Search Perfumer & Flavorist: Page 36

671 Results
Type: News
Section: Flavor > Beverage
Sensient Predicts Top 10 Beverage Flavors for 2010
Flavors include baobab, caja, cape goosebery and elderflower among others.
Dec 2nd, 2009
Givaudan Develops New Lemon and Lime Flavors
Variations of traditional citrus blends, the new flavors include India lime, lo porto and femminello among others.
Nov 30th, 2009
Celebrating 25 Years, GSB Introduces Coconut Water Flavors
The flavors can be used in non-carbonated, carbonated, alcoholic and non-alcoholic beverages.
Nov 23rd, 2009
Sunwin, WILD Flavors Develop Taste Modifiers for Stevia
Modifiers to help achieve specific taste profiles.
Nov 16th, 2009
2’-methylacetophenone
SAFC’s 2’-methylacetophenone (FEMA# 4316; CAS# 577-16-2) is a colorless liquid possessing an almond, cherry, coumarinlike organoleptic profile.
Nov 12th, 2009
DD Williamson Develops Acid-proof, Caramelized Sugar Flavor
The product provides the characteristic flavor of burnt sugar, and offers stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%).
Nov 11th, 2009
VDareMasking_m
Virginia Dare Introduces Stevia-masking Flavors
The new flavors can be used in beverages and dairy-based food products.
Sep 16th, 2009
Symrise Introduces BrewTopia for the Beer Industry
Symrise has launched BrewTopia flavors to help brewers create different kinds of beer using a single brew, and without losing any flavor.
Sep 11th, 2009
Honey Treattaromes
Treatt plc now offers water-based distillates, Honey Treattarome 9802 and Honey Treattarome 9804.
Aug 17th, 2009
FTNF natural chocolate extract
Advanced Biotech’s FTNF natural chocolate extract (CAS# 8002-31-1) possesses a rich, creamy, deep chocolate smell and a sweet chocolate taste.
Jul 9th, 2009
Virginia Dare Creates New Chocolate Flavors
Virginia Dare (Brooklyn, New York) has created new oil soluble flavors for chocolate and compound coatings.
Jun 29th, 2009
Vinylguaiacol Natural
Symrise’s Vinylguaiacol nat. (C9H10O2, FEMA# 2675, CAS# 7786-61-0) is a clear, colorless to pale yellow liquid with a sweet, spicy, clovelike character.
Jun 12th, 2009
GSB Introduces Dance-themed Flavor Blends
The new blends include Tango, Swing and Waltz.
Jun 12th, 2009
Sensient Introduces Natural Masking Technology for Stevia in Beverages
The technology eliminates bitter, astringent or licoricelike off notes in a range of flavor profiles and end products.
Jun 10th, 2009
Wixon Introduces Mag-nifique for Omega-3
Wixon Inc. has expanded its Mag-nifique line of flavor modifiers, offering a solution to prevent and eliminate the “fishy” taste commonly associated with omega-3 fatty acids.
Jun 3rd, 2009
Wixon Introduces Mag-nifique for Stevia
The product can be used in beverages, desserts, snacks, baked goods any other application that uses stevia as a sugar substitute.
May 21st, 2009
Cargill Develops Flavor Solutions for Rebiana
Developed using a recently patented technology, the new flavor solutions are best suited for cereal, yogurt, ice cream, confectionary and various beverage applications.
Apr 28th, 2009
Superfruit Ingredient Saberry Receives GRAS Status
Sabinsa Corp. has received GRAS status for its branded superfruit ingredient Saberry—a proprietary, patent pending extract of fruits of Emblica officinalis Gaertn.
Apr 27th, 2009
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