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Type: Article

Section: Flavor > Ingredients

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Natural Citronellol from Java Citronella Oil

Add natural freshness and brightness of floral-rosy, citrusy scent to your fragrance creation with Natural Citronellol derived from Java Citronella Oil.

In the brown flavor category the cost issues of dairy resurface in a more moderate form—1,000 ppm level is also great in caramel and toffee profiles.

delta-Dodecalactone in Dairy, Fruit, Savory, Brown & Other Flavors

John Wright shares how delta-dodecalactone is more versatile than a flavorist may expect.

ADM Chief Flavorist Sudarshan Nadathur, Ph.D.

ADM Chief Flavorist Sudarshan Nadathur, Ph.D., Talks Current Trends & Advice for Newcomers

The chief flavorist also touches on their journey to flavor and the evolution of the industry.

As a “close-to-nature” botanical, mint has the versatility to create many complex flavor pairings and has evolved to serve a variety of beverage formats.

Leveraging Mint Beverages to Meet Consumer Positive Nutrition Demands

How to capitalize on consumers seeking beverages that align with their personal wellness goals, while also providing exciting taste experiences.

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A revolution in fragrance: Lemon Myrtle – the new citrus

Lemon Myrtle - With a sophisticated aroma and naturally occurring citral, this versatile ingredient offers benefits from antimicrobial to mood enhancement. Read about this fresh, sustainable 'new citrus' capturing hearts worldwide!

Each year, flavor trends emerge, with a recurring theme being the rising demand for clean flavors devoid of unfamiliar or artificial chemicals

How Fermented Flavors Tap into Consumer Desire for Natural, Clean Tastes

This Flavorcon 2024 session by senior innovation scientist, Suja Senan, Ph.D., discusses fermentation and how novel machine-learning approaches.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Melissa Conklin, flavor chemist, Tasteworks Flavor

Tasteworks Flavor Chemist Melissa Conklin Profile

Conklin shares industry journey, current exciting flavor trends and advice for flavor chemists.

Puris' sourcing strategy involves acquiring buchu plant material from diverse regional farmers and meticulously identifying chemotypes.

Puris Perspectives: Formulating with Buchu Oil

Puris discusses the nuances of buchu oil, the company’s evolution and expanded product offerings.

Haffenden shares, 'My career in the food and beverage industry has always centered on the innovative application of flavors, a path significantly shaped by mentors who championed boundless exploration.'

Chief Flavorist Luke J.W. Haffenden, Ph.D., Talks Trends of Interest & Industry Journey

The Mosaic Flavors chief flavorist also shares advice for up-and-coming flavorists, how the job has evolved and more.

The “Better for You” market is expanding exponentially — thanks to a younger generation of consumers who continue to push the envelope and demand more out of everything they eat and drink.

How to Stay on The Cutting Edge of Better-For-You Flavor Formulation

The market is expanding exponentially—here's how to capitalize.

Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.

trans-2-Dodecenal in Savory, Citrus, Fruit, Dairy & Other Flavors

A jack of all trades, trans-2-dodecenal works in a number of roles by itself as well as with a partner.

Guarana is a rich source of methylxanthine, which is responsible for its stimulating and cognitive effects, as well as polyphenols such as tannins, catechins, epicatechins and procyanidins B1 and B2.

From Art to Applied Science: Natural Extracts for a Curated Sensory Experience

How flavorists can leverage natural extracts to bring forth innovation opportunities that will delight the senses.

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Paraguay’s Green Gold – The Aromatic Power of Petitgrain Oil

Strong, versatile, and gorgeously aromatic, petitgrain tends to be a standout ingredient in any flavor or fragrance composition. The story behind its production and the vital impact it has on local farming communities within Paraguay is similarly incredib

Esarom Tomann Isolde

Esarom Senior Flavorist Isolde Tomann Shares Industry Journey & Project Wins

Take a look at Tomann's first scent memory, primary application interests and more in this one-on-one.

Butterscotch can make good use of furaneol, with usage levels ranging from 1,000 ppm to 3,000 ppm.

Furaneol in Brown, Nut & Other Flavors

The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.

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Avant Organics Paving the Way!

Avant Organics has been crafting a product line of unique, valuable, high-quality aroma chemicals for the F&F industry and are now ready to create sustainable products for you! Find out what they’ve been creating!

The latest investments and portfolio debuts in the nutritional ingredient space designed to meet growing consumer demand.

dsm-firmenich, Kalsec & Symrise Invest in Nutritional Flavor Ingredient Partnerships & Research

The latest investments and portfolio debuts in the nutritional ingredient space.

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