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Section: Flavor > Savory Applications

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Savory: the eBook

There's no denying that savory flavors are a force to be reckoned with. But whether it's pet food or plant-based proteins, each application comes with unique formulation challenges.

Ballschmiede shares, 'Innovations are addressing the increasing concern of resource scarcity, with efforts aimed at developing alternative flavoring ingredients and reducing the environmental footprint of food production.'

The Global Flavor Industry Enters a ‘Complex’ and ‘Rapidly Evolving’ Phase, Says IOFI Executive Director

Sven Ballschmiede, executive director of the International Organization of the Flavor Industry, discusses regulation flashpoints, healthy food trend impacts and more.

The European-based panel sampled flavor ingredients from Bedoukian Research.

Flavor Reports: EU Edition (April 25)

Our European panel of flavorists assess the taste and odor characteristics of flavor ingredients from spilanthol to lavender aldehyde.

The panel evaluated ingredients from Capua 1880, a family-run business built across five generations since it was founded in 1880 in Reggio Calabria.

Flavor Reports: EU Edition (June 2025)

Our panelists from the British Society of Flavorists evaluate several citrus ingredients for their potential in flavor applications.

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Fresh, Fast and Cheesy: Emerging Ethnic Flavor Trends

The recent “What’s Hot Culinary Forecast” by the National Restaurant Association surveyed over 1,300 American chefs for what they saw as emerging flavor trends in North America.

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Symrise Retains Position in Ethibel Sustainability Index Europe

Symrise has reaffirmed its leading position in the Ethibel Sustainability Index (ESI) Europe, after ranking highly among its four categories.

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Kalsec’s Hot and Spicy eBook Reports Heated Trends

“As the hot and spicy trend continues to grow, so does the push to identify ingredients, including peppers, with their place of origin and with that—authenticity,” said Anna Cheely, chef, senior scientist, Kalsec in the report.

MaxineEVO performs well at low pH levels, making it ideal for mozzarella production.

dsm-firmenich launches MaxirenEVO coagulant enzyme for cheese texture, yield, functionality

The enzyme allows cheesemakers to produce cheeses with improved moisture distribution and faster curd knitting.

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.

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

Ennolys now offers acetoin, a natural flavor ingredient with a buttery aroma.

Ennolys: Natural Acetoin

Ennolys now offers acetoin, a natural flavor ingredient with a buttery aroma.

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.

This month's Editor's Note deals with the changing of the seasons and the savory seasonings found in the P&F November issue.

Editor's Note: Savor the Moment

This month's Editor's Note deals with the changing of the seasons and the savory seasonings found in the P&F November issue.

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Editor's Note: A Greener Heart

This issue, we get to the heart of one of the flavor industry’s ingredient concerns: adulteration in garlic oil. Due to its prevalence in countless savory products, garlic oil’s purity is an ongoing topic within the industry. Additionally, Christophe Laudamiel, perfume sculptor, shares his thoughts on educating both future perfumers and consumers for a more sustainable, more mindful fragrance industry.

Mint flavor has several contributing factors, including the species of plant used and the intensity of the cooling sensation.

Editor's Note: Mint to Be

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Patent Pick: Fish Flavor Extract

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from Takasago International Corp., describes a fish extract having excellent flavor, and its production.

Genetic Modification Enriches Tomato Flavor

Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma

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Umami: Fifth Taste Flavor Enhancer?

For a neuroscientist, flavor is a complex sensation arising from stimulation of several distinct sensory systems: gustatory, olfactory and somatosensory (touch, temperature, pain, etc.).

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