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Section: Flavor > Ingredients

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.

Brown sugar is a popular ingredient due to its versatility in culinary applications and its ability to evoke nostalgia in consumers.

T. Hasegawa Releases 2025 Flavor Trends, Announces Flavor of the Year

The flavor supplier predicts that brown sugar will be the flavor of the year in 2025.

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Flavor Bites: Flavor Creation in India

Flavor preferences in India are as anarchic as everything else. While some linger from the time of British sovereignty—especially in the bakery and sugar confectionery segment— many are uniquely Indian.

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Tosla Nutricosmetics Unveils Velious 3.0 to Advance Flavor-masking in Nutricosmetics

Tosla Nutricosmetics introduces Velious 3.0, an upgraded flavor-masking system enabling sugar-free liquid supplements with improved stability, higher active concentrations and more complex flavor profiles.

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Patent Pick: Novel Peach Variety

Patent Picks are chosen by the editors from publicly available sources. Today's technology describes a newly identified peach tree variety with a balanced acid and sugar flavor profile.

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Patent Pick: Brown Sugar Fraction

Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a brown sugar aromatic fraction for improved beverage or food flavors.

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Patent Pick: Low-sugar Dairy Beverage

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from Nestec S.A., relates to methods for making ready-to-drink, low-sugar dairy beverages.

Silky Smooth MicroCreamery will also be exhibiting Flavorcon 2022, be sure to secure your ticket ASAP to receive the best rates.

Silky Smooth MicroCreamery Debuts All-Natural Sugar-Free Keto-friendly Sweetener Blend

The blend is said to be the world's only flavor-enhancing sweetener of its kind.

The technology is said to support the development of sweetness closer to sugar.

Kerry Debuts Tastesense Advanced Range for Low or Zero-sugar Products

The technology is said to support the development of sweetness closer to sugar.

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Creating With MilliporeSigma's Mango Furanone, Natural, ≥98%, FG

Providing notes of light to medium brown sugar, caramel and espresso, this ingredient is ideal for toasted bread and cereal flavor applications.

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Monk Fruit Juice Launched as Sugar Substitute

Monk Fruit Corp., has introduced Sweet-Delicious monk fruit juice, a new way to reduce sugar and calories.

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[Mini-Podcast] Talking Flavor Trends and Markets at Flavorcon

What's happening in the flavor world? Flavorcon conference director, Deniz Ataman, discusses this and the upcoming flavor event in the latest Two Sense podcast.

Holiday flavors and spicier notes are more prominent during the Fall and Winter when people seek a sense of coziness and comfort as the days become shorter, according to FlavorSum's guide.

FlavorSum Releases 2025 Seasonal Flavor Guide

The guide offers an overview of seasonal flavor trends across spring, summer, fall and winter in various food and beverage categories.

Organoletpic Characteristics of Flavor Materials

Aniseed oil, bergamot oil, black pepper oil, manadarin oil and more

Callisons' Versa line can be used in liquid and dry products.

Callisons Develops Dry Flavors For Versa Line

The Versa line includes dry and wet flavor modifiers.

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Symrise Releases Caramel Flavor Kit

Symrise Flavors has announced that it will offer its Completely Caramel Collection, a kit of eight flavors that captures the varieties and nuances of caramel.

Organoleptic Characteristics of Flavor Materials: January February 2003

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such Grapefruit Extract Natural, Ocimene, 3,7-Dimethyl-1,3,5- Octatriene, L-Carvone, 2,6-Dimethyl-6-Hepten-1-ol, α-Melonol

This collaboration is said to have produced the new ice cream series with a 70% reduction in sugar content.

Nestlé-Froneri Utilizes Resugar Synergy’s Sugar Substitute in Low-Cal Ice Cream Bars

This collaboration is said to have produced the new ice cream series with a 70% reduction in sugar content.

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