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Section: Flavor

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Mondelez Commits $5 Million to Reducing Cocoa Production Emissions

Ghana, which supplies around 20% of the world’s cocoa, is also home to one of the highest deforestation rates in Africa.

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Givaudan's Sustainability Reports Reduced CO2 Emissions and More

Some highlights from Givaudan's report includes reduced CO2 emissions and improved energy efficiency.

Project Examines Ways To Further Reduce Salt in Foods

Leatherhead food research project finds more scientific development needed

The seasonal treat is filled with a layer of chocolate and a layer of pumpkin spice.

Pepperidge Farm Relaunches Milano Pumpkin Spice Cookies

The seasonal treat is filled with a layer of chocolate and a layer of pumpkin spice.

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Progress in Essential Oils: Long Pepper Oil

The present article is a survey of literature evaluating the constituents of Piper longum L., or long pepper, fruit oil. In one case, early researchers found the oil was devoid of monoterpene compounds and rich in sesquiterpenes, with b-caryophyllene being the major hydrocarbon. Lawrence (1978) and others also examined the composition of P. longum, the findings from which are discussed here.

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There’s Chemistry in Them Chili Peppers!

This article describes the chemistry behind the flavor, aroma, and pungency of chili peppers to assist in flavor creation.

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Red Rock Deli Debuts Lines of Sweet and Salty Chips

Red Rock Deli has debuted its line of potato chips, which include red curry and coconut, Himalayan pink salt and lime and cracked pepper flavored chips.

Kerry’s deep understanding of salt interaction in snack seasoning formulations enables it to push the boundaries of sodium reduction, achieving reductions of over 60% in some applications.

Kerry Tackles Salt Reduction in Trending Savory Snack Category

Discover consumer demands in the snack category, how the swicy phenomenon is winning consumer taste buds and how to incorporating salt reduction technologies.

Consumer desire for foods and beverages that have less sugar, fat and salt is no passing fad, and successful reduction solutions will help ensure these products are here to stay.

Sugar, Fat, Salt Reduction: Achieving Optimal Flavor and Function

Solving the challenges of creating great tasting products that fulfill consumers’ desire for better-for-you options.

LycoRed's SANTE Could Lower Sodium Content in Packaged Soups

The Israeli company positions its tomato-derived salt to replace MSG in soup

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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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Mane's Key Lime Rectified Essential Oil Furocoumarin Reduced, M_0062298

Grapefruit oil, which contains approximately 0.2% nootkatone, is obtained as a by-product of grapefruit juice processing.

Nootkatone Reduces Dependence on Citrus Oils While Preserving Signature Taste

With rising demand for natural flavor ingredients, nootkatone's versatility deserves a second look.

Research: Red Pandas’ (Artificial) Sweet Tooth Result of Unique Sweet Receptors

A recent study indicate that red panda is the first non-primate mammal to display a liking for the artificial sweetener aspartame—a preference resulting from molecular difference in taste receptors.

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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!

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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.

Bell Launches New Line of Pepper Flavors

A few of the peppers highlighted in this line of flavors range from the aji panca to the bhut jolokia (ghost pepper), which is listed as the hottest pepper.

General Mills Files Patent for Dough with Reduced Sodium Content

General Mills has filed a patent for dough formulations that use less sodium and more health-oriented fats.

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