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Section: Flavor

After quickly selling out, the vegan salted chocolate souffle flavor is back for a limited time.

Yogurtland Brings Back Vegan Flavor

After quickly selling out, the vegan salted chocolate souffle flavor is back for a limited time.

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Plant-Based Bacon Flavor? Industry-Tested, Vegan-Approved

Bacon flavor from a plant? The Missoula, Montana-based biomass company introduces the versatile bacon dithiazine from, you guessed it, recycled waste.

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Bill Blake Named CFO of the Year Finalist

Vigon Vice President of Finance and Strategy, Bill Blake, is nominated as finalist for the CFO of the year award.

Aroma Constituents of Blackcurrant Buds (Ribes nigrum L.)

The classic use of blackcurrant bud absolute is to reinforce and modify natural or artificial blackcurrant flavors. It has also found applications in fragrances, especially in the scenting of lipsticks.

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Patent Pick: Butter Up Bran

Bran has come a long way from being considered an "embarrassing" public declaration of certain digestive health needs. And work to improved its texture and flavor, like that featured in this patent application, have helped to ensure it's no longer just a flavorless piece of cardboard with a prune juice chaser.

Researchers at LSU Develop Bitter Blocker

Plant-derived sweetener can block bitter tastes

Strange Brew: Novel Flavorings for Beer

Mintel explores the trends in the beer market, including cutting-edge flavors and naturals

Beverage Sector Trends: Germany and Benelux

Market perspectives from a New Yorker living and working in the EU.

Biospringer by Lesaffre is innovating how the company supports its flavorists' customers by listening to them, understanding their needs, and their pain points, and helping them identify the right solutions.

Bringing A New Era of Taste & Flavor to Plant-based Foods with Yeast-based Ingredients

The Global Head of Customer Innovation at Biospringer by Lesaffre discusses how fermentation-based solutions can hit the mark with flavorists.

Photo provided by Conagra Brands, Inc.

Taco Bell Sprouts With Bigs Sunflower Seeds

Bigs’ latest flavor of sunflower seed, Taco Bell Taco Supreme, will feature USA-grown sunflower seeds with the restaurant’s signature spicy taco flavor and crunch.

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Bell Appoints David Banks Marketing Director

Banks joins the company with over 25 years of marketing experience, working for such companies as Givaudan, Mane, Kerry, Coors Brewing and Sara Lee.

A Waffle House and Oconee Brewing Co collaboration. Photo: Oconee Brewing Co.

Waffle House Releases Bacon Flavored Beer

The beer comes from a collaboration with Georgia's Oconee Brewing.

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Flavor Bites: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

Afyren will roll out different solutions for four broad industrial categories including flavors and fragrances.

Afyren to Launch Biobased Product Brands

Afyren will roll out different solutions for four broad industrial categories including flavors and fragrances.

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Firmenich Partners With Blue Marble Biomaterials

Firmenich has partnered with biotechnology company, Blue Marble Biomaterials as a way to design innovative and sustainable natural ingredients.

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LeBaronBrown Industries Invests in Charkit Chemical Company

“We are delighted at the opportunity to partner with Charkit and provide resources to support the ongoing growth of the company,” said founders of LeBaronBrown, Simon Brown and Matthew LeBaron.

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Raw Material of the Week: Coffee Blossom Honey Blend

Riddle us this: What ingredient is not something one would typically add to coffee, but might try it out for a sweet addition? Treatt has the answer! The company launched a new blend to impart sweet flavors and aromas.

Report: F&F Market to Reach $33.5 Billion by 2019

The global flavor and fragrance market is expected to grow to $33.5 billion by 2019, with a compound annual growth rate (CAGR) of 5.8%, according to market researcher BBC Research.

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