What's New


Have we achieved peak heat?

Levels of spiciness in our food have been steadily rising over the last 10 years, enough for big players like McDonald's and Chipotle to throw their hat in the ring. Have we reached peak heat or is there room for innovation? Mizkan Corporate chef, Juliet Greene, discusses the dilemma and our options moving forward.  Read More


Using natural ingredients to create authentic, fresh flavors

The word natural remains a powerful force in food and beverage product development. While the term, when used on front-of-pack labels, has created legal complications for some manufacturers, creating the perception that the ingredients in a formulation are natural remains a goal. Read More


Flavoring meat and poultry with "over-21" flavors

Over-21 flavors—spirits, wine and beer--are making their way into many varied food products, with meat and poultry no exception. This is where flavor technology comes into play. Mizkan America's Food Ingredient Division is clearly on top of this trend with product offerings such as bourbon and moonshine reductions. Read More

Testing new flavors

What’s the next sriracha? Named after the city of Si Racha in Thailand, the condiment, with its profile of heat and a touch of sweet, has changed the way consumers view and use hot sauce. It has also sparked the race for innovation in the pourable food topping category — dressings, marinades and sauces — and has product developers turning to a new set of ingredients for innovative recipe and formulation ideas. Read More

Upgrading bacon

Everything is better with bacon. And flavored bacon, well, it just takes everything up a notch to premium status. By itself, flavored bacon is the deluxe version of its previous taste, providing more smack for the same amount of calories. It’s one of life’s little pleasures and a growing segment of the $4.4 billion retail bacon sector. Mizkan's corporate chef, Juliet Greene, dishes on her preferred flavoring method--smoke. Read More

Sourcing organic ingredients

Nearly 5% of all food sold in the United States in 2015 was organic, according to the Organic Trade Association (O.T.A.), Washington. Most of that is from perimeter departments in retail stores and is driven produce and dairy. But when organic ingredient supply is limited, how do you bridge the gap? Read More

Tapping into Mocktail Mania

Adulting is not easy. Often after a day full of work, life and general stresses, it’s relaxing to settle down with an adult beverage. Alcohol, however, may not be appropriate for a variety of reasons. For the nearly one-third of U.S. adults who are non-drinkers, the growing category of spirit-flavored beverages makes sense.  Read More

Spirited Rise in Sauce Ingredients

Consumer demand for artisanal foods and beverages has skyrocketed in recent years and includes an unprecedented interest in craft spirits, and Mizkan is ready to meet their demands. Our Food Ingredient team offers two of the leading spirits in a denatured format: moonshine and bourbon.  Read More

Sweet and Sour: Cooking Sauces Find Sales Sweet Spot

How do you describe sauce,dressing and condiment sales? Here’s a sauce reference: they’re sweet and sour—with mixed results across categories. Yet that’s not for a lack of new product development activity. Read More

Want to add heat and flavor to hispanic dishes? Add peppers.

SPICY, BOLD AND EXOTIC international flavors continue as powerhouse trends for manufacturers and food and beverage retail sales. According to the latest Mintel International Foods Summary, retail sales of international foods reached $10 billion in 2016, up 3.4% over 2015. Perhaps not surprisingly, Mintel found that Mexican/Latin foods accounted for 60% of those sales. Read More

Savoring the trending flavors of sauces, dressings and marinades

During the Research Chefs Association’s annual conference, held March 26-28 in Savannah, Ga., companies exhibited new flavor concepts that may drive flavor development in the years ahead. Conversations with two ingredient suppliers that exhibited at the R.C.A. conference suggest Korean flavors remain of interest and on trend. Read More

Formulating better-for-you condiments

Today’s consumers crave flavor adventure while also being mindful of nutrition. Condiments are one of the easiest ways to liven up all types of food. Unfortunately, many condiments tend to be especially high in sodium and sugar. There’s pressure on condiment manufacturers to reformulate products or introduce new ones with ingredient statements and Nutrition Facts that appeal to today’s label-reading consumers. Read More

Formulating condiments for Millennials and Gen Z

Millennials and Gen Z only know life in a “foodie” culture. They grew up thinking it’s the norm to photograph and post a picture of their food before eating it. They review on-line menus — this is even true of some teenagers — before deciding on a restaurant and many have gone on a vacation planned around dining destinations. Which is exactly why condiments are a perfect fit.  Read More

Passport to Flavor

Peppers are an effective way to add various heat and flavor attributes to Hispanic dishes—from meats and mains, to soups and sides. Whether it is hot/spicy, savory or heat/sweet combination, there are limitless combinations to explore as consumers stamp their food “passports.”  Read More

Vinegar can help home cooks battle bacteria on leafy greens

Due to the recent outbreak from Escherichia coli O157:H7 in romaine lettuce, many are looking for easy ways to sanitize their foods at home. Could vinegar be an option? Read More

Mizkan Stays on Top of Consumer Needs

At IFT 2017, the Food Ingredient team highlighted our new organic vinegars. As the demand for "natural" and organic increases, Mizkan works to stay on-trend and provide a variety of options to satisfy our customer needs. Can you name all our organic vinegar varieties? Read More

Organic Rice Vinegar Added to Mizkan Organic Offerings

Rice vinegar is added to Mizkan's already extensive organic vinegar lineup. Read More

The Challenges of Adding Heat

Discover how R&D adds heat despite facing problems with sourcing and product consistency. Read More

Leading from the Middle (East) in flavors

Discover how aroma affects flavor in this Food Business News article featuring Chef Guy Meikle. Learn how Mizkan's jalapenos help stimulate the senses and provide the perfect balance to a fruity counterpart.   Read More

Pour on the Flavor

Chefs share their favorite go-to ingredients and techniques for creating flavorful, on-trend dressing, marinades, and sauces. Read More

Mizkan America Adds Hatch Valley Roasted Chiles To Its Pepper Offerings

Mizkan America Food Ingredients Division announces the addition of Hatch Valley Roasted chiles to its line of pepper products.  Mizkan chiles are sourced from the famous farmlands of Hatch Valley in New Mexico, where the perfect blend of soil and climate makes these chiles some of the best-tasting in the world. Read More

Tracking Flavor Trends at IFT 2016

Sweet heat and savory flavors reappear at this year's Institute of Food Technology show. Read More

Mizkan Debuts Organic and Balsamic Vinegars without Caramel Coloring

Mizkan America Food Ingredients Division announces the addition of four new vinegars to its vinegar offerings with the introduction of Organic Red Wine Vinegar, Organic White Wine Vinegar, Organic Balsamic Vinegar and Balsamic Vinegar without caramel coloring. Read More

Mixology for All-Age, Anytime Beverages

Interest in artisanal spirits, craft beers and regional wines has consumers craving the flavors of adult beverages in all types of products, including food, served at all times of the day. Read More

Spirited Away

Alcohol and spirits are increasingly being used to flavor food products in creative ways, and the trend is showing no signs of stopping. Read More

Sweet Heat Takes Flight

As borders continue to blur, either by real travel or social media, Americans are increasingly craving food adventure. What a better way to surprise them than to marry two very opposite flavor profiles into one culinary sensation? Read More

Sweet-heat ‘Medleys’ Migrate

Chocolate and chipotle, honey and wasabi, and other sweet-heat combinations are migrating into various food and beverage categories. Read More

Ingredient Trends 2016: Fierce Flavors, Imaginative Ingredients

The new year will see more alternative proteins and sweeteners, Southeast Asian flavors and ‘sweet heat,’ and cleaner, more natural everything. Read More

Spicy Prepared Food Trends in 2016

Ask five flavor scientists what types of heat set different types of ingredients and sauces apart and you will get a similar answer from each – It’s complicated. Read More

Food Formulations Get Spirited Flavor Boost

Everything from craft beers to ruby ports and smoky whiskeys are pouring it on to enhance existing flavors or add greater interest to the ordinary Read More

Coating With A Culinary Twist

Breadings, batters, and glazes can transform simple proteins as well as boost nutrition and shelf life. Read More

Alcohol Flavors Move Beyond Beverages

Spirits are moving from behind the bar into the kitchen. Check out a handful of recent product launches that have made their way into the global retail scene. Read More

Mizkan America Adds Moonshine To Its Denatured Spirits Lineup

Mizkan America Food Ingredients Division announced the addition of Moonshine white whiskey to its line of denatured spirits. Read More


The Future Of Spicy Foods

As consumer interest in both ethnic foods and hot and spicy flavors continues to grow, lesser-known peppers are moving into the mainstream. Read More


Mizkan America Adds Sweet Marsala Wine To Its Non-Preservative Cooking Wine Offerings

Mizkan America Food Ingredients Division announced the addition of a 12% Sweet Marsala Cooking Wine with no preservatives to its line of non-preservative cooking wines. Read More


Angostura Bitters Now Available In Larger Sizes For Food Manufacturers

Previously packed in glass bottles, Angostura bitters are now available in 5-gallon pails and in 55-gallon drums, making it easier to use in an industrial setting. Read More


Use Of Alcohol In Formulations On The Rise

Growing interest in classic cocktails translates to rising use of spirits and other alcohol in formulations. Read More


Turning Up The Heat

A growing Hispanic population is creating demand for spicier, more authentic Latin foods in the United States, and Mizkan America's Border Foods line of Chiles can help manufactures turn up the heat. Read More


For several years, adding spice to recipes and formulations was all about adding heat. Today, however, consumers like dishes with the juxtaposition of heat select sweet, hot, sour and umami flavors. Read More



Classic Condiments Get Dressed Up

Gourmet adaptations of traditional condiments are tantalizing taste buds both at retail and in restaurants, with fast-casual establishments among those expanding their sandwich offerings using fancier flavors. Read More


Saucing Up Sales

The sauce, marinade, and dressing industry reached $7.4 billion in 2013 and will be at $9.1 billion by 2018. By following the latest trends for the category, store brands could get their fair share of that growth. Read More


Barbara Zatto Named RCA Regional Chair

The Research Chefs Association named Barbara Zatto, Director of Culinary at Mizkan America, Inc., the regional chair of the Pacific Northwest. Read More  


Staying Hot

As Americans burn out on the Ghost Pepper fad, Barbra Zatto, director of culinary for Mizkan America, Inc. explains why authentic ethnic cuisine has never been hotter. Read More


Global Cuisines That Keep Turning Up The Heat

Barbra Zatto, director of culinary for Mizkan America, Inc., explores how demand for regional, authentic heat is driving the popularity of spicy Latin, Asian, Indian and African dishes, and what that means for the future of American cuisine. Read More


Firing Up Product Development

Adventurous consumers are turning up the heat on chefs and products developers to formulate foods and beverages with bolder flavors and ranges of heat, from subtle to scorching. Read More
 


Latin Sandwiches On The Rise

Sandwiches are a great way to try new ethnic flavors at a low cost. And as more Latin-influenced products explode onto the scene, Latin sandwiches are set to become more popular than ever. Read More


Rice Vinegars: For Flavor And Less Sodium

How formulators can use Rice Vinegars to add authentic Asian flavor to foods while cutting back on some of the salt. Read More


Sandwiches Go Gourmet

How the sandwich revolution is changing the way Americans enjoy burgers, hotdogs and sausages. Read More


Flavorful Sodium-Reduced Foods

While keeping sodium content low is a priority for most food designers, studies have shown that adding low concentrations of vinegar to foods may enhance the flavor of saltiness and allow food manufacturers to reduce sodium without affecting taste. Read More


Little Effort, Big Flavor

While most people only think of roasting carrots or cauliflower, roasting almost any vegetable or whole spice is an easy way to bring out its natural sweetness or deepen its flavor. Read More


Heat is Hot, but Depth of Flavor is Key

Mizkan America's Barb Zatto talks about complexity of flavors in ethnic and mainstream condiments in the October issue of Food Business News.

Bringing Flavor to Life at the IFT Expo

Mizkan America introduces five new products. Read the full article from Prepared Foods.

The Line Between Authenticly Ethnic and the American Palate

In the Food Business News article, "Breaking the Rules", Mizkan America's Barb Zatto shares insights into clean labels, traceability of ingredients and education on usage of new condiments and sauces.

Border Foods Crop Report – Early July 2013

The good news is that the drought has abated and we are seeing replenishment of the water resources across the country. A very late winter delayed planting and we have a long way to go before the fall crops can be considered a certainty. In New Mexico, we are seeing near ideal growing conditions...continue reading

What's Hot?

In the June issue of Food Business News, Barb Zatto provides insight on authentic flavors and the Ghost Pepper trend.


Food Trends - Finding the Next Chipotle

Mizkan's Barb Zatto weighs in on the latest ethnic flavor trends in Food Business News.

Turn Up the Heat

Mizkan America's Border Foods chile products help food manufacturers bring authentic Latin flavors to consumers. Read more in the April issue of Prepared Foods.

New Bourbon Reductions

Mizkan America recently introduced its all-natural Bourbon Reductions, available in sweetened and unsweetened versions. See the announcement featured on FoodProductDesign.com.

Culinary Trends - Surge in Interest in Authentic Hispanic Flavors

Read the Culinology article from the Research Chefs Association, featuring Mizkan America and how we're answering the call for more authentic flavors throughout the food industry.

Ingredient Insight

Vinegar - variety and trends, featured in Food Product Design, July 2012.  Read the story.

Soups Go Low-Sodium

Mizkan experts weigh in on cracking the sodium code in the July 2012 issue of Food Product Design.

Mizkan Well Positioned for Popular Flavor Fusion

Read the article featured in Food Product Design.

Mizkan Set to Make Acquisition

Mizkan Euro-Americas, a business unit of the Mizkan Group, is in the process of acquiring the vinegar and sour pickle business of Premier Foods plc for £41 million ($64 million). The sale is expected to be completed by the end of July.

The purchase includes the Sarson’s, Haywards and Dufrais lines of branded products. Sarson's Malt Vinegar and Haywards Pickled Vegetables are both No. 1 in their respective categories while the Dufrais brand is No. 2 in specialty vinegars, according to Mizkan. The brands are manufactured at a production facility in the city of Middleton in the U.K.

“All of the brands fit well with our product portfolio in Europe and North America and represent an excellent strategic fit as we expand our business base in the U.K. and across Europe,” said Craig Smith, president and chief executive officer of Mizkan Euro-Americas.

"Latin Sandwiches on the Rise" - Feature story by Barbara Zatto, as seen in the May 2012 issue of Food Product Design.

Mizkan America is ready to answer the call for chiles as demand for traditional, ethnic flavors heats up. Read more in the April 2012 edition of Food Product Design.

"Specialty Soups" soar in popularity. Mizkan's Barbara Zatto comments on the trend of artisan and ethnic soups in the March 2012 issue of Food Product Design.

Mizkan announces the expansion of their wine reduction capacity. 

Due to the overwhelming demand of Mizkan’s wine reductions within the industrial food sector, Mizkan has announced it has doubled its capacity of wine reductions at their Lake Alfred, FL facility. This move will decrease production lead time, ensure supply meets future rising demands and provides opportunities for further line extensions. 

BRC Audit Results

Vinegar Reduces Sodium without compromising flavor.