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Section: Flavor

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Does Food Science Pay Women Enough?

Has the pay gap changed between genders in food science?

Analysis of Encapsulated Orange Peel Oil

The toluene distillation method is suggested for the routine determination of moisture in spray dried citrus oils. The technique is rapid and due to large sample size, has minimal sampling error, requires minimal equipment and can be performed by an individual with little technical training.

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Endpoint. Bolstering F&F Integrity and Intensity

Stabilizing flavors and fragrance is big business.

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Endpoint. Seeing Past the Amber Glass

What do you think the consumer envisions in a product touted as natural? That using it will make them healthier, wholesome and bring them closer to nature? Or that nature’s extracts hold secrets to longevity and enlightenment?

5-hour ENERGY has released three flavors of its 16-oz energy beverage, in OrangeSicle, Pineapple Splash and Tropical Burst.

5-hour Energy Introduces Three Flavors

5-hour Energy has released three flavors of its 16 oz energy beverage, including in OrangeSicle, Pineapple Splash and Tropical Burst.

Conagen’s precision fermentation method is a preferred, clean and sustainable method for developing sweetness enhancement compounds.

Conagen Debuts Scalable Sweetness Enhancers Portfolio

The enhancers are made with precision fermentation, a technology that has led to the innovation of a platform of phenolic antioxidants.

Enzymatic and Microbial Generation of Flavors

Microbial and enzymatic flavor biotechnology has been introduced by most of the large flavor houses. In addition, the considerable interest devoted to flavor precursors by academic and industrial research groups indicates the importance of biotechnical processes for further development of natural flavors.

New Report on Food Encapsulation Industry

Research and Markets now offers Frost & Sullivan’s new report “Food Encapsulation - Technology Trends."

Senomyx-Firmenich Deal for Sweet Enhancers

Stevia, sucrose and fructose.

Wild Flavors Launches Wild Sweetness Enhancer

New ingredient adds sweetness perception and reduces sugar/calorie content, while helping to lower finished product costs.

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Enhancing Sweetness: Zemea® USP-FCC Propanediol

Offering reduced bitterness and enhanced sweetness as a carrier or processing aid, Zemea® USP-FCC propanediol is well-suited for food and beverage formulations utilizing natural sugar alternatives.

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Beyond Meat: Jack Link’s Enters Chips Market

Protein snack company Jack Link’s has released its Jack Link’s Pork Rinds, in an effort to expand its product portfolio to include chips.

Natural Products Association Endorses GMO Labeling Bill

The NPA board of directors has endorsed the Genetically Engineered Food Right-to-Know Act that would require the Food and Drug Administration (FDA) to label foods containing genetically modified ingredients.

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Firmenich Continues Progress in Renewable Energy Adoption

Firmenich now has 65% of its manufacturing electricity generated from renewable sources.

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Patent Pick: Carotenoid Enzyme-produced Aldehydes, Flavors

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a method for catalyzing the synthesis of aldehydes and flavor additives using isolated carotenoid cleavage dioxygenase enzymes derived from natural plants.

The two biotech companies expect to have their enzymes in the market by the second quarter of 2021.

Zymvol x Aminoverse Partner on F&F Enzymes

The two biotech companies expect to have their enzymes on the market by the second quarter of 2021.

The call will cover the 2020 Q4 and year-end results.

Sensient to Hold Year-end Conference Call

The call will cover the 2020 Q4 and year-end results.

Energy Drinks, Exotic Juices, Tea, Beer Mix and Malted Beverages are Hot

Juice-infused energy drinks, premium teas and fermented beverages are becoming increasingly popular with consumers, according to recent trend forecasts from Canadean and Wild Flavors.

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