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Monell Study Reveals Pandas Have a Natural Sweet Tooth

A recent study finds pandas have a penchant for some natural sweeteners including fructose and sucrose.

PepsiCo Extends Agreement for Senomyx's Sweet-Taste Technology

The agreement will be extended two years through August 2016.

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Sweet Thing: Senomyx Achieves Proof of Concept for Siratose

Siratose, a novel natural high-intensity sweetener, is found in Luo Han Guo, also known as monk fruit. Unable to be identified through human taste alone, the company selected fermentation as the most viable production method for commercialization.

Japan’s Sweet Tooth Leads to Limited Edition KitKats

While the KitKat was invented by Britain’s Rowntree confectionery company in 1935, the Japanese are the taking the wafer chocolate candy to the next level

Beginning in 2024, the Sweets & Snacks Expo will cycle through a rotation of two years at the Indiana Convention Center in Indianapolis, followed by one year at the Las Vegas Convention Center in Las Vegas until 2032.

Sweets & Snacks Expo Announces Show Locations For Next Decade

Beginning in 2024, the Sweets & Snacks Expo will cycle through a rotation at the Indiana Convention Center followed by the Las Vegas Convention Center.

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Talking Flavor's Future at the 11th Annual FlavourTalk

At the 11th annual FlavourTalk event, flavor professionals gathered to taste and smell the latest ingredients and discuss the role of flavors in healthy living.

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Patent Pick: Stevia + Rebaudioside B Sweetener

Patent Picks are chosen by the editors from publicly available sources. Today's choice, from Tate & Lyle Ingredients Americas, describes stevia sweeteners containing rebaudioside B.

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Patent Pick: High-potency, Functional Sweetener

Patent Picks are chosen by the editors from publicly available sources. Today's pick, from the Coca-Cola Company, describes a high potency sweetener with a functional component, such as a vitamin.

Senomyx's Sweetmyx Flavor Gets GRAS Approval

Senomyx's partners Firmenich and PepsiCo can pursue commercialization of the flavor, formerly known as S617, in the U.S. and other countries.

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May 25th, 2010May 27th, 2010

Progress in Essential Oils: Mentha Citrate and Ajowan Oils

This edition discusses the chemical composition of Ajowan oil and Mentha citrata oil.

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Sour to Sweet: Miracle Berry Makes Red Wine Taste Better

Make cheap red wine taste more expensive with the new miracle berry, which transforms wines to have a fuller, rounder flavor.

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SweeGen, Ingredion Announces SEAB Approval for Reb D Sweetener

The approval follows a review of the composition and manufacturing process of the sweetener. SweeGen’s Reb D is derived from the stevia leaf and is for tabletop use; it can also be added to food and beverage categories already approved by Codex for steviol glycosides.

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Ferrero’s Sweet Tooth: Nestlé's U.S. Confections Acquired

Nestlé has announced that Ferrero will acquire its U.S confectionery business, in an effort to focus on its pet care, bottled water, coffee, frozen meals and infant nutrition markets.

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Patent Pick: Scaling Up Stevia rebaudiana Sweeteners

Patent Picks are chosen by the editors from publicly available sources. Today's invention describes a process for producing Stevia rebaudiana-derived sweetening compounds on a commercial scale.

Senomyx, Firmenich Extend Sweet-Taste Technology Agreement

Focuses on developing products to enhance the taste of sucrose, fructose and rebaudioside

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Forward Thinking: Sweet Talk

Chocolate and candy innovation is being driven by global flavor inspiration from food and beverage trends, interactive chocolate and candy experiences, new distribution channels, customized and better-for-you candy, as well as functional ingredients and new technology.

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The Sustainability Sweet Spot

The need for agricultural land has grown three- to fivefold in the last 10 years. Our industry’s natural raw materials are under unprecedented demand pressure, and supply cannot keep up. Prices of naturals have increased 25–35% in the last two to three years, while competition amongst flavor and fragrance houses to secure their needs of botanical ingredients is higher than ever.

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