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Section: Flavor > Ingredients

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Flavorcon 2018: How are Consumer Demands and Flavor Creation Impacting One Other?

Keynotes Matthias Guentert and Ketan Shah will discuss how consumer demands for sustainable and healthy food products impact flavor creation and innovation.

Bacon flavors can be achieved with ten ppm of 2,6-dimethyl pyridine to give a burnt note.

Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors

Learn about the diverse range of applications for 2, 6-dimethyl pyridine.

All Flavorcon 2018 photos sponsored by Millipore Sigma. To view more photos, visit the Perfumer & Flavorist Facebook here.

A Flavor of the Future: Technology and Trends at Flavorcon 2018 Day 1

On Nov. 13, 2018, Flavorcon kicked off with a look at Subway's product development, consumer trends that impact flavor development, specialty peppers and more.

Aji amarillo is a pepper grown in South America and is a staple ingredient in Peruvian cuisine.

McCormick Releases Flavor Forecast 25th Edition, Announces Flavor of the Year

The flavor producer announced aji amarillo as the 2025 flavor of the year.

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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Flavor Bites: Damascenone

Application in berry, fruit and fermented flavors.

Robots will not make creativity obsolete.

Introducing Perfumer & Flavorist+

Introducing: Perfumer & Flavorist+: The Resource for Sensory and Wellness Innovation.

Citronellol possesses a lovely floral rose fragrance and can be helpful in obvious, as well as subtle, ways in other diverse flavors.

Flavor Bites: Citronellol

Citronellol possesses a lovely floral rose fragrance and can be helpful in obvious, as well as subtle, ways in other diverse flavors.

Flavor R&D Frontiers

From nutrigenomics to biotech

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Heat & Savory Flavors

Formulating flavor profiles that will connect with consumers.

Flavor Bites: Benzothiazole

Modest levels of benzothiazole work well to fill out the profile of a wide range of flavors.

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Focused Flavor Creation

Historically, most flavorists have not received training on how to create flavors but have instead learned by observation, trial and error, and a strong desire to learn. This approach is very time consuming, costly, and inefficient.

Organic Flavor Clarification

Quality Assurance International's (QAI) Jessica Walden explains how the NOP's clarification on organic flavor ingredients affect flavorists

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Flavor Bites: Hexanal

The majority of uses of hexanal are in the obvious fruit flavor realm, but it can also be helpful in other categories, particularly nut flavors.

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Flavor Bites: Acetal

With a similar odor profile to acetaldehyde, acetal’s odor is less pungent and adds freshness to a wide variety of profiles, especially juicy orange flavors.

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Flavor Bites: Cinnamaldehyde

3-Phenyl-2-propenal–better known as cinnamaldehyde—can round out and add depth to a diverse palate of flavors.

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What's Your Flavorprint?

You could say our flavor preferences are as unique as a snowflake, hand print or a product UPC code. Vivanda Inc.'s latest digital innovation maps out flavor using a taste profile database.

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Flavor Bites: Sotolon

Sotolon can all too easily be overdone—it is a good servant but a bad master.

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