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Mar 21, 2007 | 08:10 AM CDT
Trend Update: The Dairy Landscape
By: Jeb Gleason-Allured, Editor
A multi-year look at flavor trajectories across categories. According to numbers recently released by Mintel Custom Solutions, total US dairy new product launches went from 1,053 in 2002 to 1,544 in 2006 (T-1). Categories on the move during this period included frozen novelties/impulse ice cream, 145–286 new product launches; drinkable yogurts and liquid cultured milk, 28–61 new product launches; and spoonable yogurts, 90–140 new product launches.
Mar 13, 2007 | 09:58 AM CDT
USDA's Proposed Rule for Organic
FEMA recently released information regarding the USDA's proposed rule amending the National List of Allowed and Prohibited Substances regulations.
Mar 06, 2007 | 06:09 PM CST
Vanilla
The road to customer and consumer-winning flavors.
Feb 26, 2007 | 10:34 AM CST
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Fresh Pineapple FTNF, Persian Lime Oil C.P. and more.
Feb 26, 2007 | 10:25 AM CST
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of clementine oil (Citrus clementina) from Sicily, China, Uruguay, Japan and Corsica. In addition, Lawrence explores the composition of stoechas oil (Lavandula stoechas L.) from Morocco, Turkey and Tunisia.
Feb 26, 2007 | 09:39 AM CST
FAQ: Top 10 Organic Questions Answered
Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.
Feb 20, 2007 | 10:11 AM CST
Snack Flavor Formulation: New Approaches
Quest International has launched a three-part service to develop new concepts and flavors for the growing snack market
Feb 06, 2007 | 08:27 PM CST
IFST Trans Fat Statement
The Institute of Food Science & Technology (IFST, London) has released an updated statement on trans fatty acids, which it says “raise LDL (or “bad”) cholesterol levels in the blood, thereby increasing the risk of coronary heart disease”
Feb 06, 2007 | 08:17 PM CST
A Virtual Supper: Specialty Chemicals and Distinctive Flavors
Despite numerous technological advances over the past three decades—the computer, the microwave, cell phones to name just a few—all of which have been designed to make life easier, modern consumers still regard time as a precious commodity. A casualty of contemporary living is the traditional art of food preparation.
Feb 05, 2007 | 09:37 AM CST
England Eliminates Trans-Fats
The British Retail Consortium (BRC) members have voluntarily committed to eliminating industrially added trans-fats from all of their own brand lines by the end of 2007.