Food Business News - March 3, 2020 - 73

Comax Flavors releases
coffee additives study

A new study from Comax Flavors,
Melville, N.Y., examined popular coffee
additive flavors. The study, which was the
15th of its kind from the company's primary market research program, examined
preferences in flavored syrup, flavored
creamer, non-dairy flavored creamer and
non-dairy flavored milk additives.
"There has been so much activity and
flavor innovation in the dairy and non-dairy
creamer market," said Catherine Armstrong, vice-president of corporate communications for Comax Flavors. "Consumers
have a plethora of choices, and we wanted
to better understand their preferences."
About half (47%) of respondents
said they consume caramel syrup flavor,
followed by vanilla (41%) and chocolate
(38%). The most popular sugar-free
syrup flavors were vanilla, Irish cream
and caramel.
Regular candy and dessert flavors

were popular among both flavored syrup
and creamer users. Butterscotch, cookie
and marshmallow were the top syrup
flavors, while Almond Joy and peanut
butter cup were the most popular creamer
flavors. More than half (54%) of respondents consumed vanilla flavored creamers,
and a third consumed vanilla caramel or
caramel latte flavors. Just shy of a quarter
of respondents consumed chocolate (24%)
and white chocolate mocha (23%).
Approximately 30% of non-dairy
creamer users preferred almond milk-based
products, followed by coconut (23%), pea
(17%), soy (16%), cashew (14%), oat (10%)
and rice (10%). Dark chocolate orange
and pecan caramel were popular flavors
for soymilk and pea milk creamers, while
respondents who used cashew milk-based
creamers preferred sweet creme and chocolate flavors. Vanilla lemon was the most
popular oat milk-based creamer flavor.
More consumers preferred vanilla
non-dairy flavored milk (26%) than original (22%), according to the study. Honey
and chocolate were popular hazelnut milk
flavors. Vanilla and horchata were popular among flavored soymilk consumers.
Toasted oats and almond and chocolate
were popular hemp milk flavors, while
honey was the No. 1 flavor among oat
milk users.
Visit: www.comaxflavors.com

Tate & Lyle partners with
Zymtronix for enzyme
immobilization
Tate & Lyle P.L.C., London, has invested
in and partnered with Zymtronix, an
Ithaca, N.Y.-based enzyme immobilization
technology developer.
Zymtronix's platform
was designed to improve the
efficiency and sustainability
of enzyme-based industrial
processes by immobilizing
enzymes onto magnetic
metamaterials. It has broad
application in the food
and beverage, flavor and
fragrance, and agricultural
industries, the companies said.
Tate & Lyle will use the technology
to scale production by improving the
productivity of biocatalysis.
The two companies were brought
together at Rabobank's TERRA Accelerator in San Francisco. Michael Harrison,
former chief technology officer at Tate &
Lyle, joined Zymtronix's board as part of
the partnership.
"We are excited to harness the power
of Zymtronix's enzyme immobilization
platform, which will make our manufacturing processes more efficient," said Andrew Taylor, president of innovation and
commercial development at Tate & Lyle.
"The platform also has the potential to accelerate our ability to make our ingredient
solutions accessible to more consumers."
Visit: www.tateandlyle.com
www.zymtronix.com

Spoonshot offers A.I.-powered insights platform

Spoonshot, Minneapolis, is aiming to
help innovators with early-stage product
development and trends research. The
March 3, 2020

Spoonshot platform leverages machine
learning and food science-infused algorithms to deliver personalized insights,
trend predictions and emerging product
opportunities. To produce this intelligence,
the platform analyzes billions of data points
from more than 900 sources in the domain
of food, including food science research,
food communities, niche e-commerce portals, media platforms and data on millions
of products, menus and recipes.
One example of a prediction created
by the platform in the functional beverage category is an ashwagandha wellness

drink flavored with jasmine flowers.
Spoonshot already is working with
more than 40 companies, including Cargill.
"At Cargill, we are always looking for innovative approaches that bolster our existing
analytical capabilities and help us develop
relevant and forward-looking insights we can
bring to our customers," said Cory Lommel,
consumer insights director at Cargill. "We
see Spoonshot's technology as an enabler,
one that can unlock value through the platform's unique data-set and usability."
Visit: www.spoonshot.com
Food Business News

73


http://www.tateandlyle.com http://www.comaxflavors.com http://www.zymtronix.com http://www.spoonshot.com

Food Business News - March 3, 2020

Table of Contents for the Digital Edition of Food Business News - March 3, 2020

Food Business News - March 3, 2020
Market Insight - Corn is king with U.S.D.A. anticipating record 2020 crop
Contents
From the Editor - Blue Apron's fall as a teachable moment
News
CAGNY 2020 Conference
Washington - Standards of identity proposal back on front burner
Market Insight
Food Entrepreneur
Ingredient Applications - Asian flavors get region specific
Ingredient Trends - Organic evolution
New Food Insider
Ingredient Market Trends: In the Spotlight - Coronavirus upends export promotion plans
Ingredient Markets
Supplier Innovations and News
Classifieds
Ad index
Food Business News - March 3, 2020 - Market Insight - Corn is king with U.S.D.A. anticipating record 2020 crop
Food Business News - March 3, 2020 - Market Insight - Corn is king with U.S.D.A. anticipating record 2020 crop
Food Business News - March 3, 2020 - 2
Food Business News - March 3, 2020 - 3
Food Business News - March 3, 2020 - Contents
Food Business News - March 3, 2020 - 5
Food Business News - March 3, 2020 - 6
Food Business News - March 3, 2020 - From the Editor - Blue Apron's fall as a teachable moment
Food Business News - March 3, 2020 - News
Food Business News - March 3, 2020 - 9
Food Business News - March 3, 2020 - 10
Food Business News - March 3, 2020 - 11
Food Business News - March 3, 2020 - 12
Food Business News - March 3, 2020 - 13
Food Business News - March 3, 2020 - 14
Food Business News - March 3, 2020 - 15
Food Business News - March 3, 2020 - 16
Food Business News - March 3, 2020 - 17
Food Business News - March 3, 2020 - 18
Food Business News - March 3, 2020 - 19
Food Business News - March 3, 2020 - 20
Food Business News - March 3, 2020 - CAGNY 2020 Conference
Food Business News - March 3, 2020 - 22
Food Business News - March 3, 2020 - 23
Food Business News - March 3, 2020 - Washington - Standards of identity proposal back on front burner
Food Business News - March 3, 2020 - 25
Food Business News - March 3, 2020 - Market Insight
Food Business News - March 3, 2020 - 27
Food Business News - March 3, 2020 - 28
Food Business News - March 3, 2020 - Food Entrepreneur
Food Business News - March 3, 2020 - 30
Food Business News - March 3, 2020 - 31
Food Business News - March 3, 2020 - 32
Food Business News - March 3, 2020 - 33
Food Business News - March 3, 2020 - 34
Food Business News - March 3, 2020 - 35
Food Business News - March 3, 2020 - 36
Food Business News - March 3, 2020 - 37
Food Business News - March 3, 2020 - 38
Food Business News - March 3, 2020 - 39
Food Business News - March 3, 2020 - 40
Food Business News - March 3, 2020 - 41
Food Business News - March 3, 2020 - 42
Food Business News - March 3, 2020 - 43
Food Business News - March 3, 2020 - 44
Food Business News - March 3, 2020 - 45
Food Business News - March 3, 2020 - 46
Food Business News - March 3, 2020 - 47
Food Business News - March 3, 2020 - Ingredient Applications - Asian flavors get region specific
Food Business News - March 3, 2020 - 49
Food Business News - March 3, 2020 - 50
Food Business News - March 3, 2020 - 51
Food Business News - March 3, 2020 - Ingredient Trends - Organic evolution
Food Business News - March 3, 2020 - 53
Food Business News - March 3, 2020 - 54
Food Business News - March 3, 2020 - 55
Food Business News - March 3, 2020 - 56
Food Business News - March 3, 2020 - 57
Food Business News - March 3, 2020 - New Food Insider
Food Business News - March 3, 2020 - 59
Food Business News - March 3, 2020 - 60
Food Business News - March 3, 2020 - Ingredient Market Trends: In the Spotlight - Coronavirus upends export promotion plans
Food Business News - March 3, 2020 - Ingredient Markets
Food Business News - March 3, 2020 - 63
Food Business News - March 3, 2020 - 64
Food Business News - March 3, 2020 - 65
Food Business News - March 3, 2020 - 66
Food Business News - March 3, 2020 - 67
Food Business News - March 3, 2020 - 68
Food Business News - March 3, 2020 - 69
Food Business News - March 3, 2020 - 70
Food Business News - March 3, 2020 - 71
Food Business News - March 3, 2020 - Supplier Innovations and News
Food Business News - March 3, 2020 - 73
Food Business News - March 3, 2020 - Classifieds
Food Business News - March 3, 2020 - 75
Food Business News - March 3, 2020 - 76
Food Business News - March 3, 2020 - Ad index
Food Business News - March 3, 2020 - 78
Food Business News - March 3, 2020 - 79
Food Business News - March 3, 2020 - 80
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