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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%.

Organoleptic Characteristics of Flavor Materials: May June 2001

Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Propanal, Heptyl Iso Butyrate, Palmitic Acid and more.

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Salt: How Much is Too Much?

Simon Poppelsdorf discusses the pros and cons of salt as an ingredient and highlights flavorful alternatives.

Ultraclean Natural Salt Enhancers

From Taste Advantage, these salt enhancers can help offer the label claim of natural flavor.

Senomyx-Firmenich Deal for Sweet Enhancers

Stevia, sucrose and fructose.

IFF's ingredient solution Choozit Vintage uses cheese cultures to address cheddar flavor and texture consistency.

IFF Debuts Choozit Vintage Cheese Starter Culture Line

Choozit Vintage is designed to offer formulators a more stable cheese composition.

Flavour Compounds in Cheese

The microbiology of cheese manufacture, and the general mechanisms of flavor development in cheese have been reviewed recently, but a summary of the factors which determine the overall properties of different cheese varieties is included here for those unfamiliar with the subject.

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Fruit-Cheese for Kids: End of the Picky Eater?

Cow Candy has released a full line of fruit-flavored cheese snacks for children. Does this spell the end for picky eaters?

JECFA OKs Senomyx's Sucrose, Sucralose Enhancers and Bitter Blockers

Senomyx's partner, Firmenich, is now conducting commercialization activities with S6973 in the Americas, Southeast Asia, Africa and Australia

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

Non-dairy Natural Milk, Cream and Butter Enhancers

From Natural Advantage, this flavor material also contributes enhanced mouthfeel to dairy applications.

Wild Flavors Debuts Line of Modifiers, Sweetness Enhancers

Line developed around use with stevia extracts

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Closing the Flavor Gap in Non-dairy Cheeses at Flavorcon 2019

Praveen Upreti, corporate R&D cheese advisor: dairy specialist for Nestle, will discuss the challenges of creating non-dairy cheese flavors during his Flavorcon 2019 presentation.

Senomyx's Progress in Fructose, Sucrose Enhancers, Bitter Blockers

Includes identification of the first fructose enhancers that provide a “taste proof-of-concept,” and expansion of GRAS categories for S6973 sucrose enhancer.

Conagen’s precision fermentation method is a preferred, clean and sustainable method for developing sweetness enhancement compounds.

Conagen Debuts Scalable Sweetness Enhancers Portfolio

The enhancers are made with precision fermentation, a technology that has led to the innovation of a platform of phenolic antioxidants.

Kraft is giving away 1,000 packets of grilled cheese-scented incense. Photo: Kraft Singles.

Kraft Singles Launches Grilled Cheese Incense Sweepstakes

Kraft is giving away 1,000 packets of grilled cheese-scented incense.

At the core of this upsurge in bold cheeses are technologies and innovations designed to improve flavor, texture and taste.

Flavor Product Development Innovations Driving Cheese Demand

Outlining cheese and dairy flavor trends and how technology has aided the development of flavors in these categories.

Potential Senomyx-PepsiCo Collaboration on Sweet Enhancers and Sweeteners

Senomyx Inc. (San Diego) and PepsiCo have signed a letter agreement and entered into an exclusive 60-day negotiation period to finalize an agreement on sweet taste technology collaboration.

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