Northbrook, IL — Peppers from aji to sriracha, coffee and flavors that pair with gluten-free foods were among the trends Bell Flavors & Fragrances highlighted at its fifth bi-annual Flavorology showcase last week.
Bell says its research and development team, industry chefs and key customers came together for the Chicago event to gain knowledge about new technologies and flavor concepts.
Senior Flavorist Robert Pan demonstrated cooking processes for Bell’s new natural savory topnote products that can be used as building block flavors and come in water and oil soluble versions. Bell reports another exhibit showcased nearly 50 shades of chocolate.
“This type of collaborative development allowed for great information exchange between flavorists and application staff and different categories such as sweet and savory,” Vice-President of Technical Services Simon Poppelsdorf says.