Flavours

The researchers have named the new procedure

Identifying flavor in cheese and yogurt

By Jim Cornall

Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving protein fragments in foods...

Steady growth for US flavours

Steady growth for US flavours

The ongoing consumer desire for natural ingredients, combined with
a growing interest in more complex and authentic flavours, will
drive market demand for flavours and fragrances in the US to a
value of $4.4 billion (€3.4bn) by 2007.