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Section: Flavor

Natural Germacrene D 85

Isobionics Natural Germacrene D 85

Unique Flavors Driving Salsa Category

Mango, bourbon and beyond.

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Firmenich Dives Into Biomarine Science

Firmenich sponsored and organized a symposium in Norway highlighting the latest science and research around the health benefits of marine products and peptides.

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Symrise Opens Doors In Iran

"Symrise Parsian", Symrise's new site in Tehran, Iran, opened on April 14, strengthening the company's Middle Eastern presence.

AB Vickers Aromazyme Enzyme formulation for Premium IPA.

AB Vickers Develops ABV Aromazyme

The enzyme formulation was created for an increase in flavor and aroma in premium IPA.

EU Forming Green Supplier Database

The EU Ecolabel program is developing a new voluntary database of green raw material suppliers.

Ready-to-Drink Iced Tea

Mintel explores new flavors emerging in the ready-to-drink iced tea market

The DEA's Interim Final Rule

The Flavor and Extract Manufacturers Association (FEMA) has released the following letter regarding the DEA's Interim Final Rule.

Fans can share their guesses of the Mister E Pop-Tarts flavor for a chance to win prizes. Photo: Courtesy of Kellogg Company.

Pop-Tarts Debuts Mystery Flavor

Fans can share their guesses of the Mister E Pop-Tarts flavor for a chance to win prizes.

The Drying of Laurel Leaves

Laurel leaves are collected from Laurus nobilis L., which is an evergreen tree or shrub of the Lauraceae family and grows wild in Greece. In ancient Greece and Rome, its leaves and branchlets were used as garlands to be bestowed upon heroes on festive occasions. In modern times annually more than 250,000 kg of dried leaves (sweet bay) are marketed in U. S.A., U.S.S.R. and other countries as a flavoring material in culinary preparations like soups, fish, and ragouts.

Developments in Flavors and Flavorings

Developments in flavors. A comparison of flavorings currently available with those being offered a decade ago show enormous advances in flavor profiles. Over the years there has been a significant move towards more ‘true to nature’ products and also the introduction of many new flavorings based on unusual natural materials. There will continue to be a large demand for the traditional flavors, but as the food industry tries to stimulate new interest, particularly in convenience foods, there will be an even greater need for new flavoring experiences.

Raw Material Bulletin: December 2015

This monthly round-up of new raw material introductions ranges from methional and hazeltone, to a honey ingredient.

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Defining Natural in Flavor Substances

How can the flavor industry overcome the challenges, legislations and regulations of configuring the naturalness of flavor substances?

Industry Insight: Decades of Citrus

MCI Miritz Citrus Ingredients, an independent, family-owned business, remains competitive through expansion and creativity.

EFSA Data Requirements on Flavors

Proposal online.

Wixon Introduces New Dip Flavors

Wixon Inc. has introduced new line of savory new dip flavors for fruits, vegetables and cracker segments.

Draft Kennedy Food Safety Bill

Senator Ted Kennedy, chairman of the Senate Committee on Health, Education, Labor and Pensions (HELP), has circulated a draft food safety title of legislation on the Food and Drug Administration (FDA) which includes four broad categories: Preventing Food-borne Illness, Intervention, Response to Unsafe Foods and Enhancing Capacity.

This month's featured creators discuss the scents and flavors that inspire them, the impacts of COVID-19, the futures of their respective markets and much more.

Profiles: Katharina Reichelt, Ph.D.

In P&F+'s June 2021 issue, Katharina Reichelt, Ph.D., director of functional flavor solutions and flavorist of Symrise is featured.

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