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FEB 23- BUILDING BETTER CHOCOLATES EVENT RECAP On Feb 23rd Sensapure Flavors hosted the “Building Better Chocolates” training event for Sensapure customers. Nutrition brands and manufactures sent their product development teams to Salt Lake City for the morning to learn about the art and science of creating better tasting chocolate products.   Why Chocolate? (Because […]

2021 Flavor Trends – The year of social wellness Consumers are shifting their focus towards their health and immunity now more than ever with social media leading the way. With 2020 behind us, we have found new ways of connecting with our friends, family, and coworkers—and with that we have seen dramatic shifts in consumer […]

Food and Beverage Industry Pandemic Marketing – Then and Now The world is incredibly different today than it was one year ago. It’s even different than it was one month ago. Things are changing rapidly, and in order to keep up with the rollercoaster of this Pandemic, Americans are consciously and unconsciously shrinking their worlds, […]

COVID-19 Food Safety and Product Messaging As companies begin to get back into a more regular momentum of retail, it’s important to look into what is required in order to meet food safety guidelines, and how these guidelines may affect your food products. Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. […]

Chemicals- Smell, Taste, Structure There are Chemicals in everything we eat. All foods are made up of chemicals, whether they occur in nature or are made in a lab. That means everything we smell or taste is a response to chemicals. For example, the characteristic smell of cloves, comes from one chemical called eugenol. Cinnamon, […]

Flavor Descriptors: Facts About Flavors Ever wonder what really makes up flavors and smell? Not all molecules are detectable through olfaction, but some odorous molecules create a chemical stimulus in the brain that we called “smell.” How, you ask? These specific molecules bind to receptor proteins extended from cilia, initiating an electric signal to the […]

Speaking Our Language: Flavor Descriptors Training Can you describe the flavor of a strawberry WITHOUT using flavor descriptors? Pretty difficult, right? Flavor Descriptors are a vital tool used by flavor chemists. When tasting and smelling, one is actually describing a flavor profile. Do not overthink. Just try to describe what you perceive during the tasting. […]

Measuring Flavor and Sensory Protocols When we are measuring flavor and sensory protocols, there’s a few questions we like to ask. Are we trying to find differences between samples? Or are we trying to understand consumers’ preference? Understanding the purpose of the tasting helps to select and apply the appropriate sensory tests. How to Conduct […]