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Recent in Flavor (page 13 of 50)
Food and beverage trends are seeing cleaner, multifunctional applications for the evolving health conscious consumer.
Sensient Flavors’ industry specialists identified eight trending flavors for 2016 utilizing a combination of research initiatives.
Consumers are looking for cleaner or “natural” beverages with more nutrients and less processing.
Campbell Soup has become the first company to prepare a label to comply with pending genetically modified organism (GMO) labeling.
Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes compounds that can modify sweet taste receptors and their ligands.
Kombu, a type of sea kelp, adds a savory taste in soups, stews, sauces or dried up and sprinkled over food.
1/4/2016 | Deniz Ataman
STEM education and careers for women are gaining traction within the F&F industry.
1/4/2016 | Judith Michalski
This edition features flavor profiles for caramel furanone, black pepper oleoresin, 2,3-Epoxyoctanal, and more.
1/4/2016 | Galeas et al.
Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of experiments, described in this second of four parts.
1/4/2016 | John Wright
Despite the fact that the character of oct-2-en-4-one resembles strawberry jam rather than fresh strawberries, it functions in flavors as a specifically strawberry note.
Flavorchem Corp. launched a line of ingredients verified non-GMO through the Non-GMO Project.
Evolva announced the launch of EverSweet, the zero-calorie stevia sweetener.