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Section: Flavor
Ingredients
2021 Leaders & Newsmakers: ADM Makes Strides In Plant-Based Innovation
Over the last year, ADM has strengthened its reach across platforms and continents with new initiatives and innovation centers.
Trends
Symrise Study Reveals Importance of Naturalness for Latin American Consumers
Symrise has released its naturalness study for the LATAM market.
Regulatory & Research
Monell Study Reveals Pandas Have a Natural Sweet Tooth
A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.
Regulatory & Research
FDA Warning Reminder: Whole Stevia Leaf Not GRAS Approved
There is no food additive regulation that authorizes the use of Stevia leaf, the FDA says in a warning letter.
Ingredients
Monin Announces 2021 Flavor of the Year: Strawberry Rose
Monin produces a selection of clean label flavors, currently offering more than 170 options.
Trends
Editor's Note: A Single Ingredient Can Tell Many Stories
One of the strengths of the F&F industry is its ability to connect people through storytelling. Each ingredient, flavor and fragrance tells a unique story through our sense of smell and taste.
Ingredients
Material study: Heterocyclic Nitrogen- and Sulfur-Containing Aroma Chemicals
A look at the two groups that comprise this section of heterocyclic chemicals, with a focus on the aromatic molecules
Regulatory & Research
PureCircle to Launch High Purity Reb D Stevia Product
PureCircle has elected to formally submit its GRAS notification to the FDA for additional safety review and hopes to launch the product as early as the second half 2013.
Trends
Steve Pearce Offers a Taste of New Flavored Cocktail Trends
Wasabi spirit, which Omega Ingredients' Steve Pearce uses in an updated version of the Bloody Mary, called Bloody Samurai, are among the new on-trend cocktail flavors that he will be talking about.
Sweet Applications
A Major Stake for the Future: Authenticating Vanilla With DNA
As vanilla supplies remain volatile, the threat of adulteration and fraud pose a real threat to the F&F industry. In response, authenticating methods like DNA barcoding provides a way to ensure purity and traceability.
Ingredients
Standards and Specifications Essential Oil Association of the U.S.A., Inc
In 1946 the Scientific Committee began the compilation of a set of monographs embodying the EOA standards for essential oils, aromatic chemicals and isolates, and related flavor and perfume materials. Approximately 300 of these have now been completed. They have been prepared by the scientific representative of the member companies, based on the analyticaI data and experience of their laboratories. They are intended to define realistically standard good quality material currently avaiIable commercially, and should provide fair standards for the evaluation of these materials in commercial transactions.
Ingredients
Firmenich, Danisco Develop Stevia-formulated Ingredients for Ice Cream Industry
Ingredients created by combining PureCircle-produced Reb A and Firmenich’s ModulaSense technologies.
Flavor
Symrise Joins KitchenTown Berlin to Accelerate Startups' Market Entrance
KitchenTown helps drive market ideas from ideation to market testing. With the partnership, Symrise will leverage its food facilities to facilitate collaboration and co-creation between experts and entrepreneurs.
Flavor
MycoTechnology Receives FEMA GRAS Status for Natural Flavor Modifier
According to the company’s press release, ClearHT natural flavor will be available for use by early 2026.
Regulatory & Research
Case Study: Pope Scientific Optimizes Processing & Product Quality for AB Specialty Silicones
Pope Scientific has released a case study of its collaboration with AB Specialty Silicones.
Audio
[podcast] Two Sense:
Flavorcon
Speaker Cyndie Lipka Prepares to Take the Stage
Get a taste of Lipka's upcoming session with VCF Online and hear about what she's been up to lately!
Ingredients
Comparative Study of the Essential Oils of Key and Persian Limes
In both cases (distilled and cold-pressed) the oils obtained from Key and Persian limes show remarkable quantitative differences, large enough to explain those found in odor and flavor.
Trends
Study: Three-fourths of Consumers Look for Innovative Flavor on Menus
According to a recent Technomic study, 73% of consumers say that if they try and like a menu item with an innovative flavor, they would be highly likely to return to the restaurant for the same menu item.
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