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Type: Article

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This is Chocolate

A culinary delight so deeply rooted in ancient history through ceremonial and ritualistic practice, it’s no surprise we covet chocolate in all of its forms today.

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Health & Indulgence in Sweet and Snack Applications

Taste and health concerns drive consumer expectations in the snack space. While sodium and added-sugar concerns continue to grow, consumers do not want to sacrifice taste. Flavors must be more true-to-life than ever—and just as indulgent.

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Forward Thinking: Sweet on Vanilla

Vanilla is a tried-and-true flavor and fragrance that connotes warmth and comfort. In flavor, it’s most commonly used in ice cream and confections. In fragrance, it crosses categories including air care, fine fragrance and personal care.

Not-So-Plain Vanilla: A Flavorist’s Best Asset

Vanilla has a delicious and complex taste profile that works for home baking, store-bought comfort foods, culinary dishes, confectionery and so much more.

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The Loss of Volatile Esters from Cookies

The following study considers some of the flavor problems associated with low-fat and microwaved foods.

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Forward Thinking: Enchanted By Vanilla

Consumers still have a sweet spot for this tried-and-true flavor and fragrance.

Snacking is a way for consumers to infuse joy into their day, and people are willing to indulge more in treats with exquisite taste.

What Are Consumers Looking for in Snack Flavors & Functionality in 2024?

From specific cravings to general hunger, a need for energy to a desire for indulgence and adventure, consumers are integrating the concept of "snackification."

Kristen Walker, Mintel.

Dark Chocolate Sees the Light

Beyond confectionery applications.

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Organoleptic Characteristics of Flavor Materials: June 2017

This month's column features organoleptic discussions on hibiscus extract organic, cassis bourgeons absolute, fennel oil, mango distillate organic and more.

Flavor Chocolate Trends from 2007

Mintel investigates the top flavors for chocolate products released in 2007, including strawberry, almond, hazelnut, caramel and peanut butter

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September 2017: Organoleptic Characteristics of Flavor Materials

This month’s column features organoleptic discussions on Ethyl cyclopentenolone, natural; citral dimethyl acetal, natural; coffee furanone and more

The panel of flavorists compared isomers of various ingredients.

Flavor Reports: US Edition (March 25)

From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.

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Organoleptic Characteristics of Flavor Materials: November 2016

This month's column features turmeric extract organic, ginger extract organic, 2-pentylfuran natural and more.

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7 Hot Flavor Trends

A forecast for food, beverage and non-edible sectors.

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The Scent of Home: From the Bedroom to the Living Room

As technology and consumer behaviors continue to change, home care fragrance products must remain innovative, while providing a sense of security and stability.

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Endpoint: Look Both Ways

A yearly recap of F&F’s research highlights and what’s to come for 2018.

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Sweet, Savory and Sustainable: A New Era of Snacking

As consumers are continuing to switch to better-for-you products, the snack market is meeting the challenge with innovation, functional benefits and flavorful options.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

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