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Recent in Flavor (page 18 of 34)

Report Says Addictive-like Eating Shouldn't Be Called "Food Addiction"

“Eating addiction,” rather than “food addiction,” better captures addictive-like eating behavior, according to a recent report published in the journal Neuroscience & Biobehavioral Reviews.

Organoleptic Characteristics of Flavor Materials

2-Octanone, ethyl phenylacetate, isophorone and more.

Biotechnology Enters Its Next Phase

Recent ingredient launches signal increasing complexity of biotechnologically derived natural flavor and fragrance materials.


This ingredient excels in fruit flavors, adding a level of depth, realism and complexity that has few rivals.

Evolva, Cargill Publish Stevia Reb M Patent Application

The process has the potential to significantly improve the flavor profile of zero-calorie sweeteners, especially at higher usage levels.

Report: Savory Ingredients Market Worth $13,295 Million by 2019

The report highlights Asia-Pacific region as the largest market for savory ingredients and also the fastest-growing market with India and China dominating the region.

Doehler Expands Ingredients Lines for Health & Nutrition Market

Includes MultiSweet Plus sugar reduction portfolio, functional mixtures and more.

Wixon Foodservice Group Focuses on Fresh Flavors

For same-day taste sauces and soups, Wixon features BBQ Beer Sauce, Cheddar Ale Soup, Green Apple Dip and Instant Salted Caramel Dip.

Maverick: Market Interest Growing in Fruit Flavors, Nut-Free Nut Flavors

Fruit flavors and nut-free nut flavors are among the flavor trends that are well-received right now in the U.S. market, according to Maverick Innovations.

Comax Launches Flavor Combos with a Multicultural Twist

In response to changing taste palates in the United States, the "Flavor Surge" line includes Cilantro lime, Ginger Sesame and more.

Organoleptic Characteristics of Flavor Materials: August, 2014

Ginger oil fresh, 3,7-dimethyl-6-octenoic acid, natural, benzyl formate and more.

The Market for Dairy Flavors

Health and indulgence are driving growth in the $481-billion global dairy products market, representing a significant opportunity for manufacturers and suppliers of flavors.

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