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2,895 Results
Beverage
Vizzy Hard Seltzer Announces Spring Flavors
Vizzy is launching four new fruity flavors March, 2021 with antioxidant vitamin C, and only 100 calories.
Beverage
Treo Brand Reveals Latest Flavors at Summer Fancy Food Show
The latest beverages are created with natural flavors and sweeteners and will include raspberry lemonade, kiwi watermelon and orange apricot flavors.
Beverage
Coca-Cola Freshens Up Dasani Sparkling With New Flavors
Coca-Cola has released three new flavors of its Dasani Sparkling brand, pomegranate blueberry, pear kiwi and original flavors, after similar activity among its Sprite and Diet Coke brands.
Beverage
Fruity, Sour & Floral Flavors Lead Trending Sips in Non-Alcoholic Beverages 2024
See how Gen Z, work-from-homers and conscious consumers are shifting their tastes in non-alcoholic beverages for 2024.
Ingredients
Flavorist Panel Evaluates Ethyl Isobutyate, Prenyl Mercaptan, Basil Oil and More
Cyndie Lipka and her panelists share their notes in the September 2023 Flavor Materials Report.
Trends
[update] Take a Look at Recent Summer Flavor Launches
Recent summer launches are all about fruity, citrus flavors, from the White Claw Surf pack to Starbucks' Lime-Frosted Coconut Bar.
Ingredients
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.
Ingredients
Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More
Discover the possible applications for a list of new materials evaluated by our panel.
Ingredients
Organoleptic Characteristics of Flavor Materials July 2019
This month’s column features discussions on maté absolute, methyl ketone mix, ethyl-5-hydroxydecanoate, benzoin siam resinoid and more.
Ingredients
Raw Material Bulletin: March 2016
Suppliers from this issue include Natural Advantage and Sigma Aldrich featuring their latest raw materials.
Ingredients
Organoleptic Characteristics of Flavor Materials: September 2016
This month's column features organoleptic discussions of white china tea distillate, mushroom distillate, rose distillate organic, boronia absolute Tasmanian and more.
Ingredients
Organoleptic Characteristics of Flavor Materials - June 2019
This month’s column features discussions on red mandarin oil, 2,5-dimethylpyrazine, wormwood extract and more.
Beverage
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.
Beverage
Flavor Bites: Acetal
With a similar odor profile to acetaldehyde, acetal’s odor is less pungent and adds freshness to a wide variety of profiles, especially juicy orange flavors.
Ingredients
Flavorist Panel Evaluates
cis
-4-Heptenal, Peanut kiiNote,
cis
-3-Hexenyl Acetate and Other Materials
Principal flavorist Cyndie Lipka's panel evaluates 10 materials
Ingredients
Flavor Bites: Hexyl butyrate and Hexanoate
Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.
Beverage
Flavor Bites: cis-3-Hexenol
Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.
Ingredients
Organoleptic Characteristics of Flavor Materials November 2018
This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.
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