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The comprehensive range created by Mane's R&D team is said to include mozzarella, emmental, cheddar, gouda, blue cheese, goat cheese, raclette cheese, as well as cream cheese and melted cheese profiles.

Mane Debuts Full Range of Cheese Flavors Addressing Plant-based Alternative Demands

The comprehensive range created by Mane's R&D team is said to include mozzarella, emmental, cheddar, gouda, blue cheese, goat cheese, raclette cheese, as well as cream cheese and melted cheese profiles.

6-Amyl-α-pyrone

From Fontarome, this flavoring material offers a range of flavor notes, including fruity notes, as well as mushroom and blue cheese.

2-Heptanone has a similar, but even more powerful, blue cheese note than 2-nonanone.

2-Heptanone in Dairy, Fruit, Savory and Brown Flavors

2-Heptanone features front and center in blue cheese flavors, but it also makes a positive contribution in a veritable smorgasbord of other profiles.

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Smile for the Camera and Say (Chocolate) Cheese!

If a white cow creates cheese and a brown cow creates chocolate, does that mean a white and brown cow creates chocolate cheese?

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Enhancing Cheese Flavors With Natural Advantage's 6-Methyl-5-hepten-2-ol

Naturally occurring in tomatoes, strawberries and raspberries, this ingredient can be used for butter, cheese, milk and cream applications.

The Kraft Macaroni & Cheese ice cream will be available for a limited time.

Kraft Mac & Cheese Launches Ice Cream

Kraft has partnered with Van Leeuwen to create the cheese flavored ice cream.

Wixon Demos Novel Flavor Profiles for Sandwich Spreads, Condiments

Wixon Inc. (St. Francis, Wisconsin) has launched a range of sandwich spreads and condiments highlighting novel flavor combinations and profiles.

Methyl n-Octanoate

With flavor and fragrance applications, this natural material from CTC Organics features orangelike notes.

Mane Launches Mane Native Dairy Flavor Line

The line includes a wide range of natural flavors primarily sourced from dairy food ingredients which can be used in dry sauce, mashed potatoes and more.

Natural Advantage

Natural Advantage, LLC's 6-Methyl-5-hepten-2-ol

Wixon Develops Comfort Flavors for Snacks

The seasonings include Cheesy Blue, Chipotle Baby Back Rib, Nutty Honey Caramel, Sea Salt and Lime and Tomato Basil Garlic.

Organoleptic Characteristics of Flavor Materials: July August 2004

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, principle flavorist, Symrise, in the organoleptic evaluations presented here.

Wixon Introduces “Good for Health” Snack Seasoning Flavors

Wixon, Inc., has developed snack seasoning flavors with reduced sodium and sugar content.

The deep, honey-like notes of phenylacetic acid will enhance many brown flavors like honey, chocolate, caramel and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on methyl octanoate, phenylacetic acid and more.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

3-Nonen-2-one

This material's strong, nutty character with fruity notes can enhance a flavorist's repertoire.

Organoleptic Characteristics of Flavor Materials: May June 2001

Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Propanal, Heptyl Iso Butyrate, Palmitic Acid and more.

Wixon Seasoning Concepts Highlight Flavor Trends

Chipotle pesto to lemongrass marinade

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