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Section: Flavor > Savory Applications

ADM research finds 65% of consumers are interested in savory foods with nostalgic flavors, and the snack category is a prime example of emotional eating.

How to Amplify the Sensory Experience of Umami Flavors

Of the many applications for savory flavors, a wealth of opportunity abounds for snack foods, meat and seafood alternatives and ready meals.

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9 Organic Food and Flavor Trends Taking Over the Grocery Store

A staple in the food and flavor industry, naturals are finding growth in plant-based products and new beverage formats.

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.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

The natural solution can provide a meat-like experience to plant alternatives.

Firmenich Unveils Solution for Meat-Like Flavor in Plant-Based Foods

The natural solution can provide a meat-like experience to plant alternatives.

The “Better for You” market is expanding exponentially — thanks to a younger generation of consumers who continue to push the envelope and demand more out of everything they eat and drink.

How to Stay on The Cutting Edge of Better-For-You Flavor Formulation

The market is expanding exponentially—here's how to capitalize.

Fermenting has been booming in recent years: the authentic, almost ancestral nature of this process, along with its recognized health benefits, is making these ingredients increasingly attractive to consumers.

Formulation of great tasting plant-based foods and beverages with yeast-based solutions

The Director of Strategic Marketing and Innovation at Biospringer by Lesaffre discusses how yeast fermentation-based solutions can help solve taste and texture problems in plant-based foods.

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

Behind-the-scenes of the group photo shot from the pre-Flavorcon Organoleptic panel.

Here's What You Missed from John Wright & Cyndie Lipka's Live Organoleptic Material Sessions

A peek at the materials reviewed and photos of flavorists in action!

Crafting successful LTO snack flavors can benefit when finding a balance between the familiar and the unexpected. To attract consumers, brands could focus on flavor combinations that are both intriguing and relatable.

How LTO Flavors Can Meet Consumer Expectations for Convenience, Nutrition & Taste in Snack Category

Kalsec shares key market research driving consumer demand in the evolving snack market with a focus on LTO offerings.

Listeners will gain insight into the company’s extensive research on consumer curiosity in hot and spicy flavors.

[Podcast] How Culinary Pepper Extracts Can Satisfy Consumers Need for Heat with Kalsec

Listeners will gain insight into the company’s extensive research on consumer curiosity in hot and spicy flavors.

Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors

Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.

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