Recent in Flavor (page 32 of 50)

Givaudan Launches TasteSolutions Richness Flavors

The product's multi-layering of flavors features an added dimension of taste and richness in addition to aroma, particularly in low sodium formulations.

Organoleptic Characteristics of Flavor Materials: July 2014

This edition features vanillin acetate, blue (German) chamomile oil, Labdanum resinoide alcool and more.

The Future Belongs to the Fast

The 2014 Flavor and Extract Manufacturers Association annual meeting explored how innovation, consumer outreach, emerging technologies and consumer engagement will drive future growth.

Hungarian Beauty— Fragrances in the Wild East

A rich fragrance heritage disrupted by political upheavals reinvents itself amidst a price-sensitive consumer environment.

Event Report: Amsterdam Table Talk Exhibition

The British Society of Flavourists hosts its annual ingredients showcase.

Focus on Citrus

WFFC UK event hosts citrus experts.

cis-6-Nonenol

This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.

Maverick Innovations Launches Flavors with Provenance Line for U.S.

The range includes specific provenance flavors such as: Florida Orange, Scottish Raspberry, English Blackcurrant, Sicilian Lemon and more.

Wixon Launches Impact! Health & Wellness Flavor Modifier Program

Proprietary Mag-nifique flavor modifiers for health and wellness foods and beverages can be used to reduce sugar, minimize aftertaste and more.

Organoleptic Characteristics of Flavor Materials: June 2014

In this monthly review of the organoleptic characte­ristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

2-Methyltetrahydrofuran-3-one

All too often, meat flavors are hollowed out caricatures of the real thing. The missing middle notes are always the hardest part to recreate. 2-Methyltetrahydrofuran-3-one (FEMA# 3373, CAS# 3188-00-9) has a deceptively light and simple aroma; however, it can be used to good effect as a middle note in almost any cooked flavor category. The present discussion covers this a variety of additional uses for it.

2014 Flavor & Fragrance Leaderboard

Perfumer & Flavorist magazine’s 2014 Flavor & Fragrance Leaderboard ranks the top companies in the industry. It also includes select exclusive insights from key executives on the state and future of the industry.

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