Ingredients

Flavorchem opens new innovation centre in Illinois, releases trends forecast for 2021

By Anthony Myers contact

- Last updated on GMT

Flavorchem's new Taste Innovation Centre on its campus in Illinois. Pic: Flavorchem
Flavorchem's new Taste Innovation Centre on its campus in Illinois. Pic: Flavorchem

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Flavorchem, one of the leading manufactures of flavour, ingredient, and colour solutions, has announced it has opened a new centre for Taste Innovation at its Downers Grove campus in Illinois, North America, and outlined key trends to look out for in the next 12 months.

The new 25,000 sq. ft., state-of-the-art facility opened at the end of 2020 and is named after the late Salvatore R Sprovieri (SRS), who founded the company in 1971 with his brother Phil, who maintains an active leadership role.

Flavorchem has also released its 2021 Trends & Flavour Forecast, analysing newest product releases, market intelligence reports and data, as the food industry evolves in the wake of coronavirus, changing consumer trends that will transform the future of food and drink.

Key areas

Looking at key areas in the breakfast category; plant protein power; taste exploration and upcycled ingredients, the full report, available on request, details how industry trends and consumer insights will influence flavours in food and beverage products in 2021.

Our in-house marketing analysts work closely with our flavourists to help food and beverage brands create flavours and new product concepts that represent the latest in trends and innovation. Our team has conducted extensive market research to ensure our clients have the latest industry intel​,” said Laura Dembitzer, Director of Marketing and Communications.

Speaking at the opening of Flavorchem’s SRS centre​, Ross Sprovieri said: “Our goal was to create a space that would be a destination for clients. Customer experience was the focus of this project, we want our customers to be part of the product development process​.”

To support the commercialisation of new products and technologies, the building boasts an R&D kitchen, four specialised application centres, a dedicated pilot plant with HTST, UHT, and aseptic processing and filling capabilities, a sensory room for blind and controlled testing and premium guest areas.

We have come a long way since making syrups in our family’s basement​,” said Sprovieri, Vice President of Sales. “My brother would be proud​.”

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