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Recent in Flavor (page 14 of 50)
One industry group's new natural definition will go beyond organic standards.
As consumers search for healthier snacking alternatives, companies turn to bitter and sour flavors to enhance health and taste perception.
Neurogastronomy explores the link between brain systems and taste receptors as a possible solution for food-related illnesses.
Patent Picks are chosen by the editors from publicly available sources. Today's invention from IFF describes new organoleptic compounds for flavors and fragrances in food, chewing gum and oral care applications, among others.
Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a brown sugar aromatic fraction for improved beverage or food flavors.
Patent Picks are chosen by the editors from publicly available sources. Today's patent is a ground meat replica, complete with non-animal fat meat flavor.
The European Commission has determined p-mentha-1,8-dien-7-al, also known as perilla aldehyde, does not comply with the general conditions of use for flavorings and should be removed from its list of approved flavorings.
Patent Picks are chosen by the editors from publicly available sources. Today's highlight is an approach to extract green tea to draw out its characteristic flavor.
Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a process for producing Stevia rebaudiana-derived sweetening compounds on a commercial scale.
Patent Picks are chosen by the editors from publicly available sources. Today's choice from Coca-Cola is a dairy composition having a highly potent sweet taste.
Cargill has been granted GRAS (generally recognized as safe) status for Zerose erythritol for use as a flavor in nonalcoholic beverages by the Flavor & Extract Manufacturers Association of the U.S. (FEMA).
This free online resource is now open for researchers, the media and consumers seeking information on flavor ingredients that are generally recognized as safe (GRAS).