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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
  • Flavours in Vegan Foods

    Flavours in Vegan Foods

    By Dr. Uday Annapure

    September 17, 2021

    bitter masking, dairy alternatives, flavour & taste, food matrix, health & nutrition

    Vegan is the most trending term in foods these days, although most of the global consumers are well familiar with Vegetarian and Vegan foods. Domestically, Vegetarian is a very well-known term. However, now even the domestic consumers demand is more towards Vegan. Both these terms Vegan and Vegetarian, seem to be interchangeable but the reality is not so simple. Vegetarian […]

    Read more
  • Sensory Attributes of Fats

    Sensory Attributes of Fats

    By Prasad Gaikwad

    September 26, 2020

    flavour & taste, flavour release, flavour stability, food matrix, taste & aroma, taste perception

    Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]

    Read more
  • Flavour and Protein Interaction

    Flavour and Protein interaction

    By Prasad Gaikwad

    August 26, 2020

    flavour & taste, flavour release, flavour stability, food matrix, taste & aroma, taste perception

    When we talk about any food product’s food matrix, we refer to the nutrient and non-nutrients components and their relationships. Carbohydrate, protein, fat, vitamin, mineral, flavour etc., are some of its parts that arise in our mind. Among them, protein is one of the significant component having a prominent role in the food matrix. And this protein is considered an […]

    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
  • Lipid oxidation in food

    Lipid oxidation in food

    By Harshali Patil

    April 7, 2018

    flavour stability, food matrix, taste perception

    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 oxidation. Lipids are essential compounds […]

    Read more
  • Flavour retention during extrusion process

    Flavour retention during extrusion process

    By Harshali Patil

    March 19, 2018

    flavour encapsulation, flavour release, flavour stability, food matrix

    Indian consumers are fond of spicy, crunchy products. The growing consumer demand for extruded food products is due to its crispy and crunchy nature. The extruded products in India vary from tradition products such as chakali to a processed extruded product such as chips. The incorporation of flavoring in the extruded products is an essential operation in the manufacturing of […]

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  • Control release of flavour

    Control release of flavour

    By Harshali Patil

    December 7, 2017

    flavour encapsulation, flavour granulation, flavour release, flavour stability, food matrix

    Flavour stability in various food products has been of expanding interest as a result of its association with the quality and acceptability of foods, yet it is hard to control. Even small quantities of flavours into food can extraordinarily impact the final product quality, cost, and customer fulfilment. Food industry often faces the problem of release of flavour. Controlled release […]

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  • Factors affecting flavour stability

    Factors affecting flavour stability

    By Harshali Patil

    November 25, 2017

    flavour encapsulation, flavour granulation, flavour release, flavour stability, food matrix

    The most fundamental parameter that intensifies food quality and overall competitiveness is flavour and growing consideration is being given to the stability of flavour. There are different factors that impact flavour quality. It is a challenging task for a flavour company to ensure flavour is retained in the final product, especially by managing the long shelf life of the product. […]

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  • food flavouring matrix

    Flavour retention in the food matrix

    By Harshali Patil

    November 14, 2017

    flavour interactions, flavour release, flavour stability, food matrix

    In this article, we will discuss the relationship between food flavouring and food matrix. How are both connected to each other? Effect of different flavouring components on food and a bit of science behind it. Food is the mixture of complex ingredients that is fats proteins, carbohydrates, vitamins, minerals, etc.; they interact with each other and also with the flavouring […]

    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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