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Recent in Flavor (page 32 of 50)
The number one food trend that will flavor the foodscape in 2015 is more complex and true-to-region Asian foods, according to a list of top 10 flavor trends for 2015 report from Sterling-Rice Group (SRG).
A few of the peppers highlighted in this line of flavors range from the aji panca to the bhut jolokia (ghost pepper), which is listed as the hottest pepper.
10/24/2014 | Jamie Rice, RTS
A seemingly never-ending consumer demand for soft drinks, alcoholic drinks and hot beverages around the world makes beverages a significant category for manufacturers and suppliers of flavors.
9/24/2014 | Nicole Urbanowicz
FEMA takes its advocacy efforts to Capitol Hill.
9/24/2014 | Jamie Rice
The $12.1-billion global natural flavors market continues to expand, while the drive to clean-label has created growth opportunities for flavoring materials and seasonings, herbs and spices.
9/24/2014 | John Wright
This ingredient’s highly pervasive aroma of cooked potatoes fits a variety of flavor profiles.
Trends include the return of oud, the enduring popularity of rose and a focus on leather notes in next year’s fragrance collections.
“Eating addiction,” rather than “food addiction,” better captures addictive-like eating behavior, according to a recent report published in the journal Neuroscience & Biobehavioral Reviews.
Recent ingredient launches signal increasing complexity of biotechnologically derived natural flavor and fragrance materials.
The process has the potential to significantly improve the flavor profile of zero-calorie sweeteners, especially at higher usage levels.
For same-day taste sauces and soups, Wixon features BBQ Beer Sauce, Cheddar Ale Soup, Green Apple Dip and Instant Salted Caramel Dip.
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.