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Kombu

This material from Omega Ingredients Ltd. offers a distinct umami note for flavor in snack foods, salad dressings and more.

Papa John's Spending $100 Mil to Remove Artificial Ingredients

The company is looking at a list of 14 ingredients, including corn syrup, artificial colors and various preservatives, that will be banished by the end of 2016, a Bloomberg report said.

Report: Savory Ingredients Market Worth $13,295 Million by 2019

The report highlights Asia-Pacific region as the largest market for savory ingredients and also the fastest-growing market with India and China dominating the region.

The Worldwide Flavor and Fragrance Industry, 1985-1990

Basic Industry Trends in an Unstable Monetary and Highly Competitive Environment

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Clean Labels, Commoditization and Cost Controls

Consumers are reading labels more than ever and becoming increasingly suspicious of the food industry and science in general. Some consumers are even suspicious of the words “natural flavor” appearing on the label.

Diana Food launches a new line of organic animal welfare products to ensure ethical, organic production.

Diana Food Launches Organic Animal Welfare Solutions

Diana Food launches a new line of organic animal welfare products to ensure ethical, organic production.

Hydrolyzed Vegetable as a Flavoring Agent

While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.

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Campbell’s Soup Modifies Original Recipe

Campbell’s Soup is changing its original broth with 30 ingredients to have 20 ingredients.

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Flavor Creation: Composing Savory Flavors

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.

Protecting Formulas

Strategies for addressing formula disclosure requests for flavors and fragrances and recent challenges. In the flavor and fragrance industry, IP (IP)—and formulas in particular—are key. Without limited disclosure, companies would have little in the way of uniqueness or value.

Process Flavors: Achieving Acceptability Amidst Changing Demands

Flavorist Doug Young examines technical hurdles as part of the 2009 Flavor Symposium.

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

Process Flavors: Building Savory Solutions

Ingredient restrictions and tight cost targets present a technical gauntlet for the formulation of quality, cost-effective process flavors. Any successful flavor creation project requires the satisfaction of three broad parameters—flavor target profile, health/regulatory/dietary guidelines and cost (whether in-use or otherwise).

Due to increased health awareness, the natural segment is growing at a rapid CAGR of 6.8%.

Global Flavor Enhancers Market to Hit $11.5B by 2027

Due to increased health awareness, the natural segment is growing at a rapid CAGR of 6.8%.

Senomyx Sees Positive Growth in Q3 2011 Financial Results

Strong relationships with Firmenich, Nestle help propel revenue.

According to author Alex Woo, there are four strategies to make things saltier without adding more table salt.

How To Best Utilize Salty, Umami And Kokumi Modulators

Understanding various methods to utilizing flavor modulators in formulations.

"Active" 2010 Q2 Boosts Senomyx Revenue

Senomyx (San Diego) has reported second quarter revenue of $5.7 million, up from $3 million during the same period, 2009.

Senomyx Announces Q2 Results, Develops New Sweet Taste Modifier

S617 reduces high fructose corn syrup, sucrose in foods and beverages

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