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Section: Flavor

Conagen's p-Coumaric Acid is made by fermentation and expands the natural preservatives offered by its commercialization partner, Blue California.

Conagen Launches PCA Natural Preservative

Conagen's p-Coumaric Acid is made by fermentation and expands the natural preservatives offered by its commercialization partner, Blue California.

5-Butyl-4-methyloxolan-2-one

This material offers oak flavor versatility in alcoholic drinks, dairy and sweet flavorings

McCormick, Bell Flavors & Fragrances Reveal Trends for 2013

Themes of global ingredients, health and wellness in flavor as well as nostalgic and resort-inspired scents in fragrances are expected to dominate the new year.

Healthy Sweets on the Rise

According to a recently released Business Insights report—“Growth Opportunities in Confectionery”—sweets that possess a functional or healthy ingredient will appeal to an increasing number of consumers in the future

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GCMS as a Tool for Flavor Development

There are diverse extraction, sampling and chromatographic methods, which can be used for the development of flavorings, and the right ones should be chosen for each type of required flavor.

Grandview Research reports that the ready-to-drink cocktails global market will grow at a 13.4% CAGR through 2030.

Report: Ready-to-Drink Cocktails Global Market Trends

Grandview Research reports that the ready-to-drink cocktails global market will grow at a 13.4% CAGR through 2030.

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Flavor and Fragrance Industry Highlights from CES 2020

P&F explores some of the top trending flavor and fragrance industry tech at this years Consumer Electronics Show.

The Proprietary Flavor Intelligence Technology and Predictive Personalization Data Engine is now available to all craft producers through the Ester Producer Portal.

Ester Introduces Craft Producer Early Adopter Program

The Proprietary Flavor Intelligence Technology and Predictive Personalization Data Engine is now available to all craft producers through the Ester Producer Portal.

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Cultured Ingredients Arrive

A survey of the development of cultured F&F ingredients, the latest chapter in a 9,000-year tradition.

How should we be evaluating low-to-no alc wines? Our Two Sense podcast guest shares tips and more insight into the evolving segment.

[podcast] What’s the Secret to A Good Tasting Low-to-No Alcohol Wine?

Flavor chemist and director of Beverage Development for Surely Wines connects to share consumer demands, common challenges in terms of flavoring and how consumers should be evaluating these low-to-no-alc sips.

Datassential named Haitian cuisine as its 2025 global cuisine trend, with 34% of U.S. consumers surveyed interested in trying Haitian foods.

Datassential Releases 10 Trends for 2025, Five Trends for the Future

The report includes flavors that will influence menus and product development both in the coming year and the years beyond.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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Beyond Food: Fermentation and Microbiology’s Role in Farming and Agriculture

Advancements in microbiome studies have led to a new era of microbiology—with wide reaching implications.

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8 Bold Beverage Trends for Restaurants and Bars in 2016

With consumers wanting more variety in their favorite bars and restaurants, new flavor trends, like vanilla gin and botanical teas emerge this year to keep even the pickiest of customers happy.

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Get Sticky: 4 Trends Set to Impact Global Syrups Market

Technavio’s latest report identifies the increase in overweight, obese and diabetic individuals as being one of the trends impacting the market through 2020.

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“Creating Savoury Flavours” Course Highlights

Lecture topics, training session details and photos.

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A Taste of Italy at the ASP Evening of Pairings

Inspired by the food and wine of Italy, the ASP hosted its fragrance pairing event at the Liberty House in Jersey City, New Jersey.

More than half of all millennials in a Mintel survey agreed that they seek out more drinks, flavors or ingredients they like after initial discovery, providing an opportunity for brands to capitalize on momentum.

6 Key Trends Driving Innovation in the Non-Alcoholic Beverages Market

Fifty-one percent of consumers agree that when they discover a drink they like, they seek out more, indicating how momentum works within this space.

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