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Recent in Flavor (page 31 of 50)
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.
For same-day taste sauces and soups, Wixon features BBQ Beer Sauce, Cheddar Ale Soup, Green Apple Dip and Instant Salted Caramel Dip.
Fruit flavors and nut-free nut flavors are among the flavor trends that are well-received right now in the U.S. market, according to Maverick Innovations.
In response to changing taste palates in the United States, the "Flavor Surge" line includes Cilantro lime, Ginger Sesame and more.
7/21/2014 | Judith Michalski
Ginger oil fresh, 3,7-dimethyl-6-octenoic acid, natural, benzyl formate and more.