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Recent in Flavor (page 30 of 50)
7/21/2014 | Amy Marks-McGee
Manufacturers find new ways to grab consumers using innovative flavors in dairy and more.
7/21/2014 | John Wright with Ruth Mastenbroek and Rob Tyszkiewicz
An analysis of what makes English ‘Black Mitcham’ peppermint oil captivating.
The percentage of organics consumers who say they also use non-GMO labeled foods and beverages increased in 2013 as compared to a year ago.
According to the EFSA, acrylamide in food, which is produced by the same chemical reaction that “browns” food also making it tastier, is a public health concern.
Consumer interest in protein is on the rise and chocolate was the most tracked flavor in new ready-to-drink (RTD) protein drinks.
The product's multi-layering of flavors features an added dimension of taste and richness in addition to aroma, particularly in low sodium formulations.
6/26/2014 | Judith Michalski
This edition features vanillin acetate, blue (German) chamomile oil, Labdanum resinoide alcool and more.
The 2014 Flavor and Extract Manufacturers Association annual meeting explored how innovation, consumer outreach, emerging technologies and consumer engagement will drive future growth.
6/26/2014 | Zsolt Zólyomi
A rich fragrance heritage disrupted by political upheavals reinvents itself amidst a price-sensitive consumer environment.
6/26/2014 | Dave Baines
The British Society of Flavourists hosts its annual ingredients showcase.
6/26/2014 | Leanne Stewart
WFFC UK event hosts citrus experts.
6/26/2014 | John Wright
This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.