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Section: Flavor

Fermenting has been booming in recent years: the authentic, almost ancestral nature of this process, along with its recognized health benefits, is making these ingredients increasingly attractive to consumers.

Formulation of great tasting plant-based foods and beverages with yeast-based solutions

The Director of Strategic Marketing and Innovation at Biospringer by Lesaffre discusses how yeast fermentation-based solutions can help solve taste and texture problems in plant-based foods.

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.

The collab includes Mista members AAK, Chr. Hansen, Givaudan and Ingredion.

AAK x Chr. Hansen x Givaudan x Ingredion Collaborate on Plant-based Yogurt Base

All companies are part of the MISTA innovation platform for the food industry.

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Patent Pick: Acetophenone-based F&F Materials

Patent Picks are chosen by the editors from publicly available sources. Today's feature, from Symrise and co-inventors, describes compositions using acetophenone derivatives to dissolve flavors, fragrances and lipophilic compounds.

With the plant-based trend on the rise, companies are striving to expand their plant-based offerings and future goals.

Latest Plant-based News in F&F

With plant-based trends on the rise, companies are striving to expand offerings and integrate future goals.

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Frutarom Launches Fruit-Based Supplements, Frutaceuticals

Frutarom BU Health has launched Frutaceuticals, a fruit-based deliver system that offers an alternative to pills.

Schiff Bases — A Primer

The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.

The newest flavor will serve as Baskin-Robbins' flavor of the month for May.

Baskin-Robbins Debuts Oatmilk-Based Ice Cream

The newest flavor will serve as Baskin-Robbins' flavor of the month for May.

Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.

Navigating Plant-based Product Formulation

Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.

The two will be featured in 'Spices and Herbs, Ground or Extracts: Can You Taste the Difference?'

Ground Work: Identifying Flavor Bases

Two Kalsec experts check in to discuss the nuances of utilizing ground spices and herbs vs. oleoresins and/or essential oils in formulations.

From delectable desserts to savory foods, plant-based options are growing across the flavor industry.

Plant-based Foods & Desserts Roundup

From delectable desserts to savory foods, plant-based options are growing across the flavor industry.

From high-end restaurants to fast food franchises to the grocery aisle, the plant-based alternative market is continually evolving, and while these products may still be a novelty to some, there appears to be real staying power for the market.

The Latest Reads in Plant-based Innovation

Givaudan has partnered with UC Berkeley to produce a summarized report on the plant-based seafood alternatives market.

Givaudan Releases Plant-Based Seafood White Paper

Givaudan has partnered with UC Berkeley to produce a summarized report on the plant-based seafood alternatives market.

Kerry's Rajesh Potineni will take a comprehensive technical approach, looking into challenges in delivering optimal taste profiles, mouthfeel and texture.

Taste Optimization in Plant-Based Food and Beverages

Drink in all of the latest insights at Flavorcon 2022.

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Firmenich Joins Science Based Targets Initiative

The Science Based Targets Initiative champions science-based goals as a way to boost companies’ advance in transition to a low-carbon economy. To date, 497 companies are taking science-based climate action and 149 companies have approved science-based targets.

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Borregaard Increases Wood-Based Vanillin Production, Nixes Synthetics

“Although we will focus on wood-based vanillin in production, we will continue to offer the full range of vanillin products, including synthetic products made by our toll manufacturers,” said executive vice president, Borregaard Ingredients Bjørn Erik Amundsen.

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Symrise Offering Clean Label Culinary Bases

To meet the consumer demand for clean products, Symrise offers a range of clean label culinary bases that can be used in food and beverage applications.

More than 70% of U.S. consumers say that taste is the most important factor when they are looking at plant-based products, according to a Mintel survey.

Plant-Based Alternatives Reveals Formulation Opportunities

Taste remains top priority, ahead of better-for-you ingredients and environmental concerns.

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