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Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

Society of Flavor Chemists & Chemical Sources Association Meeting

Apr 15th, 2009Apr 15th, 2009

Flavor research: the Perception of Sour Taste

In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception

The flavor is part of Sour Patch Kids' mystery flavor launch. Photo: Circle K's Facebook.

Circle K Announces Sour Patch Kids Flavored Polar Pop

The flavor is part of Sour Patch Kids' mystery flavor launch.

Society of Flavor Chemists Annual Meeting/Chemical Sources Association Roundtable

May 14th, 2009May 14th, 2009

Chemical technology as a source of synthetic fragrance and flavor materials

Many other examples could be cited but those discussed above serve to make the point that we are part of the dynamic chemical industry where technological obsolescence is built into each new development. The resultant competitive pressure will keep our segment of the industry young and vigorous.

Society of Flavor Chemists & Chemical Sources Association Meeting

Sep 21st, 2017Sep 21st, 2017

Turpentine as a source of perfume and flavor materials

Only in the past few decades has the chemical industry begun to recognize turpentine as a wonderfully versatile raw material for enhancing product salability, and sometimes adding expensive and exotic effects. At present, chemical uses consume about ten times as much turpentine as all other uses combined.

Flavor and Fragrance Compounds Could Be Renewable Fuel Source

Methyl ketones may be synthesized for biofuel

This month's Profiles column features Kenneth Dougherty, principle flavorist at Firmenich.

Profiles: Kenneth Dougherty

This month's Profiles column features Kenneth Dougherty, principal flavorist at Firmenich.

General Mills Files Patent for Dough with Reduced Sodium Content

General Mills has filed a patent for dough formulations that use less sodium and more health-oriented fats.

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Just Cookie Dough Skips the Egg

Food brand Just has released a chocolate mint flavor of its snackable cookie dough, which is created with natural flavors and no eggs.

According to research, if a consumer appreciates familiar flavors like watermelon and mango, they are more likely to enjoy new fruit flavors as well.

Fruity, Sour & Floral Flavors Lead Trending Sips in Non-Alcoholic Beverages 2024

See how Gen Z, work-from-homers and conscious consumers are shifting their tastes in non-alcoholic beverages for 2024.

With the release of The Tonight Dough, Ben & Jerry's now has 19 non-dairy flavors. Photo: Ben & Jerry's Facebook.

Ben & Jerry's Tonight Dough Joins the Vegan Line

With the release of The Tonight Dough, Ben & Jerry's now has 19 non-dairy flavors.

Krispy Kreme's Cinnamon Milk Glaze collection includes three doughnuts made with pieces of Cinnamon Toast Crunch cereal and covered in Cinnamon Milk Glaze.

Krispy Kreme x Cinnamon Toast Crunch Collab on Cinnamon Doughnuts

The limited-time collection features three doughnuts made with pieces of Cinnamon Toast Crunch cereal and covered in Cinnamon Milk Glaze.

Chem Sources/SFC To Host First Meeting of Season in September

September 19 meeting in Newark, New Jersey, will feature speakers from Treatt, Omega Ingredients, Mid-Atlantic Dairy Association and TIC Gums

Chem Sources/SFC Fall Meeting

Sep 24th, 2013Sep 24th, 2013

The Sourcing4Good program will support communities where Givaudan sources, reduce environmental impact and promote sustainable agricultural practices.

Givaudan Debuts Sourcing4Good Program

The Sourcing4Good program supports communities where Givaudan sources, reduces environmental impact and promotes sustainable agricultural practices.

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