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Section: Flavor > Ingredients

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FlavourTalks 2018 Explores the Future of Flavors in Europe

Along with high-level technical and sensory talks on flavor, the event featured 28 exhibitors who presented 240 materials, a new record for the exhibition, according to the event organizer, Dave Baines.

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Flavour Horizons: FlavourTalk Singapore

This year's FlavourTalk will focus on Asia Pacific's latest raw materials and flavor technologies and formulations.

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A Flavor for Southeast Asia: Firmenich Opens Taste Facility in Philippines

The taste creation hub will aid the company in delivering flavor solutions to the surrounding Southeast Asia region.

Flavor Formulations at your Fingertips!

Successful Flavors, edited by Gerard Mosciano, covers a broad, detailed range of flavor creation and topics for novices and experts alike, including savory (meat), mint, confectionary and natural flavors, in addition to quality control and others

Datassential named Haitian cuisine as its 2025 global cuisine trend, with 34% of U.S. consumers surveyed interested in trying Haitian foods.

Datassential Releases 10 Trends for 2025, Five Trends for the Future

The report includes flavors that will influence menus and product development both in the coming year and the years beyond.

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Zerose Granted GRAS Flavor Status From FEMA

Cargill has been granted GRAS (generally recognized as safe) status for Zerose erythritol for use as a flavor in nonalcoholic beverages by the Flavor & Extract Manufacturers Association of the U.S. (FEMA).

Bell Flavors & Fragrances featured a rotaing menu featuring a pizza application. On June 4, they featured a Tunisian Date Pizza, formulated with its ingredients.

Finding a Way Forward: IFT19 Looks to the Future of Food and Flavor

As the food and flavor industries brace for uncertain times ahead, food and flavor professionals met at the 2019 Institute of Food Technologists conference to discuss possible solutions and plans for the future.

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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.

Synthesis of New Fragrances from Furfural

The present paper discusses the synthesis and fragrance characterization of several new furan derivatives and a few known compounds which have not yet been described in detail.

Flavors and Fragrances as Functional Ingredients

Flavors and fragrances have a shared heritage, a common raw material base (natural products) and common technologies (extraction and distillation). Until recently, however, the flavor and fragrance industries were moving in different directions. Now there is a coming together, with common challenges. Now we talk about “functional ingredients,” as opposed to flavors and fragrances.

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Mint Landscape from Field to Flavor

The mint family (Labiatae or Lamiaceae) is composed of many species — including basil, lavender, rosemary, peppermint and spearmint — grown commercially for their essential oils or leaves. This article focuses on agricultural practices employed in the production of peppermint (Mentha x piperita).

The Michigan on-site Innovation Center’s pilot plant has new UHT and HTST processing capabilities designed to support FlavorSum's Dairy Center of Excellence.

FlavorSum Announces Completed Michigan Facility Expansion & Forthcoming New Jersey Innovation Center

The NJ center has expanded flavor creation lab, analytical and application spaces to facilitate collaborative sessions with a technical team that has expertise in food and beverage flavor solutions.

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RTD Flavor Trends, Fragrance Formulation Upgrades and More in February 2023 Issue

Emerging consumer demands are offering opportunities for innovation across F&F.

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Filtration Challenges for the Flavors Industry

The goal of flavor filtration is to achieve better clarity, microbial reduction, and protection of downstream equipment. Learn about the key challenges to your production.

Chefs at Bell Flavors & Fragrances' Flavorology event

Bell Flavors & Fragrances Offers Another Taste of Flavorology

At the company's Flavorology event, held at the Chopping Block in Chicago, Bell researchers and application specialists, as well as industry chefs and key customers, gathered to sample and share new flavor innovations.

Paradise Fruit Solutions debuts allergen-free nut flavors.

Paradise Fruit Solution Launches Allergen-Free Nut Flavors

Paradise Fruit Solutions is also developing a nut-free paste.

At its most basic level, precision fermentation is a tool to transform cells into cell factories that assemble “molecules of interest” (desirable products) at a faster rate, resulting in a purer form.

Precision Fermentation is Shaping the Future of Flavor

What a new generation of flavor molecules means for the industry, sustainability and consumer demands.

Spray Drying of Food Flavors. Ill. Optimum Infeed Concentrations for the Retention of Artificial Flavors

The practical aspects of this work are that each flavor encapsulating material will exhibit an optimum concentration for flavor retention. The optimum concentrations determined in our study may not necessarily be the same as in a production facility. This would have to be determined using actual production equipment. If the retention is limited by the ability to atomize, this factor is equipment dependent. It does appear worthwhile to make this determination, however.

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