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Section: Flavor

The company has identified three experience spaces that will help deliver its promise to its customers and their consumers, “Feel Good,” “Does Good” and “Imagine.”

Givaudan Debuts Expanded Portfolio Dubai Trade Show

The company has identified three experience spaces that will help deliver its promise to its customers and their consumers: Feel Good, Does Good and Imagine.

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Fermented Flavors and Fine Dining Discussed at Flavorcon 2019

David Zilber, director of fermentation for Restaurant Noma, and Jeff Gordinier, food and drinks editor for Esquire, will hold a conversation on fermented flavors and fine dining at Flavorcon 2019.

EFSA Supports Euro Commission in Defining Endrocine Disruptors Criteria

Ahead of a scientific meeting in Brussels, the EFSA issues a written statement saying it’s “supporting the European Commission in defining scientific criteria for endocrine disruptors."

Understanding how to make the flavor selection process more efficient for both flavor houses and food and beverage manufacturers.

Defining Flavors to Drive Efficiencies Across the F&B Industry

Understanding how to make the flavor selection process more efficient for both flavor houses and food and beverage manufacturers.

Humans Can Use Smell to Detect Levels of Dietary Fat

In all three experiments, participants could use the sense of smell to discriminate different levels of fat in the milk.

Greenleaf Foods launches a new plant-based hot dog.

Field Roast Debuts Pea Protein Hot Dog In North America

Greenleaf Foods launches a new plant-based hot dog.

Ingredient Profile: 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine

Use in meat, seafood, vegetable and event chocolate flavors

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Bedoukian Research's Vionil (10% in Dipropylene Glycol) - BRI 640DPG

This ingredient provides an intense green floral character and subtle notes of walnut.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Truffle flavors are all too often very simplistic. This ingredient, at 100 ppm, adds welcome complexity.

Pentane-2,3-dione in Savory, Brown, Dairy, Fruit & Other Flavors

This characteristic can be advantageous in savory and brown flavors, see for yourself.

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DuPont Tate & Lyle Bio Products' Zemea USP-FCC Propanediol

Zemea USP-FCC propanediol is a multifunctional ingredient, which offers flavorists and food technologists reduced bitterness and enhanced sweetness in food and beverage products.

Virginia Dare Offers Protein Masking Flavors Amid Protein Drink Boom

Consumer interest in protein is on the rise and chocolate was the most tracked flavor in new ready-to-drink (RTD) protein drinks.

IFF and DuPont have announced that IFF shareholders voted to approve the issuance of shares of IFF common stock in connection with the previously announced proposed merger of IFF and DuPont’s Nutrition & Biosciences business.

IFF Shareholders Approve Merger with DuPont’s Nutrition & Biosciences Business

IFF and DuPont have announced that IFF shareholders voted to approve the issuance of shares of IFF common stock in connection with the previously announced proposed merger of IFF and DuPont’s Nutrition & Biosciences business.

Through this partnership, Döhler will develop natural ingredients and ingredient blends to complement Vertosa’s offerings.

Döhler Invests in Vertosa to Develop Innovative Life Science Beverages

Through this partnership, Döhler will develop natural ingredients and ingredient blends to complement Vertosa’s offerings.

Study Finds Obese Children Have Difficulty Detecting Certain Tastes

Obese subjects could identify taste qualities less precisely than children and adolescents of normal weight

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

gamma-Dodecalactone in Orchard, Tropical, Berry and Dairy flavors

gamma-Dodecalactone adds a very realistic depth of taste when used as a junior partner to gamma-decalactone.

Avela is designed to raise beta-hydroxybutyrate (BHB) ketone levels.

Geno Launches Functional Ingredient Designed for Keto Product Demand

With a rise in consumer demand for functional food and beverages, companies are creating innovative ingredients to meet the need.

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