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Opportunity and emerging flavors were discussed at the Fast Casual Executive Summit in Miami on October 19.
Symrise released an infographic containing insights on the top Latino current flavors and emerging flavors in the food industry.
Companies are appealing to the health-conscious consumer by finding ways to fill the void that sugar- and salt-free ingredients can sometimes leave.
Chocolate candy sales in the U.S. are expected to exceed $26 billion for the first time by 2018.
How can aroma modification affect taste perception? Chefs, scientists, flavorists and industry professionals research phantom aromas.
In a recent conference, chief growth officer at Mondelez, Mark Clouse, announced a new commitment to remove artificial colors and flavors from their brands by 2020.
Solvay is celebrating 25 years of making vanillin in the USA.
Shawn Houser discusses continuing Hershey's legacy with Perfumer & Flavorist in part three of this exclusive interview.
Part II in Perfumer & Flavorist's exclusive interview with Shawn Houser explores global product development.
Perfumer & Flavorist's exclusive three-part interview with Shawn Houser, WFFC honoree and director of product development for Hershey.