Flavor

Ingredient technology, specifications, characteristics and applications of natural, WONF, and artificial flavors and flavor enhancers for foods and beverages, addressing topics such as labeling, umami, MSG, the science of taste, sensory characteristics, organics, stability, solubility, flavor trends, flavor compatibility, delivery technology, potentiators, trigeminal senses, flavor chemistry and flavor retention.

Frutarom to Acquire Brazilian Flavor Company

Frutarom signed an agreement to acquire Mylner, a flavor manufacturer in Brazil. ...More
Yesterday
Posted in News, Bakery / Cereal, Flavor
Image Gallery: Trendspotting

The lowdown on which trends to bank on for 2012. ...More
February 2, 2012
Posted in Galleries, Bakery / Cereal, Flavor
Fancy Food Product Trivial Pursuit

I just attended my 18th Fancy Food Show. Back in 1994 it cost $25 and there was lots of chocolate, cheese and olive oil. This year, it cost $45, and there was STILL lots of chocolate, cheese and olive oil, but there were also lots of banana jams, healthy indulgence items ...More
January 27, 2012
Posted in Blog, Flavor, Sauces / Gravies / Soup
Use of Floral Flavors is Blooming

The quest for healthy, natural foods and beverages has boosted demand for floral-based ingredients and flavors. ...More
January 26, 2012
Posted in News, Bakery / Cereal, Flavor
Asian Sauces: Adapting Authenticity

By emphasizing deliciousness over authenticity, Asian sauces—highlighting katsu, sriracha and ponzu—provide a foothold for the mainstream, sometimes even keeping authenticity intact. ...More
January 24, 2012
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Sweet Science of Ice Cream Inclusions

Using inclusions to add color, flavor and texture to ice cream. ...More
January 20, 2012
Posted in Articles, Bakery / Cereal, Flavor
Autocrat, RFI Form Business Alliance

Autocrat LLC, a roaster and manufacturer of coffee extracts, has entered into an alliance with RFI LLC, a supplier of tea extracts and blends, including certified-organic and proprietary formulations. The alliance allows the companies to develop greater opportunities for ...More
January 20, 2012
Posted in News, Flavor
Jungbunzlauer Begins Lactic Acid Production

Jungbunzlauer has began production and supply of high-quality L(+)-lactic acid and salts at its new plant in Marckolsheim, France, where the company also produces gluconates and the sweetener ERYLITE®. ...More
January 19, 2012
Posted in News, Bakery / Cereal, Dressing / Marinades, Flavor
Bell Flavors & Fragrances Announces New Hires

Bell Flavors & Fragrances has appointed Timothy Lauren to vice president of U.S. Fragrance Sales. Lauren has more than 25 years of industry experience, spending 18 years with Dragoco (now Symrise) and six years with International Flavors & Fragrances. ...More
January 19, 2012
Posted in News, Flavor
Global Snack Foods Sector to Hit $334.7 Billion by 2015

Driven by continuous improvements in tastes and flavors, the global snack foods market is expected to reach $334.7 billion by 2015, according to a new report from Global Industry Analysts. ...More
January 18, 2012
Posted in News, Bakery / Cereal, Flavor