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Recent in Flavor (page 30 of 50)
How the tempo of new innovation and shorter product lifecycles is changing the flavorist’s job.
4/22/2014 | Estelle Delort and Dave Bowen
The diversity of citrus is not well understood, allowing room for new, compelling discoveries in tonalities.
4/22/2014 | John Wright
Sharp, fruity and instantly recognizable as pineapple, this ingredient has unexpected uses in a variety of flavor profiles.
According to report in the Journal of Agricultural and Food Chemistry, diacetyl was one of the most intense volatile compounds, for example, in the aroma of pasteurized AA butter.
Move "not based upon sufficient information," according to key trade groups.
Obese smokers in the study perceived less creaminess, sweetness and pleasure while tasting puddings than did the other three groups.
A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.
The European Commission has published new proposals for a new regulation on organic production and the labeling of organic products.
Wild cites the popularity of strawberry and cherry flavors in ice cream as well as new flavor twists.
Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups.
An overview of the foodie landscape, translating flavors to perfumes and more.
Chilies and Brazilian BBQ are among McCormick's top grilling trends.