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Recent in Flavor (page 30 of 50)
10/24/2014 | Jamie Rice, RTS
A seemingly never-ending consumer demand for soft drinks, alcoholic drinks and hot beverages around the world makes beverages a significant category for manufacturers and suppliers of flavors.
10/24/2014 | John Wright
This ingredient is one of the most useful hay notes, adding depth and succulence.
9/24/2014 | Nicole Urbanowicz
FEMA takes its advocacy efforts to Capitol Hill.
9/24/2014 | Jamie Rice
The $12.1-billion global natural flavors market continues to expand, while the drive to clean-label has created growth opportunities for flavoring materials and seasonings, herbs and spices.
9/24/2014 | John Wright
This ingredient’s highly pervasive aroma of cooked potatoes fits a variety of flavor profiles.
Trends include the return of oud, the enduring popularity of rose and a focus on leather notes in next year’s fragrance collections.
“Eating addiction,” rather than “food addiction,” better captures addictive-like eating behavior, according to a recent report published in the journal Neuroscience & Biobehavioral Reviews.
8/25/2014 | Judith Michalski
2-Octanone, ethyl phenylacetate, isophorone and more.
Recent ingredient launches signal increasing complexity of biotechnologically derived natural flavor and fragrance materials.
The process has the potential to significantly improve the flavor profile of zero-calorie sweeteners, especially at higher usage levels.
The report highlights Asia-Pacific region as the largest market for savory ingredients and also the fastest-growing market with India and China dominating the region.
Includes MultiSweet Plus sugar reduction portfolio, functional mixtures and more.