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Nestlé's scientists developed a method to use 40% less sugar in their confectionery without altering the sweetness in chocolate flavor.
The chocolate sector has led the market in growth due to the attention that its health benefits have been receiving.
Hershey president and CEO, John Bilbrey, will be retiring from the company and hiring a board of directors to hire the new CEO.
How can our businesses ensure consumers receive the right information when choosing products? Perhaps it's time we use our senses to find out.
Green tea oil, parsley seed oil, cognac oil, ethyl cyclopentenolone natural and more.
While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.
The Connecticut-based ice cream company is entering into the market with several new floral and savory flavors.
In order to prepare for the upcoming sugar tax in response to global concerns for health and wellness, the flavor industry is attempting to modulate sweet taste formulations without sacrificing taste.
Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.
Bigger, bolder flavor profiles, different fruit/chocolate pairings and luxury flavors are just a few flavor trends that will emerging trends according to The National Confectioners Association.