Flavors & Seasonings & Spices

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New research reveals the secret ingredient of a little red "miracle fruit," which turns sour into sweet.

Synergy Flavors has announced its acquisition of natural essence and extract manufacturer Sensus LLC.

Kerry Group has agreed to acquire Cargill's global flavors business, Cargill Flavor Systems, for $230 million.

Frutarom Industries Ltd. has acquired Flavor Systems International Inc. of the U.S. for $35.3 million in cash. Frutarom will close the deal in a few weeks. This is the company's fifth acquisition so far this year.

Everyone nowadays seems to be interested in food safety--in fact, the Produce Manufacturing Association ranks food safety as the number one issue now facing the industry. In this heightened environment, it is not just good sense to mitigate threats to food safety--it becomes essential.

Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.

A new study has found that saffron, a commonly used spice that add flavor and color to foods, provides a significant chemo-preventive effect against liver cancer in animal models.

Technical presentations at Prepared Foods’ R&D Applications Seminars showcased information on sugar alcohols, natural sweetening ingredients and beneficial flavorings for enhanced sweetness perception.

Eating a diet rich in spices, like turmeric and cinnamon, reduces the body's negative responses to eating high-fat meals.

TIC Gums introduced an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid and semi-solid foods at this year’s IFT in New Orleans.