By: Pierre-Jean Hellivan, Charabot
Posted: March 17, 2009, from the March 2009 issue of P&F magazine.
Modern extraction technologies have brought fenugreek (Trigonella foenum-graecum L.) from traditional spice to the forefront of flavor compound development and functional flavors. And while application in maple syrups historically consumes the largest volume
of basic fenugreek extracts in North America, fenugreek extracts are now formulated
into tobacco flavors, seasonings, bakery and dairy applications, tea, pizza sauces, soups, and even livestock feed.
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