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17 Results
Type: News
Section: Flavor > Regulatory & Research
According to Mintel, while experience with meat alternatives is more common with younger adults, all consumer demographics engage with the category.
3 Key Technological Advancements Driving Plant-Based Food and Drink Innovation
Discover Mintel's insights on the innovations in the plant-based food and drink market.
Feb 8th, 2023
Monell Scientists Identify Key Component in Taste Perception
Scientists have identified CALHM1, a channel in the walls of taste receptor cells, as a necessary component in the process of sweet, bitter and umami (savory) taste perception.
Mar 6th, 2013
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Convenience is Key in Asia Pacific Processed Meat Market
Per a recent report, the Asia-Pacific region is one of the fastest-growing markets for processed meat, poultry and fish, as convenience continues to be a key driver of consumer preferences.
Apr 27th, 2017
Scientists Find HDMF Plays A Key Role in Strawberry's Aroma
According to the study, HDMF plays an important role in strawberry's aroma; biosynthetic processes might be used soon to prepare the true flavor of strawberry from fructose, for example.
May 14th, 2013
Senomyx-PepsiCo Deal Aims at 25% Sugar Reduction in Key Brands
Agreement covers sweet enhancers, natural sweeteners.
Aug 17th, 2010
The Creation and Design Center houses state-of-the-art facilities such as dedicated labs for beverages, bakery, confectionery, meat and snacks, an analytical lab, pilot plants and boasts a culinary kitchen.
IFF Creation and Design Center in Türkiye Recognized as Key Innovation Center
The Creation and Design Center houses state-of-the-art facilities such as dedicated labs for beverages, bakery, confectionery, meat and snacks, an analytical lab, pilot plants and boasts a culinary kitchen.
Aug 22nd, 2024
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Patent Pick: Sul-fruity Surprise in F&F
Sulfur, onion, metallic and. . .tropical fruit? IFF perfumers' noses must have twisted in new directions when they applied for this patent on 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde.
Jun 1st, 2016
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Fruity & Functional: Creating Effective Superfood Flavors
During his Flavorcon 2018 presentation, Danny Hodrien, managing director and chief flavorist for F&F Projects Ltd., will discuss the volatile flavor compounds of Maqui berries and watermelon seeds.
Jul 12th, 2018
The report provides data on the 2021-2022 Italian citrus fruit industry and a forecast for 2023.
Agrumaria Reggina Releases 2022 Citrus Fruit Industry Report & Forecast
The report provides data on the 2021-2022 Italian citrus fruit industry and a forecast for 2023.
Dec 20th, 2022
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Patent Pick: Acetophenone-based F&F Materials
Patent Picks are chosen by the editors from publicly available sources. Today's feature, from Symrise and co-inventors, describes compositions using acetophenone derivatives to dissolve flavors, fragrances and lipophilic compounds.
Jan 7th, 2016
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Coffee Talk With Flavorcon Speaker Barb Stuckey
In this Flavorcon interview, we talked to Barb Stuckey about her upcoming Flavorcon appearance and where she sees the flavor market heading.
Apr 10th, 2017
Mane studies the correlation between the ingredients used in plant-based burgers and their impact on the sensory features of the end-product.
Mane Releases Plant-based Burger Sensory Impact Study
Mane studies the correlation between the ingredients used in plant-based burgers and their impact on the sensory features of the end-product.
Oct 26th, 2021
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Plant-Based Bacon Flavor? Industry-Tested, Vegan-Approved
Bacon flavor from a plant? The Missoula, Montana-based biomass company introduces the versatile bacon dithiazine from, you guessed it, recycled waste.
Aug 29th, 2016
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FDA's New Food, Drug Commissioner Focuses on 'Science Base'
Robert M. Califf has previously served as the FDA’s Deputy Commissioner for medical products and tobacco.
Mar 15th, 2016
The company highlights innovative technologies providing the same familiar taste and experience of animal proteins.
T. Hasegawa USA Explores Flavor Technology in Plant-Based Proteins
The company highlights innovative technologies providing the same familiar taste and experience of animal proteins.
Sep 21st, 2021
The project's primary focus is said to lies in exploring the ways flavors bind to protein molecules intending to recommend novel flavoring strategies that elevate the sensory experience of plant-based meat alternatives.
IFF, Unilever and Wageningen University Partner to Address Plant-based Flavor Challenges
The catalyst for this collaboration is the longstanding challenge of working with plant proteins which are known to create many off-notes and lingering bitterness in plant-based meat alternatives.
Jan 16th, 2024
NotCo is described as a group of people with a common goal: to reinvent the food industry — one delicious mouthful at a time. NotCo utilizes its proprietary AI 'Giuseppe' to replicate animal products with plants.
How NotCo is Utilizing Artificial Intelligence to Crack Plant-based Taste Formulations & Completes Fragrance Formulations
NotCo's senior flavor scientist, Cindy Sigler, Ph.D., alongside machine learning team leader, Francisco Clavero, discusses the company's artificial intelligence platform and current projects in the fragrance space.
Jul 18th, 2024
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