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Craft beer meets Oreos... just don't dunk. The Veil Brewing Co. debuted a new stout, conditioned with Oreos for a confectionery twist.
Flavorcon 2017 is now accepting conference presentation proposals for its event taking place October 24-26, 2017, at the Hyatt Regency O'Hare in Rosemont, Illinois USA.
Users will be singing, “Wake me up inside” with Burt’s Bees new plant-based protein shakes as the skin care brand expands to the food and beverage industry.
Announced last week, Symrise has agreed to renew the contract with current CEO, Dr. Heinz-Jürgen Bertram, making him the CEO until 2022.
Symrise connects the customer with the vanilla world through its newly launched website.
Techniques, regulations, source variations and flavor characteristics.
The inherent composition of a natural product such as vanilla may change over the years, and the growing sophistication of would-be adulterators may lead to novel attempts at "stretching" vanilla. The methods of analysis must therefore be periodically updated to reflect current conditions and to maintain their effectiveness.
Vanillin’s organoleptic impression is surprising in view of its chemical nature. It can be considered as a substituted benzaldehyde, yet it lacks an almond impression. When viewed as a substantial phenol, it displays none of the expected carbolic note. It is so unique that it may be safe to say it represents an individual odor class—vanilla!
As I look back—covering parts of seven decades—no flavor has been surrounded with more controversy than vanilla. Vanilla was once considered to be number one in popularity but I very much doubt if it is still the favorite.
The objective of the work described in this article is the aroma characterization of vanilla beans from different geographical locations with a view to developing a database of information to be used as an indication of geographical origin and bean quality.