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Section: Flavor

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Organoleptic Characteristics of Flavor Materials - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

This ingredient can be used in seasonings, snacks, sauces and plant-based applications.

Lionel Hitchen Demonstrates Miso Flavor for Salt Reduction, Umami Impact

Lionel Hitchen’s miso flavor offers sweet and salty notes with an umami character.

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Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

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The Sweet Flavor of Innovation: Industry Responds to Sugar Reduction in Formulations

In order to prepare for the upcoming sugar tax in response to global concerns for health and wellness, the flavor industry is attempting to modulate sweet taste formulations without sacrificing taste.

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Flavor Bites: 2-Acetyl pyrrole

Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.

Goldfish Frank's RedHot crackers will be available for a limited time.

Goldfish Partners with Frank's RedHot

The spicy snack will launch May, 2021.

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Red Alert: Sensient Announces Super Heat Natural Red

A long awaited problem has been solved by creating a heat stable natural red color for neutral pH baking and dry grocery products.

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Rediscovering the Mint Market

The drive behind mint is rooted in the growing demand for traceable and sustainable natural mint, while developing new innovations in sensory research and a more refined understanding of regional preferences.

Redpoint-Givaudan Collaboration Terminated

Redpoint continues its taste modulation discovery programs.

WILD Launches Sodium Reducer

Wild Flavors has launched its natural Sea SaltTrim product for sodium reduction of up to 45% in flavor systems.

Wixon Announces Sodium Reducer

The flavor-enhancing system will be introduced at the AMI Expo, May 2–3

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Defining "Natural," Redefining Waste

Underwood discusses the industry's sustainability initiatives and redefining the term "natural."

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Kit Kat Gets Ruby Red

Based on the recently introduced ruby chocolate, Nestlé Japan Ltd has launched a Kit Kat chocolate bar with the ruby cocoa bean.

Photo provided by Angry Orchard Cider Company

Angry Orchard Shines Rosé Red

Tapping into the growing rosé trend, Angry Orchard has created a rosé hard cider, which features red flesh apple flavors and floral aromas.

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Oh for the Love of Sugar (Reduction!)

Nestlé's scientists developed a method to use 40% less sugar in their confectionery without altering the sweetness in chocolate flavor.

According to Mintel report, seasonings, sauces and pasta are among the top sub-categories with reduced sodium claims.

Reduced-Sodium Product Innovation Trends

How the science of food flavors is “worth its salt” in the development of reduced-sodium products.

Danisco Aims to Reduce Salt

Danisco has introduced SALboosT, a flavor ingredient designed to reduce the salt in processed foods.

Forward Thinking: Aloe and Agave Redefined

From tissues to detergents to cocktails and beyond, new applications breed new sensory experiences with healthy positioning

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