Plant-Based Food: What It Takes to Formulate Plant-Based Products That Work
The plant-based food market no longer needs explanation. Plant-based burgers, pea protein nuggets, cheese alternatives, oat or almond beverages: plant-based products are already on the shelves of every European retail chain. The numbers are growing, product lines are multiplying, and consumers are buying. Yet those who formulate plant-based foods for industrial production know that the […]
Savoury Colorant Dosage
The savoury colorant dosage is one of the most underestimated steps in the formulation of industrial savoury products. Correct dosage does not simply mean “adding the right color”: it means achieving a uniform color yield between batches, stability during shelf life, resistance to heat treatments, and compliance with regulatory limits. Getting the dosage of a […]
Savory Flavors
Savoury flavorings represent one of the most complex categories in industrial food formulation. Unlike the world of sweets, where the aromatic profile has more immediate and codified sensory references, the savoury sector works on a broader and more layered palette: umami, toasted, smoked, herbs, spices, dairy, marine, and vegetable notes. For those who formulate or […]
Natural Flavorings for Food
For an industrial food producer, incorporating natural flavorings into their formulation is not merely a marketing concession. It is a decision that opens or closes access to market segments, distribution channels, and certifications, impacting margins, regulatory risk, and brand credibility in the medium term. If you are first looking for an overview of what natural […]
Bayo at ISM Cologne 2026: Natural Flavours’ Innovation
ISM Cologne is where passion for flavours meets innovation. From February 2 to 3, 2026, we will be there for a unique experience. Not only to present our natural flavours, but to listen, engage, and discover together with you the latest trends in the world of confectionery products and snacks. ISM Cologne 2026: An Unmissable […]