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Section: Flavor > Ingredients

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Organoleptic Characteristics of Flavor Materials June 2018

This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.

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Bell Flavors & Fragrances Continues Expanding Sodium Reduction Solutions

Bell Flavors & Fragrances expands its sodium reduction solutions with ReduxSo.

Consumer desire for foods and beverages that have less sugar, fat and salt is no passing fad, and successful reduction solutions will help ensure these products are here to stay.

Sugar, Fat, Salt Reduction: Achieving Optimal Flavor and Function

Solving the challenges of creating great tasting products that fulfill consumers’ desire for better-for-you options.

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

This ingredient can be used in seasonings, snacks, sauces and plant-based applications.

Lionel Hitchen Demonstrates Miso Flavor for Salt Reduction, Umami Impact

Lionel Hitchen’s miso flavor offers sweet and salty notes with an umami character.

Branded Content Lead Image Precursor 401

Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

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Quality Raw Materials and Technology for Authentic and Natural Apple and Citrus Flavors

Naturalness is the strongest trend in the food and beverage sector, resulting in stronger demand for natural and fruit-derived flavors.

According to a USDA report, annual spice consumption rose from 1.2 lb per capita in 1966 to 3.7 lb in 2015.

Extracts: The Transparent Way to Deliver Deliciousness

Creating products that strike the balance between the consumer's taste preferences and desire for clean labels.

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Red Alert: Sensient Announces Super Heat Natural Red

A long awaited problem has been solved by creating a heat stable natural red color for neutral pH baking and dry grocery products.

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Rediscovering the Mint Market

The drive behind mint is rooted in the growing demand for traceable and sustainable natural mint, while developing new innovations in sensory research and a more refined understanding of regional preferences.

Redpoint-Givaudan Collaboration Terminated

Redpoint continues its taste modulation discovery programs.

WILD Launches Sodium Reducer

Wild Flavors has launched its natural Sea SaltTrim product for sodium reduction of up to 45% in flavor systems.

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Defining "Natural," Redefining Waste

Underwood discusses the industry's sustainability initiatives and redefining the term "natural."

Danisco Aims to Reduce Salt

Danisco has introduced SALboosT, a flavor ingredient designed to reduce the salt in processed foods.

Forward Thinking: Aloe and Agave Redefined

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

Company officials believe this acquisition will foster a new chapter in FlavorSum’s growth and development.

FlavorSum Acquired by Warburg Picnus

FlavorSum will continue to operate independently and the existing leadership team will continue to shape strategy and day-to-day operations.

These changes include streamlining the operation practices, investing in renewable energy sources and implementing energy efficiency measures.

Citrusvil Shares Initiatives to Reducing Operation Emissions

These changes include streamlining the operation practices, investing in renewable energy sources and implementing energy efficiency measures.

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Patent Pick: Coffee Extract with Reduced Bitterness

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Kao Corp., describes a process for producing a coffee extract having suppressed bitterness.

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