Recent in Flavor (page 15 of 50)

Patent Pick: 'Honeylicious' Nectarine Variety

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is the discovery of the new "honeylicious" nectarine variety with a mild, sweet fruit.

Patent Pick: Preserving Ginkgo Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is focused on a method for preparing fermented Ginkgo biloba beverages that preserves its flavor.

Patent Pick: Novel Peach Variety

Patent Picks are chosen by the editors from publicly available sources. Today's technology describes a newly identified peach tree variety with a balanced acid and sugar flavor profile.

Patent Pick: Peptide Flavor Enhancer

Patent Picks are chosen by the editors from publicly available sources. Today's technology describes the use of γ-glutamylpeptide to enhance food and beverage flavors.

Patent Pick: Alcoholic Beverage Flavor System

Patent Picks are chosen by the editors from publicly available sources. Today's technology features a system combining water and a plurality of flavor compounds to impart the flavor of wine, whiskey or beer.

Heat & Savory Flavors

Formulating flavor profiles that will connect with consumers.

Are Tastes and Smells Interchangeable?

How do sweet and bitter aromas interact with sweet and bitter tastes?

New Insights: Sweet Taste Mechanisms

Why do people prefer the taste of sugars over sweeteners?

Computational Cuisine: Digital Breakthroughs in Sensory Design

New frontiers in data and flavor.

Flavorcon: Focus on Ingredients

Tabletop exhibitors and ingredient presenters.

Technical and Sensory Impacts of Clean Labels

The most important trend driving new product development in foods and beverages will impact the flavor industry.

Boosting Product Success with Flavor Creativity and Consumer Engagement

Boosting creativity and product development excellence.

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