During the last six months, our JC NATIONAL BRANDS division has experimented with different means to create new tastes and flavors. The tried and true method of applying human senses and pairing together combinations has proved the most reliable means. By thinking flavors, our recipe developers match combinations of sweet, salty, bitter, acidic, and spicy. Groupings like: maple and bacon, lemon zest and blueberries, dill and cucumber, ham and cheese, tomatoes and basil - prove the point that flavors are elements that work in concert with each other.
In beverages, everybody has a taste for water, because our bodies require it to function correctly. Water favors are created by instinct with trial and error. For example: (1) Add fresh fruit. Citrus fruits, such as lemons, limes, and oranges, are classic water enhancers, but other fruit flavors might also tempt your taste buds. Try crushing fresh raspberries or watermelon into your water, or adding strawberry slices. Cucumber and fresh mint are refreshing flavors as well —, especially in summer. (2) Use juice. Any fruit juice can be a good base flavor for water, but tart juices, like cranberry, pomegranate, grape, and apple, are especially delicious. Go for juices that are all natural, with no added sugars. (3) Make it bubbly. Many people prefer sparkling to still water. If plain old water isn't inspiring to you, try a naturally effervescent mineral water — which will give you the added benefit of minerals. Or try bubbly seltzer, carbonated water. You can add fresh fruit or natural juice flavors to your seltzer, as suggested above, or look for naturally flavored seltzers at your local market. If you become a seltzer devotee, you might want to consider getting a seltzer maker for your home. (4) Get creative with ice. Some say that ice water tastes better than water served at room temperature. If that's so, flavored ice cubes may make an even better drink. Use some of the flavoring suggestions above and start experimenting with fresh fruit, mint, or cucumber ice cubes. Just chop your additive of choice, add it to your ice cube tray along with water, then freeze. You may also consider juice, tea, or coffee cubes. If you want to be more creative, use ice cube trays that come in fun shapes, like stars, circles, or even fish. (5) Drink tea. Herbal, fruit, green, white, and red teas are generally considered to be better for you than black teas (or coffee, for that matter) because they contain little to no caffeine. And there are countless flavors of these teas to choose from. Start with the selection at your local market or health food store. If you're interested in pursuing more exotic flavors and sophisticated teas, start researching the vast array of specialty teas that come from all parts of the globe. (6) Try bouillons, broths, and consommés. If your palate leans toward the savory, you may pass on tea and start sipping one of these hot and savory liquids instead. Choose low-fat and low-sodium versions for maximum health benefits. (7) Add fast flavor. If you're looking for a quick-and-easy flavor booster, you might also consider sugar-free drink mixes, and flavor cartridges that can be used with your faucet filter system.
With the trial and error process, we search for deep subtleties within the startling freshness of a crisply carbonated drink to deliver flavor solutions, beyond taste, to please a wide range of consumers. Indeed, when it comes to drinks, consumers have increasingly high expectations. Today it is about more than merely quenching thirst; it is about delivering stimulation in a sports drink, comfort in hot tea, or natural taste in fruit juice.
Combining CDB from hemp with known ingredients, experiencing with semi-fermented recipes, and successful innovation is a crucial differentiator for success. We continuously challenge ourselves to offer a product idea that has the most cutting edge flavor. The need for a solid understanding of the technical issues is difficult to attain even for the more prominent recipe builders in the field. Nothing works until consumer agrees. Because of this single fact, the beverage market is highly dynamic and challenging to address because tastes and favors are highly subjective.
Now for the McCormack/IBM story:
Hunt Valley-based McCormick is partnering with IBM Corp. to use artificial intelligence in flavor and food development. The spice maker expects new seasoning blends to hit shelves in the U.S. by late spring.
McCormick is trying to be among the first to utilize artificial intelligence for creating new flavors. The new product platform, called "ONE," will take advantage of data McCormick has been collecting for more than 40 years about consumer taste preferences and palettes.
Through artificial intelligence technology, McCormick believes it will be able to develop more creative, better-tasting products for consumers and for its "flavor solutions" business, which supplies commercial customers. McCormick hopes to have the technology scaled globally by 2021.
McCormick (NYSE: MKC) declined to disclose the terms of the deal with IBM. A spokeswoman describes it as a "multi-year, signature initiative" that will drive business growth for years to come.
McCormick CEO Lawrence Kurzius spoke about the company's use of new technology at last year's annual shareholders' meeting. McCormick began using artificial intelligence in 2017, he said and reduced the need for prototypes by 80 percent.
Kurzius said in a statement on Monday that McCormick’s use of artificial intelligence highlights the company's commitment to "insight-driven innovation and the application of the most forward-looking technologies."
“This is one of several projects in our pipeline where we’ve embraced new and emerging technologies," Kurzius said.
Kathryn Guarini, vice president of industry research at IBM (NYSE: IBM), said in a statement the partnership demonstrates Big Blue's commitment to helping clients across any industry. "By combining McCormick's deep data and expertise in science and taste, with IBM's AI capabilities, we are working together to unlock the bounds of creativity and transform the food and flavor development process," Guarini said.
For these very reasons, our proprietary SP+GTM algorithms are our front-line solution to experiment without the high cost of development. The idea is not new, and the example with McCormick and IBM highlights the complexities. Our approach is to design recipes by interchanging combinations and adding new ingredients not generally used in beverages. It is the same approach Edison applied in developing the right filament for the electric light bulb. It was said that Edison used 10,000 different materials and over a year of his life before finding a piece of carbonized thread. That "exercise” can be gone in a few minutes.
We plan to design recipes for our new line of CBD beverages named:
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