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Flavor
New in Flavor (page 15 of 84)
Dec 05, 2011 | 03:08 PM CST
Natural 5-Methyl-2-phenylhex-2-enal
Naturally occuring in foods such as cocoa, malt and roasted peanuts, this Natural Advantage materials offers rich, brown and cocoa bean flavors.
Dec 05, 2011 | 03:00 PM CST
Black Tea Treattarome Extra 9768
An extension of Treatt's FTNF Treattarome line, this ingredient was developed for use in tea beverages.
Dec 05, 2011 | 02:53 PM CST
Caproic Acid
Sourced in Southeast Asia, this Acme-Hardesty Co. material has many dairy applications among its uses.
Dec 05, 2011 | 02:48 PM CST
Valencene Natural 102
Chracteristic of citrus and sweet, fresh aromas and flavors, this ingredient offering is from Allylix, Inc.
Dec 05, 2011 | 02:43 PM CST
Myrtenyl Acetate
From Symrise, this ingredient offers products a fruity, floral, violetlike profile.
Dec 05, 2011 | 02:38 PM CST
Valencene 70%
In addition to its flavor and fragrance offerings, this material from The Lebermuth Company can also assist in the production of nootkatone.
Dec 05, 2011 | 02:33 PM CST
Lavender Oil Bulgarian
This material from Ultra International can be used in baked goods and more.
Dec 05, 2011 | 02:30 PM CST
Strawberry Essence 983547
An ingredient from Firmenich's natural business unit's aqueous extracts range.
Dec 02, 2011 | 11:17 AM CST
Leatherhead Predicts 2012 Trends
Focusing on health and wellness, value and price, local sourcing and more
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Nov 14, 2011 | 11:03 AM CST
Flavor Matching: An Introduction
Matching flavors to achieve a new, dynamic result is a tough endeavor, made the worse by geographic dissonance with regard to taste and preference. However, the seasoned professional does well to master flavor matching, as it opened exciting new chances for unique creation. John Wright, in an excerpt from this book on Flavor Creation, offers an introductory glimpse into the art of flavor matching.