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Section: Flavor > Trends

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World Beverage Competition Highlights Trends

Competition honored beverage companies from around the world

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Firmenich Expands West Coast Presence

The company now offers enhanced creation and innovation capabilities, through new product development, for its West Coast customers. These include rapid prototyping for high speed-to-market, a range of organic offerings, dedicated labs and pilot plant facilities.

Wixon Offers New Beverage Mixes

Drink mix options include Apple Pie Martini, Cucumber Green Tea and Ginger Peach Lemonade

The Last Word: Timothy Adams

The evolution of FEMA GRAS, FEXPAN and the flavorist's palette

The Last Word: Matthias Guentert

Flavor companies and customers partner in supporting healthier solutions

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Menu Watch: The Fresh Factor

Fresh will be a foremost factor in menu and restaurant concept development in upcoming years.

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Deck The Halls with Pickles & Gravy

Just in time for the holidays, Archie McPhee has launched a series of festive candy canes that will sure to raise an eyebrow or two at your next family or company event.

New Wixon Seasonings Are On Trend

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

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Does Food Science Pay Women Enough?

Has the pay gap changed between genders in food science?

Wild Flavors Launches Flavor Fusion Line

Line uses fruit, spice, herb and floral profiles

Wixon Launches Seasonings to Sweeten Snacks

The company has introduced its newest topical seasonings for chips, nuts and other "popable" snacks.

Where Is the Flavor Industry Going?

The successful organization of the future is not the one that will be stymied by backlogs, log jams and bureaucracy. It will be the company that not only responds and reacts immediately to customers’ needs, but it will be the organization that anticipates these needs before they arise.

There is a fairly untapped opportunity in the mainstream to highlight aftertastes that have the ability to modify flavor perception.

Playing With Aftertaste Through Flavor Sequencing

Flavorists have long been obsessed with killing unwanted aftertastes as degrading distractions to their target flavor, but what about the opposite—using positive aftertaste to positively impact subsequent flavors, even creating new ones?

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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.

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.

Coconut Water Flavors from Virginia Dare

Nectarine rose, papaya and more.

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What’s Fresh in Oral Care Flavors?

Catalina Lee, worldwide director of global flavors for Colgate Palmolive, will discuss the challenges and opportunities of creating oral care flavors at the 2018 Flavorcon event.

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Wrap Up in Hygge-Inspired F&F

Curl up into a hygge (pronounced "heu-gah") state of mind with flavors and fragrances inspired by nostalgia, comfort and relaxation.

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