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3,008 Results
Ingredients
Ripe on the Vine: Gold Coast Ingredients Expands Tomato Offerings
The company's expanded portfolio includes fresh tomato, roasted tomato, fried green tomato and tomato paste flavor profiles.
Ingredients
Tomato Leaves Absolute
Artiste Flavor/Essence
now offers
tomato leaves absolute
—a 100% natural, green liquid from the botanical Salanum lycopersicum.
Trends
Frito-Lay Adds a Crunch With Contest Winners’ Chips
Frito-Lay has announced the finalists for its "Do Us a Flavor" contest, which includes flavors such as everything bagel with cream cheese, crispy taco and fried green tomato.
Trends
Bell Launches New Line of Tomato Flavors
A few of the tomatoes highlighted in this line include juicy type tomato, fresh vine type tomato, sun-dried type tomato, sweet cooked type tomato and more.
Regulatory & Research
USDA Presents Flavor Saving Techniques for Tomatoes
Researchers provide insight on flavor saving techniques and boosting aroma chemicals for tomatoes in the mass market.
Savory Applications
Wixon Introduces New Dip Flavors
Wixon Inc. has introduced new line of savory new dip flavors for fruits, vegetables and cracker segments.
Trends
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.
Savory Applications
Nissin’s Cup Noodle Introduces Seapoodle Flavor
Seapoodle contains fish, shrimp, imitation crab meat, pork stock, scrambled egg and green onion.
Ingredients
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.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition discusses acetaldehyde dipropyl acetal, natural; 2-butyl-2-octenal, natural; cucumber aldehyde, natural; fig extract; and more
Ingredients
Organoleptic Characteristics of Flavor Materials: March April 2001
Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Zestorial (2,8-Epithio-p-menthane), Methyl Citronellate, Acetophenone and much more.
Ingredients
Organoleptic Characteristics of Flavor Materials
The month’s column features discussions on 1-ethoxyethyl acetate, prenyl acetate, trans-2-methyl-2-butenal and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on violet leaf absolute, Fruitaleur, lavender extract and more.
Sweet Applications
Destilla Inspires Dairy Flavor Creations With Sample Series
Destilla’s latest dairy sample series pays homage to regional cocktails and popular beverages with sweet and savory flavors.
Ingredients
Flavorist Panel Evaluates Farnesyl Acetate, Bran Absolute, Palmarosa Oil and More
See possible applications for a lineup of ingredients handpicked by our panel.
Ingredients
2-Ethyl-4-Methylthiazole in Brown, Savory and Fruit Flavors
2-Ethyl-4-methylthiazole has some roasted aspects, but it is quite specifically nutty and cocoa in character.
Ingredients
Plant-Based Bacon Flavor? Industry-Tested, Vegan-Approved
Bacon flavor from a plant? The Missoula, Montana-based biomass company introduces the versatile bacon dithiazine from, you guessed it, recycled waste.
Ingredients
New and Unique Flavor Material Roundup
A summary of ingredients presented as part of the British Society of Flavourists’ Table Talk event.
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