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382 Results

Section: Flavor

The quality of Valencia orange peel oil as related to rootstock

The aldehyde and ester content of citrus oils have long been considered important indicators of flavor and aroma, and rootstocks can have an influence on this important quality of an orange oil. However, the limited amount of data accumulated regarding the influence of rootstock on oil quality and yield indicate the need for further study and research to include other varieties and rootstocks of citrus.

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Patent Pick: Sweet Tea Stands Jasmine Strong

We could all use more balance in our lives, as increased ailments and anxiety in society indicate. Perhaps we could all take a leaf—jasmine leaf, that is—from the pages of these inventors in their patent application for a balanced tea flavor.

The October issue highlights sugar alternatives and takes a detour to discover fresh faces in fragrance.

Sweet Scene

The October issue highlights sugar alternatives and takes a detour to discover fresh faces in fragrance.

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Hershey Hands Michele Buck a Sweet Presidential Treat

Hershey’s 11-year veteran, Michele Buck, will now serve as the president and CEO as the company starts to competes with smaller startup businesses.

The Value Sweet Spot: Consumers Want it All

New report highlights how a "recessionary mindset" may reshape food, beverage, personal care and home care categories for good.

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From Treatt, this noncaloric flavor materials helps improve the sweetness of products that use stevia.

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Progress in Essential Oils: Celery Seed and Leaf Oils

This month's column discusses the chemical compositions of celery seed leaf and oil.

Monell Study Reveals Pandas Have a Natural Sweet Tooth

A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.

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Sweet Thing: Senomyx Achieves Proof of Concept for Siratose

Siratose, a novel natural high-intensity sweetener, is found in Luo Han Guo, also known as monk fruit. Unable to be identified through human taste alone, the company selected fermentation as the most viable production method for commercialization.

Japan’s Sweet Tooth Leads to Limited Edition KitKats

While the KitKat was invented by Britain’s Rowntree confectionery company in 1935, the Japanese are the taking the wafer chocolate candy to the next level

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Patent Pick: Stevia + Rebaudioside B Sweetener

Patent Picks are chosen by the editors from publicly available sources. Today's choice, from Tate & Lyle Ingredients Americas, describes stevia sweeteners containing rebaudioside B.

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Patent Pick: High-potency, Functional Sweetener

Patent Picks are chosen by the editors from publicly available sources. Today's pick, from the Coca-Cola Company, describes a high potency sweetener with a functional component, such as a vitamin.

Progress in Essential Oils: Mentha Citrate and Ajowan Oils

This edition discusses the chemical composition of Ajowan oil and Mentha citrata oil.

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Sour to Sweet: Miracle Berry Makes Red Wine Taste Better

Make cheap red wine taste more expensive with the new miracle berry, which transforms wines to have a fuller, rounder flavor.

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Ferrero’s Sweet Tooth: Nestlé's U.S. Confections Acquired

Nestlé has announced that Ferrero will acquire its U.S confectionery business, in an effort to focus on its pet care, bottled water, coffee, frozen meals and infant nutrition markets.

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Patent Pick: Scaling Up Stevia rebaudiana Sweeteners

Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a process for producing Stevia rebaudiana-derived sweetening compounds on a commercial scale.

Senomyx, Firmenich Extend Sweet-Taste Technology Agreement

Focuses on developing products to enhance the taste of sucrose, fructose and rebaudioside

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Forward Thinking: Sweet Talk

Chocolate and candy innovation is being driven by global flavor inspiration from food and beverage trends, interactive chocolate and candy experiences, new distribution channels, customized and better-for-you candy, as well as functional ingredients and new technology.

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