Bell Flavors & Fragrances Showcased 2019 Flavor Trends At IFT New Orleans

This year’s IFT was held in New Orleans June 2nd-5th. 16,000 food professionals from 78 countries swarmed the floor of the Ernest N. Morial Convention Center at the four-day event.

Bell Flavors & Fragrances showcased “Along African Lines” from their 2019 Spark® trends. The daily menu featured innovative and delicious items:
Yassa Chicken Flatbread with citrus caramelized onion, sliced chicken and West African chili sauce; Tunisian Date Pizza with spiced date spread, neroli honey drizzle and cheese; and Zanizibari Breakfast Pizza with masala cheese sauce, ground beef, egg and green mango chutney.

Daily drinks were inspired by other African flavors and included Baobab Papaya Rooibos Tea and Strawberry Ethiopian Spice Rooibos Tea.

Chris Warsow, Director Culinary Applications & Corporate Executive Chef stated, “IFT was another great success this year with the buzz around the emerging African food trend. We showed a variety of tasty, and approachable, concepts with bold flavors based on the familiar platform of pizza. They were great hits with people coming back several times!”

Karen Graves, Director, Sensory at Bell gave a presentation on Unmet Expectations in Relating Consumer & Descriptive Data. The presentation focused on situations where consumer and sensory data were linked for category understanding and the results did not come out as expected, thereby impacting business decisions.

In addition, Sheila Harte, Director, Beverage Application, spoke about the latest flavored beer products on the market. She covered 3 major beer trends: 1. Hybrids (e.g. Beer combined with kombucha tea) 2. Bold (e.g. Beer made with pho soup base, beer with a hemp type flavor) 3. Co-Brands (e.g. Captain Lawrence Brewing collaborating with Carvel Ice Cream.)