Beer Yeast & Flavor
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Beer Yeast & Flavor

Want beer foam that doesn’t dissipate right away? Microbiologist Tom Villa made a genetic discovery in yeast that could create beers with longer-lasting beer foam. This yeast, however, doesn’t quite affect the taste, so find out where beer flavor comes from. Continue reading

Lavender
Flavor of the Month

Lavender

How does sipping a cup of lavender tea with honey sound? Soothing? Fragrant? Then imagine stumbling upon an open field of lavender flowers. The lavender plant, genus Lavandula, comprises 39 flowering plant species, all of which are easily recognized by that trademark color and signature fragrance. The most popular species of lavender is L. angustifolia, … Continue reading

Caramel
Flavor of the Month

Caramel

Caramel flavor is a major component of desserts and candies, ranging from smooth, thick sauces to crispy, dark brown glazes of crème brûlées. Through caramelization, a browning process where sugar is heated to around 170 °C and broken down, over 100 compounds are formed that contribute to the color, flavors, and textures of what we … Continue reading

Banana
Flavor of the Month

Banana

Among fruits, bananas enjoy huge popularity. The Market and Policy Analyses of Raw Materials, Horticulture and Tropical (RAMHOT) Products Team even reported that within the U.S. in 2012, per capita banana consumption was calculated at 13.8kg [1]. The humble banana even reigns as the main fruit in international trade, according to the Food and Agriculture … Continue reading

Ginger
Flavor of the Month

Ginger

One rhizome, many tastes. Ginger can be charmingly sweet as candied ginger, gingerbread, and ginger ale. Just as easily, this root can be spiritedly pungent, as in gari (sushi ginger) or unsweetened ginger tea. From sugary snacks to savory dishes, ginger shares similar flavor versatility as cardamom, which should come as no surprise; the two … Continue reading