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Section: Flavor > Savory Applications

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Chocarom Pyrazine

A pyrazine for flavors and fragrances. Pyrazines are materials obtained in Maillard reactions as by-products of the browning reaction of sugars and proteins or amino acids. These reactions occur during roasting, cooking, baking, and so forth of different food products.

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Cooking With Alliums

Flavor chemists often use Maillard reaction technology to make savory flavors. Realistic meat and processed flavors can be made using this technology by simulating the ingredients and conditions of authentic cooking.

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Firmenich Acquires Campus

The acquisition broadens Firmenich’s capabilities in naturals and protein solutions, cutting across animal and vegan food products. Campus specializes in clean label, meat, dairy, sauces and plant-based food.

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Cultured Ingredients Arrive

A survey of the development of cultured F&F ingredients, the latest chapter in a 9,000-year tradition.

Givaudan’s Salt Curve

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

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Creating Thermal Processes Workshop

The five-day course is designed to provide delegates with the theory and practice behind the development and production of process flavors.

Givaudan Chicken Flavor Research

Highlights regionalism and cooking techniques

DairiConcepts Debuts Ascentra

Ingredient can help lower sodium content in food

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Firmenich Hosts Flexitarian Challenge

The company’s chefs demonstrated its Culinary Anthropology approach—which aims to help food and beverage creators accelerate innovation in the kitchen—utilizing its portfolio of SmartProteins solutions.

Symrise Launches Beef Flavor Collection

Collection offers three clusters to account for regional preferences

Aroma Chemicals in Meat Flavors

Meat flavor has been a focus of attention for the last few years, with the object of developing flavors which will convert proteins from any source into meat-like products. The development of meat flavor that will make nonmeat protein palatable is perhaps the most challenging problem that the food industry faces today.

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Organoleptic Characteristics of Flavor Materials

This month's column from Judith Michalski features organoleptic discussions on coffee absolute, wormwood oil American, hexyl isobutyrate natural and more.

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Advanced Biotech's Savory Complex Natural

Savory flavor profiles include fishy, meaty, savory, grilled, braised, sautéed, roasted, grilled, rare and fatty.

Cargill Debuts Flavor Start D

New ranges of meat-ripening cultures adds distinct flavor to dried fermented meats

Several of this month’s ingredients have potential for application in alcoholic beverages and alcohol-inspired flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on juniper berry oil, saffron resinoid, white thyme oil and more.

Natural Cream Flavors from Symrise

Symrise (Holzminden, Germany) has launched a line of natural cream flavors that act as dairy product replacers in savory applications such as prepared foods, dressings, sauces and soup products.

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Fermented Flavors Make a Comeback

Comax Flavors introduces pickled paradise collection to meet increasing consumer trends in pickled foods and beverages.

Chomps Pepperoni Seasoned Turkey has 10 grams of protein per stick. Photo: Chomp's Facebook.

Chomps Launches Pepperoni Turkey Sticks

The turkey stick is gluten-free and has zero sugar.

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