Creation/Application:
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Creation/Application
New in Creation/Application (page 10 of 13)
Mar 17, 2009 | 01:24 PM CDT
Aroma Trades Studies for the 21st Century
By: Tony Curtis, University of Plymouth
An effort to create an overarching framework of skills and knowledge for flavor and fragrance industry professionals.
Dec 03, 2008 | 11:16 AM CST
Flavor Development: (Not) Lost in Translation
By: Dianne Sansone and Willy Palmer, Flavor & Frag…
Employing raw material knowledge and parsing organoleptic vocabulary to deliver successful flavors
Nov 13, 2008 | 10:08 AM CST
On the Horizon: Pulling the Lid off Beverage Flavor Challenges
By: Jeb Gleason-Allured, Editor
Beverage is the category in which new flavors often appear first, which makes it a segment worth watching. In addition, the range of fortified offerings and other innovations continues to evolve flavor chemistry.
Oct 20, 2008 | 01:36 PM CDT
An Indulgence in Your Cup: Troubleshooting and Innovating Coffee Flavors
By: Jeb Gleason-Allured, Editor
Coffee flavor leader Flavor & Fragrance Specialties offers a look inside its labs, creative philosophy and the dynamic flavored coffee segment
“Specialty coffee is off the charts,” says Flavor & Fragrance Specialties (FFS) flavorist and lab manager Dianne Sansone. “Flavored coffee consumers are not [traditional] coffee consumers, so there is no cannibalization.” As the flavored coffee segment evolves, new profiles and technical challenges (masking off flavors from vitamins and other fortifications) proliferate.
Dunkin’ Donuts recently launched a skim version of its Coffee Coolatta beverage as part of its new campaign to provide consumers with healthy choices. Meanwhile, JavaFit has launched a new line of no-sugar functional RTD coffee beverages. Aimed at active consumers, those looking to be healthier or manage their weight, JavaFit’s offerings include Extreme Latte (fortified with green tea extract), Diet Latte (fortified with bitter orange extract Advantra Z), Focus Latte (fortified with α-GPC and multivitamins) and Immune Latte (fortified with Echinacea and multivitamins). Despite the ample fortification, the company claims its beverages have the flavor profile of “melted coffee ice cream.” Finally, Starbucks’ Cafe Mocha Truffles, noted for their indulgent qualities, were listed among the winners of Mintel’s 2008 Global New Products Database taste test. The technical hurdles and opportunities for innovation never cease.
Oct 20, 2008 | 01:31 PM CDT
From the Experts: Overcoming Escalating Flavor Raw Material Costs
By: Aaron Graham, Griffith Laboratories USA
The benefits of strategies such as multi-platform flavors, country of origin material sourcing and process optimization
Escalating energy and material costs are a major challenge facing flavor manufacturers, and one that is forcing the industry to find new methods to adjust. The last few years have seen record cost increases in a large number of ingredients commonly used in the flavor industry, particularly those derived from corn, soy and wheat, and petroleum-based products. (See F-1.) As the global demand for energy grows, spurred by China and India, the food versus energy decision is likely to maintain these elevated prices.
Oct 20, 2008 | 01:18 PM CDT
Flavor Formulation: The Challenges Facing Savory Flavor Formulation
By: Dave Baines, Baines Food Consultancy Ltd., and…
Flavorists face rising food prices, legislation and competition as the demand for savory flavors explodes
Savory flavorings is a growth market that is predicted to increase significantly over the next five years in line with the rapid growth of the consumption of meat products. The Food and Agriculture Organization (FAO) reported that global consumption of meat is estimated to grow from 250 million tonnes per annum to 300 million tonnes by 2020, and to more than 450 million tonnes by 2050. The graph in F-1 shows that most of this growth is in developing countries, with meat consumption in developed countries leveling off. The supply of ingredients to support this market will grow in tandem with meat consumption and will have a major impact on savory flavors.
Oct 20, 2008 | 01:01 PM CDT
Flavor Q&A: Inside Citrus and Vanilla
By: Jeb Gleason-Allured, Editor
Investigating novel varieties of citrus and determining consumer preferences among orange beverages and vanilla ice creams
“What’s next?” This is the question every flavor house needs to pose and resolve in order to remain competitive. Recently, as part of its CitrusTrek* program, Givaudan flavorists explored the citrus collection of the University of California–Riverside, which contains more than 1,000 citrus tree varieties. The exposure to novel flavor characteristics is expected to spur the creation of new citrus flavors. In addition, the company’s TasteEssentials** program has provided analysis of the 81 of the world’s top still and sparkling orange drinks, offering a view into global trends in citrus flavors. Simultaneously, Givaudan surveyed more than 9,000 consumers in 20 countries regarding taste preferences and other data. Of the results, Dawn Streich, the company’s citrus product manager, says, “Our research shows consumers are increasingly looking for refreshing, sophisticated citrus flavored beverages.”
Oct 20, 2008 | 12:52 PM CDT
Moving Tea Flavors Forward
By: Jeb Gleason-Allured, Editor
Strategies for developing new and authentic profiles for a growing array of applications
“Tea is the new coffee, but better,” says IFF flavorist Marie Wright. Working with R&D, a flavorist team, and Ed Nappen, technical category director for beverages, Wright has endeavored over the last year to create tea flavors that impart authenticity and bring a greater variety of profiles to the public. Working from “gold standards” drawn from Asian tea plantations, the team has developed a range of tea flavors including white peony, longjing, gyokuro green, oolong Tie Guan Yin, Darjeeling, jasmine green and chrysanthemum. The goal, as Wright puts it, is to capture each variety’s unique character to add differentiation to applications: “the hearty toasted molasses notes of Darjeeling, the delicate apricot and brown spice character of Nantou Oolong and the fresh-cut grass aroma of Long Jing.”
May 14, 2008 | 04:03 PM CDT
Flavor Encapsulation: Melt Extrusion and Melt Injection
By: Mike Porzio
An in-depth look at the strengths, limitations and applications of these two processes. The flavorist has a number of options with which to encapsulate a liquid flavor. These commercially viable systems have been noted1 and are re-listed in T-1.
May 14, 2008 | 03:43 PM CDT
Meeting Report: Savory Flavor Innovation
By: Kelly Frederick, Associate Editor
FEMA’s 99th Annual Convention revealed some key areas for growth in the savory flavor market. The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina. For almost 100 years, FEMA’s Annual Convention has brought together important players in the flavor industry to exchange information and work together to address key issues of the day. This year’s event was themed “Savoring our Future,” and included industry experts presenting on the current state and future of savory flavors.