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Section: Flavor > Ingredients

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7 Hot Flavor Trends

A forecast for food, beverage and non-edible sectors.

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

Flavor Bites: Butyl Butyryllactate

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

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Flavor Bites: 2-Methylthiophene

2-Methylthiophene can significantly brighten and add realism to an unusually wide range of flavors without becoming obtrusive.

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Flavor Bites: Other Methoxypyrazines

From savory to fruit profiles, these flavor materials offer impact and versatility.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

Flavor Bites: Bon Appétit!

My first association with the French way of life was through a novel by Gabriel Chevallier titled Clochemerle. It is a superbly funny story, full of marvelously eccentric, larger than life characters.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

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Flavor Bites: γ-Nonalactone

If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

Violet flavors are not exactly popular in the United States, but have a certain following in Europe.

Flavor Bites: α-Ionone

α-Ionone has a clean floral violet note, perhaps with a faint powdery nuance.

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The Natural Flavor Market Grows Up

Despite restrictions due to regulations, the natural flavor market is seeing strong growth as consumer package goods position their portfolios to more health-conscious consumers.

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The Future of Artificial Flavors & Ingredients

With public opinion so overwhelmingly in favor of all natural foods and flavors, what is the fate of artificial flavors and ingredients, and is such a large movement toward natural products truly sustainable?

Flavor compounds: Meaty Aromas, Part II

Syntheses and odor characteristics of 1-alkylthio-2-butanethiols, 1-alkylthio-2-butanols and their derivatives.

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Flavor Bites: 2-Methoxy-3-methylpyrazine

Don’t let its predictable roasted profile fool you—2-methoxy 3-methyl pyrazine possesses an earthy nuance that makes it exceptionally well suited to nut and seed flavors.

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Evolutionary Trends in Food and Flavors

There will, undoubtedly, be a need for modification of the original concepts in developing internationally acceptable products. Consumers are willing to try new taste sensations, new flavors and new foods as never before.

Enzymatic and Microbial Generation of Flavors

Microbial and enzymatic flavor biotechnology has been introduced by most of the large flavor houses. In addition, the considerable interest devoted to flavor precursors by academic and industrial research groups indicates the importance of biotechnical processes for further development of natural flavors.

Using an Equation to Make Flavors

A novel approach to flavor development. By paying attention, by tasting, smelling and categorizing your materials, you arrive at a starting point for your formula. By using the equation with just small samples in your laboratory, you can create flavor.

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