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The next big thing(s): Moving Flavor Forward

Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.

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Fermented Flavors Make a Comeback

Comax Flavors introduces pickled paradise collection to meet increasing consumer trends in pickled foods and beverages.

Seapoodle contains fish, shrimp, imitation crab meat, pork stock, scrambled egg and green onion.

Nissin’s Cup Noodle Introduces Seapoodle Flavor

Seapoodle contains fish, shrimp, imitation crab meat, pork stock, scrambled egg and green onion.

Comax Features Exotic Flavor Combinations for 2012

Flavors based on categories of Ethnic Fusion, Pickled Paradise, Wine Whimsy and Regional Reverie

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New Food Grade Botanical Extracts Offer Functionality and Flavor

Natural effects and claims for soups, nutritional bars, cereals, health supplements, and more.

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Bell Flavors and Fragrances Travels to India at IFT Conference

At the Institute of Food Technologists annual meeting and food expo on July 17 through July 19, Bell highlighted flavors from their Spark trend: The Well-Traveled Kitchen: India.

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Indulge in Western-Inspired Cheese Flavors

Pass the cheese, please. Western cheese flavors are gaining popularity in the usually spicy, health-driven Asian market.

McCormick Forcasts Flavor Trends for 2011

Views popular pairings and consumer motivations for the upcoming year

Bell’s Top 10 Flavor and Fragrance Trends for 2010

Fragrance trends developed on the basis of trends in fashion, art, color, politics and entertainment; Flavor trends categorized in sweet, beverage and savory segments.

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Bell Flavors & Fragrances’ Flavorology Event Shares New Trends

Bell Flavors & Fragrances’ Flavorology event introduced several new trends with products from its Spark trend program.

Bell Announces Top 10 Flavors and Fragrances for 2009

The profiles were a result of the company’s detailed analysis conducted through track sampling, trend scouting and compilation of trends from external sources and suppliers.

Bell Highlights Trendy Flavors at Bi-Annual Flavorology Event

The event focused on creative innovation across flavor categories particularly supporting the company's new Spark trend program.

Comax Flavors Reveals Flavor Trends for 2015

Comax has revealed flavor trends for 2015 divided into four distinct groups, each featuring five different flavor themes: Melting Pot, In a Nutshell, Coffee House and Breakfast Anytime.

Givaudan's Chefs' Council

Givaudan recently held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts).

Wixon Offers New Seasonings For Savory & Sweet Snacks

Wixon creates new sweet and savory flavors for snack division.

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15 Key Opportunity and Emerging Flavors

Opportunity and emerging flavors were discussed at the Fast Casual Executive Summit in Miami on October 19.

Herbs will benefit from para-cymene such as thyme, rosemary, oregano, dill/pickle, pepper, sage, savory, bay leaf or a taco seasoning blend.

Flavorist Panel Evaluates δ-3-Carene, Bergamot Oil, 3-Methyl-2,4-nonandione and More

The flavorist panel assigned possible applications for a slew of new materials for the May 2023 issue.

The panel thought that β-caryophyllene would also work well as a part of floral notes or in floral flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column offers a taste of Litsea cubeba oil, farnesene 90% natural, germacrene D 85, natural and more.

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