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Flavor Bites: Hexanal

The majority of uses of hexanal are in the obvious fruit flavor realm, but it can also be helpful in other categories, particularly nut flavors.

Photo provided by Mariani

A Nut to Crack: Mariani Releases Walnut Milk

Mariani Nut Company has released its refrigerated walnut milk in original, vanilla and unsweetened flavors.

Citrus And Allied

Citrus and Allied Essences Ltd.'s St. John’s Bread Solid Extract

Made exclusively from upcycled green bananas, Green Banana Powder offers an innovative way to address food waste concerns.

Givaudan Collaborates with Dole Asia Holdings to Upcycle Unripe Bananas

Givaudan's green banana powder is made from upcycled, unripe bananas and can be a texture solution for food developers.

Leco Pf2304 Thumb

An Analytical Workflow for Pumpernickel Bread Varieties

GCxGC-TOFMS and ChromaTOF® Tile Software combine for an efficient, supervised statistical analysis. See how subtle variations in recipe can change the aroma profile of pumpernickel bread.

Banana Extract

Advanced Biotech’s FTNF natural banana extract possesses a sweet, ripe banana and pear smell, and a sweet, creamy, milky taste.

Prodalim August

Prodalim's Banana (213205012)

Banana Republic Introduces 5 Scents

Honorine Blanc, Beatrice Piquet, Pascal Gaurin, Jean Marc Chaillant and Harry Fremont have created Banana Republic's five new scents for Fall.

FlavorSum CEO Brian Briggs.

National Flavors, B&D Flavours & GSB Flavor Creators Become FlavorSum

FlavorSum is comprised of three solutions brands focused on sourcing and customer service. (Pictured: FlavorSum CEO Brian Briggs)

Meridian's portfolio of sweet and dairy flavors for bakery and snacks adds to the existing FlavorSum portfolio.

FlavorSum Acquires Meridian Flavors

Meridian Flavors is the fifth company to join FlavorSum.

Holiday flavors and spicier notes are more prominent during the Fall and Winter when people seek a sense of coziness and comfort as the days become shorter, according to FlavorSum's guide.

FlavorSum Releases 2025 Seasonal Flavor Guide

The guide offers an overview of seasonal flavor trends across spring, summer, fall and winter in various food and beverage categories.

McCormick Launches FlavorCell Encapsulated Flavors Line

The technology offers flavor protection and controlled release in a wide range of processing environments.

In this role, you will apply your extensive knowledge of savory flavor creation, for broths, sauces, and seasonings, delivering bold, authentic, and nuanced taste profiles.

Now Hiring: Savory Flavorist/Senior Savory Flavorist for Sensient Flavors & Extracts

In this role, you will apply your extensive knowledge of savory flavor creation, for broths, sauces, and seasonings, delivering bold, authentic, and nuanced taste profiles.

The sweet and culinary flavor creation labs are the latest addition to the company’s expansive campus which has been in operation since 1964.

IFF and FlavorSum Announce Flavor Facility Expansions

Check out the capability updates for both companies with these new facility debuts.

Formulators can incorporate selected descriptors into a sample request, project brief, or collaborative session for FlavorSum certified chemists to use when choosing or designing a custom flavor solution.

FlavorSum Debuts 'Choose Your Flavor Adventure' Platform

The platform has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

FlavorSum CEO Brian Briggs connects to discuss the new platform's mission and services.

[video] National Flavors Launches FlavorSum

FlavorSum CEO Brian Briggs connects to discuss the new platform's mission and services.

Part 1 of the Flavorcon trend prediction series is said to examine people's changing expectations about food and beverage brands.

FlavorSum Releases 2024 Flavor Trend Predictions

FlavorSum has released its 2024 flavor trend predictions for the food and beverage space in a two-part blog series.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

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