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Section: Flavor

Flavor Ingredients for the EU and Beyond

Natural offerings dominated a recent flavor material event.

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Doritos Launches Ketchup and Spicy Mustard Flavors

The chips are designed to match the flavor profiles of the iconic condiments.

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Cronos and Ginkgo Get Into the Weed(s)

Through a new partnership, Gingko will use its platform technology for organism design and development in concert with Cronos’ technologies for producing a full spectrum of cannabinoids.

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Prova Launches Cocoa Extract and Flavor Line

Developed to provide high-impact and genuine chocolate taste, Procao Cocoa Extracts and Flavors includes typical and novel dark, milk and white chocolate varieties.

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Top Spring and Summer 2016 Scent Trends

Alpha Aromatics introduces its new spring and summer 2016 scents for personal care, home, organic and fine fragrances, the production of which are developed based on the study of current and upcoming scent trends.

Studies Reveal Link Between Vision and Taste

Studies show color and vision are strongly linked.

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Firmenich Goes for the Gold, and Wins

The gold rating from EcoVadis puts Firmenich among the top 2% of all suppliers regarding sustainability.

The study looks at consumers' thoughts and usage of protein drinks and foods and breaks them down into popular flavors, reason for purchasing and popularity among generations.

Comax Releases Nutrition and Performance Product Findings

The study looks at consumers' thoughts and usage of protein drinks and foods and breaks them down into popular flavors, reason for purchasing and popularity among generations.

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Shipping perfume, chemicals and other hazardous materials?

CHEMTREC®’s 24/7 emergency response phone number service helps you meet U.S. DOT and international regulatory requirements for shipping hazardous materials. You've got our number, we've got your back!

The new Protein Innovation Center in Singapore will allow companies, start-ups and researchers to create plant-based food experiences.

Givaudan and Bühler Open Protein Innovation Center

The new Protein Innovation Center in Singapore will allow companies, start-ups and researchers to create plant-based food experiences.

Smell technology has evolved beyond simple fans to sophisticated systems that emit multiple scents in quick succession, designed to evoke a sense of place.

Technology and the Next Generation of Flavor

How new technology might disrupt traditional fragrance and flavor creation.

Fi & S BV, Fromatech Announce Merger; Partner with Driessen and Wiebeco

Food Ingredients & Specialities BV has signed a strategic merger with Fromatech Ingredients BV to form Innogredients Group BV.

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Reduce Costs and Increase Oil Loads with a Consumer-Friendly Label

Ingredion invites you to a beverage tasting to help launch your next beverage innovation. Sign up now to request your beverage sample kit!

The Illinois Basin – Decatur Project is the world’s first successful completion of a pure storage carbon capture and storage (CCS) project.

ADM Carbon Capture and Storage Project Recognized by Environment + Energy Leader

The Illinois Basin – Decatur Project is the world’s first successful completion of a pure storage carbon capture and storage (CCS) project.

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Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

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Firmenich and the University of Geneva Explore the Science of the Culinary Arts

Firmenich held its annual culinary science event in partnership with the University of Geneva and 2-Star Michelin Chef, Claude Legras.

The global beer market is projected to grow from $851.15 billion in 2024 to $1,167.47 billion by 2032.

Veteran Journalist and Author Examines How Flavor is Currently Being Utilized in Beer

Samples are a must for this upcoming Flavorcon 2024 session!

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Kalsec’s Hot and Spicy eBook Reports Heated Trends

“As the hot and spicy trend continues to grow, so does the push to identify ingredients, including peppers, with their place of origin and with that—authenticity,” said Anna Cheely, chef, senior scientist, Kalsec in the report.

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