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Section: Flavor

Diacetyl-Free Formulations Hitting Store Shelves

With an Occupational Safety and Health Administration's final diacetyl rules forthcoming, ConAgra has joined other microwave popcorn producers such as Weaver Popcorn Co., General Mills and American Pop Corn Co. in forgoing diacetyl

Sensient Predicts Hot Flavors for 2011

Influences of South America and Africa feature in trends

A Waffle House and Oconee Brewing Co collaboration. Photo: Oconee Brewing Co.

Waffle House Releases Bacon Flavored Beer

The beer comes from a collaboration with Georgia's Oconee Brewing.

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Trick or Treat: A Sweet History

One of the sweetest holidays for confectionery, we take a look at the history of American Halloween, candy and reinventing classic favorites for the new generation of trick or treaters.

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Bitter Taste for Flavor and Health

The evolution of and individual variation in bitter taste and speculation on the future directions and applications of fundamental taste research Humans are generally thought to perceive five basic taste qualities: salty, sour, bitter, sweet and umami/savory.

Flavor Bites: cis-3-Hexenyl Formate

In search of ideal green notes.

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Forward Thinking: A Wealth of Health

Obesity, heart health, and food allergies are hot topics receiving attention in the press and government. Legislation such as the trans fat and menu labeling legislation, the Let’s Move! Initiative and the National Salt Reduction Initiative (NSRI) highlight the severity of these issues.

The Universal Hotness, Part 2: Piperine

Chemistry and application in flavor and fragrance

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2018 Leaderboard: Huabao International Develops Domestic Markets

Though remaining quiet in the industry news, Huabao International has seen increased sales due to a recovering tobacco industry and stabilization of China's economy.

Learning from nature: High-Impact Aroma Chemistry

The challenges and opportunities of sourcing high-impact aroma chemicals from nature. As part of a long-term program to source more natural high-impact aroma chemistries (HIAC), Oxford Chemicals Ltd. (OCL) and the Center for Bioactive Chemistry, Durham University, have been collaborating on the bioproduction of sulfur-containing volatiles. Robert Edwards (Durham University) and David Brassington (OCL) examine some of the technical challenges and opportunities of sourcing HIACs from nature.

The twisted pretzel sticks are available in Jalapeño Ranch, Sour Cream and Onion and Seasoned. Photo: Snyder's of Hanover's Instagram

Snyder's of Hanover Launches Three Twisted Flavors

Snyder's newest launch includes two new twisted flavors and one new and improved flavor.

The Universal Hotness, Part 1: Allyl Isothiocyanate

Chemistry and application in flavor

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Health & Indulgence in Sweet and Snack Applications

Taste and health concerns drive consumer expectations in the snack space. While sodium and added-sugar concerns continue to grow, consumers do not want to sacrifice taste. Flavors must be more true-to-life than ever—and just as indulgent.

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Hungarian Beauty— Fragrances in the Wild East

A rich fragrance heritage disrupted by political upheavals reinvents itself amidst a price-sensitive consumer environment.

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Bell Announces New Hire and Two Promotions

Karen Clint has been appointed as Bell’s marketing manager while Aaron Graham was promoted to vice president of technical services for flavor and Simon Poppelsdorf was promoted to global vice president for flavor.

The flavor will be sold exclusively at Whole Foods Market until the end of August 2021.

Cedar’s Foods Introduces Topped Organic Hommus Flavor

The flavor will be sold exclusively at Whole Foods Market until the end of August 2021.

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FDA Asks Public How to Define 'Natural'?

The agency is now asking the public to provide information and comments on the use of the term natural in the labeling of human food products.

CFSAF: E&C Hearing Supports National, Consistent Labeling

The Coalition for Safe Affordable Food (CFSAF) has released a statement addressing the hearing regarding the U.S. Food and Drug Administration’s role in regulating genetically modified food organisms (GMOs) and the Safe and Accurate Food Labeling Act.

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