Recent in Flavor (page 34 of 47)

GMO Labeling Debate Heats Up in Washington

Proposed genetically modified organism (GMO) labeling legislation has been a hot topic among Washington lawmakers lately as a number of bills addressing the issue continue to gain ground.

In Memoriam: Dallas Stokes

Dallas R. Stokes, Mane, passed away on Monday, February 22, 2016.

Patent Pick: Chew on This

Improving the chewing texture of flavored, soft, sugar-free candy, Crown Confectionary has applied for a patent on a formula that reduces the stickiness and adhesion to teeth.

Patent Pick: Parsley Power

Think parsley is merely a sprig of green on the greater dinner plate of humanity? Think again. These inventors, from Takasago, have taken note of its antioxidant effects and are using it to suppress flavor degradation.

Patent Pick: Fully Loaded Flavor

"Loaded with flavor" is a phrase the inventors at Pepsico meant literally when they developed this aerogel invention. It is capable of carrying high flavor loads, helped by supercritical CO2.

Does Food Science Pay Women Enough?

Has the pay gap changed between genders in food science?

Patent Pick: Salt of the Sea

In a seasoned quest for salt flavor alternatives, this new "salt of the sea" invention looks to chitosan, typically found in the exoskeletons of crustaceans, as a new salt source.

Weekly Recap: What You Missed

Busy week? Catch up on industry moves you might have missed.

AmorePacific Goes All In For The Natural World

AmorePacific is donating money to Cheolipo Arboretum to help save endangered plants.

Trimethyl Pyrazine

This raw material's roasted character seems most obviously compatible with cocoa, but its extends to virtually all “cooked” flavors. The dose rates given throughout this article are the levels suggested for use in flavors that are intended to be dosed at 0.05% in a ready-to-drink beverage or simple bouillon.

Organoleptic Characteristics of Flavor Materials: Nov 2014

Elderflower absolute, orange oil Spain, laurel leaf oil and mimosa absolute, French FLG.


This ingredient is one of the most useful hay notes, adding depth and succulence.

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