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Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors

This is the fourth paper in our series studying flavor retention during spray drying of artificial flavors. In this paper, we address the problem of selecting a suitable flavor solvent system for spray drying.

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Labeling Vanilla Flavorings and Vanilla-Flavored Foods in the U.S.

Vanilla flavorings are the only flavorings subject to a federal standard of identity. An understanding of the vanilla standard and the general flavoring labeling regulations is necessary to properly label vanilla flavorings and the foods to which they are added.

Blue Pacific Flavors Hires New Director of Flavors and Applications

Thuy Huynh will take over the role

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Flavor Trends: Wild Tailors Flavors for Africa

African and Middle Eastern consumers prefer juice drinks with intense colors and flavors, according to Wild.

Wild Flavors Celebrates Seasonal-inspired Mocktail Flavors

Line includes natural rum, gin and peach sangria-type flavors for non-alcoholic food and beverage uses.

Flavor Trends, Optimizing Flavor Formulas and More

Select highlights from the annual meeting of the National Association of Flavors & Food-Ingredient Systems.

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Creating Craft Beer Flavors at Flavorcon 2019

At Flavorcon 2019, Travis Houston, sensory specialist at Rhinegeist Brewery, will discuss how to create innovative craft beer flavors using centuries-old techniques, new process and beer’s four simple ingredients (water, hop, malt and yeast).

Designed for flavorists, product developers, R&D leaders, food scientists and consumer packaged goods professionals, Flavorcon was built to support sensory innovations and better-for-you breakthroughs for the flavor, food and beverage markets.

Flavorcon Registration Discounts for Flavorists & Society Members

Don't miss your chance for serious savings for the upcoming event scheduled for November 9-10 in Cincinnati!

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Synergy Flavors Releases Sports Nutrition Flavor Forecast

See the dominant flavors of sports nutrition flavors around the world.

Brian Briggs, president and CEO, stated, “FlavorSum’s mission is to deliver the flexibility of a small supplier with the resources of a major flavor company. The additional space allows us to continue fulfilling our promise.”

FlavorSum Announces Facility and Capability Expansion

The expansion plan aims to have the facility operating at full capacity in August 2023.

The addition will allow for larger orders to be fulfilled quickly and efficiently.

Flavorcan International Announces Fifth Flavor Spray Dryer

The addition will allow for larger orders to be fulfilled quickly and efficiently.

It has been almost three years since the last in-person Flavorcon event, and we're itching to host flavor experts from across the industry in Cincinnati, OH, later this year.

Join Fellow Flavor Experts at Flavorcon 2022

Scheduled for November 9-10, in Cincinnati, OH.

Angel hair chocolate is a Middle Eastern confection.

OSF Flavors Launches Angel Hair Chocolate Flavor

Angel hair chocolate is a Middle Eastern confection featuring white chocolate stuffed with a Turkish cotton candy and pistachio cream.

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Now Hiring: Flavor Chemist at Flavor Producers

The flavor chemist will be responsible for developing initiatives for flavor business opportunities and drive development and creation of flavors.

Ottens Flavors Merges with MK Flavors & Co.

Ottens Flavors (Philadelphia) has announced its merger with MK Flavors & Co. (Mexico City).

The report found that consumers have a deeply positive perception of cheese flavors in savory snacks.

Kerry Flavor Report: Cheese Flavor Snack Trends

The report found that consumers have a deeply positive perception of cheese flavors in savory snacks.

The keto diet’s continued growth will enable opportunity to branch out into popular keto categories—snacks, cereals, bars, breads and cookies.

Flavorchem Releases 2022 Flavor and Trend Forecast

From citrus to gut health to sustainability, here's what to expect in the new year.

This collaboration is said to have produced the new ice cream series with a 70% reduction in sugar content.

Nestlé-Froneri Utilizes Resugar Synergy’s Sugar Substitute in Low-Cal Ice Cream Bars

This collaboration is said to have produced the new ice cream series with a 70% reduction in sugar content.

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