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Section: Flavor > Regulatory & Research

Givaudan Chicken Flavor Research

Highlights regionalism and cooking techniques

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.

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.

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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.

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.

Senomyx-PepsiCo Deal Aims at 25% Sugar Reduction in Key Brands

Agreement covers sweet enhancers, natural sweeteners.

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.

Keynote Address: There is more to taste than meets the tongue

The basic question is “do we need flavors at all?’ I think this is the question that regulatory agencies are asking, The issue of natural vs. artificial is a front. The second question is ’’do we really need this endless variety of flavors?” It would be much easier if we only had five or six. We could test them at every level and every combination. I will cover some old ground answering these two fundamental questions.

Celery Volatiles Enhance Chicken Soup

Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.

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Soup’s Up: Symrise Releases Report On Premium Soup Market

Symrise has released a report that details millennials’ attitude and perception of the premium soup market, including what they expect and look for in soups.

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Creating Thermal Processes Workshop

The five-day course is designed to provide delegates with the theory and practice behind the development and production of process flavors.

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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.

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Progress in Essential Oils: Celery Seed and Leaf Oils

This month's column discusses the chemical compositions of celery seed leaf and oil.

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Flavorcon 2018 Hosts Global Tastemakers in Atlantic City

The global flavor, food and beverage event brought together more than 550 attendees to discuss insights into ingredients, formulations, product development and consumer and market trends.

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