Recent in Flavor (page 32 of 49)

Organoleptic Characteristics of Flavor Materials: October 2016

Green tea oil, parsley seed oil, cognac oil, ethyl cyclopentenolone natural and more.

Endpoint. Moving Past Both Empty Wrappers and Science

How can our businesses ensure consumers receive the right information when choosing products? Perhaps it's time we use our senses to find out.

Forward Thinking: Waste Not, Want Not

Food waste initiatives, consumers' behavior, zero-waste grocers and restaurants, and the sale of "ugly" produce are driving food waste management and reduction.

Flavor Bites: Two Thiazoles

2-Isobutyl thiazole is sulfury and green, reminiscent of tomato foliage.

The Desire for Asian Fire Spreads Throughout U.S.

Asian flavors continue to trend throughout the U.S. with Japanese and Chinese flavors along with fusion cuisine to appeal to U.S. favorites.

12 Flavors From Around the World That Should Be on Your Radar

First there was Sriracha, now there is sambal. These are the up-and-coming flavors that chefs are using.

Sour to Sweet: Miracle Berry Makes Red Wine Taste Better

Make cheap red wine taste more expensive with the new miracle berry, which transforms wines to have a fuller, rounder flavor.

White Chocolate Spells Success For Peeps and Hershey’s

Peeps and Hershey’s introduced their new flavor trends for the year, satisfying consumers with a maple brown sugar and white chocolate Peep and a birthday cake Hershey’s Kiss.

Fresh Fizz: Bell Develops Vegan Soft Drinks

As vegetarian and vegan diets continue to rise in popularity, Bell develops its latest soft drink flavors inspired by fruits and veggies to appeal to consumers looking for a healthy fizzy drink.

Dried Meat Snacks are Seeking New Pastures

Move over beef, dried meat flavors are seeing eclectic flavors in the snacking arena.

Q Laboratories Announces Four New Appointments

The microbiology and analytical chemistry company has announced the appointment of four new leadership positions.

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