Sensory

  • Chickpea Hulls Cut Sodium in Chicken Nuggets
    Chickpea hulls may be used effectively in chicken nuggets to reduce sodium content without affecting the food quality, according to a new study published in the Asian-Australasian Journal of Animal Sciences. ...More
    February 6, 2012
    Posted in News, Fiber
  • Like Fatty Foods? Blame Your Genes
    A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
    February 3, 2012
    Posted in News, Dressing / Marinades
  • 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
  • No Link Between Sweetness Intensity, Caloric Intake
    While taste has an important impact on dietary choice, there is no link between sweetness intensity and overall caloric intake in young adults, according to a new study published in the Journal of Food Science. ...More
    January 13, 2012
    Posted in News
  • Frutarom Acquires Savoury Flavours for $5.88B
    Frutarom Industries Ltd. has acquired British flavors manufacturer Savoury Flavours (Holding) Ltd. and its subsidiaries (“SFL") for $5.88 million. The acquisition allows Frutarom to expand its savory product portfolio and expand activities in developing markets. ...More
    January 5, 2012
    Posted in News, Bakery / Cereal, Flavor
  • Lupin Flour Boost Nutritional Value of Muffins
    A substantial improvement in nutritional value of muffins can be achieved by replacing wheat flour with lupin flour up to 30% level without any significant loss in physical measurements, textural quality and sensory values, according to a new study published in the journal ...More
    January 4, 2012
    Posted in News, Bakery / Cereal, Fiber
  • ‘Discovery’ Theme Inspires 2012 Flavor Trends
    Building on consumer desire for and interest in “discovery," Sensient Flavors' 2012 flavor trend predictions and provide food and beverage manufacturers opportunities for innovation with up-and-coming flavors inspired from multiple macro trends such as health and wellness, ...More
    January 4, 2012
    Posted in News, Flavor
  • Salty Food Preference Shaped During Infancy
    Infants exposed early to starchy, salty foods will develop a greater preference for salty taste, by as early as 6 months of age, than will infants who have not been given salty foods, according to a new study published in the American Journal of Clinical Nutrition. ...More
    December 21, 2011
    Posted in News, Bakery / Cereal
  • Scientists Discover Secret to Bitter Taste Perception
    Researchers at the University of Pennsylvania have uncovered the evolutionary history of one of the genes responsible for a person’s ability to taste bitter compounds, according to a new study published in the journal Molecular Biology and Evolution. ...More
    December 7, 2011
    Posted in News
  • Adding Dip To Veggies Gets Kids to Eat More
    Adding a small amount of dip to a serving of vegetables helps bitter-sensitive children eat more vegetables, according to a new study published in the Journal of the American Dietetic Association. ...More
    December 2, 2011
    Posted in News, Dressing / Marinades
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