BLOGS

Supporting Local: The Power of Buying Canadian in Today's Market
In today’s global market, businesses are increasingly recognizing the value of buying local. As a leading Canadian flavor house, Renaissance Flavo...
Support Canadian Flavor Products: Local Quality and Global Unity
Support Canadian Products: Local Quality and Global Unity In today’s ever-evolving marketplace, the importance of supporting local businesses has ...
The Rise of Functional Flavors in Beverages
In today’s dynamic beverage market, consumers are no longer just looking for refreshment—they’re seeking added benefits that support their lifesty...
Savoring the Surprises: How Unexpected Pairings Drive Flavor Innovation
At Renaissance Flavors International, nestled in the heart of Ontario, Canada, we’re passionate about pushing boundaries in the world of taste. On...
The Swicy Revolution in Non-Alcoholic Beverages
In the world of culinary trends, 2024 is undoubtedly the year of “Swicy” — the perfect fusion of sweet and spicy flavors. This flavor profile, thou...
Elevate Your Winter Creations: Exploring the Season's Top Flavors
Introduction: As the cold season settles in, the world of flavors transforms into a cozy and heartwarming landscape. At Renaissance Flavors Intern...
The Great Return to Culinary Projects
As our world becomes more and more connected, recipes, ingredients, and cultural culinary traditions from around the globe also become more accessible. At their heart, culinary projects are about innovation and ingenuity, so it’s no surprise that many chefs and flavor scientists jump at the chance to work with new flavor ingredients
The Evolution of Plant-Based Substitutes
Since an estimated 68% of the global population are lactose intolerant to some degree, the need or preference for plant-based milk has drawn many consumers to remove dairy from their lives without taking on a fully vegetarian or vegan diet.
Developing Signature Flavors for New Products
Developing a new consumer packaged good takes a lot of hard work and dedication. This is especially true when developing new products in the food and beverage space. 

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