Speaking to FoodNavigator-USA at the Research Chefs Association expo in San Antonio, Texas last week, McDermott said that food manufacturers are looking for fresher flavors, and IFF is looking to meet this demand with authentic culinary herb flavors.
Food companies are also looking for more specific mushroom flavors, he said, and upcoming flavors include portobello, shitake, oyster mushrooms and morels. However, the mushroom flavor range has uses beyond mushroom flavor in itself, adding umami to finished products.