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Heinz’s Dip & Crunch is designed to elevate the burger-eating experience and is available in Regular and Spicy varieties; courtesy of Kraft Heinz.

Tracking Consumer Trends in Savory Snack Flavors

Spicy flavors, new formats and flavorful collaborations are driving innovation in the snack aisle.

Glyit Pf2211 Lead

Customizing small flavor molecules by oligomeric glycosylation

UGT enzymes can put sugars on small molecules, and some can put more sugars on the first, further diversifying activity. Our GLY-IT platform can build complex oligomeric sugar structures on most molecules, creating new powerful solutions within F&F.

All sessions must be educational and avoid promotional content.

Flavorcon 2024 Call for Papers Closing Soon

The deadline to submit your proposal is March 8, 2024.

Ferreira believes filtration technology will grow to adapt to the different needs of the flavor world following consumer trends and industry needs.

How Filtration Technology Impacts the Flavor Industry

P&F+ connects with an expert to discuss the nuances of the technology.

In the pages ahead, you will get an inside look at what key players in the industry have marked as influencers for innovation across flavor and fragrance segments.

The 2024 Flavor & Fragrance Leaders & Newsmakers Issue

Executives from some of the most influential F&F companies provide an in-depth look at the evolving market and provide insight into what's to come.

Up-and-Coming: 2006 Flavor Trends

FONA's Flavor Radar tracks flavor trends from novel to mainstream. Flavor trends often can seem to be focused heavily on the nontangible aspects and light on the data and facts. This can be true of trends for many categories, not just flavors.

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The Market for Breakfast Cereal Flavors

Premium flavors, natural ingredients and more nutritional products impact the global market for flavors in breakfast cereals and bars.

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.

Advances in Flavor Research and Technology

The fourth bi-annual Symposium on Advances in Flavor Research and Technology took place at the Sheraton Towers in Iselin, New Jersey on April 24, 1991. Professor Chi-Tang Ho and Henry V. Izzo, Rutgers University, and Dr. James T. Carlin, Joseph Seagrams and Sons Inc., put together a wide-ranging program with international participation that attracted about 215 scientists mainly from the flavor, food and beverage industry.

European Flavor Regulation (EC) No. 2232/96

On October 28, 1996, the European Parliament and the Council of the European Union, according to certain procedures and needs (see sidebars), adopted the following Regulation (EC) No. 2232/96 laying down a Community procedure for flavoring substances used or intended for use in or on foodstuffs

Volatile Release from Mint-Flavored Sweets

In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products.

The snack game is changing, and flavors are becoming bolder than ever.

Flavorful Snack Trends: Fuel Consumer Demands

The snack game is changing, and flavors are becoming bolder than ever.

The most important factor that affects the development of an allergy and makes it difficult to study the population affected is the lack of a standard methodology.

Flavors in an Allergen-Free World

Food allergies are creating unforeseen obstacles and opportunities for the flavor industry.

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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The Regulatory Landscape of Natural Flavors

Natural and clean-label fl avors and fragrances are in high demand. According to a recently published Datamonitor report, consumers today increasingly want to do the “right thing,” and follow the latest trends in the natural products market.

Raising a Toast to Flavor Innovation

The Society of Flavor Chemists and Chemical Sources Association Midwest meeting delivered beverage alcohol category insights and a survey of technical advances in flavors

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

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2009 Flavor Symposium: Back to Basics

Select presentation summaries, highlights and photos.

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