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Ginger oil fresh, 3,7-dimethyl-6-octenoic acid, natural, benzyl formate and more.
Health and indulgence are driving growth in the $481-billion global dairy products market, representing a significant opportunity for manufacturers and suppliers of flavors.
Chemical Sources Association hosts flavor ingredient showcase.
Manufacturers find new ways to grab consumers using innovative flavors in dairy and more.
An analysis of what makes English ‘Black Mitcham’ peppermint oil captivating.
The percentage of organics consumers who say they also use non-GMO labeled foods and beverages increased in 2013 as compared to a year ago.
According to the EFSA, acrylamide in food, which is produced by the same chemical reaction that “browns” food also making it tastier, is a public health concern.
Consumer interest in protein is on the rise and chocolate was the most tracked flavor in new ready-to-drink (RTD) protein drinks.
The product's multi-layering of flavors features an added dimension of taste and richness in addition to aroma, particularly in low sodium formulations.
Vanillin acetate, blue (German) chamomile oil, Labdanum resinoide alcool and more.