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Recent in Flavor (page 31 of 36)

Natural Now Accounts for One Third of All Ingredients, Study Says

Natural ingredients now account for almost one third of the total $39 billion global food and drink ingredients market; seasonings and flavors are the largest markets, according to market researcher RTS.

PureCircle Gets FDA GRAS “No Objection” for New Rebaudioside D

With GRAS affirmation, PureCircle is prepared for immediate commercialization of Reb D.

Innova Sees Boom in Healthy Flavors in US Soft Drinks Market

Innova Market Insights says healthy flavors, such as herbs and spices, honey and new-generation superfruits will be the next hits in the global beverages market (includes VIDEO).

Monell Scientists Find Inactive Taste Genes Cause Male Sterility

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.

Wixon Introduces Zesty Sauce Seasonings

New offerings include Backwoods Beef Stick Ketchup, Bacon Ketchup, Bacon, Mushroom & Swiss Cheese and Bombay Curry Ketchup.

Organoleptic Characteristics of Flavor Materials

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.

Part 1: The Microstructure of and Compartmentation in the Ripe Vanilla Bean

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.

5-Methyl-2-phenyl-2-hexenal

This cocoa bean component is key in chocolate, coffee and more.

FEMA Expert Panel Removes Flavoring from FEMA GRAS List

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.

Fruit-flavored Yogurt Dominates Market; Flavors Get Sophisticated

Majority of the world prefers fruit flavors in yogurts; split-pot concept is boosting flavor sophistication.

Wixon Offers On-Trend Seasonings for Protein

New products include Bourbon Street Meatball Seasoning, Brazilian Meatball Seasoning, Cajun Fah-Yuh Sausage Seasoning and more.

Organoleptic Characteristics of Flavor Materials

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.

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