Most Popular in:
New in Savory (page 7 of 7)
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.
Aug 21, 2007 | 06:35 PM CDT
Scott Harris (Givaudan) outlines the main drivers shaping contemporary savory/snack flavors
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 03, 2007 | 08:14 AM CDT
The European Commission has published a list of valid applications for smoke flavorings.
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 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.
May 16, 2007 | 01:18 PM CDT
Mintel discusses the new flavor ranges available for savory snacks
May 07, 2006 | 09:52 AM CDT
By: Michael Zviely, Elias Abu Shqara and Danny Hod…
A pyrazine for flavors and fragrances. Pyrazines are materials obtained in Maillard reactions as by-products of the browning reaction of sugars and proteins or amino acids. These reactions occur during roasting, cooking, baking, and so forth of different food products.
Mar 13, 2006 | 11:53 AM CST
Quest International has introduced an allergen-free flavor range that mimics nut flavors without being derived from nuts.