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Section: Flavor

The facility is said to be designed to allow for the integration of sustainable technologies and features.

Givaudan Taste & Wellbeing Breaks Ground on Production Facility in Indonesia

The Indonesia site will focus on producing a wide range of savory, sweet, and snack powders, as well as infant nutrition solutions.

Vigon

Damascenone Beta Natural from Vigon International, an Azelis Company

The global dairy alternatives market is forecasted to grow at a CAGR of 12.5% from 2021 to 2028.”

Cold Stone Partners with Silk on Plant-based Frozen Dessert

The global dairy alternatives market is forecasted to grow at a CAGR of 12.5% from 2021 to 2028.

The limited-edition ice cream flavor will be available throughout March.

Cold Stone Creamery Introduces Lucky Charms Flavor

The limited-edition ice cream flavor will be available throughout March.

The flavor combines cookies 'n cream with chocolate coated ice cream cone pieces. Photo: Blue Bell Creameries' Facebook.

Blue Bell Launches Cookies and Cream Cone Ice Cream

The flavor combines cookies 'n cream with chocolate coated ice cream cone pieces.

Marcia Pelchat, associate member of Monell, explains flavor perception in the brain.

SFC/CSA Meeting at Monell: Leading-Edge Sensory Science

Marcia Pelchat, associate member of the Monell Center and her colleagues presented an update on the latest organoleptic and olfactive research and understanding at the SFC/CSA Meeting.

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Divanillin: Novel Taste-Active Component of Fermented Vanilla Beans

The elucidation of the fate of the vanillin during the traditional curing process. The transition of the elegant blossom of the vanilla orchid into the green vanilla bean and the subsequent conversion of this into the traditionally cured brown vanilla bean have captivated generations of scientists.

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Confectionery Flavor Market Focuses on Innovation and Natural Solutions

Natural flavors, innovative flavor combinations and seasonal flavor profiles boost the marketplace.

One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

gamma-Dodecalactone in Orchard, Tropical, Berry and Dairy flavors

gamma-Dodecalactone adds a very realistic depth of taste when used as a junior partner to gamma-decalactone.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

Monell Gets $1 Million to Further Salt Taste Perception Research

Food chemistry consultant Louise Slade, who made the donation, stresses the importance of salt taste perception research to make food healthier.

Monell Offers New Information about Sweet Taste Receptors

Discovery includes taste cells having several sugar detectors other than those previously known

Monell Executive vice president and chief impact officer, Nancy E. Rawson, Ph.D. shared, “For consumers to accept new healthy and sustainable foods, such as the proteins in plant-based foods, mouthfeel is essential. It takes a truly forward-thinking corporate R&D program to invest in this type of foundational research.”

Danone, Diageo, and Mars Wrigley Partner with Monell for Mouthfeel Study

Phase 1 of the study will use simple mixtures of fats and sweeteners in beverages sampled by a panel of study participants to uncover the scope of mouthfeel perception.

Nancy E. Rawson, Ph.D., acting director and president at Monell Chemical Senses Center.

Nancy E. Rawson Named Acting Director of Monell Chemical Senses Center

Rawson succeeds outgoing director and president Robert Margolskee, MD, Ph.D.

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

59% of candy consumers have searched Facebook, YouTube and Instagram for confectionery-related content.

Confectionery Category Sales Growth Driven by Emotional Well-being and Gifting

Sales grew 11.1% in 2022 over 2021 and 22.1% over 2019.

Neohesperidin dihydrochalcone: an updated review on a naturally derived sweetener and flavor potentiator

The principal flavonoid ingredient in grapefruit, the all-important flavonoid extractive, naringin, is the key to the successful synthesis and commercialization of NEO-DHC. it is the purpose of this paper to present the similarities and interrelationships between the naturally-occurring dihydrochalcones and neohesperidin dihydrochalcone.

Grapefruit oil, which contains approximately 0.2% nootkatone, is obtained as a by-product of grapefruit juice processing.

Nootkatone Reduces Dependence on Citrus Oils While Preserving Signature Taste

With rising demand for natural flavor ingredients, nootkatone's versatility deserves a second look.

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