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Recent in Flavor (page 14 of 50)
Symrise collected the top 10 beverage trends for 2016 from around the web, including new flavors and a potentially new beverage category.
2/4/2016 | John Wright
5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.
Bran has come a long way from being considered an "embarrassing" public declaration of certain digestive health needs. And work to improved its texture and flavor, like that featured in this patent application, have helped to ensure it's no longer just a flavorless piece of cardboard with a prune juice chaser.
Suddenly, her jowls burst with juicy taste she'd never unwrapped before from gum. She searched her memory. What is this strange flavor? The inventor on this patent application lets you decide.
Comparing apples to apples, these inventors from Western Australia came up with a novel apple variety, Malus domestica Borkh., whose excellent flavor might just "keep doctors away" from themselves.
As superfoods decrease in popularity, consumers are switching their attention to sustainably sourced ingredients, including protein-based foods.
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.