Eats Meets West Global innovations in food and beverage A blog by Nagase America

Not all beers are created equal.  This is something Scott Helstad, technical services manager at Cargill, knows well.  A seasoned industry veteran, Scott has spent over 28 years working with some of the world’s largest beer companies and is also an avid beer aficionado himself.  Scott recently presented some interesting new research on flavor enhancement …

From Millennials to the aging population, U.S. consumers are increasingly looking for new types of beverages with functional benefits, beyond their traditional favorites. In fact, according to Mintel, two thirds of Americans (67%) sometimes or frequently purchase new/different beverages*. However, with an increasing number of beverage alternatives available, how do formulators develop “better-for-you” beverages that will stand out from …

What will be hot in Japan in 2016?  With a large staff of food application specialists and scientists in Japan, we asked our colleagues to give us their insights on the top food and beverage trends in Japan in 2016.  Here are our top three picks: 1.  Unique Ice Cream and Frozen Treats From 2005 …

Tucked away in Tokyo, restaurant Yoroshiku Sushi serves up premium sushi to customers. Heading the restaurant is Chef Hidenobu Meguro, a veteran sushi expert and author of an encyclopedic book on sushi preparation (Sushi no Gijutsu Taizen).  Over many years of preparing sushi, Meguro has fine-tuned the art of sushi, delighting customers’ taste buds with …

The avocado trend is popping up in unique products worldwide.  This month, both McDonalds Japan and Burger King Japan launched avocado-containing sandwiches.  Positioned for breakfast, the avocado toast from McDonalds is avocado, ham, lettuce and a spicy sauce on an English muffin.  The avocado fish sandwich from Burger King Japan is a fried fish filet …

The Tropical Pineapple Bites we served at IFT15 this year were not just your average pineapple snacks. The bites were made from pineapple core, much to the surprise of the people who tasted them. These fruit bites not only had a juicy texture, with a sweet-tangy flavor, but also highlighted a trend popular with consumers: …

Watch our new video to discover how TREHA® trehalose can help formulators meet consumers’ desires for improved freshness, flavor and texture.  A unique ingredient found in nature, trehalose has multi-functional benefits for a wide range of applications … from beverages to bakery and more! Hungry for more information?  Follow us on LinkedIn or Twitter or subscribe to our …

No longer just breakfast items, donuts are gaining popularity as snack indulgences eaten during the day.  In fact, Technomic’s latest “Breakfast Consumer Trend Report” found that 48% of consumers agree that they enjoy breakfast at non-traditional times.  Whether eaten during the morning or at midnight, donuts should look and taste as if they were freshly …

Incorporating antimicrobial substances into pullulan edible films could offer an innovative solution for controlling foodborne pathogens, according to an article published in the Journal of Food Science (Morsy and others 2014).  The study examined the antimicrobial effectiveness of pullulan films on the surfaces of fresh and ready-to-eat meat and poultry.  Rosemary and oregano essential oils, …

There is no doubt that freshness keeps consumers coming back for more, especially when it comes to packaged and convenience foods.  Over the next decade, the purchase of packaged and convenience foods is forecasted to increase 10%, according to the NPD Group (2013).  While consumers want products that meet the needs of their busy lifestyles, …