Recent in Flavor (page 32 of 50)

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.

FDA Opens 60-Day Comment Period For Artificial Trans Fat Ruling

The agency has opened a 60-day comment period on this preliminary determination to collect additional data and to gain input on the time potentially needed for food manufacturers to reformulate.

Seven Scent Reveals Latest Fragrance Trends for 2014/15

Key trend themes include: Return of the rose, very berry and scents of spirits.

Study: A Plate's Shape and Color Influences Taste Perception

A recent study showed cheesecake samples on round white plates were rated sweeter than those on black plates.

Solvay's Govanil Vanilla Flavor Wins ICIS Award for Best Product Innovation

The company's new generation of vanilla flavors, Govanil, allow for a lower use of fat and sugar in pastry, bakery and chocolate food products.

Organoleptic Characteristics of Flavor Materials

Judith Michalski, senior flavorist, discusses flavor use and applications with the latest materials.

Cultured Ingredients Arrive

A survey of the development of cultured F&F ingredients, the latest chapter in a 9,000-year tradition.

Thinking Globally: the Science of Sensory Experience

Highlights from the Second Annual Flavor, Fragrance and Perception Conference at Rutgers University.

Biotechnology Ushers in a New Era of Innovation for Perfumers and Flavorists

Recent production milestones demonstrate commercial viability of biosynthesis.

Trans-2, trans-4-Decadienal

Used alone or with other similar aliphatic dienals, this ingredient adds a fried character to flavors.

Savory Crackers Heralding New Flavor Profiles

A trend analysis from Innova.

Energy Drinks, Exotic Juices, Tea, Beer Mix and Malted Beverages are Hot

Juice-infused energy drinks, premium teas and fermented beverages are becoming increasingly popular with consumers, according to recent trend forecasts from Canadean and Wild Flavors.

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