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Type: Article

Consumer desire for foods and beverages that have less sugar, fat and salt is no passing fad, and successful reduction solutions will help ensure these products are here to stay.

Sugar, Fat, Salt Reduction: Achieving Optimal Flavor and Function

Solving the challenges of creating great tasting products that fulfill consumers’ desire for better-for-you options.

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Flavor Bites: Flavor Creation in India

Flavor preferences in India are as anarchic as everything else. While some linger from the time of British sovereignty—especially in the bakery and sugar confectionery segment— many are uniquely Indian.

Bitter Bites, Better Flavor

As consumers search for healthier snacking alternatives, companies turn to bitter and sour flavors to enhance health and taste perception.

Research Wire

An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.

For the 52 weeks ending March 24, 2019, chocolate dominated the confectionery sector with $14.1 billion in sales.

Forward Thinking: Sweet as Sugar

Chocolate innovation is being driven by limited-edition flavors, plant-based formulas and chocolate experiences, while non-chocolate candy activity is being led by a variety of unique texture and flavor combinations and new food and beverage applications inspired by candy flavors.

Organoletpic Characteristics of Flavor Materials

Aniseed oil, bergamot oil, black pepper oil, manadarin oil and more

Organoleptic Characteristics of Flavor Materials: January February 2003

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such Grapefruit Extract Natural, Ocimene, 3,7-Dimethyl-1,3,5- Octatriene, L-Carvone, 2,6-Dimethyl-6-Hepten-1-ol, α-Melonol

Organoleptic Characteristics of Flavor Materials: August 2015

This article examines the creation and application of ingredients including West Indian sandalwood oil, Rue oil, propyl butyrate and more.

From plant-based flavor innovation to sugar alternatives, this year’s Flavorcon speakers are set to share industry gems on stage in Cincinnati.

Flavorcon 2022 Session Spotlight

Speakers cover finetuning flavor technology to address consumer demand.

Organoleptic Characteristics of Flavor Materials

This edition features Chamomile flowers, dandelion root, gentian root, guarana, raisin, rhubarb root and more

Organoleptic Characteristics of Flavor Materials

This issue describes Caramel Acetate IS10254 (synonym for 4-acetoxy-2,5-dimethyl-3(2H)-furanone) as: One of the notable characteristics of this material is its sweetness at the lower level. It could be used in sweetness enhancers to impart a pure sugar sweetness without introducing other notes.

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Taste and Flavor Innovations for Healthier Products

How pharmaceutical technology is expanding the frontiers of taste ingredients

This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.

Organoleptic Characteristics of Flavor Materials: July August 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Barley malt distillate natural, 2,3-dimethyl benzofuran, 3-ethyl pyridine and more.

Flavor Bites: 2,5-Dimethyl 3-(2H)-furanone

This hidden gem works well in fruit categories and adds interest to any heated flavor category.

Japan: A Fragrance & Flavor Journey

A sensory exploration from the WFFC

The Challenge of "Natural;" Flavor and Fragrance Trends

Highlights from the WFFC fall meeting

Many of this month’s materials would find a home in a harvest feast and, in the United States, Thanksgiving dishes.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on vetiveryl acetate, 2,3-diethylpyrazine and diisoamyl disulfide.

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