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Related to flavour: Natural flavour

flavor of the month

Something temporary. The phrase is often used to describe fleeting romantic relationships. I wouldn't get too attached to Katie, she's just Ralph's flavor of the month—they'll break up in no time. You change majors all the time, and biology is just the flavor of the month, trust me!
See also: flavor, month, of

flavour of the month

mainly BRITISH
COMMON If someone or something is flavour of the month, they are very popular at the moment. Note: `Flavour' is spelled `flavor' in American English. One minute you're flavour of the month, top of the bestseller charts, and the next minute you're forgotten. Filmstars seem to be interested in whatever cause is the latest flavour of the month. Note: People sometimes mention other periods of time such as year, week, or moment instead of month. Monetarism was the flavour of the year. Suddenly, he was flavour of the moment on both sides of the Atlantic. Note: These expressions are often used to suggest that the popularity of someone or something is unlikely to last long. Note: American ice cream parlours used to select a particular flavour of the month in order to encourage people to try different flavours of ice cream.
See also: flavour, month, of

flavour of the month

someone or something that enjoys a short period of great popularity; the current fashion.
This phrase originated in a marketing campaign in American ice-cream parlours in the 1940s, when a particular flavour of ice cream would be singled out each month for special promotion.
See also: flavour, month, of

flavour of the ˈmonth

(especially British English) a person who is especially popular at the moment: If I were you, I’d keep quiet at the staff meeting. You’re not exactly flavour of the month with the boss at the moment.In the past, ice cream companies in the US would choose a particular flavour each month to advertise in their stores.
See also: flavour, month, of
References in periodicals archive ?
Chapter three reviews current practice in the sensory analysis of food flavour.
Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released.
As the demand for natural food flavours increases and marketing claims on this become more strident, it is necessary to gain a better understanding of the subject in order to safeguard food quality and to avoid fraud.
The aim of this text is to discuss the physical stimuli involved in flavours in lipid foods and how flavours are isolated, separated and characterized.