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20 Results
Section: Flavor
Trends
Bacon: Anytime, Anywhere
Common ingredient, novel applications.
Beverage
Waffle House Releases Bacon Flavored Beer
The beer comes from a collaboration with Georgia's Oconee Brewing.
Savory Applications
Hormel Foods Releases Two New Flavors of Bacon
The bacon is part of Hormel's Black Label line.
Trends
Organic Bacon Flavoring Signals Larger Non-GMO Trend
Blue Marble Biomaterials has released an organic-compliant bacon flavoring. With the release of this product and others, the non-GMO trend continues to influence the F&F industry.
Ingredients
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.
Savory Applications
Natural Seafood Bases, Bacon Flavors from Integrative Flavors
The seafood soup bases are available in clam, crab, fish, lobster, salmon and shrimp flavors.
Savory Applications
Pet Releaf Releases Peppered Bacon CBD Pet Treat
The treat is available for large, small and medium breeds.
Regulatory & Research
Delayed Reaction: Inside the Retroaromatic Effect
The flavor industry may want to start looking beyond a flavor's first impression
Event Coverage
Reaction Meat Flavor Course in March
Attendance will be limited to 14 students.
Regulatory & Research
Unique Applications: Novel Oxidation Reactions
The role of the lipase from
Candida antarctica
in the synthesis of flavor compounds.
Flavor
Savory flavors: Reaction Systems
In the past, to elucidate the complex Maillard reaction different model systems were analyzed with selected amino acids and carbohydrates in the presence or absence of fat. Those model systems give an insight in the formation of so-called processed flavors.
Savory Applications
Savory Flavors Reaction Systems
Identification and formation of thiazolidines and thiazolines in fried chicken liver
Flavor
Vigon Completes Reaction Flavors Center
The Vigon maintenance team has finished the company’s new reaction flavors center.
Regulatory & Research
Patent Pick: Drying Authentic Reaction Flavors
Patent Picks are chosen by the editors from publicly available sources. Today's invention, from IFF, discloses a method for drying reaction flavor mixtures that retains their authentic taste.
Regulatory & Research
New "Taste Terminator" Research Applies to Bitter Taste Reactions
Research can be used to help develop products that minimize unpleasant affects from bitter tastes
Savory Applications
Reaction Flavor Solutions – Ancient Chemistry for the Modern World
As alternative proteins continue to drive the green, clean food movement, reaction flavors serve as a functional tool to provide the savory flavors found in cooked meats and vegetables.
Regulatory & Research
Response Surface Methodology in Flavor Research— Reaction of Rhamnose and Proline
Without appropriate experimental designs it is not possible to properly assess interactions along with the contribution of each variable. Response Surface Methodology helps us do this and is another tool for understanding the effects of reaction conditions on Maillard-type flavors
Ingredients
Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems
In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.
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