Search Perfumer & Flavorist: Page 8

355 Results

Section: Flavor > Sweet Applications

pf_milk_thumb_121517

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.

PF1711_JMichalski_425

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.

icecreamCarrageenan_425

Carrageenan -- Out (Mic. Drop)

While some individuals are opposed to the idea, the National Organic Standards Board decided to remove carrageenan on the national list of approved ingredients for organic foods.

pf_wright_lead_42319

Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

PF_ButterCoffee_425

Wake Up With Coffee Butter

The new addition to breakfast combines your caffeine boost with your bagel. Straight from Japan, MegMilk Snow Brand's "Snow Brand Coffee Soft" is a coffee-flavored butter spread to add a punch to breakfast.

Oreo's limited-edition Brookie-O cookies. Photo: Delish.

Oreo Announces Brookie-O Cookie

A brookie is half-brownie, half-cookie all in one Oreo.

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.

Flavor Chocolate Trends from 2007

Mintel investigates the top flavors for chocolate products released in 2007, including strawberry, almond, hazelnut, caramel and peanut butter

pf_chocolate_thumb_11618

How Bold Can You Go?

Opportunities for confectionery flavors in health and wellness, flavor sophistication, trigeminal sensations and more.

White-chocolate-200

Patent Pick: Modified Maillard Confections

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from the Hershey Company, describes variations of the Maillard reaction for use in creating, for example, carmelized white chocolate.

PFnews_chocolate_200

Chocolate Sales Are Getting Sweeter

Chocolate candy sales in the U.S. are expected to exceed $26 billion for the first time by 2018.

adv850

Advanced Biotech's Chocolate Extract Natural

This material pairs well with other favorites such as almonds, cinnamon, coffee, nuts, berries, maple, coconut and more.

Guest Column: Vanilla Market Report

Between bear and bull

chocolate_thumb

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.

Lollipop-200

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.

Page 8 of 20