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Flavours & masking agents in sports nutrition
The global sports nutrition market is predicted to surpass $45 billion by the year 2022. India is in no way lagging and the general public has taken to fitness and corrective lifestyle in a big way. With tremendous pressure and competition in sports along with easily disposable income, an ergogenic diet is being sought after. ... Read more
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Flavours for reduced fat products
Consumer preference for a food product is dictated by its taste and aroma. Though health conscious consumers are on a lookout for low fat low calorie products, they are in no mood for bland tasting cardboard food. With public health organizations emphasizing on limiting fat intake to 30% of the total calories consumed, there is ... Read more
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Lipid oxidation in food
Sometimes when we open a packet of chips, we get the greasy smell and the taste of chips is quite odd, well the reason behind these changes is due to lipid oxidation of the chips. Commonly this process is known as rancidity in fatty foods. Even the small amount of lipid-containing product goes into lipid ... Read more
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Flavor release and perception in mouth
Eating is the phase at which food flavour is discharged, detected and judged by the consumer. The connections between flavour component and sensory perception are not properly cleared. When we consume food, flavour perception is controlled by nature and measure of volatiles present in food, the availability of these volatile compounds to the sensory system ... Read more
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Flavour and sensory perception
Flavour is paramount in an individuals’ development of likes and dislikes towards food products. Flavors are characterized by the presence of top, middle and base notes. The crisp, sharp, effervescent and noticeable aromas that you notice first are top notes. Fruity aromas such as citrus, berry, pear make up the top notes. Binding the top ... Read more
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Flavours in functional food
“Let food be thy medicine and medicine be thy food”, this famous quote of the father of Medicine-Hippocrates, emphasizes the healing powers of our diet. In the fast-paced, stress-laden life, the contemporary urbanite has shifted his focus from popping pills aimed at curing a disease to consuming preventive diet to avert falling ill. Food technologists ... Read more
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Flavours in health and nutrition
If you go to a hyper-mart and decide to buy the first crate of the season’s mangoes, what do you perceive yourself doing? Undoubtedly, you will touch and smell the best-looking mango and purchase the crate only if the rifting aroma evokes your childhood memories. Aroma is an essential component of flavour and is a ... Read more
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Difference between taste and flavour
Do taste and flavour mean the same? Is there any difference in both sensations? In reality, we can say that flavour and taste both are two sides of one coin and that coin is food. To describe the difference between flavour and taste, let’s have a look at it. Taste is defined as the sensation ... Read more
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- Recent
Flavourings in Baked Goods7 Mar 2019
FEMA GRAS compliant substances for flavours22 Feb 2019
The rise of Dairy Alternatives11 Jan 2019
Different Types of Tea Flavours20 Dec 2018
- Flavourings in Baked Goods
7 Mar 2019
- FEMA GRAS compliant substances for flavours
22 Feb 2019
- The rise of Dairy Alternatives
11 Jan 2019
- Different Types of Tea Flavours
20 Dec 2018
Blog Archive
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- Applications of Flavours and Food Regulations
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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.