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Section: Flavor > Sweet Applications

Guest Column: Vanilla Market Report

The question then is, when will the market resume its upward trend? The answer is: probably today

Kristen Walker, Mintel.

Dark Chocolate Sees the Light

Beyond confectionery applications.

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Flavor Compounds in Fermented Milks

The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.

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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.

Comax Launches Stevia-Masking Flavor

Comax Flavors has launched a stevia-masking flavor as an addition to its line of “special effects” flavors.

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Q&A: Stevia Formulation Challenges

In conversation with Varuzhan Abelyan on the complications in formulations incorporating stevia, labeling issues and more.

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Vanilla: Challenges and Opportunities

As part of our continuing online conversation, we offer the first in a series of Web Exclusive insights on the state of vanilla today and over the next 12 months.

FTNF natural chocolate extract

Advanced Biotech’s FTNF natural chocolate extract (CAS# 8002-31-1) possesses a rich, creamy, deep chocolate smell and a sweet chocolate taste.

Guest Column: Vanilla Market Report

Between bear and bull

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Unwrapping 5 Sweet Confectionery Trends

Bigger, bolder flavor profiles, different fruit/chocolate pairings and luxury flavors are just a few flavor trends that will emerging trends according to The National Confectioners Association.

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Patent Pick: Sweet Chemosensory Modifier

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes compounds that can modify sweet taste receptors and their ligands.

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.

Dohler Debuts New Cocktail Flavors

Suitable for for alcoholic ready-to-drink cocktails, as well as soft drinks, dairy drinks and other beverage types.

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Symrise Unveils Milk Chocolate Mania

“We wanted to understand what consumers like about their favorite milk chocolates,” said Katharina Scholz, product specialist for sweet products. “With Milk Chocolate Mania, producers of milk chocolate can from now on use our knowledge about the market in Germany and the taste preferences of consumers.”

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.

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Hostess Launches Limited Edition Cupcake Flavors

Hostess has announced the launch of mint chocolate, strawberry and sea salt caramel cupcakes, available for a limited time.

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Givaudan Completes Acquisition of Vika B.V.

Givaudan has announced that it has completed the acquisition of Vika B.V., in an effort to expand its dairy and savory applications.

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Seasonal Chocolate Hops to the Top

In a slow year for confectionery growth, seasonal and Easter chocolate sales still held strong globally, according to research by Mintel.

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