Search Perfumer & Flavorist: Page 26

2,531 Results

Section: Flavor

Pf Can Lead 4819

The Cannabis Conundrum Examined at Flavorcon 2019

A panel of flavor and cannabis experts will discuss ways of duplicating aromatic flavor profiles of specific strains of cannabis and how to mask cannabis aromas and flavors.

The Krispy Kreme ChurrDoughs come in three flavors, including Cinnamon Sugar ChurrDough, Cookies & Kreme ChurrDough and Dulce De Lech ChurrDough.

Krispy Kreme Releases ChurroDoughs Flavor Mashup

The Krispy Kreme ChurrDoughs come in three flavors, including Cinnamon Sugar ChurrDough, Cookies & Kreme ChurrDough and Dulce De Lech ChurrDough.

The 103rd NAFFS Annual Convention will be held virtually October 19-21, 2020

NAFFS Annual Convention Converts to Virtual Event

The 103rd NAFFS Annual Convention will be held virtually October 19-21, 2020.

While traditional flavors are still popular among consumers, confectioners continue to experiment with bold flavor profiles that appeal to consumers that would like to be more experimental.

Exploring Evolving Consumer Tastes in Modern Confectionery

Discover the latest market research in consumer trends and recent innovative launches in the space.

With over 267 million steps collected, Symrise has donated 10,000 euros to Handicap International. T

Symrise Launches Company-wide Well-being Challenge

With over 267 million steps collected, Symrise has donated 10,000 euros to Handicap International. T

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

pf_icecream_lead_72717

Non-Dairy Ice Cream Market Experiences Cool-Down

Though ice cream is experiencing global growth, a recent Mintel report indicated that frozen yogurts and non-dairy ice creams have seen a slip in market share.

China-ff_425

Firmenich Begins Construction on Flavor Plant in China

Firmenich announced that it will begin construction on a flavor production facility that will allow improved customer service across China.

850x425_givaudanindonesia

[gallery] Givaudan Opens Indonesian Commercial and Development Center

Measuring at 2,600 square meters, the commercial and development center will allow the company to serve customers across a wide range of food, beverage and consumer good segments. This will allow Givaudan to offer its full range of flavor and fragrance creations and application development capabilities to the Indonesia market.

pf_coldbrew_lead_6418

Grady's Cold Brew Releases Flavors of RTD Coffees

Grady's Cold Brew has released a French vanilla and hazelnut mocha flavor of its craft cold brew coffee concentrate.

Photo courtesy of PRNewsfoto/Nestle USA

Coffee-Mate natural bliss Releases RTD Cold Brews

Tapping into the popular beverage category, Coffee-mate has released a line of cold brew coffees.

WFFC Meeting to Discuss Cocoa Harvesting, Chocolate Production

Event to be held on Oct. 13, 2009 at the Iron Horse Grill, Cincinnati.

Mariah Carey's delivery-only cookie service has launched a limited-edition cake inspired cookie flavor. Photo: Mariah's Cookies' Facebook.

Mariah Carey's Cookie Line Releases Limited-Edition Flavor

Mariah Carey's delivery-only cookie service has launched a limited-edition cake inspired cookie flavor.

Core snacking sales grew 40% year-over-year during the week ending March 15, 2020, the first week of lockdown for many U.S. states.

Emotional Snacking During COVID-19 Ruptures Market Trends

Nesting practices during COVID-19 have driven a rise in emotional snacking alongside supercharged health-conscious eating, confounding the predictability of buying patterns in the food and beverage sector.

850x425_biobean

Spent Coffee Grounds: A Medium for Sustainable Change

By extracting these key residual volatile aroma compounds from food-grade spent grounds, it is possible to yield high-quality, sustainable flavoring products for use in a range of sweet and savory, coffee and non-coffee related applications

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

Report of the Scientific Evaluation and Coordination Committee

This last year has been a very active one for the SECC. A number of significant new issues have risen and a number of important ongoing issues have required continued attention. This report will deal with a number of the topic areas.

Flavor R & D at a Consumer Products Company

The difference in perspective between a flavor supply company and a consumer products company has a large effect on the day to day activities of flavor development or research chemists; therefore, I would like to discuss these differences and how they affect our growth and development within the flavor profession. I would also like to talk about the process of developing a flavor for a new beverage product for our company, Pepsi, and to give a feeling of what issues regarding the flavor selection and commercialization are critical, which may help others to understand what happens when a flavor is tested for use in anew product.

Page 26 of 141