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Section: Flavor
Trends
Does Food Science Pay Women Enough?
Has the pay gap changed between genders in food science?
Regulatory & Research
Patent Pick: Highly Potent Dairy Sweetener
Patent Picks are chosen by the editors from publicly available sources. Today's choice from Coca-Cola is a dairy composition having a highly potent sweet taste.
Regulatory & Research
Fat Discovered As The Sixth Taste
Implications for the food and healthcare industry, from enhancing the taste of low-fat foods to reducing obesity.
Flavor
Virginia Dare Shows Off New Identity
Virginia Dare will be debuting its refreshed brand face at the Institute of Food Technologists symposium this year in Chicago, in an effort to promote better taste without compromising clean labels.
Regulatory & Research
Study Connects Olfaction and Neurodegenerative Disease
A study on the relationship between olfactory deterioration and neurodegenerative disease will be addressed by the collaboration between Monell Center and the Brain Health Registry.
Regulatory & Research
EFSA Names Geslain-Lanéelle Executive Director
The
European Food Safety Authority
has appointed
Catherine Geslain-Lanéelle
executive director, to begin July 1 for a five-year term.
Beverage
Starbucks Debuts Strawberry Funnel Cake Frappuccino
The drink combines strawberry puree with powdered sugar funnel cake.
Beverage
Haus Debuts Grapefruit Jalapeño Flavor Aperitif
This marks Haus' eighth flavor launch, the second this month.
Event Coverage
Regulatory Notes: Disclosure Issues in F&F
Protecting formulas, sources and other forms of intellectual property in a thriving regulatory environment. The Fragrance Materials Association (FMA; fmafragrance.org) and Flavor and Extract Manufacturers Association (FEMA; femaflavor.org) recently co-hosted an in-depth webinar on key intellectual property (IP) issues, particularly the protection of formulas when faced with disclosure requests from customers, physicians, the public and other sources.
Ingredients
Black Perigord Truffle Aromatizes: Recent Developments
Production of truffles has decreased in spite of efforts to increase this very valuable crop. Scientists have studied biology, ecology, and biochemistry of the black truflle. Its mode of development is now better known and few innovations have appeared, e.g. specific fertilizer or new cultural techniques. But nevertheless, the present production remains low and the black Perigord trufIle is very expensive; consequently its use in cookery tends to decrease.
Ingredients
The Missing Link in Product Development
By letting sensory research and consumer research each have their specific, but closely interwoven input into the process of product development, we at Quest believe we have filled this gap by supplying the missing link in product development.
Trends
Flavorful Snack Trends: Fuel Consumer Demands
The snack game is changing, and flavors are becoming bolder than ever.
Ingredients
Forward Thinking: Functional Food & Beverage Developments
Collagen, mushrooms and plant-based formulas are fueling functional food and beverage innovation.
Sweet Applications
January 2018 Product Roundup: Dairy Innovations
In this new feature to the
Perfumer & Flavorist
magazine, we provide inspiration for flavor and fragrance creations with materials and products from leading F&F companies.
Fragrance
Crucial Ingredient Issues Dominate IFEAT 2014
Biotech’s potential, the unique properties of Mediterranean and Turkish essential oils, the relationships between flavor companies and their customers, and more.
Ingredients
Pear Ester: Ethyl (E,Z)-2,4-decadienoate
The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.
Event Coverage
NAFFS Technical Meeting Discusses Protein Alternatives
The topic at this year’s NAFFS annual technical meeting was the increasing demand for alternative proteins and the challenges and opportunities in creating them.
Sweet Applications
Just Cookie Dough Skips the Egg
Food brand Just has released a chocolate mint flavor of its snackable cookie dough, which is created with natural flavors and no eggs.
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