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Breakfast Flavors With Bedoukian Research at Flavorcon 2018

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A breakfast spread

At Flavorcon 2018, Bedoukian Research will feature its range of ingredients and present a talk on fat reduction's impact on flavor development.  

During the 2.5-day flavor event, the company will present the following ingredients at Booth #411:

  • Pomelo Aldehyde (BRI 369, FEMA# 4898) – shown in a grapefruit flavored jelly application,
  • Nuezate (BRI No. 728, FEMA# 4903) – shown in a pancake syrup application,
  • and Hazelnut Furan FCC (BRI No. 858, FEMA# 3391) – shown in a hazelnut chocolate spread.

Additionally, Bedoukian Research’s applications specialist, Julie Sathoud, will present “9-Decenoic Acid, a Solution for Fat Reduction” on Nov. 14 at 11:40 AM on the Flavorcon Main Stage. During the presentation, she will discuss fat modulation in flavors and applications for Bedoukian’s 9-decenoic acid. 


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Taste the innovation at Flavorcon on Nov. 11-12, 2019 at the Duke Energy Convention Center in Cincinnati, Ohio. Designed for the flavor professional, this conference will feature 2 days of technical insight, trend analysis and networking. To register for Flavorcon, visit the website here

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