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With this agreement, Asahi group will continue to use the ingredient in supplements and beverages sold in Japan, while ADM will expand the ingredient’s distribution to food manufacturers in North America, Europe and Asia.
ADM, Asahi Group Sign Exclusive Distribution Agreement for Postbiotic Ingredient
L. gasseri CP2305 is a postbiotic ingredient developed from lactic acid bacteria and has been shown in clinical trials to improve mood and sleep.
Feb 25th, 2025
Molecule of the Month: Menthyl Lactate
Organoleptic characteristics, physical data and and applications.
Feb 16th, 2010
Due to increased health awareness, the natural segment is growing at a rapid CAGR of 6.8%.
Global Flavor Enhancers Market to Hit $11.5B by 2027
Due to increased health awareness, the natural segment is growing at a rapid CAGR of 6.8%.
Aug 24th, 2020
Mane Launches Acidity Masking Program
Sense Capture Acidity masks the acidity perception created by certain industrial processes.
Mar 21st, 2014
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Flavor Bites: Lauric Acid
Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.
Sep 25th, 2018
Natural Advantage April Pf
Natural Advantage, LLC's Hexyl Cinnamic Acid
Apr 4th, 2024
The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.
Afyren Launches Flavyren Portfolio of Carboxylic Acids
The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.
Jun 1st, 2022
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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone
Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.
Jun 28th, 2017
Caproic Acid
Sourced in Southeast Asia, this Acme-Hardesty Co. material has many dairy applications among its uses.
Dec 12th, 2011
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Cheese Acids
Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.
Apr 1st, 2012
Unsaturated Aliphatic Acids
Chemistry and application in flavor
Apr 30th, 2012
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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles
As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.
Feb 28th, 2019
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Flavor Bites: Hexanoic Acid
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.
Mar 27th, 2017
Flavor Bites: Octanoic Acid
Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.
Oct 13th, 2015
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OAMIC's Tiglic acid
Aug 1st, 2022
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Flavor Bites: iso-Butyric Acid
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.
Feb 23rd, 2017
Flavor Bites: 2-Phenylacetic Acid
Fruit, nut, savory, alcoholic and other flavor uses.
Oct 22nd, 2010
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Bedoukian Research's 9-Decenoic Acid
9-decenoic acid enhances waxy notes in cheese flavors and is an ideal addition to butter flavors, in addition to other nuances and dairy flavors.
Jan 5th, 2018
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