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Recent in Flavor (page 13 of 13)
Wixon creates new sweet and savory flavors for snack division.
Studies show color and vision are strongly linked.
After the European Food Safety Authority (EFSA) issued an opinion citing citrusy flavor Perilla aldehyde as a genotoxic concern, The International Organization of the Flavor Industry (IOFI) said it respectfully disagrees.
Monk Fruit Corp., has introduced Sweet-Delicious monk fruit juice, a new way to reduce sugar and calories.
The FDAs most recent Nutrition Facts label proposal caps the suggested daily value of added sugars at 10.
Commercial quantities of nootkatone available within months; additional flavor materials being explored.
Asia pacific regions companies experience rapid growth in both natural and artificial food additives.
7/29/2015 | Perfumer & Flavorist editors
Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments to ehance salt perception.
Implications for the food and healthcare industry, from enhancing the taste of low-fat foods to reducing obesity.
Symrise hosts 2015 Sabor in America to highlight rapidly expanding Latin American population in America, bringing food and beverage industry together with flavorists and marketing professionals.
Perilla aldehyde, a flavor used in baked goods and more that has woody, spicy, citrus taste characteristics, has been shown to be genotoxic in a new study on animals [includes video] according to EFSA.
International influences—including savory over more traditional sweet flavors—are being noticed in new yogurt product launches.