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Fast Company
March 2005
Lucas Conley |
A Matter of Taste Senomyx Inc., a biotech outfit in La Jolla, California, is designing chemical compounds called "flavor enhancers," which it claims target taste receptors on the tongue, dramatically improving their efficiency. So less sugar (or salt) will taste just as good.   |
Prepared Foods
June 1, 2005
David Kilcast |
Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate. |
BusinessWeek
February 12, 2007 |
Sniff Before You Bite How to best enjoy chocolate. |
Food Processing
May 2005
Kantha Shelke |
A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach. |
Prepared Foods
September 1, 2005
Marcia A. Wade |
Flavor Behavior Every food matrix is unique, and every flavor type is unique. However, flavor experts now know how to find the common ground between flavor and applications to achieve a winning product. |
Food Processing
August 2011
Anthony & Feder |
Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter. |
Chemistry World
May 2011
David Julian McClements |
Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments. |
Food Processing
November 2005
David Feder |
Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives. |
Prepared Foods
September 2007
Amy Schauwecker |
Maximum Flavor Systems Excerpts from a recently published book on flavorings provide insights into the impact of hydrocolloids, protein and fat on aroma and flavor release. |
Prepared Foods
January 1, 2007 |
Showcase: Savory Flavors and Flavor Enhancers Yeast extracts developed as salt replacers... Functional uses for licorice products... Flavor potentiator can replace MSG in savory applications... Salt mixture for processed meats and poultry, soups, sauces, salad dressings... etc. |
Food Processing
March 2007 |
Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products. |
Food Processing
July 2012
Diane Toops |
Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction. |
Food Processing
August 2012
Anibal Concha-Meyer |
Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt. |
