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Recent in Flavor (page 32 of 35)
D.D. Williamson recently conducted an informal taste test with two dozen students, which revealed that color affects taste perception; teens ranked pink-colored beverage as their favorite.
3/20/2013 | Judith Michalski
This edition features discussions of WS-5, Aruscolate, vanille absolute, labdanum absolute and sandalwood oil EI.
3/20/2013 | Nicole Urbanowicz
Tobacco flavorists and experts see opportunity in the booming market of e-smokers.
3/20/2013 | Shane McDonald, Meghan Peltz and David Bolliet
Maillard reactions with different forms of onion and garlic extracts.
3/20/2013 | Amy Marks-McGee
Citrus’ refreshing effervescence is still appealing to palettes.
3/20/2013 | Michael Porzio
Delivery options in-use.
3/20/2013 | John Wright
The floral, herbal notes of this ingredient can brighten fruit flavors, tea and more.
Ahead of a scientific meeting in Brussels, the EFSA issues a written statement saying it’s “supporting the European Commission in defining scientific criteria for endocrine disruptors."
This line, which includes applications for soups, breads, salty snacks and more, can deliver up to a 50% sodium reduction, the company says.
Analyst Michael Schaefer says tailored, "engineered" types of beverage products will account for a larger portion of sales among consumers who are unwilling to compromise on price, sugar content or flavor.
Scientists have identified CALHM1, a channel in the walls of taste receptor cells, as a necessary component in the process of sweet, bitter and umami (savory) taste perception.
The new products extend the company's existing portfolio of flavors used to improve the sweetness profile of calorie-reduced products.