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Section: Flavor

Summer Salad Flavor Trends

Mintel discusses the latest flavor trends in salads

Emerging Flavors Organoleptic Boredom

Danny Hodrien (F&F Projects Ltd.) reveals emerging food and flavor trends, from his presentation at the SAFC symposium.

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Safe Flavors Start Here

Flavorcon Preview: the latest Sigma-Aldrich® ingredients for your formulations.

Hunger and enjoyment are the top two reasons that motivate 40% of consumers to snack.

6 Snack Flavor Trends

Six in 10 consumers say the biggest driver for their snack purchase choice is flavor, according to Innova Market Insights.

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Beekeeping With Flavor Chemists

The April Society of Flavor Chemists meeting will feature Carla Marina Marchese, founder of the American Honey Tasting Society.

Ghirardelli White Chocolate Sugar Cookie Squares. Photo: Target.

Ghirardelli Debuts Holiday Flavor

The festive looking chocolates are available for a limited-time.

Aldehyde Generators for Flavors

The quest to deliver unstable aldehydes to food systems by the use of generators is being realized. With the proper generator, flavors can be created for use under conditions traditionally unfavorable to aldehydes, As in other derived systems it appears best to employ nature as a model and to design generators in the same way that nature produces flavors.

Flavoring with Citrus Oils

Hopefully I have shown that citrus oils are extremely important for the flavoring of foods and beverages and that their consumption is growing steadily at more than 3% per year. On the other hand, the demands for performance can be expected to become more strict, particularly as far as stability and purity are concerned.

Tobacco Flavoring: An Overview

International tobacco products have some very interesing scientific, product development and marketing aspects. In this article, I'll describe the tobacco plant and its combustion chemistry. Then we’ll look at two traditional systems and several novel systems for delivering flavor in tobacco products.

Flavor Bites: Octanoic Acid

Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.

Flavor Bites: Nerol Oxide

This heat-stable ingredient is suitable for a wide range of mango and berry applications, especially in confectionery.

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Flavor Bites: Methyl Cyclopentenolone

Found widely in nature, methyl cyclopentenolone features a cooked sugar, maple syruplike, profile that can be used in high levels in brown and nut flavors.

Aliphatic Monoketones in Flavors

Ketones are responsible for many natural flavors and odors. Ketones exist in their precursor form in fresh butter as alkanoic acids. As acids, they may be only marginally important in contributing to the flavor of fresh butter.

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Flavor Bites: Two Thiazoles

2-Isobutyl thiazole is sulfury and green, reminiscent of tomato foliage.

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Flavor Bites: Benzyl acetate

Though this ingredient is mostly associated with berry flavors, its characteristics can provide a striking berry nuance in a variety of non-fruit flavors.

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Coffee Flavors Chill Out

As Millennials and iGeners look for more flavorful coffee beverages, flavorists are adapting to market drivers and delivering bolder, colder and more natural coffee flavors.

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

According to Mintel, 36% of Millennials, 35% of Gen Z and even 16% of Gen X and older drinkers buying nonalcoholic beer, wine or spirits to replace alcohol.

How Mouthfeel Can Make Mocktails More Like Cocktails

Alcohol alternatives need to capture the spirit of why people drink to begin with—incorporating all aspects that replicate the sensory experiences of a traditional cocktail.

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