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This month's column features organoleptic discussions on 2-Butanone, Ethyl levulinate, Methyl salicylate and more.
Members of the Chicago Women in Flavor & Fragrance Commerce (WFFC) and the Midwest Society of Cosmetic Chemists (SCC) came together to break bread and network at “Creating Natural Experiences Through Fragrance,” a joint meeting on April 11.
In a recent survey from Mintel, it was reported that 49% of consumers consider hybrid drinks as an RTD beverage to fit their fast-paced lifestyle.
Novel ingredients were on show and delegates submitting feedback forms highlighted Besmoke products as being of particular interest.
Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.
This month's column features organoleptic discussions on tea and root extracts, vanillin, acetal, natural, ginger oil, darjeeling tea and more.
Barb Stuckey will be the first keynote speaker for Flavorcon 2017 and will be presenting on macro trends that are transforming the food and beverage market.
Or, "let the good times roll." What better way to celebrate Fat Tuesday than with rich aromas and flavors? Check out some flavors and scents and see what inspires you.
This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.
Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.