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Section: Flavor > Savory Applications

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Raw Material of the Week: Kokumi Extract

Who doesn't love a bowl of hot chicken noodle soup? Destilla Flavours & Extracts has introduced a raw material, which can be applied to stews, pies and matured cheese. The material is recognized for its ability to intensify taste over time.

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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.

Mane's integration with Kancor has allowed for the development of its new generation of spice extracts.

Mane Unveils New Spice Extracts Range

Mane's integration with Kancor has allowed for the development of its new generation of spice extracts.

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Bell Launches Replacer and Extender Flavor Lines

Bell Flavors and Fragrances has launched lines of extender and replacer flavors as alternatives to ingredients the market is currently lacking.

Givaudan is driving innovative solutions for alternative protein products by expanding its global innovation ecosystem with new partnerships.

Givaudan Extends Global Innovation Partnerships for Plant Proteins

Givaudan is driving innovative solutions for alternative protein products by expanding its global innovation ecosystem with new partnerships.

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.

“We’re using nature’s instruments to create taste harmony,” said Suja Senan, senior innovation scientist and lead developer of BioSymphony.

Sensient Flavors & Extracts Introduces BioSymphony Natural Flavor Portfolio

The new portfolio uses biological processes to create authentic taste experiences.

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.

In this role, you will apply your extensive knowledge of savory flavor creation, for broths, sauces, and seasonings, delivering bold, authentic, and nuanced taste profiles.

Now Hiring: Savory Flavorist/Senior Savory Flavorist for Sensient Flavors & Extracts

In this role, you will apply your extensive knowledge of savory flavor creation, for broths, sauces, and seasonings, delivering bold, authentic, and nuanced taste profiles.

Kelli Heinz currently works as the vice president of marketing and industry affairs at Bell Flavors & Fragrances.

Kelli Heinz Appointed 2025-2026 Flavor Extract Manufacturers Association President

Heinz has over 20 years of experience in the flavor and fragrance industry and has been a member of FEMA since the early days of her career.

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 best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

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.

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.

Kerry's Rajesh Potineni will take a comprehensive technical approach, looking into challenges in delivering optimal taste profiles, mouthfeel and texture.

Taste Optimization in Plant-Based Food and Beverages

Drink in all of the latest insights at Flavorcon 2022.

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.

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Is Harissa the Next Sriracha?

The North African garlicky chili paste, harissa, has gained global attention for its spicy and bold flavor profile.

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Inspiring Flavor Creation at the West Coast Flavor Forum

At the 18th Annual West Coast Flavor Industry Forum, flavor professionals met with leading manufacturers for round-table discussions on company ingredients and its uses.

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