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2,103 Results
Section: Flavor
Trends
Stuffed Puffs Releases Seasonal Flavor
The limited edition flavor is the brand's first-ever seasonal release.
Regulatory & Research
RSSL Revamps Flavor Analysis Labs
New technology investment expands information gathering for the chemicals responsible for the desirable and undesirable flavors and smells within foods
Regulatory & Research
EFSA Reports on 21 Flavorings
Flavorings for chemical groups eight, 25 and 30 evaluated
Ingredients
Fairer Flavors & Fragrances for All
Treatt plc addresses the growth in demand for fair trade products and how manufacturers can respond
Regulatory & Research
REACH and the Flavor Industry
A recent information letter from the International Organization of the Flavor Industry provides guidance to the flavor industry on how it could be impacted by the Registration, Evaluation and Authorization of Chemicals (REACH) program.
Sweet Applications
[Update] Twizzlers Launches Mystery Flavor
The Twizzlers mystery flavor joins five other fruity flavors.
Ingredients
Organoleptic Characteristics of Flavor Materials
Ancho SOR, basil concentrate natural, black pepper natural concentrate, 4-methyl nonanoic acid and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Gerard Mosciano reviews balsam Peru oil, buchu soft extract, cocoa nib distillate, 2-Decanone (synonym: methyl octyl ketone) and more.
Event Coverage
Meeting Report: Savory Flavor Innovation
FEMA’s 99th Annual Convention revealed some key areas for growth in the savory flavor market. The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina. For almost 100 years, FEMA’s Annual Convention has brought together important players in the flavor industry to exchange information and work together to address key issues of the day. This year’s event was themed “Savoring our Future,” and included industry experts presenting on the current state and future of savory flavors.
Trends
Connecting the dots: Flavor Radar
Mintel’s Menu Insights tracks what we’re eating and drinking. Indulgence, portion control, pomegranate, perceived health benefits, floral flavors, mojito burritos—these are just a few of the buzzwords in today’s restaurant world, and it’s consumer research firm Mintel’s job to keep on top of them.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Coffee Essence Concentrate CE205, Osmanthus Absolute and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Absolute Orange Blossom, 4-Ethyl Guaiacol, Kola Nut Extract and more.
Trends
The Market for Bakery Flavors
New flavor combinations, more intense and ethnic flavors, and a growing trend toward savory flavors impact the global market for flavors in bakery applications.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on ethyl cyclopentenolone, ketoisophorone and more.
Ingredients
Flavor Bites: Two Methyl Nonenoates
At first glance, methyl 2-nonenoate and methyl 3-nonenoate have a similar dominant melon green note, but, in practical use, they display significant differences.
Sweet Applications
Flavor Compounds in Fermented Milks
The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.
Ingredients
Aroma Chemicals in Meat Flavors
Meat flavor has been a focus of attention for the last few years, with the object of developing flavors which will convert proteins from any source into meat-like products. The development of meat flavor that will make nonmeat protein palatable is perhaps the most challenging problem that the food industry faces today.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on rose oil, sesame isolate, neroli oil and more.
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