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New in Creation/Application (page 44 of 46)
May 16, 2007 | 01:18 PM CDT
Mintel discusses the new flavor ranges available for savory snacks
Mar 21, 2007 | 08:16 AM CDT
By: Judith Michalski
A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.
Mar 21, 2007 | 08:10 AM CDT
By: Jeb Gleason-Allured, Editor
A multi-year look at flavor trajectories across categories. According to numbers recently released by Mintel Custom Solutions, total US dairy new product launches went from 1,053 in 2002 to 1,544 in 2006 (T-1). Categories on the move during this period included frozen novelties/impulse ice cream, 145–286 new product launches; drinkable yogurts and liquid cultured milk, 28–61 new product launches; and spoonable yogurts, 90–140 new product launches.
Mar 06, 2007 | 06:09 PM CST
The road to customer and consumer-winning flavors.
Feb 26, 2007 | 09:39 AM CST
Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.
Feb 20, 2007 | 10:11 AM CST
Quest International has launched a three-part service to develop new concepts and flavors for the growing snack market
Feb 06, 2007 | 08:17 PM CST
Despite numerous technological advances over the past three decades—the computer, the microwave, cell phones to name just a few—all of which have been designed to make life easier, modern consumers still regard time as a precious commodity. A casualty of contemporary living is the traditional art of food preparation.
Dec 29, 2006 | 02:29 PM CST
By: Jeb Gleason-Allured, Editor
Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.
Oct 18, 2006 | 11:09 AM CDT
Danisco has introduced SALboosT, a flavor ingredient designed to reduce the salt in processed foods.
Sep 26, 2006 | 02:37 PM CDT
By: Robert Sobel, FONA International
Applying the lead user process to identify and implement new F&F technologies. Technology and innovation initiatives at flavor companies often are misunderstood or, worse, mismanaged because of poor understanding of the relationships between technology, innovation and the company’s business engine. This article will attempt to shed some much-needed light on the connections between these three variables, as well as the challenges in reaching a harmonious balance among them.