Recent in Flavor (page 30 of 50)

Picking Up the Pace in Flavor

How the tempo of new innovation and shorter product lifecycles is changing the flavorist’s job.

Exploring Citrus Diversity to Create the Next Generation of Citrus Flavors

The diversity of citrus is not well understood, allowing room for new, compelling discoveries in tonalities.


Sharp, fruity and instantly recognizable as pineapple, this ingredient has unexpected uses in a variety of flavor profiles.

Report Discusses Diacetyl, Occurrance and Toxicity

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.

Pulegone Added to Prop 65

Move "not based upon sufficient information," according to key trade groups.

Study: Smoking Curbs Obese Women's Ability to Taste Fat, Sugar

Obese smokers in the study perceived less creaminess, sweetness and pleasure while tasting puddings than did the other three groups.

Monell Study Reveals Pandas Have a Natural Sweet Tooth

A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.

European Commission Makes New Proposals for Organics

The European Commission has published new proposals for a new regulation on organic production and the labeling of organic products.

Wild: Fruit-based Flavors are Popular for Ice Cream

Wild cites the popularity of strawberry and cherry flavors in ice cream as well as new flavor twists.

Study: Children's Salty, Sweet Taste Preferences Linked to Growth

Children who were tall for their age preferred sweeter solutions, and children with higher amounts of body fat preferred saltier soups.

The Last Word: CSA/SFC Meeting Explores Sensory Innovation

An overview of the foodie landscape, translating flavors to perfumes and more.

Top Flavor Trends Sizzle in McCormick's 2014 Flavor Forecast

Chilies and Brazilian BBQ are among McCormick's top grilling trends.

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