Recent in Flavor (page 1 of 63)

[podcast] Taste the Crunch: How Products Engage Consumer Senses

Crunching sounds can make food taste better. Heavier lipstick tubes impress a sense of luxury. How might product developers benefit from these signals? Find out in this podcast series, sponsored by Berjé.

3 Articles You Might Have Missed in P&F October 2018

Non-alcoholic solvents, the natural flavor market and lauric acid in flavor development – just some of the topics covered in the October 2018 issue of Perfumer & Flavorist.

[gallery] Sustainability Takes Center Stage at Grasse FlavourDay

More than 80 people gathered in Grasse to discuss sustainability-related topics, including the ways policy makers’ actions are shaping companies’ operational frameworks, the commitment and contribution of the flavor industry, and what consumers want and understand when it comes to ‘sustainability.’

[Update] FDA Removes 7 Synthetic Flavors from Food Additives List

Following an analysis of data presented by two petitions, the FDA has de-listed 7 synthetic flavoring substances from its list of acceptable food additives.

Firmenich Appoints Two Master Flavorists

Bipin Khara is a pioneer in taste modulation and an expert on sugar reduction; Chun-Yu Song is a leader in chicken tonalities, working with global savory brands.

Editor's Note: A Single Ingredient Can Tell Many Stories

One of the strengths of the F&F industry is its ability to connect people through storytelling. Each ingredient, flavor and fragrance tells a unique story through our sense of smell and taste.

F&F Literature Review: Value-Added Materials

What do 1,3-propanediol and flavor have in common? And how are skin sensitization assessments evolving past animal-free testing? Find out the latest in value-added materials.

Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

The Natural Flavor Market Grows Up

Despite restrictions due to regulations, the natural flavor market is seeing strong growth as consumer package goods position their portfolios to more health-conscious consumers.

Organoleptic Characteristics of Flavor Materials October 2018

This month’s column features discussions on blood orange essence oil, Timur pepper pure JE CO2 extract, tea tree oil, trans-5-octenal (pomelo aldehyde) and more.

Forward Thinking: Sweet Talk

Chocolate and candy innovation is being driven by global flavor inspiration from food and beverage trends, interactive chocolate and candy experiences, new distribution channels, customized and better-for-you candy, as well as functional ingredients and new technology.

Symrise AG's Sultanene

This ingredient offers juicy and fully ripe undertones and naturalness while creating a surprising effect in woody/oriental scents.

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