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Section: Flavor

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6 Things to Know About Naturalness in Asia-Pacific

Symrise has released the first of the results of its global study on the perception of naturalness around the world, highlighting attitudes in Asia Pacific.

Would you say that your employees participating in these exercises is an important component to your company's culture?

Access to continuing professional education is an important component in my company's growth [1-Question Poll]

Please take a moment to weigh in!

Kerry Sales up 6.3%; Results of Flavor and Ingredient Integration

Kerry Group announced its preliminary results ending Dec. 31, 2008, reporting a sales revenue increase of 6.3% on a like-for-like (LFL) basis totaling €4.8 billion.

3-(Methylthio)propionaldehyde

This ingredient’s highly pervasive aroma of cooked potatoes fits a variety of flavor profiles.

3,6-Dimethyl Octan-3-ol

A profile: 3,6-Dimethyl octan-3-ol. Thus is the history of 3,6-dimethyl octan-3-ol and its chemical evolution over forty years of changes in the flavor and fragrance industry. One wonders what might have been the fate of AR-1 if synthetic linalool had not been made available from the vitamin intermediate stream.

EFSA Adopts Strategic Plan 2009–2013

The European Food Safety Authority’s management board has adopted a five-year strategic plan to maximise the benefits of its scientific expertise across Europe.

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Takasago Unveils S$60 million F&F Facility in Singapore

Takasago said the plant is the largest commercially operating plants in the flavors and fragrances industry in Asia (outside of Japan).

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The 6 Hottest Plant-based Proteins According to Givaudan

“With an ever-increasing demand for proteins, we asked ourselves if the best proteins are currently being used, and if niche proteins that are in use today could play a bigger role in the future,” said Givaudan’s Flavio Garofalo. “This forward-thinking research will help our customers to navigate the ever-changing alternative protein landscape.”

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

Ingredient Profile: 3-Mercaptohexanol*

Ingredient Profile is an occasional feature from the Chemical Sources Association (CSA), providing insights into specific flavor compounds

(E, E)-2,4-Nonadienal

Unsaturated Aliphatic C9-Aldehydes as Natural Flavorants. (E,E)-2,4-Nonadienal is one of a few unsaturated C9-aldehydes which are produced industrially.

Xiamen Bestally

Xiamen Bestally Biotechnology's EU Natural 2-Ethyl-4-Methyl Thiazole

2-(Methylthio) Ethyl Acetate

RC Treatt’s 2-(methylthio) ethyl acetate is a colorless to pale yellow mobile liquid with a tropical, melon odor and flavor profile.

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Bedoukian's Ethyl 2,4-decadienoate

This ingredient combines the green odors of a Bartlett pear with clean tropical fruit nuances.

The FTNF market is also being driven by the increase transparent ingredient sourcing practices.

Global FTNF Flavor Market To Grow 6.5% Over Next Decade

Growth in this market is driven by consumer demand for authentic flavors in foods and beverages.

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Millipore Sigma's Ethyl bicyclo[2.2.1]hept-2-ene-5-carboxylate, ≥95%

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Pear Ester: Ethyl (E,Z)-2,4-decadienoate

The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.

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Millipore Sigma's 3-Methyl-1-pentanol

This material brings a pleasant chocolate note to your formulation with nuances of green and wine-like character.

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