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2,996 Results
Beverage
Crazy Asian Wild Seltzer Launches Fruity Spring Flavor
This is the brands third flavor launch since its start in 2020.
Savory Applications
Hormel Foods Releases Two New Flavors of Bacon
The bacon is part of Hormel's Black Label line.
Sweet Applications
Mariah Carey's Cookie Line Releases Limited-Edition Flavor
Mariah Carey's delivery-only cookie service has launched a limited-edition cake inspired cookie flavor.
Sweet Applications
Chobani Launches 'I Dream of Creamer' Flavor Contest
Home
Döhler Acquires Eastern European Flavors Specialist Aromes Group
Boosts the company's flavor position in Eastern Europe's food and beverage industry.
Beverage
Taking A Moment to Sip RTD Tea Flavors
As consumers look for simple ways to combat stress, tea flavors and RTD tea beverages are providing consumers with a sensory break from the bustling world around them.
Ingredients
Frugality is the New Key Driver in Flavors
The alternative growth opportunities for the flavor industry during this economic downturn will be driven by an ability to provide an economic benefit to customers rather than an ability to provide on-trend flavor profiles.
Regulatory & Research
Biological Systems and Flavors: Science, Technology and Applications
This article aims to capture the bond between science, technology and applications in the area of natural flavors. Demand for naturals has stimulated research to find effective and efficient solutions to scientific questions and practical problems.
Trends
New Opportunities in Sensory Innovation for Flavor Ingredients
A new report by Companiesandmarkets.com provides an insight into future flavor trends in foodFlavor is an integral part of food and what it offers consumers, and therefore the optimization of flavor in food is important for manufacturers in adding value to their products. Currently, there are major changes in food flavor innovation driven by shifts in consumer behavior.
Ingredients
Organoleptic Characteristics of Flavor Materials: March April 2006
Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Absolute Boronia Flowers, Absolute Boronia Leaf, Brouts Absolute and more.
Event Coverage
Flavorcon 2015 Preview: Technology & Creativity for Sensory Excellence
This article previews the upcoming Flavorcon 2015 event.
Oral Care
Organoleptic Characteristics of Flavor Materials: Mint June 2005
Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as the history, composition, applications and organoleptic properties of mint/mint products.
Event Coverage
10th Annual West Coast Flavor Industry Forum
The 10th Annual West Coast Flavor Industry Forum presented a range of talks on key topics: citrus oils, mint and umami.
Ingredients
Back to the Bench: Focusing on Flavorists’ Creativity
Maintaining the passion of discovery despite crushing workloads.
Calendar
Society of Flavor Chemists & Chemical Sources Association Meeting
Sep 21st, 2017
Sep 21st, 2017
Ingredients
The Flavor of Food—How Natural is Natural?
The purpose of this study is to compare the flavoring materials formed during food processing with their synthetic counterparts that are used as flavor additives.
Ingredients
Consumption Ratio and Food Predominance of Flavoring Materials
The Consumption Ratio has been generally accepted as a valuable tool for the setting of priorities for the safety evaluation of flavoring substances. The general understanding of its significance is inspiring flavor researchers tn publish the results of their work in a form which clearly relates the quantity of the substances identified to the food.
Ingredients
Flavor R & D at a Consumer Products Company
The difference in perspective between a flavor supply company and a consumer products company has a large effect on the day to day activities of flavor development or research chemists; therefore, I would like to discuss these differences and how they affect our growth and development within the flavor profession. I would also like to talk about the process of developing a flavor for a new beverage product for our company, Pepsi, and to give a feeling of what issues regarding the flavor selection and commercialization are critical, which may help others to understand what happens when a flavor is tested for use in anew product.
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