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Section: Flavor > Ingredients

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Campbell’s Soup Modifies Original Recipe

Campbell’s Soup is changing its original broth with 30 ingredients to have 20 ingredients.

Celery and More Phthalide Lactones

Apium graveolens Linn. (Apiaceae) is commonly known as celery.

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Organoleptic Characteristics of Flavor Materials September 2018

This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.

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Organoleptic Characteristic of Flavor Materials: June 2016

This month's edition features organoleptic discussions on oregano oleoresin, chamomile extract organic #7016, marjoram oleoresin, cinnamyl benzoate and more.

Hydrolyzed Vegetable as a Flavoring Agent

While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.

A Tale of Four Demos: The Process Flavorist’s Evolving Toolbox

Flavorist Douglas Young on creating complex flavors with body, depth and realism while also keeping within customer and consumer guidelines for natural, low-sodium, vegetarian and other offerings.

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Kalsec Spices up Support to Customers with New Lab

Kalsec's new lab will focus on natural herbs and spices products and supplies. The company will provide scientific measures of changes in their food products over set periods of time.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

Analysis of volatiles in flavor-scored vegetable oils and detection of flower petal essences by unconventional instrumental means

This paper describes the direct, unconventional GC procedure as applied to flavor-scored soybean oils and its potential utility for detecting volatile essences in flower petals.

UPDATE: CSA Roundtable Product Lists

The product lists for tomorrow's Chemical Sources Association Roundtable at the Sheraton Newark Airport Hotel have been released.

FlavorSum CEO Brian Briggs.

National Flavors, B&D Flavours & GSB Flavor Creators Become FlavorSum

FlavorSum is comprised of three solutions brands focused on sourcing and customer service. (Pictured: FlavorSum CEO Brian Briggs)

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.

Formulators can incorporate selected descriptors into a sample request, project brief, or collaborative session for FlavorSum certified chemists to use when choosing or designing a custom flavor solution.

FlavorSum Debuts 'Choose Your Flavor Adventure' Platform

The platform has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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Sensient Flavors & Extracts' Flavors

The acquisition will strengthen FlavorSum’s solutions resources for small, mid-sized and emerging food and beverage companies.

FlavorSum Acquires Whittle & Mutch

The acquisition will strengthen FlavorSum’s solutions resources for small, mid-sized and emerging food and beverage companies.

Developments in Flavors and Flavorings

Developments in flavors. A comparison of flavorings currently available with those being offered a decade ago show enormous advances in flavor profiles. Over the years there has been a significant move towards more ‘true to nature’ products and also the introduction of many new flavorings based on unusual natural materials. There will continue to be a large demand for the traditional flavors, but as the food industry tries to stimulate new interest, particularly in convenience foods, there will be an even greater need for new flavoring experiences.

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FlavorHealth Launches at IFT 2016

The new specialty flavor company for natural solutions addressing health and wellness was launched at the Institute of Food Technologists Annual meeting and Food Expo in July.

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