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Section: Flavor

Special Feature: REACH and In Vitro Alternatives—Corrosive Potential Testing

With the new REACH regulations, manufacturers are now required to provide safety information on all chemicals they produce that are sold, manufactured, or imported into the EU in a quantity that is greater than or equal to one ton per year. This means that safety data must now be collected for over 30,000 existing and established chemicals

With this acquisition, Kerry will continue the strategic development of its taste and nutrition business.

Pilgrim’s Pride Corporation to Acquire Kerry's Meat and Meals Business

With this acquisition, Kerry will continue the strategic development of its taste and nutrition business.

To accelerate co-creation efforts, Givaudan's Protein Hub incorporates the latest digital tools and artificial intelligence solutions for rapid concepts, prototyping and testing with consumers.

Döhler Group, Givaudan and IFF Announce Flavor Innovation Center Expansions

See the facility updates and footprint expansion of three players in the flavor industry.

The new members were voted on September 15, 2022, at the business meeting held in Montclair, New Jersey.

The Society of Flavor Chemists Announces New and Upgraded Members

The new members were voted on September 15, 2022, at the business meeting held in Montclair, New Jersey.

The app will create a digital agro-community comprised of Symrise Diana Food’s 13 global agronomists and its fruit and vegetable producers.

Symrise Diana Food Introduces App For Farming and Sourcing Traceability

The app will create a digital agro-community comprised of Symrise Diana Food’s 13 global agronomists and its fruit and vegetable producers.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.

Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors

This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.

New Technologies For The High-Speed Characterization and Analysis Of Essential Oils

Dramatic reductions in characterization and analysis times for essential oils were achieved using high speed gas chromatography (HSGC) and time-of-flight mass spectrometry (TOFMS). High-speed separations were achieved with relatively short capillary separation columns operated with high carrier-gas flow rates and fast temperature programming. Unique features of TOFMS include high spectral acquisition rates and spectral continuity (constant ion-abundance ratios across chromatographic peak profile).

Focus on Emerging Flavors and Food Service Trends at NAFFS Winter Meeting

Cooking demonstration and five-course lunch at the French Culinary Institute, New York.

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Hack Your Tongue With Virtual Tastes and Flavors

Nimesha Ranasinghe, Ph.D., will discuss the emerging field of virtual flavors with a presentation on the Innovation Stage at Flavorcon.

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Sabra Goes Sweet and Smoky With Latest Hummus

Sabra has released its latest flavor of hummus, which includes a blend of sweet and smoky flavors.

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Firmenich Opens Savory and Culinary Center in Vienna

Firmenich has opened its expanded savory and culinary facility in Vienna, Austria. The facility will develop sustainable green protein solutions, among other capabilities.

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WFFC and SCC Reconnect With Their Natural Experiences

Members of the Chicago Women in Flavor & Fragrance Commerce (WFFC) and the Midwest Society of Cosmetic Chemists (SCC) came together to break bread and network at “Creating Natural Experiences Through Fragrance,” a joint meeting on April 11.

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Patent Pick: Mimicking High-fat Taste and Texture

Patent Picks are chosen by the editors from publicly available sources. Today's invention is a method to make low-fat or nonfat snack foods with a taste and texture like conventional high-fat products.

Recent spicy and savory snack launches include Goldfish, Mountain Dew, Takis and more.

[Update] Latest Spicy and Savory Snack Food Trends

According to a recent report, the North American savory snacks market size is forecast to increase to $59.25 billion by 2028.

Experts talk trends for the near future and beyond.

The Future of Food and Beverage Flavor Trends

Experts talk trends for the near future and beyond.

The limited edition flavor is available online. Photo Credit: Gfuel.com.

G Fuel and Faze Clan Release Celebratory Flavor

A serving of G Fuel FaZe X has only 15 calories and contains 140 mg of caffeine.

Chocolate and candy sales have risen since COVID-19

Candy and Chocolate Sales Increase During COVID-19

Chocolate and candy sales are impacted positively by COVID-19.

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