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Keva - Blog

Having a 'taste for life' is about knowing its various flavours

  • Topics
    • Flavour Trends and Innovations
    • Flavours and Food Safety
    • Flavours and Food Technology
    • Science of Taste and Aroma
    • Uncategorized
  • Authors
    • Azza Naik
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • Ummeayman Rangwala
  • Flavours connect with mood

    How some Flavours can easily connect with your mood

    By Ummeayman Rangwala

    March 30, 2020

    flavour & taste, taste & aroma, taste perception

    ‘Sweet is Happy, and Bitter is Sad’- this is what a child would respond to when you ask the relation of flavour and mood. The mood is the way that you feel at a particular time when we are happy we say we are in a good mood. Often our memories are linked to food or its flavour, and they […]

    Read more
  • Popular Concept Flavours

    Flavour concepts that continue to stay relevant even today

    By Ummeayman Rangwala

    March 25, 2020

    bakery, beverage industry, flavour industry

    We often think what’s in a name that makes it so significant. Well, it’s the identity of the thing to which the name is attached. Right! Names of certain things become very popular because these things have some unique characteristics, liked by many. When we talk of something ‘famous’, we see it from various angles, but what is it that […]

    Read more
  • Off-taste masking flavours

    Off-taste Masking through Flavourings

    By Peter Appleton

    February 28, 2020

    bitter masking, functional food, health & nutrition, power food

    In today’s modern world of food and beverage products, pure taste and mouth feel are no longer enough for the consumer. Today’s modern consumer is looking for far, healthier options. Obesity is an issue, especially in children, tooth care, diabetes, salt content, fat content. The inclusion of vitamin and mineral all are now rapidly becoming the benchmark. These are very […]

    Read more
  • Confectionery Flavours Manufactures

    Confectionery as a category and Indian Market

    By Prashant Lungade

    February 14, 2020

    confectionery, flavour industry, Sweet Goods

    It is tough to specify confectionery definition in the exact term. It is an art of making sweet items, that are rich in sugar and other speciality ingredients to make it more delightful and attractive in terms of texture, colour, taste and flavour. The others include liquid glucose, acids, colours, flavours, stabilisers, emulsifiers, fats, milk solids etc. History of confectionery […]

    Read more
  • Sugar Reduction with Flavours

    Sugar Reduction with Flavours

    By Peter Appleton

    January 24, 2020

    beverage industry, food safety, health & nutrition

    In today’s modern and ever more health-conscious world, there is a growing demand and need for there to be a reduction in the level of sugar consumed. It is especially required in beverages as it contains the maximum amount of sugar. Why is this necessary? Table Sugar, as we know, is Sucrose which is a DiSaccharide. The basic chemical formula […]

    Read more
  • Sodium Reduction with Flavours

    Sodium Reduction with Flavours

    By Peter Appleton

    January 20, 2020

    food safety, health & nutrition, savoury, snacks industry

    The world’s favourite and most effective flavour enhancer is salt. All other flavour enhancers such as Monosodium Glutamate, The Ribonucleotide (I+G) are highly effective but only in conjunction with salt. What we refer to as salt is Sodium Chloride (NaCl). It is a highly stable molecule since it is the perfect match between the most reactive Group 1 element Sodium. […]

    Read more
  • Clean Label and the role of Flavours

    Clean Label and the role of Flavours

    By Ummeayman Rangwala

    January 13, 2020

    flavouring legislation, food safety, functional food, health & nutrition, power food

    Latest global trends are what everybody looks forward to, be it concerning fashion or food. One such term in global trend is ‘Clean label’ that most food manufacturing companies would want to cater to its consumer. What do consumers expect in Clean label? It is a challenge to understand this term; however, let us try to understand what it implies […]

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  • Caramelization Reaction in Browning

    Caramelization Reaction in Browning

    By Prasad Gaikwad

    November 28, 2019

    flavour & taste, flavour interactions, taste & aroma, taste perception

    Have you ever wondered how sugar turns into delicious caramel when heated? Have you ever noticed how the crust of bread turns brown when baked? Have you ever thought how white potato turns brown when fried? The reason behind this magic is a browning reaction or, Maillard reaction. Browning reactions are very well known for the development of the brown […]

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  • Process Flavours

    Process Flavours

    By Prasad Gaikwad

    November 22, 2019

    flavour & taste, flavour interactions, flavour release, taste & aroma, taste perception

    It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain aroma chemicals giving characteristic identity […]

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  • Flavours for Oral Care | Keva Flavours

    Flavours for Oral Care

    By Ummeayman Rangwala

    October 3, 2019

    bitter masking, flavour industry, oral care, taste perception

    The first image that flashes through your mind when you think of word ‘Oral care’ is ‘Teeth’. However, oral care is not only about brushing with a minty toothpaste and gargle with a refreshing mouthwash, but this category has far expanded to include breath sprays, breath strips, whitening strips etc. Going back to basics, to maintain basic oral health, the […]

    Read more
  • Posts navigation

    Older posts
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Uncategorized
  • Azza Naik
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Flavours connect with mood
    How some Flavours can easily connect with your mood

    30 Mar 2020

  • Popular Concept Flavours
    Flavour concepts that continue to stay relevant even today

    25 Mar 2020

  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sugar Reduction with Flavours
    Sugar Reduction with Flavours

    24 Jan 2020

  • Flavours connect with mood
    How some Flavours can easily connect with your mood

    30 Mar 2020

  • Popular Concept Flavours
    Flavour concepts that continue to stay relevant even today

    25 Mar 2020

  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sugar Reduction with Flavours
    Sugar Reduction with Flavours

    24 Jan 2020

Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2020

    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

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