Recent in Flavor (page 17 of 50)

Foregoing Salt and Sugar Without Sacrificing Taste

Companies are appealing to the health-conscious consumer by finding ways to fill the void that sugar- and salt-free ingredients can sometimes leave.

Patent Pick: 'Honey Spring' Nectarine

Patent Picks are chosen by the editors from publicly available sources. Today's choice is a new "Honey Spring" nectarine variety having very good, mild and sweet flavor with low acid.

Patent Pick: Black Liquor Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's edition, just in time for Halloween, highlights a method to prepare a black liquor flavor component.

Patent Pick: Layered Flavor Delivery

Patent Picks are chosen by the editors from publicly available sources. Today's pick, from Colgate-Palmolive, is a multilayered film to deliver flavor in applications such as toothpaste or mouthwash.

Patent Pick: 'Calypso' Blueberry

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a newly identified "Calypso" blueberry plant, which has a large berry with excellent fresh fruit quality.

Patent Pick: Natural Kokumi Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a method for preparing natural kokumi flavor.

Patent Pick: Fish Flavor Extract

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from Takasago International Corp., describes a fish extract having excellent flavor, and its production.

Chocolate Sales Are Getting Sweeter

Chocolate candy sales in the U.S. are expected to exceed $26 billion for the first time by 2018.

Can Aromas Dictate Our Taste Buds?

How can aroma modification affect taste perception? Chefs, scientists, flavorists and industry professionals research phantom aromas.

What Will Be the New Definition of 'Natural'?

One industry group's new natural definition will go beyond organic standards.

Bitter Bites, Better Flavor

As consumers search for healthier snacking alternatives, companies turn to bitter and sour flavors to enhance health and taste perception.

Neurogastronomy: A Culinary and Scientific Collaboration

Neurogastronomy explores the link between brain systems and taste receptors as a possible solution for food-related illnesses.

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