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Section: Flavor > Savory Applications

EFSA Ruling Finds Issues with Two Smoke Flavorings

Unismoke and Zesti Smoke Code 10 pose "adverse effects," Smoke Concentrate 809045 cleared.

Senonymx Extends Campbell’s, Ajinomoto Collaboration Agreements

Senomyx Inc. has announced the extension of its research and license agreements with Campbell’s Soup Company and Ajinomoto Co. Inc.

Symrise Offers 'SymLife Salt'

Symrise now offers SymLife Salt, which helps reduce salt content by up to 50%, while delivering the upfront bite, mouthfeel and lingering effects required in savory products.

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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.

Bell Launches Sodium Reducing Flavor Systems

Bell Flavors and Fragrances has launched flavor systems that help reduce salt content in products, without impacting its taste and quality.

Givaudan’s Salt Curve

Givaudan has announced the development of building blocks and ingredients for enhanced salt perception in low sodium applications.

New Addition to Formulators’ Resource Series

Allured Business Media has announced a new addition to the Formulators’ Resource Series: Flavor Development: Composition to Innovation.

Sensient Announces Q4 and Record Full Year 2008 Results

Sensient Technologies has announced its fourth quarter and full-year 2008 results, reporting record revenue, operating income and earnings.

Wixon Launches “Mood Creating” Snack Flavors

Wixon, Inc., has launched new “mood creating” snack seasonings for chips, nuts, fruits, dried vegetables and snack mixes.

Lawless to Retire as McCormick’s Chairman; Wilson to Succeed

Robert Lawless, chairman of the board of McCormick & Company, Inc. has announced his retirement effective March 25, 2009.

Synergy Appoints Wendy Bathgate

Synergy Flavors has appointed Wendy Bathgate account executive.

Quest Develops Allergen-free Nut Flavors

Quest International has introduced an allergen-free flavor range that mimics nut flavors without being derived from nuts.

Health Risks Posed by Meat Treated with Carbon Monoxide

According to the FEMA, Representatives John Dingell, chairman of the Committee on Energy and Commerce and Bart Stupak, chairman of the Subcommittee on Oversight and Investigations, sent letters to Safeway Stores and three major meat packaging companies demanding that they respond to concerns about the public health risks posed by meat treated with carbon monoxide.

Smoke Flavorings Applications

The European Commission has published a list of valid applications for smoke flavorings.

Salty and Savory Snack Introductions Push Innovative Flavors

Mintel discusses the new flavor ranges available for savory snacks

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.

Genetic Modification Enriches Tomato Flavor

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

Givaudan Chicken Flavor Research

Highlights regionalism and cooking techniques

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