Sensient Flavors: Unexpected twists, Hispanic inspired flavors and craft beer...

Our next stop was at the booth of Chicago-based Sensient Flavors, where we met with savory flavors director of technology & innovation Dr Yawen Wu; marketing director, beverage flavors, Theresa Olah; and beverages R&D director Bill Smith. Here's what we learned:

Hispanic-inspired flavors are in:​ Think strawberry guava, ginger lime, chili mango, horchata, pineapple tamarind, lemon cherimoya, hibiscus, and tangerine.

And so are 'unexpected twists'​: Checkout these unexpectedly awesome flavor pairings in water (mango & guasacaca), and ice cream (molasses, pineapple, & jalapeño).

Stevia is still hard work:​ Despite what a lot of stevia suppliers were saying on the show floor, many F&B manufacturers are still seeking additional help from flavor houses to mask bitter and licorice notes that stubbornly refuses to go away...

Protein doesn't always taste so great​: The current obsession with adding "unheard of" levels of protein to everything has created new opportunities for flavor companies.

K-Cups & craft beer:​ The explosion of innovation in K-Cups, craft beer, and ready-to-drink tea and coffee arena is providing significant new growth opportunities.

Trick your senses:​ Flavors can deliver body and mouthfeel - without any physical bulk.

Finally, here are the firm's top trends to taste flavors for 2014: 

• Balsamic Fig 
• Burnt Calamansi
• Fernet
• Ginger Plum
• Gochujang 
• Guasacaca  
• Willamette Hop
• Juniper Berry
• Rhubarb
• Ras El Hanout  
• Tayberry
• Green Coconut