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Move over beef, dried meat flavors are seeing eclectic flavors in the snacking arena.
Bacon flavor from a plant? The Missoula, Montana-based biomass company introduces the versatile bacon dithiazine from, you guessed it, recycled waste.
Nearly 70 million dogs are the pet of choice in the United States; this is surpassed by 74 million pet cats. What does this have to do with F&F? Think: pet food flavor and nutrition additives.
Despite a volatile political and economic landscape, Symrise exhibited strong growth in segments and regions.
Identification and formation of thiazolidines and thiazolines in fried chicken liver
A characteristic structural unit of meaty aromas was proposed for the first time in our previous study on the basis of summarizing the olfactory properties of 29 kinds of sulfur-containing flavors with known FEMA numbers. We herein conclude that organic compounds with such a structural unit, should have a basic meat flavor.
Mimosas made with Scotch? Rum steeped with Jamaican jerk seasoning? Today’s cocktail flavor combinations push the boundaries that could be the next favorite of consumers.
The seasonings, flavors and technologies manufacturer is incorporating a variety of flavor trends that focus on North African cuisine, one of the top food trends for 2016.
All the indications are that an oleoresin pepper can be produced at a similar cost to the products now on the market. The physical appearance of this resin may differ a little from the conventional product, but its organoleptic properties are superior in that it lacks the sweet taste and aroma which is so characteristic of culminated solvents.
Meat flavor has been a focus of attention for the last few years, with the object of developing flavors which will convert proteins from any source into meat-like products. The development of meat flavor that will make nonmeat protein palatable is perhaps the most challenging problem that the food industry faces today.