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Section: Flavor

Senomyx's Progress in Fructose, Sucrose Enhancers, Bitter Blockers

Includes identification of the first fructose enhancers that provide a “taste proof-of-concept,” and expansion of GRAS categories for S6973 sucrose enhancer.

Study: Fructose Doesn't Appear to Be Any Worse than Glucose

The study in the Current Opinion in Lipidology also said pooled analyses showed fructose may have important advantages over glucose for body weight, glycemic control and blood pressure.

Research: Fructose-Sweetened Drinks May Increase Cardiovascular Diseases

A recent study at the Monell Chemical Senses Center found that obese people who drink fructose sweetened beverage during meals have increased triglycerides—a condition that increases risk of cardiovascular diseases.

Senomyx-Firmenich Deal for Sweet Enhancers

Stevia, sucrose and fructose.

Senomyx, Firmenich Extend Sweet-Taste Technology Agreement

Focuses on developing products to enhance the taste of sucrose, fructose and rebaudioside

Monell Study Reveals Pandas Have a Natural Sweet Tooth

A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.

FDA Declares HFCS is Not Natural

According to a decision by the US Food and Drug Administration (FDA), products containing high fructose corn syrup (HFCS) cannot be considered "natural" and should not be labeled as such.

Study: Moderate Consumption of Sugary Drinks Has Little Impact on Adolescents' Health

University of Missouri researchers have found that short-term, moderate consumption of high-fructose and high-glucose beverages has little impact on the metabolic health of weight-stable, physically active adolescents.

FEMA on HFCS Contamination Claims

FEMA has circulated a press statement by the Corn Refiners Association, refuting claims of a recent Environmental Health article on a study asserting mercury contamination of high fructose corn syrup.

Scientists Find HDMF Plays A Key Role in Strawberry's Aroma

According to the study, HDMF plays an important role in strawberry's aroma; biosynthetic processes might be used soon to prepare the true flavor of strawberry from fructose, for example.

GC and Sensory Techniques Coupled in Caramel Flavor Analysis

Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.

Outshine launches new frozen dairy bars in four flavors.

Outshine Launches New Line of Simply Indulgent Bars

Outshine launches line of frozen dairy bars in four flavors.

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McDonald’s is Lovin’ Natural Flavors

McDonald's soft serve just got (naturally) sweeter—the brand has almost fully switched to natural vanilla flavor in its soft serve desserts, sparking discussion on food label transparency.

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GC and Sensory Techniques Coupled in Caramel Flavor Analysis

Our results are based on an original scheme of coupling advanced gas chromatograpbic analysis with sensory analysis. This allows us to establish a relationship between identification of compounds and the smell and taste attributes of a give product.

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Just Cookie Dough Skips the Egg

Food brand Just has released a chocolate mint flavor of its snackable cookie dough, which is created with natural flavors and no eggs.

The chili mango flavor offers a mango taste with a hint of jalapeño. Photo via BuzzBallz IG

BuzzBallz Adds to Ready-to-Drink Cocktail Line

The chili mango flavor offers a mango taste with a hint of jalapeño.

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3 New Trends Pop Up for Carbonated Soft Drinks

Craft sodas and healthier ingredients might be what carbonated soft drinks need in order to gain back shelf space and purchases by consumers.

The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers.

Study: Sweet–bitter Taste Interactions in Binary Mixtures of Sweeteners

The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers.

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