Recent in Flavor (page 16 of 50)

Patent Pick: Apples to Apples

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.

Eat Clean with Protein

As superfoods decrease in popularity, consumers are switching their attention to sustainably sourced ingredients, including protein-based foods.

Beverage Flavor Trends: Healthy, Clean and Oh So Fizzy

Food and beverage trends are seeing cleaner, multifunctional applications for the evolving health conscious consumer.

Trends to Taste: 2016 Sees Multi-faceted Flavors on the Rise

Sensient Flavors’ industry specialists identified eight trending flavors for 2016 utilizing a combination of research initiatives.

Diethyl Succinate

Suggested applications for diethyl succinate in fruit, fermented, savory and brown flavors, as in dairy and citrus flavors

Campbell Starts to Label 'GMO'

Campbell Soup has become the first company to prepare a label to comply with pending genetically modified organism (GMO) labeling.

Keeping Beverages Clean

Consumers are looking for cleaner or “natural” beverages with more nutrients and less processing.

Patent Pick: Sweet Chemosensory Modifier

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.

Savor the Flavor with Kombu

Kombu, a type of sea kelp, adds a savory taste in soups, stews, sauces or dried up and sprinkled over food.

The Last Word: The Miseducation of the F&F Industry

STEM education and careers for women are gaining traction within the F&F industry.

Organoleptic Characteristics of Flavor Materials

This edition features flavor profiles for caramel furanone, black pepper oleoresin, 2,3-Epoxyoctanal, and more.

Chemical Characterization of Vanilla pompona Scheide, Part II

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.

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