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Recent in Flavor (page 30 of 34)
The proteins critical for male fertility in lab mice were TAS1R3, a component of both the sweet and umami (amino acid) taste receptors, and GNAT3, a molecule needed to convert the oral taste receptor signal into a nerve cell response.
New offerings include Backwoods Beef Stick Ketchup, Bacon Ketchup, Bacon, Mushroom & Swiss Cheese and Bombay Curry Ketchup.
6/21/2013 | Judith Michalski
2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine, 2-Methyltetrahydrofuran-3-thiol acetate, 3-(2-Methyl-3-furylthio)-2-butanone, Szechuan pepper and more.
6/21/2013 | Patrick Dunphy
This paper is the first in a two-part series on vanilla curing. This installment considers the vanilla bean tissue microstructure and cellular compartmentation of key enzymes and chemical actives in relation to their potential for vanillin and flavor formation in the ripe bean.
6/21/2013 | John Wright
This cocoa bean component is key in chocolate, coffee and more.
Additionally, the European Union has removed 3-acetyl-2,5-dimethylthiophene from the Union List of flavoring substances approved for use in or on food in Europe.
Majority of the world prefers fruit flavors in yogurts; split-pot concept is boosting flavor sophistication.
New products include Bourbon Street Meatball Seasoning, Brazilian Meatball Seasoning, Cajun Fah-Yuh Sausage Seasoning and more.
5/31/2013 | Judith Michalski
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials, ranging from plum extract to apple essence 2500-fold, GS type 22125.
5/31/2013 | Steve Pringle
As an industry, how do we encourage and protect innovation? Renessenz's Steve Pringle discusses the difficulties of innovation protections in this article, determining what should be protected and more.
5/31/2013 | John Wright
2-Furyl methyl ketone works well in a wide range of brown, nutty, fermented and savory profiles, but also is very helpful well outside these categories. Here, columnist John Wright reviews several applications for it, including in fruit flavors.
Lianne van den Bos, senior research analyst at Euromonitor, explains that innovation in natural products should be the next target for companies looking to be ahead of the curve.