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Recent in Flavor (page 18 of 50)
Commercial quantities of nootkatone available within months; additional flavor materials being explored.
Asia pacific region's companies experience rapid growth in both natural and artificial food additives.
7/29/2015 | Perfumer & Flavorist editors
Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments to ehance salt perception.
Implications for the food and healthcare industry, from enhancing the taste of low-fat foods to reducing obesity.
Symrise hosts 2015 Sabor in America to highlight rapidly expanding Latin American population in America, bringing food and beverage industry together with flavorists and marketing professionals.
Perilla aldehyde, a flavor used in baked goods and more that has woody, spicy, citrus taste characteristics, has been shown to be genotoxic in a new study on animals [includes video] according to EFSA.
International influences—including savory over more traditional sweet flavors—are being noticed in new yogurt product launches.
The House Agriculture Committee approved the Safe and Accurate Food Labeling Act which calls for a uniform national policy on GMO labeling.
A new Daymon Worldwide survey reveals that 40% of consumers have lost enjoyment of the foods they eat due to safety and quality concerns. GMO, MSG worries and more are on the list.
The Coordinated Framework for the Regulation of Biotechnology aims to ensure public confidence in the regulatory system.
By featuring natural and botanical ingredients smaller brands have an opportunity to increase their Russian consumer base.
A consumer in the Northern District of California files a suit against Capri Sun saying: “Simply put, the products are not 'all natural' because they contain unnatural ingredients."