachio paste is naturally cholesterol-free, rich in fibre, and packed with essential minerals. Its creamy texture and intense flavour make it a favourite for both health-focused and indulgent recipes. 💚 Versatile applications - From bakery and pastry to gelato, plant-based desserts, chocolates, and gourmet spreads, pistachio paste is being embraced by food manufacturers and artisans alike. Our view? Pistachio paste is perfectly placed at the intersection of health, indulgence, and innovation. With demand rising across retail, wholesale, and foodservice, it’s fast becoming a must-have ingredient for brands seeking to stand out in competitive categories. At Community Foods, we supply premium pistachio paste in flexible formats - alongside pistachio nibs and whole nuts - for commercial, manufacturing, and artisan customers. 👉 Get in touch to learn more about sourcing pistachios including pistachio paste with Community Foods. #CommunityFoods #MarketInsights #PistachioPaste #NaturalIngredients #FoodInnovation #PlantBased

COFFEE THAT DEFINES FLAVORS : Flavor Profit driver. ➡️ Here's How: Flavor is the main reason consumers choose a product. If the flavor matches their preference, they buy again, repeat sales as innovation in flavor boosts market share. In current times, the right example of it is "Coffee" which has taken over the market. Considering that, "Have you ever wonder why there are so many new coffee shops around town?" The answer is simple, Gen Z are driving a cafe boom where flavor innovation is the main attraction, from cold brews to caramel lattes. The sensory experience the warmth of hazelnuts, the smoothness of vanilla, or the distinctive flavor of a dark roast is just as important as the caffeine. The coffee flavor is addictive even despite of its high cost the business of cafes is growing world wide converting into the spot of creativity, connection, and taste. The chemistry of coffee flavors is fascinating it's what makes every cup taste so complex and unique. Here's a clear breakdown: In Maillard reaction Melanoidins, or brown pigment is produced when sugars and amino acids react with heat. This give fresh coffee its "roasted" character, enhance color and aroma along with nutty and roasted flavor. Moreover, coffee has significant taste as it contains more than 800 aroma compounds which stands out the flavor. The global coffee market is wide, all because people can't resist the flavor of roasted beans. 70% of consumers choose their coffee brand based on flavor notes either nutty or chocolate rather than the price. This determines the importance of flavor in any food product and it could be clearly seen in our daily routine and coffee is one of the prime example of how our food choices revolve around flavor and how it uplifts the mood and impact our lives. Lastly, if you could describe your personality as a coffee flavor, what would it be? #CoffeeCulture #FlavorInnovation #ConsumerTrends #CafeBoom #GenZInfluence #FoodScience #FlavorMatters #DailyBrew #ChemistryOfCoffee #FlavorProfile #CoffeeLovers #EngagementPost #LightAxiom #AlliedAxiomChemicals

Want to reduce sodium without sacrificing flavor or performance? Low-mineral whey permeates like VersiLac LM7 and VersiLac LMS make it possible. Here’s how they help: 1️⃣ Natural Dairy Flavor – Enhances taste so you can use less salt. 2️⃣ Flavor Balance – Lower ash content reduces mineral “harshness,” letting subtle flavors shine. 3️⃣ Functional Boost – Improves texture and water-holding, which helps flavors distribute evenly. 4️⃣ Cost Efficiency – Replace some higher-cost dairy solids while improving flavor. 5️⃣ Label-Friendly – Clean ingredient listing with added functional benefits. Less salt. More flavor. That’s the beauty of low-mineral whey permeate. Learn more: https://lnkd.in/gNEtMhcp #SodiumReduction #LowMineral #WheyPermeate #FoodInnovation #CleanLabel

#Protein functionality in a cake plays a crucial role in its final #texture, structure, and overall quality. As Dr. Tom Fenton explains, plant proteins with strong emulsifying properties can enhance texture and even boost cake volume. At Campden BRI, evidence-based formulation approaches are helping pinpoint why some plant proteins outperform others, speeding up new product development. Want to know more? Click the link in the comments to read the full article 👇 #plantbased #foodinnovation #bakery #foodscience