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6 Results
Section: Flavor > Regulatory & Research
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Symrise Uses Food and Pleasure Study to Create New Flavors
The study found that there is a great deal of self-gratification in food as well as feelings associated with guilty pleasure, impulse, reward, reassurance, happiness and bliss.
Nov 9th, 2016
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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.
Mar 19th, 2018
The study looks at consumers' thoughts and usage of protein drinks and foods and breaks them down into popular flavors, reason for purchasing and popularity among generations.
Comax Releases Nutrition and Performance Product Findings
The study looks at consumers' thoughts and usage of protein drinks and foods and breaks them down into popular flavors, reason for purchasing and popularity among generations.
Feb 23rd, 2021
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Seasonal Chocolate Hops to the Top
In a slow year for confectionery growth, seasonal and Easter chocolate sales still held strong globally, according to research by Mintel.
Apr 17th, 2017
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Endpoint: Look Both Ways
A yearly recap of F&F’s research highlights and what’s to come for 2018.
Nov 22nd, 2017
Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.
Extracting the Essence: Comparing Vanilla and Cocoa Processes
Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.
May 27th, 2017
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