Today's nutrition fixated consumers are overwhelmed with choices in cereal aisles; hot, cold, whole-grain, natural, vitamin-fortified and intriguing flavor options, which challenge the purchasing decision. With the desertion of the low-carb diet trend, the Glycemic Index diet steps up and is promoted through cereals high in fiber and low in fat. Freeze-dried fruit pieces as well as specialty combinations of nuts, textures or flavors offer convenience and unique tones to a classic American favorite.
Traditional bowl and spoon mealtime experiences are being traded for on-the-go bars and instant hot cereal varieties. While exciting for producers, increased food allergens awareness has interfered with overall acceptance of cereals. Fortunately, wheat alternatives such as amaranth, quinoa and buckwheat and various legume flours and starches present versatility, excellent flavor and advancing applicability in creating non-gluten, non-grain products.
WILD Flavors, Inc. helps manufacturers satisfy consumer health and happiness standards with new flavors and trendy combinations, healthy ingredients, natural colors, and other systems to create innovative cereal concepts and options. Along with concept design and product development, WILD also has proprietary taste modification technologies to enhance the cereal experience.