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New in Creation/Application (page 46 of 50)
Dec 11, 2007 | 04:18 PM CST
According to a recently released Business Insights report—“Growth Opportunities in Confectionery”—sweets that possess a functional or healthy ingredient will appeal to an increasing number of consumers in the future
Dec 04, 2007 | 11:14 AM CST
By: Shane McDonald
How to combine low notes, middle notes and top notes for a successful flavor composition. Years ago, I listened to music on a cheap transistor radio. Through its tiny speaker I could hear the basic melody and words to my favorite songs.
Oct 30, 2007 | 07:16 PM CDT
Mintel investigates the current trends in chocolate flavorings, including goji berry, green tea and functional ingredients
Oct 26, 2007 | 02:28 PM CDT
By: Mike Porzio
An in-depth look at the steps in spray drying and the different options available to flavorists. A good percentage of flavors formulated by a flavorist will be encapsulated. While a variety of encapsulation technologies have been developed and are commercially employed, the majority of encapsulated flavors are spray dried.1–4 T-1 presents some commercial flavor encapsulation options available to the flavorist along with an estimated degree of industry usage and preferred state for the encapsulated flavor-carrier material.
Oct 02, 2007 | 01:19 PM CDT
Mintel explores the trends in the beer market, including cutting-edge flavors and naturals
Aug 21, 2007 | 06:35 PM CDT
Scott Harris (Givaudan) outlines the main drivers shaping contemporary savory/snack flavors
Aug 21, 2007 | 03:39 PM CDT
Mintel explores the ethnic and traditional flavors emerging in the still beverage market
Aug 07, 2007 | 02:33 PM CDT
Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma
Jul 24, 2007 | 04:47 PM CDT
Mintel explores the new exotic and traditional flavors emerging in the table sauces merket
Jul 03, 2007 | 08:14 AM CDT
The European Commission has published a list of valid applications for smoke flavorings.