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Recent in Flavor (page 16 of 50)
Comparing apples to apples, these inventors from Western Australia came up with a novel apple variety, Malus domestica Borkh., whose excellent flavor might just "keep doctors away" from themselves.
As superfoods decrease in popularity, consumers are switching their attention to sustainably sourced ingredients, including protein-based foods.
Food and beverage trends are seeing cleaner, multifunctional applications for the evolving health conscious consumer.
Sensient Flavors’ industry specialists identified eight trending flavors for 2016 utilizing a combination of research initiatives.
1/18/2016 | John Wright
Suggested applications for diethyl succinate in fruit, fermented, savory and brown flavors, as in dairy and citrus flavors
Campbell Soup has become the first company to prepare a label to comply with pending genetically modified organism (GMO) labeling.
Consumers are looking for cleaner or “natural” beverages with more nutrients and less processing.
Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes compounds that can modify sweet taste receptors and their ligands.
Kombu, a type of sea kelp, adds a savory taste in soups, stews, sauces or dried up and sprinkled over food.
1/4/2016 | Deniz Ataman
STEM education and careers for women are gaining traction within the F&F industry.
1/4/2016 | Judith Michalski
This edition features flavor profiles for caramel furanone, black pepper oleoresin, 2,3-Epoxyoctanal, and more.
1/4/2016 | Galeas et al.
Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of experiments, described in this second of four parts.