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Section: Flavor > Ingredients

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Advances in Natural Flavors and Materials

The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.

The Made For [You] trend is all about unbridled experimentation – evolving that which is simple into something that brings personal joy. The above photo is based on the color inspiration for this trend.

ADM Announces 2025 Flavor and Color Trend Outlooks

ADM's 2025 Flavor and Color Trends Report examines four trend spaces driving consumers' choices.

Rosmarinus officinalis L. Extract Production Antioxidant and Antimutagenic Activity

This article detailed the optimum conditions for the production of an extract from “Rosmarinus officinalis L.” having antioxidant and antimutagenic activity. A study is now in progress on the identification and isolation of pure active molecules.

Forward Thinking: Aloe and Agave Redefined

From tissues to detergents to cocktails and beyond, new applications breed new sensory experiences with healthy positioning

Modern Analysis Methodologies: Use and Abuse

The considerable “user-friendly” nature of the analytical tools may gradually dull the awareness and critical capacities of analysts, sometimes leading them to produce erroneous or unrealistic results. With the help of examples, this article discusses the wide possibilities of certain techniques, and also their limits.

Advances in the Chemistry of Nitriles and Amides

The chemistry of nitriles and amides continues to develop towards new methodologies for the synthesis of known and traditionally used compounds, and also broadens access to new types of products possessing potentially useful properties.

Afyren secured procurement of sugar beet co-products as feedstock for industrial scale production of its sustainable chemicals. Photo: Afyren.

Afyren and Südzucker Reach Long-Term Supply Agreement

Afyren secured procurement from Südzucker of sugar beet co-products as feedstock for industrial scale production of its sustainable chemicals.

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

Toxins, aflatoxins, natural toxicants and antinutrients in foods.

Safety data required for food additives. To deal effectively with food additives and safety requirements for them, there must be a constructive relationship between the flavor industry and the legislators. But that is not enough. The attitudes of the more vocal members of the community have had a good deal to do with regulatory and legislative principles under which we operate. We are not going to change those principles without changing some of the underlying attitudes. To achieve this, some new perspectives will be necessary.

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Between Natural and Artificial: A Closer Look at Biotechnology

During this Flavorcon presentation, Christina Agapakis, creative director of Ginkgo Bioworks, will examine how biotechnology can address a number of consumer concerns, including the need for more sustainable products and natural flavors.

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Flavorcon 2019 Announces Cincinnati Location and Dates

Flavorcon 2019 will be held at the Duke Energy Center in Cincinnati, Ohio on Nov. 11-12, 2019.

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A Sweet Outlook for Bioproduction and Flavors

At Flavorcon 2018, Brendon Dusel, senior scientist for Conagen Inc., will discuss the future of bioproduced flavors and how it has impacted the food and beverage markets.

Tea Extracts and Concentrates

Virginia Dare now offers tea extracts and concentrates (black, green and oolong teas) in liquid and dry, natural, and caffeine-free forms.

Getting ahead: Technology and Innovation

Applying the lead user process to identify and implement new F&F technologies. Technology and innovation initiatives at flavor companies often are misunderstood or, worse, mismanaged because of poor understanding of the relationships between technology, innovation and the company’s business engine. This article will attempt to shed some much-needed light on the connections between these three variables, as well as the challenges in reaching a harmonious balance among them.

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Are Tastes and Smells Interchangeable?

How do sweet and bitter aromas interact with sweet and bitter tastes?

ADM recognizes the importance of collective action to accelerate sustainable practices in the agriculture value chain.

ADM Announces Policy to Protect Forests, Biodiversity and Communities

ADM recognizes the importance of collective action to accelerate sustainable practices in the agriculture value chain.

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Addressing Oil Solubility and Creating Stable Flavors

During Flavorcon 2018, Yvonne Jin, principal technologist for Ingredion, will be discussing approaches to creating stable oil soluble flavors.

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Mane Launches Authentic and Fresh Herb Range

Mane recently announced its range of fresh herb flavors, which offers a profile palette for vegetable-based products.

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