This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
The Chemical Sources Association’s (CSA; Neptune, New Jersey) roundtable was recently held at the Sheraton Newark Airport Hotel, in Newark, New Jersey. A number of companies displayed a range of flavor materials. A few of the highlights are presented here in alphabetical order by company.
Advanced Biotech’s FTNF natural chocolate extract (CAS# 8002-31-1) possesses a rich, creamy, deep chocolate smell and a sweet chocolate taste. At a level of 50–100 ppm, it is recommended for use in bakery applications, beverages, confections and sauces. The company’s natural açai extract imparts an earthy, wine and berry smell, and earthy, red wine and berry taste, in applications ranging from baked goods to beverages to ice cream to energy bars. Recommended use level: 50–100 ppm.