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Tag: food science

Insights

Flavor Wheel – Strawberry

Not all strawberries are created equal! We go beyond "sweet" and "juicy" to understand flavor. Our "Flavor Lexicon" creates a shared language so we can bring your vision to life. This speeds up development.

Imbibe CCO Speaking at Cannabis Drinks Expo

Andy Dratt will be at The Cannabis Drink Expo discussing these issues and how to make successful cannabis beverages. With the market expected to grow 17% a year, creating tasty and appealing drinks is key to attracting and keeping customers.

Functional Ingredient Guidebook – Part 2: Your Guidebook for Functional Formulations is Here!

This guidebook helps you create tasty products with in-demand ingredients like protein, probiotics, and antioxidants. Get your free copy of the Functional Ingredient Guidebook and create healthy foods consumers will love!

Imbibe Explains FDA’s New “Healthy” Proposal with Essential Considerations and Potential Effects on Your Food and Beverage Innovations – Part 2

The trend towards healthier beverages is driving innovation in the industry. Here's a breakdown: Sugar Reduction, Reformulation, Labeling, Industry Pushback. How Imbibe Can Help: We can navigate the evolving regulatory landscape.

Imbibe Explains FDA’s New “Healthy” Proposal with Essential Considerations and Potential Effects on Your Food and Beverage Innovations – Part 1

FDA revamping "healthy" on food labels! Focus shifts to whole foods, healthy fats, and limits on sugar, sodium, and saturated fat. This aims for clearer labels and healthier choices. They're also exploring a front-of-package labeling system for more info.

Digital Platforms – Like Knowde and mySibi – Help You Get Samples to Your Bench Faster

With growing demand for lower sugar options, Imbibe anticipates continued growth in non-nutritive sweeteners. Knowde facilitates Imbibe's mission to deliver great-tasting, modern nutritional products to consumers.

Imbibe and Kendall College Co-Host Cocktail Innovation Event: Blending Art & Science

Imbibe and Kendall College will co-host “Blending Art and Science,” exploring cocktail innovation from culinary and scientific perspectives. Chef Elaine Sikorski will discuss flavor design, while Imbibe scientists delve into food science and flavor chemistry.

Imbibe designs impactful ingredients and develops products for the food and beverage industry.

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