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New in Creation/Application (page 46 of 49)
Jun 29, 2007 | 11:20 AM CDT
According to the FEMA, Representatives John Dingell, chairman of the Committee on Energy and Commerce and Bart Stupak, chairman of the Subcommittee on Oversight and Investigations, sent letters to Safeway Stores and three major meat packaging companies demanding that they respond to concerns about the public health risks posed by meat treated with carbon monoxide.
Jun 26, 2007 | 03:57 PM CDT
Mintel explores new flavors emerging in vodka beverage market.
Jun 19, 2007 | 04:52 PM CDT
The snack category shifts its flavors toward a more nuanced sense of savory. Snacking has been called “the fourth meal.” In 2005, total snack sales tracked by Datamonitor reached $34.8 billion.* The United States made up $18.5 billion of this total, with Europe totaling ~$16.3 billion.
Jun 13, 2007 | 01:39 PM CDT
Mintel explores new flavors emerging in the ready-to-drink iced tea market
May 16, 2007 | 03:16 PM CDT
In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception
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.