A new compound that blocks the taste buds’ ability to detect bitterness may help make certain foods and beverages more palatable, according to new research presented at the 241st National Meeting & Exposition of the American Chemical Society (ACS). ...More
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
Fruit flavors have always been a hit in applications from beverages to bakery, but several factors have injected fresh vigor into the category. ...More
Givaudan reported that its flavor division grew across all four regions, and that increased business in the sweet goods, beverage and snack segments contributed to the strong sales. ...More
Scientists have developed a novel bitter receptor antagonist—GIV3727—that effectively can reduce the bitter taste quality of artificial sweeteners in foods, beverages and pharmaceuticals. ...More
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