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44 Results

Section: Flavor > Beverage

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Prova Launches Cocoa Extract and Flavor Line

Developed to provide high-impact and genuine chocolate taste, Procao Cocoa Extracts and Flavors includes typical and novel dark, milk and white chocolate varieties.

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Raw Material of the Week: Burning Ginger CO2 Extract

Some like it spicy, while others like it sweet. Ginger can come in many flavorful forms and Robertet now offers a new ingredient to meet the growing demand of ginger.

Supercritical Carbon Dioxide Extraction of Mandarin (Citrus deliciosa tenore) From South Brazila

The results presented in this work show the importance of experimental studies for the evaluation of the quantitative influence of process parameters on the supercritical extraction of mandarin.

Givaudan Invests in Sweetness Solutions

Growing discovery program for the development of natural ingredients, regulatory approval of artificial molecules

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Patent Pick: Sweet Orange Clone

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a new sweet orange clone named OLL-8, which exhibits a Valencia-like flavor profile.

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New Insights: Sweet Taste Mechanisms

Why do people prefer the taste of sugars over sweeteners?

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Sweet Clean is Made of These: Clean Labeling and Brand Loyalty

As ripe with promise as it is subject to scrutinization (and confusion), clean label ingredients pose challenges that are certainly with overcoming, which will be discussed during Flavorcon 2019.

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Add Sweetness With Natural Advantage's l-Linalool Oxide

Adding depth and sweetness, this ingredient can be used in tea and lemon flavors, while also enhancing woody notes in red wine applications.

Photo provided by Constellation Brands, Inc

Spicy & Sweet With Modelo's Michelada

Casa Modelo has launched a new ready-to-serve michelada, which will combine spicy and sweet flavors.

Sugar content is one of the major elements being looked at more closely by health conscious consumers.

Sweet & Healthy: Solving the Dilemma

With consumer concern continuing to shift toward healthy and natural options, natural sweeteners have an important role to play in keeping those options tasty.

Article sponsored by Zemea

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Don't Sweat: Cocoa Sweeter With Stress?

A recent report looked at how different growing and weather conditions could impact the chemical composition of cocoa and its taste.

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Patent Pick: Highly Potent Dairy Sweetener

Patent Picks are chosen by the editors from publicly available sources. Today's choice from Coca-Cola is a dairy composition having a highly potent sweet taste.

Counter Current Deterpenation of Cold Pressed Sweet Orange Peel Oil

As with all citrus concentrates made by contacting oil with alcohol, the counter current deterpenated orange oil contains acetal compounds formed from the chemical condensation of aldehydes and alcohol. In flavor applications, they tend to have a “smoothing and fixing effect” in product, which is normally considered as advantageous,

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Patent Pick: Taking Control Over Stevia's Sweetness

Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.

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Sweet and Fruity With Natural Advantage's Hexyl Cinnamic Aldehyde

This ingredient provides a fresh jasmine and gardenia odor and can be described as sweet, fruity, floral, citrus, green and smooth.

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Dunkin’ Donuts Sweetens Up With Cookies & Cream Ice Coffee

In collaboration with The Coca-Cola Company, Dunkin’ Donuts has released a cookies and cream flavored ice coffee.

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The Sweet Smell of Citrus: Society of Flavor Chemists Winter Meeting

The SFC highlights their winter meeting in Southern California.

The presentation used Bell’s Spark Trends program and shows how generational preferences and global inspirations are shaping flavor trends.

Bell Flavors & Fragrances Reveals Global Flavor Forecasts at Sweets & Snacks Expo

During the presentation, attendees had the opportunity to sample flavors that embody the trends.

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