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Section: Flavor > Ingredients

The Mane Kancor team receiving the award for Top 3 Most Innovative Ingredients at FI India 2023.

Mane Kancor Rosehip Extract Named Top 3 Most Innovative Ingredients at FI India 2023

The rosehip extract is said to be derived from the fruit of the pollinated blossoms of the Rosa species.

Neohesperidin dihydrochalcone: an updated review on a naturally derived sweetener and flavor potentiator

The principal flavonoid ingredient in grapefruit, the all-important flavonoid extractive, naringin, is the key to the successful synthesis and commercialization of NEO-DHC. it is the purpose of this paper to present the similarities and interrelationships between the naturally-occurring dihydrochalcones and neohesperidin dihydrochalcone.

Grapefruit oil, which contains approximately 0.2% nootkatone, is obtained as a by-product of grapefruit juice processing.

Nootkatone Reduces Dependence on Citrus Oils While Preserving Signature Taste

With rising demand for natural flavor ingredients, nootkatone's versatility deserves a second look.

According to the company’s press release, Penta will be actively seeking acquisition opportunities in the ingredients and specialty chemical space.

Penta Fine Ingredients Announces Partnership with Keystone Capital, New CEO

As part of the partnership, Keystone welcomed Mike Size as chief executive officer of Penta.

Odor Characteristics of Aliphatic Metameric C-13 Ketones, Alcohols and Their Derivatives

In natural environments, only the tridecanone isomer with the carbonyl group in position 2 has been found to exist. Tridecan-2-one occurs as a flavor component in many raw materials originating from plants or animals, and is produced in multi-step oxidative enzymatic transformations of fatty acids present in them.

Peach Fuzz, as described by Pantone, captures the desire to nurture ourselves and others.

Lionel Hitchen Embraces Pantone Color of 2024 in the Flavor Industry

Peach Fuzz, as described by Pantone, captures the desire to nurture ourselves and others.

Together for Sustainability is a joint initiative of chemical companies focusesdon the promotion of sustainability practices in the chemical industry's supply chain.

Eternis Fine Chemicals Joins Together for Sustainability: A Milestone for Eternis, TfS and Indian Industry

Membership with TfS will help Eternis strengthen supplier engagement, enhance transparency and accelerate innovation.

The food industry uses dried herbs and spices, and their manufacture is also easy.

Spices and Herbs, Ground or Extracts: Can You Taste the Difference of These 3 Ingredients?

Differences and suitability for flavor applications among three ingredient forms.

Helen McNair, the technical director at Lionel Hitchen shared, “[The incorporation of sustainability] needed to be part of our language and values in our business. We had to make sure that sustainability was embedded and integrated right across the whole business.”

Lionel Hitchen Awarded Ecovadis Gold Medal & Reveals Third Sustainability Report

Lionel Hitchen has launched a dedicated page on its website to communicate its initiatives and the climate projects the company supports.

The most noted aspect of massoia lactone was the coconut impact. So, imagine all things coconut, including piña colada, coconut macaroons and those Girl Scout cookies we all love.

Organoleptic Characteristics of Massoia Lactone, Acetyl Propionyl, Whiskey Fusel Oil and More

Cyndie Lipka's panel gives insight into a lineup of materials.

Yunnan: Production Trends with Special Reference to Geranium, Medicinal Eucalyptus and Citronella

Yunnan Province is one the least economically developed areas of China and is located in the far west, sharing borders with Burma Laos and Vietnam. It is a major source of a number of essential oils, including geranium, medicinal eucalyptus, citronella and wintergreen, for which Yunnan holds a major share of the international market.

(e)-5-Octenal is also known as pomelo aldehyde, so it’s not a huge surprise that this would help in citrus rind and other peels such as apple, pear and perhaps green grape.

Flavorist Panel Evaluates δ-hexalactone, Amyris Essential Oil & Other Flavor Materials

See the possible applications for a lineup of materials.

Five hundred ppm of gamma-octalactone is very effective in cereal flavors. Lower levels can also be useful in pizza dough and bread flavors.

gamma-Octalactone in Savory, Berry, Tropical, Orchard, Alcoholic and Other Flavors

Should we really limit ourselves to copying nature? The choice boils down to an entertaining, win-win contest between authenticity and creativity.

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

Mohamedshah will oversee industry regulators and provide information on nutrition, food safety and other regulations that impact manufacturing.

National Confectioners Association Names Senior Vice President of Scientific & Regulatory Affairs

Farida Mohamedshah will oversee industry regulators and provide information on nutrition, food safety and other regulations that impact manufacturing.

This collaboration is said to have produced the new ice cream series with a 70% reduction in sugar content.

Nestlé-Froneri Utilizes Resugar Synergy’s Sugar Substitute in Low-Cal Ice Cream Bars

This collaboration is said to have produced the new ice cream series with a 70% reduction in sugar content.

The Oxidative Stability and Retention of Limonene-based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

Evaluating effectiveness of amorphous silicas as flavor carriers, versus traditional flavor carriers.

The Oxidative Stability and Retention of a Limonene-Based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

The results of this study demonstrate that amorphous silicas evaluated in this study are more effective flavor carriers in the plating process compared to the traditional flavor carriers. More studies are in progress to better predict the type and degree of flavor interactions with silica of different particle sizes and surface chemistries.

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