Search Perfumer & Flavorist

54 Results

Type: Article

Section: Flavor > Savory Applications

While 2020 saw a rise in plant-based products’ innovation and launches, the taste, texture and price shortfalls when compared with conventional products meant that plant-based businesses fell short of outperforming conventional producers.

Savory Solutions And Flavoring Alternative Proteins

Product development challenges, mouthfeel enhancement and the future of expectations for plant-based.

plate_of_fries_m

Analysis: Twice-cooked Chip Aroma Yields Bitter Cocoa and Floral Notes

The beloved smell of British chips may be attributed to aroma facets such as butterscotch, cocoa, onion, cheese and even ironing board, according to a research.

pf_clean_thumb_4418

Clean Labels, Commoditization and Cost Controls

Consumers are reading labels more than ever and becoming increasingly suspicious of the food industry and science in general. Some consumers are even suspicious of the words “natural flavor” appearing on the label.

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

A Review of Oleoresin Black Pepper and Its Extraction Solvents

All the indications are that an oleoresin pepper can be produced at a similar cost to the products now on the market. The physical appearance of this resin may differ a little from the conventional product, but its organoleptic properties are superior in that it lacks the sweet taste and aroma which is so characteristic of culminated solvents.

pf_snack_lead_81418

Sweet, Savory and Sustainable: A New Era of Snacking

As consumers are continuing to switch to better-for-you products, the snack market is meeting the challenge with innovation, functional benefits and flavorful options.

pf_india_lead_91317

India: The Crossroads of Flavor and Fragrance

There are eight magical ingredients that enhance both, traditional Indian cuisine and perfume. Angad Rai, master Indian specialty chef, Trident Bandra-Kurla-Mumbai, and Krishan Mohan, perfumer, share their creations and the role these ingredients play in each.

Argeville flavorist Fanny Jacot-Blais.

Argeville Flavorist Fanny Jacot-Blais Shares Industry Journey and Advice to Newcomers

The flavorist also shares the best part of her job and how the industry has evolved.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Flavorcon 2024 conference sessions ranged from confectionery to swicy (sweet and spicy) and everything in between.

Flavorcon 2024 Highlights: Organoleptic Panel, Expert Sessions, and Expo Insights at Atlantic City Event

Here's what you missed at flavor's favorite event in Atlantic City this October.

pf_full_thumb_32718

Kokumi: Unlocking the Secrets of Fullness and Richness

Kokumi offers a pathway to formulate tastier low-in flavors.

Branded Content Lead Image Precursor 401

Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

Smell technology has evolved beyond simple fans to sophisticated systems that emit multiple scents in quick succession, designed to evoke a sense of place.

Technology and the Next Generation of Flavor

How new technology might disrupt traditional fragrance and flavor creation.

Confectionery products have also experienced heightened demand for sugar substitutes, as consumers increasingly seek indulgent options that are lower in sugar.

Taste Experts Talk Sensory Challenges and Emerging Technology for Sugar Alternatives

Join us as we explore the intricacies of sugar reduction from two perspectives in the industry.

pf_fruta_lead_51717

2017 Leaderboard: Frutarom Expands and Cuts Costs for Growth

Through acquisitions and cost-cutting efforts, Frutarom has propelled growth through its entrance into emerging markets, earning the company its number seven position.

Lead Image

TasteNrich®: Your Solution for Umami and Sodium Enhancement

Elevate taste with CJ Food & Nutrition Tech's TasteNrich: where umami meets sodium reduction and authenticity meets innovation. Discover endless culinary flexibility and meet the demands of modern consumers with TasteNrich.

Low levels of davana oil opened Cyndie Lipka’s eyes to new options such as tea (black, oolong and red), tamarind, wine, dark chocolate, brown sugar, Szechuan and ancho pepper, Worcestershire and tomato.

Flavorist Panel Evaluates 9-Decenal, Davana Oil, Mate Absolute and More Materials

The panel also evaluates Phenethyl Acetate, 1,3E,5Z-Undecatriene, Ethyl Phenylacetate, d-Cadinene, Sesame CO2 Extract and Blackberry KIInote.

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

Page 1 of 3