Bell Flavors & Fragrancesrecently exhibited some of their exciting flavors at this year’s Institute of Food Technologists Annual Meeting & Food Expo at McCormick Place in Chicago, IL. The event hosted over 1,000 companies and 23,000 attendees for a three-day convention where food professionals were able to network and showcase the newest products and trends seen in the market today.
Bell continued its tradition of showcasing flavors from its Spark®trends program. Bell’s inspired fair fare blurred the lines between sweet and savory, traditional and unexpected. The first two days of the IFT show found savory cornbread waffles with blackberry & brown butter ice cream topped with honey butter caramel sauce and freeze dried corn kernels as well as Calabrian chili jam and bacon. Day three’s Hunan Waffle Dog combined an American classic with Chinese chili crisp nacho cheese sauce. Attendees were also delighted to find each featured menu item paired with a tasty Party Thyme Peach Lemonade Slush to compliment Bell’s Outdoor Social theme.
Spark® is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Using a unique and detailed process, Bell uncovered new ideas for 2018 and beyond that are sure to ignite customer inspirations and translate them into winning product ideations.
Other Spark® flavor trends include a deeper dive into the Mediterranean Sea; consumers that are making healthy-ish decisions; ingredients found at the intersect of the world’s grid; chefs using a touch of cleverness in the unexpected; and a “bao of respect” to well-known Chinese provinces of the culinary world.