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Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

This ingredient can be used in seasonings, snacks, sauces and plant-based applications.

Lionel Hitchen Demonstrates Miso Flavor for Salt Reduction, Umami Impact

Lionel Hitchen’s miso flavor offers sweet and salty notes with an umami character.

Branded Content Lead Image Precursor 401

Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

Create an endless variety of beef and other red meat flavors

The exhibitor session presentation will focus on the new governmental guidelines that will push for sodium reduction as the next health trend as well as the new sodium reduction technologies that are changing the game.

Sodium Reduction: Facts, New Guidelines and Solution Technologies at Flavorcon Virtual

The exhibitor session presentation will focus on the new governmental guidelines that will push for sodium reduction as the next health trend as well as the new sodium reduction technologies that are changing the game.

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The Sweet Flavor of Innovation: Industry Responds to Sugar Reduction in Formulations

In order to prepare for the upcoming sugar tax in response to global concerns for health and wellness, the flavor industry is attempting to modulate sweet taste formulations without sacrificing taste.

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Quality Raw Materials and Technology for Authentic and Natural Apple and Citrus Flavors

Naturalness is the strongest trend in the food and beverage sector, resulting in stronger demand for natural and fruit-derived flavors.

According to a USDA report, annual spice consumption rose from 1.2 lb per capita in 1966 to 3.7 lb in 2015.

Extracts: The Transparent Way to Deliver Deliciousness

Creating products that strike the balance between the consumer's taste preferences and desire for clean labels.

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Patent Pick: Apples to Apples

Comparing apples to apples, these inventors from Western Australia came up with a novel apple variety, Malus domestica Borkh., whose excellent flavor might just "keep doctors away" from themselves.

Goldfish Frank's RedHot crackers will be available for a limited time.

Goldfish Partners with Frank's RedHot

The spicy snack will launch May, 2021.

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Red Alert: Sensient Announces Super Heat Natural Red

A long awaited problem has been solved by creating a heat stable natural red color for neutral pH baking and dry grocery products.

Applelide

From IFF, this fragrance material can add volume to top notes with fresh green apple and creamy notes.

FEMA Redesigned Site

The Flavor and Extract Manufacturers Association (FEMA) has launched its redesigned Web site at www.femaflavor.org.

Red Star Bioproducts

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Rediscovering the Mint Market

The drive behind mint is rooted in the growing demand for traceable and sustainable natural mint, while developing new innovations in sensory research and a more refined understanding of regional preferences.

DSM Launches Salt Reducer

DSM Food Specialties (Delft, Netherlands) has launched Sensarite, a range of taste potentiators created for use in bakery and dairy applications.

Bell Redesigns Web Site

Bell Flavors & Fragrances Inc. (Northbrook, IL) has launched its newly redesigned Web site at www.bellff.com.

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WFFC Launches Redesigned Website

Features of the updated page include streamlined navigation, upgraded mobile responsiveness and easy searchability for events and news from all chapters.

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