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New in Creation/Application (page 39 of 45)
Jan 16, 2009 | 04:35 PM CST
The Flavorist's View: the Economy’s Impact on Consolidation, Unique Formulation, New Raw Materials and Training
By: John Wright, flavorist and author
Flavor and functional fragrance sales have normally been relatively immune to recessions, but the current situation will undoubtedly reduce the frequency of new launches and shift the focus of some customers to cost cutting. This is not necessarily a bad thing.
Jan 15, 2009 | 02:40 PM CST
Synergy Flavors has appointed Wendy Bathgate account executive.
Jan 09, 2009 | 01:58 PM CST
PureCircle has announced an exclusive agreement with Firmenich to commercialize Reb A in the global food and beverage industry.
Dec 08, 2008 | 10:17 AM CST
Highlights regionalism and cooking techniques
Dec 03, 2008 | 11:16 AM CST
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
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.
Nov 10, 2008 | 04:36 PM CST
By: Kelly Wolfram, Mintel
Mintel unveils the latest trends in soft drink flavors, including fruit, herbal and citrus
Nov 10, 2008 | 04:31 PM CST
By: Joanna Peot, Mintel
Mintel investigates the top flavors for chocolate products released in 2007, including strawberry, almond, hazelnut, caramel and peanut butter
Oct 20, 2008 | 01:36 PM CDT
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
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.