Creation/Application:
Most Popular in:
Mint/Cooling
New in Mint/Cooling
Mar 30, 2011 | 11:16 AM CDT
Takasago, ISP Collaborate on Oral Care Product Development
Partnership looks to produce new flavor and sensory approaches to elevate consumers’ experience in products such as toothpastes, mouthwashes and whiteners.
Nov 29, 2010 | 09:29 AM CST
Symrise Breaks Ground on New Menthol Production Facility
Company aims for the new Holzminden facility to double its menthol production
Nov 08, 2010 | 08:54 AM CST
Senomyx, Firmenich Extend Collaboration
Research phase on cooling taste flavors extended two additional years
May 27, 2009 | 01:07 PM CDT
Organic and Fair Trade Mint Oil: India
By: Rob Hardy, Earthoil, with an introduction by J…
Challenges and opportunities.
May 18, 2009 | 08:37 AM CDT
Arylessence Introduces New Organic Fragrances and Kosher Certified Flavors
The fragrances are designed to meet the strictest 100% organic requirements, and the “natural ingredient” certification as defined by the Federal Food, Drug and Cosmetic Act.
Apr 20, 2009 | 12:01 PM CDT
Azov oil
SDA Spice offers Azov oil, a natural, pale yellow to yellow liquid from the botanical Origanum syriaca.
Mar 24, 2009 | 04:24 PM CDT
Earthoil India Receives ‘Fair for Life’ Accreditation
Earthoil, a subsidiary of Treatt plc, has been awarded 'Fair for Life' status for its Indian mint growing operation.
Feb 16, 2009 | 04:29 PM CST
Senomyx’ 2008 Revenues Fall, Optimistic on Development of New Enhancers and Cooling Agents
Senomyx reports that revenues for the fourth quarter 2008 dropped 45% from the same period in 2007 ($6.4 million), totaling $3.5 million, while full-year 2008 revenues fell 6% to $17.2 million (2007: $18.2 million).
Feb 19, 2008 | 05:13 PM CST
Oral Care Flavor Trends: Mint, Herbs and Fruit
Fresh, bright and clean. Around the globe, that’s what people want from oral care products—a fresh-feeling mouth, clean teeth and pleasant breath.
May 16, 2007 | 03:16 PM CDT
Flavor Perception Study: The role of color, cooling and aroma
In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception