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Recent in Flavor (page 31 of 50)
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.
7/21/2014 | Jamie Rice
Health and indulgence are driving growth in the $481-billion global dairy products market, representing a significant opportunity for manufacturers and suppliers of flavors.
Chemical Sources Association hosts flavor ingredient showcase.
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.