North American and Western European cuisines tend to use ingredients that share flavor compounds, while East Asian and Southern European cuisines tend to avoid ingredients that share flavor compounds, according to a study by Northeastern University network scientists.
Food and beverage manufacturers find the inclusion of functional ingredients a desirable approach. However, they risk catastrophic failure, if they forget that flavor trumps all.
The U.S. Department of Agriculture on Oct. 12 estimated 2011 U.S. peanut production at 3,628 million lbs, down 13% from 4,157 million lbs last year. Peanut butter manufacturers have announced price increases this year, because of the rising cost of peanuts.
Comax Flavors will be highlighting a new stevia-masking flavor and a sweetness enhancer, both of which will be featured in specially developed sample beverages that will be offered to Fi Europe show attendees.
Summit Hill Flavors, a member of the Activ International Group, has been issued a patent from the U.S. Patent and Trademark Office for its special Grill Flavor process technology.
Flavorchem Corporation recently introduced a line of flavor-masking agents it says will allow formulators the freedom to use functional ingredients at usage rates they desire, without the associated off-flavors.
Ethnic cuisines are a popular part of American menus. Lately, one can see more Mediterranean, Indian and Caribbean foods appearing in restaurants. They are ready to take their place in the restaurant spotlight.
Today’s consumers continue to seek grocery products containing more bold and layered flavors, and manufacturers have responded by adding more unique and global ingredients to some of the most basic products.
Symrise’s new line of tropical fruit flavors -- go tropicals! -- now features on-trend mango, guava, papaya, pineapple, lychee, passionfruit, pomegranate, coconut water and prickly pear.
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