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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.
Pass the cheese, please. Western cheese flavors are gaining popularity in the usually spicy, health-driven Asian market.
Casa Modelo has launched a new ready-to-serve michelada, which will combine spicy and sweet flavors.
Flavorcon registration has officially opened. Among some of the topics at this year's conference are rethinking sweet in confections, changing technology, the natural debate and more.
Blue Marble Biomaterials has released an organic-compliant bacon flavoring. With the release of this product and others, the non-GMO trend continues to influence the F&F industry.
The European market is giving in to nostalgia with sweet, fruit-based soups, bringing a healthier option to the comfort food table.
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.
Frutarom has acquired Unique Flavors Limited of South Africa for $6.7 million.
With meat in mind, MANE and Deli Spices have partnered together to create innovative meat and food ingredient supply hubs.
If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.