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9 Results
Type: Article
The Worldwide Flavor and Fragrance Industry, 1985-1990
Basic Industry Trends in an Unstable Monetary and Highly Competitive Environment
Apr 6th, 2016
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Clean Labels, Commoditization and Cost Controls
Consumers are reading labels more than ever and becoming increasingly suspicious of the food industry and science in general. Some consumers are even suspicious of the words “natural flavor” appearing on the label.
May 15th, 2009
Hydrolyzed Vegetable as a Flavoring Agent
While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.
Apr 6th, 2016
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Flavor Creation: Composing Savory Flavors
How to combine low notes, middle notes and top notes for a successful flavor composition. Years ago, I listened to music on a cheap transistor radio. Through its tiny speaker I could hear the basic melody and words to my favorite songs.
Nov 28th, 2008
Protecting Formulas
Strategies for addressing formula disclosure requests for flavors and fragrances and recent challenges. In the flavor and fragrance industry, IP (IP)—and formulas in particular—are key. Without limited disclosure, companies would have little in the way of uniqueness or value.
Nov 28th, 2008
Patent Picks—Sweet and Savory
Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.
Aug 27th, 2015
Process Flavors: Building Savory Solutions
Ingredient restrictions and tight cost targets present a technical gauntlet for the formulation of quality, cost-effective process flavors. Any successful flavor creation project requires the satisfaction of three broad parameters—flavor target profile, health/regulatory/dietary guidelines and cost (whether in-use or otherwise).
Jun 30th, 2010
According to author Alex Woo, there are four strategies to make things saltier without adding more table salt.
How To Best Utilize Salty, Umami And Kokumi Modulators
Understanding various methods to utilizing flavor modulators in formulations.
Nov 1st, 2023
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Formulating Synthetics the Microbial Way
New genetic engineering techniques are making it possible to produce more and more chemical-derived synthetic compounds through biological routes.
May 27th, 2017
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