Recent in Flavor (page 16 of 43)

The Sweet Spot: 3 Lollipop and Hard Candy Trends

Here’s something to suck on: unusual flavors, natural ingredients and potential branding in new areas are pushing the trends in 2016 for lollipops and hard candy.

5 Coffee Trends To Serve Up

Global coffee production is up to 143.37 (in million 60 kilogram bags) in 2015-16. This is causing quite a stir with coffee trends.

Senomyx Releases Q1 Results

Senomyx announced their first quarter 2016 financial results, which exceeded the company's expectations.

De Monchy Switches Out the Captain's Chair

After twenty years at the helm of De Monchy Aromatics, Martin Gill, is stepping down as managing director and will assume the role of vice chairman of the board.

Iberchem Revamps Production in Tunisia

Iberchem revamps its computer and management systems at the production facility located in Ben Arous, Tunisia.

Patent Pick: Fresh-pressed Polyphenol Flavor Enhancer

Takasago takes polyphenols and saccharides very seriously. And apparently straight from the juicer, as this flavor-enhancing patent explains.

Endpoint: Is Willy Wonka* Running F&F's Reality?

This article reviews some state-of-the-art inventions in F&F, in hopes of sniffing out what's next.

Symrise Kicks Off 2016 With a High Q1

Symrise reported high sales and growth for the first quarter of 2016.

Raw Material Bulletin: May 2016

This month's column features the latest ingredients, including methionyl butyrate, hop essence fraction, 2-ethylbutyric acid and more.

Flavor Bites: iso-Valeraldehyde

A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.

Organoleptic Characteristics of Flavor Materials: May 2016

This month's column features organoleptic discussions on roasted barley extract 40%, parsley herb oleoresin, nootkatone EU natural, oakmoss absolute and more.

Progress in Essential Oils: Tagetes Oil

This month's column discusses the chemical components of tagetes oil.

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