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Recent in Flavor (page 14 of 40)

New Experts Join EFSA’s Scientific Committee and Panels

A group of 167 scientists, about half of whom are joining EFSA for the first time, will start their three-year term on July 1, 2015.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features vanilla absolute, nonanoic acid, 2-methyl-2-pentenoic acid, 2-heptanone and more.

Piperonal in Flavors

Piperonal (FEMA# 2911, CAS# 120-57-0), probably better known as heliotropine, is really only a bit player in nature but, in contrast, it is often cast in a leading role by the flavor industry. The character of this popular ingredient is discussed herein.

Fermented Flavors Make a Comeback

Comax Flavors introduces pickled paradise collection to meet increasing consumer trends in pickled foods and beverages.

Citrus Greening Quarantine Expands into California's San Luis Obispo

According to media reports, an additional portion of San Luis Obispo County has been placed under quarantine for the Asian citrus psyllid (ACP).

Panera to Remove Artificial Flavors From Food By End of 2016

Panera to remove artificial preservatives, sweeteners, colors and flavors including artificial smoke flavor and artificial vanilla from the food in its bakery-cafes by the end of 2016.

Trendy Lifestyles Spurring More F&F Market Growth, Report Says

The global flavors and fragrances market is expected to grow with a compound annual growth rate (CAGR) of 4.1% a new report says.

Bell Taps into Craft Beer Flavor Trends

Launches a new line of hand-crafted beer flavors including hard cider, stout and more.

Monell Partners with Drexell on Food and Flavor Science

Partnership promotes training and research opportunities in chemosensory science.

Organoleptic Characteristics of Flavor Materials

Orange essence oil, hexanal, isoamyl-2-methylbutyrate, 2-octen-4-one and more.

2,5-Dimethyl 3-(2H)-furanone

This hidden gem works well in fruit categories and adds interest to any heated flavor category.

Scientists Capture Live Images of Taste Sensation on the Tongue

A team of researchers found each taste bud contains taste cells for different tastes and taste cells responded to molecules in blood circulation.

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