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Jul 31, 2015 | 02:26 PM CDT

What's Next for Flavors and Product Development?

Flavorcon 2015

How advances in sensory science and computing will impact foods and beverages.

Jul 24, 2015 | 10:35 AM CDT

Isobionics Expands to Launch Sandalwood and Patchouli Products

New laboratory

Isobionics is opening a new laboratory equipped with new generation fermenters and is preparing to launch two new fragrances, sandalwood and patchouli.

Jul 22, 2015 | 02:06 PM CDT

Savory Flavors Blending Into American Yogurt

International influences—including savory over more traditional sweet flavors—are being noticed in new yogurt product launches.

Jul 10, 2015 | 02:49 PM CDT

Firmenich Releases New Ingredient Collection

Firmenich launched its 2015 collection of Sharing Innovation Ingredients.

Jun 01, 2015 | 10:11 AM CDT

Fermented Flavors Make a Comeback

Comax Flavors introduces pickled paradise collection to meet increasing consumer trends in pickled foods and beverages.

Mar 13, 2015 | 05:23 PM CDT

Flavorcon 2015 | Liking is Not Enough: Forecasting NPD Sensorial Success

To increase market success, development teams can establish a crucial linchpin between sensory science and market research by giving consumers a say at the development stage.

Mar 13, 2015 | 05:18 PM CDT

New Dimensions in Heat Delivery: Flavorcon Preview

Innovative heat management tools and strategies for flavorists and food product developers.

Mar 01, 2015 | 05:04 PM CST

New Flavorcon 2015 Exhibitors Announced

Plus: latest speakers. Registration now open.

Sep 08, 2014 | 10:09 AM CDT

2015 Flavorcon Call for Papers Now CLOSED

The 2015 Flavorcon call for papers is now CLOSED for its event taking place November 15–17, 2015, at the Borgata Hotel Casino & Spa, in Atlantic City, New Jersey, USA. The 2015 Flavorcon advisers and program director will now review proposals for potential inclusion in next year's event.

Sep 27, 2013 | 10:12 AM CDT

A Golden Age of Flavor?

By: John Wright

The opportunities for flavorists today are vastly greater than ever before.