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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
  • 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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  • food flavouring matrix

    Flavour retention in the food matrix

    By Harshali Patil

    November 14, 2017

    flavour interactions, flavour release, flavour stability, food matrix

    In this article, we will discuss the relationship between food flavouring and food matrix. How are both connected to each other? Effect of different flavouring components on food and a bit of science behind it. Food is the mixture of complex ingredients that is fats proteins, carbohydrates, vitamins, minerals, etc.; they interact with each other and also with the flavouring […]

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  • 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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