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Section: Flavor > Trends

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Flavor Labs Releases Natural Blackberry Flavor

Flavor Labs has introduced its latest natural blackberry flavor to be used in applications such as coffee, CBD oil, candies and more.

Natural and Organic Trends for 2011

Compass Natural, a marketing and PR firm, predicts trends for the natural and organic food and agriculture market for the coming year

Relaxation Nation: Trends in Calming Beverages

Despite strong year-on-year boosts in energy drink activity, a counter-trend has emerged: “anti-energy” drinks are seeing traction in the market.

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UPDATE: Firmenich Acquires Natural Flavors, Inc.

Firmenich has acquired Natural Flavors, Inc., in an effort to capitalize on the organic and natural flavor movement. The completion of this transaction is subject to regulatory authorities and clearance, but is expected to close by March 2018.

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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!

Cozy up and take a look at the latest in plant-based innovations, supply chain news, snack trends and more.

Explore Perfumer & Flavorist+'s November 2022 Issue

Cozy up and take a look at the latest in plant-based innovations, supply chain news, snack trends and more.

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Natural Flavors Rank High for 2017

Natural and wellness dominate International Taste Solutions' 2017/18 flavor trend predictions, as consumers with fast-paced lifestyles and growing awareness of ingredient lists hit the market.

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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.

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