Recent in Flavor (page 32 of 50)

EFSA: Aspartame Safe at Current Levels of Exposure

Following a thorough review of evidence provided both by animal and human studies, experts have ruled out a potential risk of aspartame causing damage to genes and inducing cancer.

EFSA Finds Diacetyl Butter Flavoring Study Doesn't Hold Up

The EFSA concluded the cytotoxicity assay and the cellular system used by the authors have shortcomings that did not allow the extrapolation of the data to be used in the safe assessment of diacetyl as a flavoring agent in food.

Wixon Launches Seasonings to Sweeten Snacks

The company has introduced its newest topical seasonings for chips, nuts and other "popable" snacks.

Forward Thinking: Mint Condition

Mint remains a staple in toothpaste and chewing gum as well as a seasonal favorite. This article reviews the current status of mint in the marketplace.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for materials ranging from lime heart fractions and apple essence (core key), to black currant absolute.

Inside the Kosher Process

In the present article, the authors take a look at what makes a food ingredient (and resulting product) kosher, how this compares with other global standards and the (often-unexpected) level of quality kosher-certified ingredients offer.

Human Capital

The missing factor in valuing F&F companies.

Part 2. The Role of Plant Microstructure, Compartmentation and Senescence in Vanilla Curing

This review is the second in a two-part series. It considers the effect of the senescence process and the decompartmentation that occurs as a consequence of microstructure disassembly of the vanilla pod.


4-Terpinenol has a spicy, nutmeg-reminiscent aroma that would seem to be mostly confined to the category of spices and seasonings. However, it adds interest to citrus and berry types, among others, as Wright reviews, here.

Study: Diet-Induced Obesity Impacts Taste Perception

A recent study has found that diet-induced obesity significantly influences peripheral taste receptor cell signals in mice, which likely leads to changes in the central taste system and may cause altered taste perception.

Comax Reveals 2014 Flavor Trends

Features pineapple cucumber, coconut lime, and more.

Study: Three-fourths of Consumers Look for Innovative Flavor on Menus

According to a recent Technomic study, 73% of consumers say that if they try and like a menu item with an innovative flavor, they would be highly likely to return to the restaurant for the same menu item.

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