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Section: Flavor > Trends

Strange Brew: Novel Flavorings for Beer

Mintel explores the trends in the beer market, including cutting-edge flavors and naturals

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A WFFC Taste of Soho and Nolita

On June 13, 2017, the WFFC gathered for the 10th Annual Fragrance and Flavor Sensory Trend Excursion in New York City! SoHo and Nolita were the trendy neighborhoods chosen for the group's day of inspirational trend hunting.

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Nauti Seltzer Releases Hard Rose Wine Water

Rosé gets a refreshing twist with the latest Nauti Seltzer Nauti Rosé release.

Botanicals: Interesting new tools for the flavorist

A profound change has come over the world economy in the last 10 years and the assumptions of the inevitable superiority of synthetic materials has been rudely shattered.

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Givaudan Breaks New Ground in Singapore

Givaudan has announced that they will develop a new regional flavor center in Singapore. This center will house several amenities that will help them expand their influence and meet demands in the region.

Wixon Introduces New Seasonings for Protein

Products include Smoky Red Oak Barrel and Garlic Sausage Seasoning, Spicy Southern Bells Salt Rub

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Editor's Note: Comfort in the Senses

Comfort found in fragrance and flavor offer us the opportunity to revisit familiar memories in our lives that keep us grounded as we navigate towards the future.

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Editor's Note: The Meaning of Wellness

The wellness movement is transforming product development to influence peace of mind in a noisier, more frenetic and faster-paced society. According to a report by the 2018 Global Wellness Economy Monitor, the global wellness economy was valued at $4.2 trillion in 2017, with personal care and nutrition driving its growth.

The November issue features Amy Marks-McGee's latest 'Forward Thinking' column on snacking. Dig in!

Perfumer & Flavorist+ November Issue Flavor Highlights

On the hunt for flavorful reads? Look no further, the November issue is stacked!

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Pringles Introduces Three New Holiday Flavors

Feedback from consumers seems to be that of intrigue more than anything else.

New Wixon Seasonings Are On Trend

Snack, sauce and meat offerings incorporate Mediterranean, Caribbean and Asian spices

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Chobani’s New Sweet and Spicy Flavors

Chobani yogurt will release a new line of savory flavors. The sweet and spicy, “flip” flavors will include chipotle pineapple and sriracha mango.

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Virginia Dare Shows Off New Identity

Virginia Dare will be debuting its refreshed brand face at the Institute of Food Technologists symposium this year in Chicago, in an effort to promote better taste without compromising clean labels.

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Editor's Note: Mint: Sweet, Pungent & Cool

The power of menthol is used to mask off notes of functional ingredients in oral care products and even develop a sense of confidence; as well as aid in digestion and even create indulgent flavor profiles when paired with other ingredients like chocolate, citrus or tea.

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Editor's Note: A Sip of Wellness

Kahve, buna, qahwe, café, coffee; thé, chai, (chá), té. Coffee and tea: two globally revered beverages and both rooted in ancient traditions, where the preparations of these raw materials are just as sacred as its consumption.

Among the variety of protein snacks sampled, attendees tasted Hippeas, snack puffs made with pea protein, CHIRPs, crackers made with crickets, Beanitos, which use beans to add protein to their snacks.

NAFFS Technical Meeting Discusses Protein Alternatives

The topic at this year’s NAFFS annual technical meeting was the increasing demand for alternative proteins and the challenges and opportunities in creating them.

WFFC NYC Sensory and Trend Excursion

Women in Flavor and Fragrance Commerce's second annual WFFC NYC sensory fragrance and flavor trend excursion will be held on June 22, 2009 at Manhattan’s Chelsea and Meat Packing District.

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Editor’s Note: A Sense of the Future

The F&F industry is undergoing quite a transformation, which shows clearly through M&A activity and regulatory changes. This issue we look more closely at the direction of the F&F industry’s transformation, and it’s moving up.

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