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FOOD TECHNOLOGY INTELLIGENCE INC. |
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FTI REPORT R-07: ADVANCES IN FLAVOR AND Revised & Updated for 2006 To help flavorists and product developers learn about new technologies that will help them combat flavor-related product challenges, Food Technology Intelligence Inc. has revised and updated the report Advances in Flavor and Aroma Technologies . The report analyzes more than 40 flavor and aroma developments that have taken place at company, academic and government research labs around the world. This comprehensive report will let you see firsthand technologies that you can harness to optimize your flavor-related product development efforts. Some of the processes, techniques and products examined in the report are under development and have commercial potential. Others have completed development, and their developers are looking to license the technology or collaborate in other ways to commercialize it. Yet others already are commercially available. The successful development and marketing of more nutritious and healthy foods, and the optimal processing of products to make them microbiologically as safe as possible, are without argument two major challenges currently facing the food industry. However, while these are major concerns, a product’s flavor also plays a significant role in its acceptance by consumers. Every day, flavorists, product developers and others are challenged to incorporate the most attractive flavors and aromas into products. Their goal: to attract the attention of consumers so that they purchase their products again and again. Flavor is dynamic and elusive. The appealing aroma and flavor of freshly baked products can be lost in a day. It is important to harness flavors and aromas and incorporate them into products to make them appear fresh, wholesome and attractive to consumers for as long as possible. Just like some other compounds, flavors will react and escape from products. Once a product is on the store shelf, oxidation, hydrolysis and other processes may cause it to lose its desired attributes and develop off-flavors. Off-flavors are flavors too, and are another challenge facing product developers. In Advances in Flavor and Aroma Technologies you’ll learn about several technologies, including: • A less-expensive concentrated butter flavor that is synthesized from lactic acid. Collaborative partners are sought to facilitate commercial development. • Enzymes that function in microaqueous media that could lead to the development of new flavors. • An artificial nose that uses a neural network to analyze aromas. Industrial support is being sought to further its development. Advances in Flavor and Aroma Technologies reviews important technological developments in the field, discussing their potential applications and status of development. You’ll be able to take advantage of these new technologies through licensing or other arrangements. Contact information is provided for key researchers, enabling you to contact the experts with whom you can collaborate on innovative research. Order Advances in Flavor and Aroma Technologies today and tap into the innovations that will help you meet your product development objectives.
TABLE OF CONTENTS Executive Summary 1. Introduction The Promise of New Technologies
2. Analysis of New Technologies Enzyme Systems
Sweeteners
Honey
Beverages
Fruit
3. Patents
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