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Autumn Newsletter
October 2017
ITS Taste
 

Welcome to the ITS Autumn Newletter! The team have been busy preparing for the exhibitions at Food Matters Live at London Excel on 21-23 Nov and Food Ingredients Europe at Frankfurt on 28-30 Nov. We look forward to meeting you there! Contact us for more details  - sales@itstaste.com.

 
 

Flavours of Autumn

As the transition into the colder months is upon us, ITS is celebrating all the wonderful colours and tastes of the autumn season. From Pumpkin Spice to Ginger and Rhubarb, our warming aromatic flavours are guaranteed to give your products that autumnal twist. There are many more autumnal flavours available to treat your customers. Discover how to make the most out of the year’s best seasonal flavours.

 
 
 
 

Butter and Vanilla prices impacting your costs?

     

Natural flavours and texture solutions for Dairy!

 
 

Produce cost-effective and healthier versions of baked products without compromising on taste and texture using ITS’ Natural Butter flavouring and Vanilla flavourings.

Two key ingredients for baked products, butter and vanilla are rising in prices, resulting in higher costs for manufacturers and consumers.

     

It's all in the taste and texture as far as ITS is concerned! The team have come up with the best range of ready-to-apply and bespoke natural flavour, profile and texture solutions, perfect for use in dairy based products.

 
 
 
 
 

ITS exhibiting at FML & FIE in Nov 2017

     

Sugar Reduction Solutions for Baked Goods, Snacks and Dairy

 
 

We are excited to announce that ITS will be exhibiting at two upcoming exhibitions - Food Matters Live at Excel London 21-23 Nov 2017 & Food Ingredients Europe at Frankfurt 28-30 Nov 2017. Find out more!

 

 

     

The addition of sugar not only gives flavour, but contributes to the texture and mouthfeel. Therefore, a reduction can often leave a product tasting bland and texturally inferior.

ITS has developed solutions, aimed at baked goods, snacks and dairy which can achieve 20%-50% sugar reduction with no detrimental effect on flavour or function.

 
 
 
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