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Section: Flavor > Ingredients

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Flavor Bites: Dimethyl trisulfide

The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.

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Flavor Bites: iso-Valeraldehyde

A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.

BSF's Raw Material Exhibition

New raw materials on display, lecture on fermentation and biotechnology for natural flavors.

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Bedoukian Research's Terrasol FCC

Ethyl propionate can be used in a wide range of fruit flavors.

Flavor Bites: Ethyl propionate

Ethyl propionate can be used successfully at lower levels in many flavor categories.

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Berje's Cognac Oil Green

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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

Thugs, Bugs and Vanilla

Madagascan politics and a virulent crop disease highlight vanilla’s tenuous supply conditions.

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Flavor Bites: Methyl Jasmonate

Potential application areas in flavor formulations—mint, floral, berry, tea and more.

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Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

Flavor Bites: δ-Octalactone

Use in fruit, dairy, savory and alcohol flavors.

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Symrise’s Califormulations Dreams of Beverage Innovation

Symrise has launched Califormulations, a facility equipped for beverage entrepreneurs to rapidly prototype products.

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Infographic: Laissez Les Bons Temps Rouler

Or, "let the good times roll." What better way to celebrate Fat Tuesday than with rich aromas and flavors? Check out some flavors and scents and see what inspires you.

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Biolandes Expands in Madagscar with Acquisition

On October 5th, 2016, Biolandes group acquired French company Golgemma.

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Flavor Bites: Flavor Creation in India

Flavor preferences in India are as anarchic as everything else. While some linger from the time of British sovereignty—especially in the bakery and sugar confectionery segment— many are uniquely Indian.

Black Perigord Truffle Aromatizes: Recent Developments

Production of truffles has decreased in spite of efforts to increase this very valuable crop. Scientists have studied biology, ecology, and biochemistry of the black truflle. Its mode of development is now better known and few innovations have appeared, e.g. specific fertilizer or new cultural techniques. But nevertheless, the present production remains low and the black Perigord trufIle is very expensive; consequently its use in cookery tends to decrease.

The global market for health and wellness foods is estimated to be worth $764 billion with a CAGR of 4.8% between 2020-2027.

Forward Thinking: Functional Food & Beverage Developments

Collagen, mushrooms and plant-based formulas are fueling functional food and beverage innovation.

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Sweegen Introduces Stevia Product Bestevia e+

The company introduced its latest stevia sweetener at Supply Side West in Las Vegas and will feature it at Flavorcon 2018.

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