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Recent in Flavor (page 18 of 44)
May 10, 2016 | Rachel Grabenhofer
This article reviews some state-of-the-art inventions in F&F, in hopes of sniffing out what's next.
May 10, 2016
Symrise reported high sales and growth for the first quarter of 2016.
May 10, 2016
This month's column features the latest ingredients, including methionyl butyrate, hop essence fraction, 2-ethylbutyric acid and more.
May 10, 2016 | John Wright
A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.
May 10, 2016 | Judith Michalski
This month's column features organoleptic discussions on roasted barley extract 40%, parsley herb oleoresin, nootkatone EU natural, oakmoss absolute and more.
May 10, 2016 | Brian M. Lawrence
This month's column discusses the chemical components of tagetes oil.
May 9, 2016
Flavors 2,6,6-Trimethyl-1-cyclohexen-1- carboxaldehyde; myrtenyl formate; Myrtenyl-2-methylbutyrate and Myrtenyl-3-methylbutyrate will be officially banned in the EU on May 16, 2016.
May 4, 2016
Technavio’s latest report identifies the increase in overweight, obese and diabetic individuals as being one of the trends impacting the market through 2020.
May 2, 2016
Firmenich sponsored and organized a symposium in Norway highlighting the latest science and research around the health benefits of marine products and peptides.
Apr 27, 2016
Mimosas made with Scotch? Rum steeped with Jamaican jerk seasoning? Today’s cocktail flavor combinations push the boundaries that could be the next favorite of consumers.
Apr 26, 2016
Comax Flavors introduces two natural S’mores flavors to meet consumer demand for this popular campfire treat.
Apr 22, 2016
The seasonings, flavors and technologies manufacturer is incorporating a variety of flavor trends that focus on North African cuisine, one of the top food trends for 2016.