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  • Flavours
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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
  • Authors
    • Azza Naik
    • Dr. Uday Annapure
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • R. D. Shenoy
    • Ummeayman Rangwala

Azza Naik

Dr. Azza Naik is a Ph.D. (Tech) in Food Biotechnology with her research thesis in Functional Foods from Institute of Chemical Technology, Matunga. She has several publications to her credit in peer reviewed international journals, magazines and technical blogs.

  • Natrural flavours

    Emerging Flavour Trends – Natural & Newness

    By Azza Naik

    March 27, 2019

    beverage industry, flavour & taste, flavour industry, health & nutrition, snacks industry

    Aggressive marketing schemes, globalisation and opening of markets have prompted the consumers to crave global flavours from the comfort of their couch. Consumers want to try to experiment with diverse flavours and cuisines that boast of being ‘natural’ and ‘safe’ without investing too much time and energy. Thus, the demand for certain natural flavours has risen leading to launch of […]

    Read more
  • The rise of Dairy Alternatives

    The rise of Dairy Alternatives

    By Azza Naik

    January 11, 2019

    beverage industry, dairy alternatives, flavour & taste, flavour industry, food matrix, functional food, health & nutrition, power food

    Lately, there has been a huge surge in dairy alternatives and more and more research is being focussed in this direction. Abstaining from dairy could be a result of health problems such as lactose intolerance, IBS or any other inflammatory diseases, or due to lifestyle choice such as being vegan or following alternative medicine systems that restrict such intake. Whatever […]

    Read more
  • Different Types of Tea Flavours

    Different Types of Tea Flavours

    By Azza Naik

    December 20, 2018

    beverage industry, flavour & taste, flavour encapsulation, flavour granulation, flavour release, tea industry

    The aromatic cuppa that wakes us up in the morning or refreshes us during our 4 pm break has no doubt undergone a massive transformation. Tea as a beverage has its origin in Asia where the health benefits are celebrated as part of the culture. Tea is a rich source of several phytochemicals such as Catechins, Epicatechins, Gallic acid, Caffeine […]

    Read more
  • Snacking Indulgence

    Snacking Indulgence with Health Benefits

    By Azza Naik

    December 12, 2018

    flavour & taste, flavour industry, health & nutrition, savoury, snacks industry

    In the fast-paced modern times, snacking or convenience “go to” food is an integral part of our lives. Snacks are instant food products manufactured and packaged in a way that they have an extended shelf life. No doubt, snacks are stocked in every house, pantries of corporates, armed forces, hospitals etc. and even figure in stockpiles of UN agencies working in […]

    Read more
  • Keva - Blog - Flavours masking agents in sports nutrition

    Flavours & Masking Agents in Sports Nutrition

    By Azza Naik

    May 15, 2018

    beverage industry, bitter masking, functional food, power food, taste perception

    The global sports nutrition market is predicted to surpass $45 billion by the year 2022. With tremendous pressure and competition in sports along with easily disposable income, an ergogenic diet is being sought after. In sports nutrition, products are categorized as per the intended function. Generally speaking there are pre-workout, in between-workout and post workout or recovery products. As eating […]

    Read more
  • Keva - Blog - Flavours for reduced fat products

    Flavours for reduced fat products

    By Azza Naik

    April 24, 2018

    flavour & taste, taste & aroma, taste perception

    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 a need for low fat […]

    Read more
  • Keva - Blog - Flavours and Sensory Perception

    Flavour and sensory perception

    By Azza Naik

    January 25, 2018

    flavour & taste, taste & aroma, taste 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 notes with the base notes […]

    Read more
  • Chocolate flavour

    Flavours in functional food

    By Azza Naik

    January 10, 2018

    bitter masking, functional food, power food, taste perception

    “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 have come to the rescue […]

    Read more
  • Keva - Blog - "Halal" and "Kosher" in the flavour industry

    ‘Halal’ and ‘Kosher’ in flavour industry

    By Azza Naik

    December 19, 2017

    flavour industry, halal flavour, kosher flavour

    Halal refers to food permissible under Islamic religious law. Kosher refers to food permissible under Jewish religious law. Halal is an Islamic term that means lawful or permitted while Kosher denotes food that is proper or fit for consumption according to Kashrut, the Jewish dietary law. Thus food products certified as halal or kosher should have their constituent raw materials, […]

    Read more
  • Flavours in health and nutrition

    Flavours in health and nutrition

    By Azza Naik

    October 30, 2017

    bitter masking, functional food, power food, taste perception

    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 quality attribute of fresh produce […]

    Read more
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Azza Naik
  • Dr. Uday Annapure
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • R. D. Shenoy
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 2020

  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 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

  • 2021

    • September (1)

      • Flavours in Vegan Foods
    • August (1)

      • Sensory Evaluation of Food Products
  • 2020

    • October (1)

      • Effect of Carbohydrates on Flavor Perception
    • September (1)

      • Sensory Attributes of Fats
    • August (1)

      • Flavour and Protein interaction
    • 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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