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Section: Flavor > Ingredients

Raw Material Bulletin: January 2014

This month's raw material bulletin features 2,3-hexanedione, ginger, 2,6-Dimethoxy phenol natural and more.

Flavor Bites: Now Match This!

Techniques for hard-to-replicate flavors.

Participants and instructors at BSF training program.

Recap: BSF’s Training for Flavorists

A practical approach to learning flavor creation.

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Biotechnology Enters Its Next Phase

“Biotech flavors could replace some natural flavors, being manufactured within a controlled environment at a lower cost,” notes a recent UBIC Consulting report. “They can also replace some nature-identical flavors and justify a natural label.”

Site Visit: Ernesto Ventos, Barcelona

Spanish essential oil heritage and new specialties

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

Book Excerpt: Production-friendly Flavors

Tips on avoiding production delays and rejection by customer QA

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Flavor Bites: "Made for China"

The Chinese flavor market has integrated a number of outside influences, but it still quite strongly reflects the traditional cuisine.

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Editor's Note: Nature’s Sensory Bounty

One of the most valuable aspects of the F&F industry is its close proximity to the natural world and the hands that cultivate, distill and formulate its essences. How are you telling these stories to the world?

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Flavor Bites: trans-2 Hexenol

Featuring a distinct apple characteristic, the ingredient provides a green profile without a trace of the usual leafy notes and contributes to a finished flavor's authenticity.

The acquisition will expand Kerry's portfolio of science-backed branded ingredients.

Kerry Acquires Spanish Biosearch Life

The acquisition will expand Kerry's portfolio of science-backed branded ingredients.

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Bedoukian Research's 9-Decenoic Acid

9-decenoic acid enhances waxy notes in cheese flavors and is an ideal addition to butter flavors, in addition to other nuances and dairy flavors.

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Isobionics b.v.'s Natural Nootkatone 70%

This ingredient features a grapefruit, woody top note and taste, which can be used in a range of flavor and fragrance applications.

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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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