Recent in Flavor (page 14 of 45)

Editor's Note: The Doors of Perception...Lead Us to the Senses

With the evolution of digital technology, the industry is moving into superhuman territory.

Organoleptic Characteristics of Flavor Materials: November 2016

This month's column features turmeric extract organic, ginger extract organic, 2-pentylfuran natural and more.

Redefining Communication: NAFFS Explores Safety and Natural Labeling

The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.

Consumers Are Craving Spicier Snack Flavors

Snacks with exotic, daring and spicy flavors have been gaining popularity for the past several years thanks to Millennials and their zealous snacking habits.

High Protein Coffee Coincides with Functional Beverage Trend

Adding protein to an already functional and caffeinated beverage may be just what consumers are looking for when looking for a midday pick-me-up.

Confectionery Ingredients Market to Grow to $76.81 Billion by 2021

The chocolate sector has led the market in growth due to the attention that its health benefits have been receiving.

Le Herbe Names World's First Master Blender of Cannabis Beverages

Because the legalization of cannabis is becoming a reality, there are a growing number of advances in the way that it is being consumed.

In Memoriam: Richard Micchelli

Richard Micchelli, 79, has passed away at the St. Clare’s Hospital in Dover, New Jersey

How are Pets, Millennials and Essential Oils Shaping F&F?

This year's Women in Flavor and Fragrance Commerce (WFFC) Fall Seminar featured an array of speakers discussing the flourishing pet care market, as well as holistic health and the rising influence of millennials.

Organoleptic Characteristics of Flavor Materials: October 2016

Green tea oil, parsley seed oil, cognac oil, ethyl cyclopentenolone natural and more.

Endpoint. Moving Past Both Empty Wrappers and Science

How can our businesses ensure consumers receive the right information when choosing products? Perhaps it's time we use our senses to find out.

Forward Thinking: Waste Not, Want Not

Food waste initiatives, consumers' behavior, zero-waste grocers and restaurants, and the sale of "ugly" produce are driving food waste management and reduction.

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