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Consumer desire for foods and beverages that have less sugar, fat and salt is no passing fad, and successful reduction solutions will help ensure these products are here to stay.

Sugar, Fat, Salt Reduction: Achieving Optimal Flavor and Function

Solving the challenges of creating great tasting products that fulfill consumers’ desire for better-for-you options.

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Low-fat Dairy Market Gets Flavorful

Technavio recently released a report that showed that the global low-fat dairy beverage market will see strong growth due consumer trends in flavor and health.

Regulatory Watch: Trans Fat, GRAS, Fragrance Guidelines and More

This article takes a closer look at industry regulations for the flavor and fragrance industry, including trans fat and fragrance guidelines.

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The Loss of Volatile Esters from Cookies

The following study considers some of the flavor problems associated with low-fat and microwaved foods.

Natural Vegetarian Beef Fat Replacer

This Natural Advantage material is helpful in masking off notes in meat products.

PrimeLock+ is designed to encapsulate, protect and lock in both flavor and fat in plant-based meat substitutes.

Givaudan Launches PrimeLock+

PrimeLock+ is designed to encapsulate, protect and lock in both flavor and fat in plant-based meat substitutes.

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Patent Pick: Ground Meat Replica

Patent Picks are chosen by the editors from publicly available sources. Today's patent is a ground meat replica, complete with non-animal fat meat flavor.

Fat Discovered As The Sixth Taste

Implications for the food and healthcare industry, from enhancing the taste of low-fat foods to reducing obesity.

Fat Perception May Have Genetic Component

Scientists have identified two genes that play a role in some people's ability to taste fat

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Patent Pick: Mimicking High-fat Taste and Texture

Patent Picks are chosen by the editors from publicly available sources. Today's invention is a method to make low-fat or nonfat snack foods with a taste and texture like conventional high-fat products.

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[webcast] Producing a Clear Flavor: Uncovering Filtration for Flavor Processing

On-Demand

May 11th, 2021

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Breakfast Flavors With Bedoukian Research at Flavorcon 2018

The company will present a talk on fat reduction and present a range of its ingredients including, pomelo aldehyde, nuezate and hazelnut furan FCC.

Natural Cream Flavors from Symrise

Symrise (Holzminden, Germany) has launched a line of natural cream flavors that act as dairy product replacers in savory applications such as prepared foods, dressings, sauces and soup products.

Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors

This is the fourth paper in our series studying flavor retention during spray drying of artificial flavors. In this paper, we address the problem of selecting a suitable flavor solvent system for spray drying.

IFST Trans Fat Statement

The Institute of Food Science & Technology (IFST, London) has released an updated statement on trans fatty acids, which it says “raise LDL (or “bad”) cholesterol levels in the blood, thereby increasing the risk of coronary heart disease”

England Eliminates Trans-Fats

The British Retail Consortium (BRC) members have voluntarily committed to eliminating industrially added trans-fats from all of their own brand lines by the end of 2007.

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Crave a Fatty Food? Smell It Instead!

The study examines the ambient scent of fatty foods and its influence on human cravings.

Flavor analysis with SymStixx.

Faster Natural Flavors

Symrise introduces a new flavor analytical device for the development of quick, accurate profiles.

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