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Pepsi has launched a “SMOKED A Grilling Inspired COLAogne” in collaboration with Chef Bobby Flay.

Pepsi x Bobby Flay Introduce A Grilling-Inspired COLAogne

The fragrance, “SMOKED,” is the world’s first-ever COLAogne, designed to "evoke the unmistakable scent combination of Pepsi and a flame-fired grill."

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12 Flavors From Around the World That Should Be on Your Radar

First there was Sriracha, now there is sambal. These are the up-and-coming flavors that chefs are using.

Summer Salad Flavor Trends

Mintel discusses the latest flavor trends in salads

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Organoleptic Characteristics of Flavor Materials: April 2016

This month's article features organoleptic discussions on toasted mate, cocoa absolute, ethyl-2-methyl-3-pentenoate and more.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

When examining consumers’ salty snack consumption, well-established salty snacks still top the charts.

T. Hasegawa USA Flavor Trend Report: Snacks

When examining consumers’ salty snack consumption, well-established salty snacks still top the charts.

McCormick Forecasts 2013 Grilling Season Trends

McCormick is forecasting that smoke and spice pairings, grilled fruit drinks and DIY condiments are among the list of trends for 2013 grilling season.

Flavor Outlook 2008

A sampling of some recent trend studies

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Kerry Group Acquires Three US Companies

Kerry Group purchases three US flavor companies for $735 million.

The Sweet Earth Vegan Jumbo Hot Dogs are made using a pea and potato protein base.

Sweet Earth Foods Launches Vegan Jumbo Hot Dogs

The brand has also reformulated its plant-based Awesome Burger.

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Flavor Bites: γ-Nonalactone

If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.

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Organoleptic Characteristics of Flavor Materials: October 2017

This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.

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Organoleptic Characteristics of Flavor Materials: August 2016

This month's issue features organoleptic discussions on espresso coffee distillate organic, d-Tridecalactone, Roastarome, 2-acetylfuran, 4-methyloctanoic acid, hexyl-2-methylbutyrate, 2-decenal, 2-acetylpyrazine, guaiacol, magnolia flower oil and more

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Meat Substitutes Market Stays Savory to 2025

Due to shifting consumer demands, the global meat substitutes market is anticipated to grow at a CAGR of 6.85% between 2018 and 2025, leading to an increased demand for natural and artificial flavors.

A Virtual Supper: Specialty Chemicals and Distinctive Flavors

Despite numerous technological advances over the past three decades—the computer, the microwave, cell phones to name just a few—all of which have been designed to make life easier, modern consumers still regard time as a precious commodity. A casualty of contemporary living is the traditional art of food preparation.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

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Beyond the Smoke: Cannabis Flavoring in 2018

Despite the controversy, the cannabis industry is a force to be reckoned with, especially in the realm of flavoring.

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Inspired Snacking

New bases, heat, flavor mashups and healthier options are expanding snack flavor horizons.

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