The hot natural flavor trends for 2013 have some obvious and not-so-obvious contenders. In this infographic we look at the market, the main consumer groups and Anyone up for some bacon whiskey?
Scientists at Philadelphia-based start-up Opertech Bio have developed a groundbreaking new approach to high-throughput taste evaluation using highly trained rats that can analyze the taste quality and palatability of scores of flavor samples simultaneously...
Wrigley has filed a patent to use a compound in gum that creates a cooling sensation without unwanted flavors and odors associated with options currently on the market.
The world's largest hops company, Barth-Haas group, tells BeverageDaily.com why so-called 'flavor' hops are ushering in a revolution in beer flavors, starting with the craft beer phenomenon in the US but now spreading across Europe and...
The stealthy approach to sodium reduction in foods—cutting levels bit by bit so that consumers don’t notice—has evolved to the point that some observers question whether it is necessary at all. Understandably, those in the business of selling sodium reduction...
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...
Natural Taste Consulting (NTC) has developed a new natural fat enhancer that works by stimulating fat taste receptors, replicating the taste and aroma of fat.
The discovery of until now ‘elusive’ taste stem cells on the tongue will help researchers and industry better understand the complexities of human taste, say researchers.
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable...
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.
Big interview: Rod Sowders, CEO and president, Synergy Flavors
Synergy Flavors aims to move all of its product development, marketing, commercial and admin functions to a new flavor innovation and manufacturing campus less than a mile from its current facility in Wauconda, Illinois, by the end of August.
Better understanding and utilisation of the abstract links between basic tastes and certain shapes could help manufacturers to gain a competitive advantage in the marketplace, say researchers.
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
Success in the developing markets of Latin America, Africa and Asia combined with an ‘impressive’ innovative platform has secured strong Q1 results for Givaudan’s flavour business, according to one analyst.
Encapsulating flavors in erythritol crystals may offer food formulators a delivery system with unique performance characteristics, according to ongoing development from Firmenich.
Looking at images of calorie-rich foods could affect how the brain processes tastes, leading to greater appreciation for even neutral tasting foods, suggest researchers from Nestle.
Novel flavor combinations from blueberry with cardamom and corn masa to grapefruit with red pepper could tantalize our taste buds in 2012 according to a new report from seasonings giant McCormick.
Formulators looking to incorporate ginseng into functional food products should minimize the ingredient’s bitter and earthy flavors in order to succeed on the US market, suggests new research published in the Journal of Sensory Studies.
The microscopic salt crystals at the center of a new sodium reduction licensing deal between Tate & Lyle and UK-based start-up Eminate will initially be manufactured in the UK by toll manufacture, but might be directly produced by Tate & Lyle...
San Diego-based flavor firm Senomyx has reported increased revenues and narrowed loss in the third quarter – and also announced it has received GRAS status for two new savory flavor enhancers.
A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.
The reaction from food manufacturers to Horphag Research Nutrition’s (HRN’s) new clean-label salt-taste enhancer Salty-R has been so positive bosses are already predicting “significant sales by mid-2012”.
Takasago has opened a new culinary center as part of its Rockleigh, New Jersey facility, to concentrate on the development of savory flavors, the company has said.
Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.
A novel sucrose enhancer that could help firms slash sugar in products by up to 50 percent has been moved into the development phase at San-Diego-based flavor innovator Senomyx.
Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.
Taste cells may not work individually, like other sensory cells, but together in a circuit that produces a wide array of receptors and transmitters, according to a new review.
The wide spectrum of people’s perception of bitter foods may be related to unusually high levels of genetic variation in their bitter-taste receptors, according to a new study.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Feelings of hunger, or food associated images, do produce ‘mouthwatering’ sensations, or increase saliva flow, in the same way that the smell or taste of food does, according to new research.
Establishing a common language to describe textural nuances is vital to product development, according to vice president of research and development at TIC Gums, Matthew Patrick.
Masking the flavor of salt offers big opportunities for products, such as sports beverages, where salt is a winning ingredient and can boost perception of sweetness, claims flavor technology company Comax Flavors.
Food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product, according to TIC Gums' vice president of research and development Matthew Patrick.
The understanding of how taste receptors are stimulated is constantly developing, but there is a long way to go until industry can accurately replicate such stimuli, according to a new review.
Food manufacturers are increasingly looking to boost the taste of their products with mouth-filling umami-type flavors as they reduce sodium in their products, according to Bell Flavors and Fragrances.
Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.
Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.
Comax Flavors has released its predictions for flavor trends in 2011, dividing them between the comforting and familiar, and exotic, escapist flavors, as well as those that combine the two.