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Recent in Flavor (page 32 of 50)
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.
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.
The company has introduced its newest topical seasonings for chips, nuts and other "popable" snacks.
11/26/2013 | Amy Marks-McGee
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.
11/26/2013 | Judith Michalski
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.
11/26/2013 | Luke Grocholl and Rabbi Gershon Segal
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.
11/26/2013 | Mark Scott
The missing factor in valuing F&F companies.
11/26/2013 | Patrick Dunphy and Krishna Bala
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.
11/26/2013 | John Wright
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.
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.
Features pineapple cucumber, coconut lime, and more.
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.