Welcome to our blog. We feel as a flavor supplier it is important to not only create and deliver delicious flavors fast but to also educate and inform our audience so they are better equipped to make the right flavor purchasing decision.
In the past decade, there has been a significant increase in the number of new whiskey distilleries in the United States and it is estimated that the number is around 2,000 with at least one whiskey distillery in every state and the District of Columbia. How long will this growth continue? If you are distilling and branding whiskey now or considering entering the category, read this blog first.
This class covers a broad range of sweet-tasting flavors from honey, to caramel, through cookie dough, circling around assorted nuts, drizzling past brown sugar, and ending in a fold of dark chocolate fudge. 'Fall' into this sweet blog to learn more about sweet-brown flavors and how their versatility can elicit nostalgia and comfort.
The #1 Trend in Cocktails at bars in cities worldwide, according to 83% of bartenders polled, is low alcohol drinks or no-alcohol drinks. If you are developing a mocktail, low alcoholic or non-alcoholic drink, read this first.
Flavor, food and beverage companies can create a vast range of distinctive flavor profiles with an apple flavor but are you using the right apple variety? Read more and learn why apple-flavored products are a must for fall and find out if you're using the most popular apple varietals desired by U.S. consumers.
When developing functional or nutritionally fortified foods or beverages, it is helpful to have a flavor partner like abelei, that has experience in masking and flavoring a wide range of vitamins, proteins, oils, nutrients, and other healthy additives. Over the past 4 decades, we have worked on hundreds of such products and have an extensive database of formulating knowledge and great flavor formulas to serve as starting points for challenging new development projects.
Whether you need only great flavors with suggested use levels or a helping hand with the development of flavoring vodka, rum and other alcoholic beverages, abelei can help. Read these tips to get started.
So, at what use levels do you begin? How do you finally arrive at an optimal flavor use level, you know, the level at which your product tastes great through processing and storage and still falls within the acceptable cost contribution parameters for your project?
This blog will examine trends in alcoholic beverage consumption by generation to help identify what types of new beverages and flavors may have the best chance of success in the early 2020s. It ends with flavor recommendations for spirits, cocktails, coolers, spritzers, beer, hard ciders and hard seltzers.
Scientists agree that, at the molecular level, no two snowflakes are the same. Aside from cost-effectiveness, stability and profile control, this natural variability is one of the major reasons why flavors are used versus natural juices, concentrates or extracts.
When Coca-Cola recently announced the launch of a new line of AHA carbonated waters with interesting flavor pairings, you might say they played into a trend of their own creation. Alas, satisfaction for our basic desires for variety, personal experimentation and build-it-yourself control with minimal consequences.