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Recent in Flavor (page 17 of 50)
Using proprietary fermentation technology, Evolva releases nootkatone that can be produced in higher quantities for the flavor and fragrance industry and more.
Highlights from the British Society of Flavourists’ event in Singapore.
Cool coffee trends are helping customers beat the summer heat.
Researchers provide insight on flavor saving techniques and boosting aroma chemicals for tomatoes in the mass market.
There is no food additive regulation that authorizes the use of Stevia leaf, the FDA says in a warning letter.
Studies indicate parasitic wasps may be a solution to the rapid citrus greening problem.
Florida-based operation shows GMO-grown citrus plants to be resistant to the citrus greening disease.
Wixon creates new sweet and savory flavors for snack division.
Studies show color and vision are strongly linked.
After the European Food Safety Authority (EFSA) issued an opinion citing citrusy flavor Perilla aldehyde as a genotoxic concern, The International Organization of the Flavor Industry (IOFI) said it "respectfully disagrees."
Monk Fruit Corp., has introduced Sweet-Delicious monk fruit juice, a new way to reduce sugar and calories.
The FDA's most recent Nutrition Facts label proposal caps the suggested daily value of added sugars at 10%.