Aroma

Aroma is the volatile or odoriferous portion of a flavor profile which usually connotes a positive odor profile in food science, but can often include off-odors. This topic addresses aroma's effect on food and beverage acceptability, creating flavor profiles (i.e., spices, seasonings, ethnic ingredients, etc.), product recalls, current research as well as food company and industry news.

A Unique Grain of an Idea

The many unique grains available today aid plate presentation and enhance retail product appeal. ...More
December 23, 2011
Posted in Articles, Bakery / Cereal
Boosting Protein With Hydrolyzed Whey

Whey protein hydrolysates can provide a unique opportunity to increase protein levels in food and beverage formulations. ...More
September 22, 2011
Posted in Articles, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Pistachios May Brew Up Caffeine-Free Coffee

New research from the University of York suggests the tasty pistachio nut may one day be a source of a healthy, caffeine-free and healthy alternative to the coffee bean. ...More
August 31, 2011
Posted in News
Coffee and Tea in Beverages and Beyond

Our infatuation with coffee and tea has helped move these flavors beyond the cup and into foods like baked goods, confectionary, dairy and sauces, as well as bottled beverages. ...More
March 28, 2011
Posted in Articles, Bakery / Cereal, Flavor, Sauces / Gravies / Soup
Natural Colors Go for the Green

Consumers are increasingly interested in clean labels. The use of natural colors—which continue to grow in number—can help formulators meet that goal. ...More
March 22, 2011
Posted in Articles, Bakery / Cereal, Colors, Flavor
Getting Back to Ginger’s Roots

As one of the world’s most popular spices, ginger’s usage is wide and varied, from the characteristic flavors in ginger ale to the essential sushi condiment. ...More
March 18, 2011
Posted in Articles, Bakery / Cereal, Flavor
Vanilla Goes Way Beyond Dessert

Explore the use of vanilla—both as a primary flavor and an enhancer—in savory dishes, from soups and salads to sauces and rubs for meat, poultry, seafood and more. ...More
February 23, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
OSHA Releases Diacetyl Flavoring Bulletin

The Occupational Safety & Health Administration (OSHA) released a Safety Health Information Bulletin for employers and workers involved in the manufacture of flavorings in flavoring, food and beverage manufacturing about the potential health effects associated with ...More
November 17, 2010
Posted in News, Bakery / Cereal, Flavor
Distinctively Garlic

Garlic can be found in many forms for the product developer: fresh, frozen, shelf stable and dehydrated. ...More
September 21, 2010
Posted in Articles, Flavor, Sauces / Gravies / Soup
Infused With Flavor

Use of infusions ranges from classical French cooking to products like today’s high-end, hand-crafted vodkas and flavored vinegars—and infusion holds much promise for future innovative product development. ...More
July 22, 2010
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Flavor, Sauces / Gravies / Soup