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103 Results

Type: News

Section: Flavor > Regulatory & Research

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Patent Pick: Sweet Flavor Modifier

Patent Picks are chosen by the editors from publicly available sources. Today's invention is a glucosylated steviol glycoside as a sweet flavor modifier for use in foods and beverages.

Endocannabinoids Enhance Sweet Taste: Study

A study by Monell Chemical Senses Center and Kyushu University revealed that endocannabinoids act directly on taste receptors on the tongue to enhance sweet taste.

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Patent Pick: Sweet Chemosensory Modifier

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes compounds that can modify sweet taste receptors and their ligands.

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Symrise Introduces Sweet Modulators, Reduces Sugar by 35%

Symrise created sweet modulator, SymLife Sweet, to reduce the use of sugar in various products by 35%.

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Patent Pick: Sweet Orange Clone

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a new sweet orange clone named OLL-8, which exhibits a Valencia-like flavor profile.

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How Sweet It Is: Comax Releases Sweet Baked Goods Study

The research focused on consumers’ behavior, usage and attitudes towards sweet baked products, particularly cakes, cookies, donuts, muffins and pies.

Tastesense Sweet is a range of taste solutions that improve the taste of reduced- or low-sugar products.

Kerry Releases Life Cycle Assessment of Tastesense Sweet

Tastesense Sweet is a range of taste solutions that improve the taste of reduced- or low-sugar products.

Study: Sweet Taste Pecerption May Be Altered By Stress Hormone

Study finds that sweet taste perception and intake may be specifically affected via secretion of Glucocorticoid (GC) hormones and subsequent activation of GC receptors in taste cells.

Research Discovery: Humans and Flies Share Sweet Preference

According to researchers at the Monell Center, fruit flies are more like humans in their responses to many sweet tastes than are almost any other species

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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.

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The Sweet Flavor of Innovation: Industry Responds to Sugar Reduction in Formulations

In order to prepare for the upcoming sugar tax in response to global concerns for health and wellness, the flavor industry is attempting to modulate sweet taste formulations without sacrificing taste.

The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers.

Study: Sweet–bitter Taste Interactions in Binary Mixtures of Sweeteners

The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers.

Kids’ Growth Rate a Driver for Sweet Preference?

New research from the University of Washington and the Monell Center indicates that children's heightened liking for sweetness has a biological basis and is related to their high growth rate.

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Savory and Sweet Meet at Day 1 of Flavorcon

At Flavorcon 2017, savory and sweet tastes take over the Ingredients, Formulations and Trends track on Day 1 of the event. Learn how BBQ is back and about the history of confectionery.

Monell Study Reveals Pandas Have a Natural Sweet Tooth

A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.

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A Sugar Alternative for the Sweet Tooth Addict

Companies are on high alert to reduce sugar significantly to follow the guidelines the government has put into place. Omega Ingredients has responded to this concern with a new sugar alternative powder, which can be used in a variety of foods and drinks.

Sweet Preferences Among Children Tied to Family, Biology

The results show that lowering refined sugars in children’s diets may require more sophisticated strategies.

Some Mammals Lack Sense of Sweet Taste

Scientists find that some carnivorous animals’ taste buds have evolved to reflect their diets

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