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Section: Flavor

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Fresh, Fast and Cheesy: Emerging Ethnic Flavor Trends

The recent “What’s Hot Culinary Forecast” by the National Restaurant Association surveyed over 1,300 American chefs for what they saw as emerging flavor trends in North America.

Wixon Launches Salt Rimmer and Cider Mix Concepts

From chocolate to bacon-horseradish.

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Sour to Spicy With ICEE and Warheads Collaboration

ICEE tests your taste buds with a sour and spicy frozen beverage, based off of the fan-favorite Warheads candy.

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Givaudan Announces Chris Thoen Retirement and Executive Changes

Givaudan’s head of global science and technology, Chris Thoen, has announced his retirement after a 30-year career in research and development.

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Bioflavour 2018 Announces Speaker Lineup and Submission Deadline

The international biotech conference will discuss cutting-edge science and technology and future perspectives in this prospering field, academic and industrial alike on September 18-21, 2018 in Frankfurt, Germany.

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Redefining Communication: NAFFS Explores Safety and Natural Labeling

The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.

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Mondelez International Invests in Research, Development and Quality

With a $65 million investment, Mondelez International invested in a research, development and quality network for the new and existing technical centers to better respond to the company’s growth and innovation needs.

5 Experts on Top Flavor and Fragrance Challenges

P&Fnow talks to some top flavor and fragrance companies about the effects of regulations, material costs and consolidation

Salty and Savory Snack Introductions Push Innovative Flavors

Mintel discusses the new flavor ranges available for savory snacks

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

The Last Word: Mariano Gascon and Kim Holman

Emerging ethnic flavor trends

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Kokumi: Unlocking the Secrets of Fullness and Richness

Kokumi offers a pathway to formulate tastier low-in flavors.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

Consumption Ratio and Food Predominance of Flavoring Materials

The Consumption Ratio was introduced in 1981 to put the need for safety evaluation of flavoring substances in proper perspective against the assumed safety of traditional food consumption.

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Technology Decisions Challenging the Flavor and Fragrance Industry

If there is one thing that successful technology companies have in common it is marketing and public relations. One can hardly read a business-oriented magazine today without seeing either a technology advertisement or self promoting article. But how is a layman to separate fact from fiction?

Symposium on supplies of natural and synthetic materials

A short symposium was held by the Essential Oil Association on the problems affecting manufacturers and their supplies of both natural and synthetic raw materials. Four reports were given on various aspects of this subject and are summarized below:

Flavorcon Highlights: Unusual Flavor Ingredients, Biotech and More

The debut of P&F ’s two-day flavor conference in New Jersey engaged all of the senses.

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