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Section: Flavor
July
Penta International Corp.'s Cis-3-Hexenoic Acid Synthetic & Natural
Ingredients
Innovations in Bitter Blocking to Enable Better-for-You Confectionery
The benefits of formulating with bitter blocker technology for healthy foods and beverages.
Flavor
[gallery] Givaudan Opens Indonesian Commercial and Development Center
Measuring at 2,600 square meters, the commercial and development center will allow the company to serve customers across a wide range of food, beverage and consumer good segments. This will allow Givaudan to offer its full range of flavor and fragrance creations and application development capabilities to the Indonesia market.
Ingredients
Oxford Biotrans-De Monchy Announce Natural Nootkatone Via Bioconversion
Material marks new phase for De Monchy in natural ingredient market.
Beverage
Cicerone x Aroxa Partner for Basic Flavor Training Kits
The kits contain flavor standards to make six flavored beer samples.
Regulatory & Research
Monell Scientists Identify Key Component in Taste Perception
Scientists have identified CALHM1, a channel in the walls of taste receptor cells, as a necessary component in the process of sweet, bitter and umami (savory) taste perception.
Ingredients
Natural Furanone Butyrate: Amplifying spicy and sweet aromas
Indulge in this natural ingredient that is sure to excite your taste buds with its earthy, spicy and sweet nuances. A Sigma-Aldrich® aroma chemical that meets JECFA purity requirements and is Certified Natural, Kosher and Halal.
Regulatory & Research
Monell Hosts
Towards Universal Chemosensory Testing
Conference
The hybrid event takes place in Philadelphia, November 5-7, 2023.
Ingredients
Freshening Up Food and Drink Applications With Mane's Physcool Nat. 3.0
Providing freshness, this ingredient can be used in a range of oral care, confectionery, beverage and cosmetic applications.
Regulatory & Research
[video] Building a Taste Genome with Monell's Flavor Quiz
What's the link between ancestry and region with our sense of taste and smell? Danielle R. Reed, Ph.D. associate director, of the Monell Chemical Senses Center, explains a new web-based platform to learn more about this unique relationship.
Trends
Confectionery Ingredients Market to Grow to $76.81 Billion by 2021
The chocolate sector has led the market in growth due to the attention that its health benefits have been receiving.
Ingredients
MilliporeSigma's 2-Methyl-3-furanthiol natural, 1% in sunflower oil
Flavor
3 Articles You Might Have Missed in P&F April 2019
Assessing the sustainability of natural ingredients, an overview of Haitian vetiver and the chemistry of chili peppers are a few of the topics in April 2019 issue of
Perfumer & Flavorist
.
Flavor
Evolva and Takasago Alliance Complete Second Milestone
Evolva has reached its second milestone with its alliance partner, Takasago, by preparing to launch target ingredients and continue the collaboration into future phases.
Trends
Firmenich Deems Honey as Flavor of the Year for 2015
The company cites the flavor’s versatility as consumers gravitate towards food and beverage products which are considered artisanal and crafted, or locally sourced.
Beverage
Bronconess x St. Julian Winery Launches Peach Bubbly
The Western Michigan University brand has partnered with St. Julian Winery on its newest bubbly.
Ingredients
Heterocyclic Trace Components in the Essential Oil of Coriander
The essential oil of coriander is obtained from the dried fruits of the plant Coriandrum sativum L, belonging to the family Apiaceae. It is marked by a very high percentage of linalool (approximately 70%), but the olfactory note of this monoterpene tertiary alcohol—when isolated by distillation—is quite different from the one of the purely synthetic counterpart. The special sensory effects of coriander oil have therefore always stirred the attention of flavorists and perfumers all over the world.
Event Coverage
Monell Center Invites You to a Dinner and a Show
To celebrate its 50 year anniversary, Monell Center will be hosting a dinner and a show, which will feature a small-plate selection from chef Daniel Stern and a presentation from Nicola Twilley and Cynthia Graber of the Gastropod podcast.
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