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Section: Flavor > Ingredients

Volatile Character-Impact Sulfur Compounds and their Sensory Properties

Volatile organic sulfur compounds are important constituents for the flavor of food, beverages and natural isolates. These character-impact sulfur compounds are, often in a certain low concentration, characteristic for the sensory properties of the material.

The facility is accompanied by the release of an online custom-coating creator tool.

Kerry Opens Coating Production Facility and Online Creation Tool

The facility is accompanied by the release of an online custom-coating creator tool.

While the flavor solutions business eked out a mere 0.7% sales increase in FY2024, it had jumped 10% the year before.

McCormick Reports Strong Sales Growth at CAGNY 2025

The company hopes to continue to use its flavor business as a "growth engine."

Beverages are a leading category for taste innovation, as citrus is a refreshing and flavorful pairing for alcoholic beverages, still and sparkling flavored waters, hydration beverages and energy drinks.

Citrus Flavors in On-trend Beverage, Confectionery & Meat Formulations

Orange, lemon and lime are among the world’s most recognizable flavors, and that means stakes are high to produce impactful, true-to-fruit flavor profiles.

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Mondelez Commits $5 Million to Reducing Cocoa Production Emissions

Ghana, which supplies around 20% of the world’s cocoa, is also home to one of the highest deforestation rates in Africa.

Custom Flavors held a groundbreaking event for its new east coast processing facility in Concord, North Carolina.

Custom Flavors Breaks Ground on East Coast Production Facility

Custom Flavors esitmates that this project will generate 30 new jobs over the next three years in food science, production and quality control.

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Non-Dairy Ice Cream Market Experiences Cool-Down

Though ice cream is experiencing global growth, a recent Mintel report indicated that frozen yogurts and non-dairy ice creams have seen a slip in market share.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

Flavor R & D at a Consumer Products Company

The difference in perspective between a flavor supply company and a consumer products company has a large effect on the day to day activities of flavor development or research chemists; therefore, I would like to discuss these differences and how they affect our growth and development within the flavor profession. I would also like to talk about the process of developing a flavor for a new beverage product for our company, Pepsi, and to give a feeling of what issues regarding the flavor selection and commercialization are critical, which may help others to understand what happens when a flavor is tested for use in anew product.

Florida Tangerine Peel Oil – The Changing Cultivar Landscape

Citrus fruits have been a valuable and prized flavor and fragrance ingredient for thousands of years. The ability of citrus to easily crossbreed has provided us with a large family of different fruits, many with very unique and interesting organoleptic properties.

FreshSlice delivers improved water solubility which creates clarity in sparkling beverages and seltzers.

Firmenich Unveils Collection of All-Natural Citrus Oils

FreshSlice delivers improved water solubility, which creates clarity in sparkling beverages and seltzers.

Composition and characteristics of dill: a review

It is apparent that dill and its extracts are a potential source of biologically active compounds, some of which could be extracted from the plant material without detriment to its flavour quality.

Carob Bean on Roasting Aroma Dependence Conditions

From this study, it is clear no single or small group of compounds is entirely responsible for the characteristic aroma and taste of carob and its roasted powders.

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McCormick & Company Becomes Member of EFFA

EFFA has announced that McCormick & Company has become an EFFA member, effective January 1, 2018.

This is ADM’s 359th consecutive quarterly payment, a record of 89 years of uninterrupted dividends.

ADM Declares Cash Dividend on Common Stock

This is ADM’s 359th consecutive quarterly payment, a record of 89 years of uninterrupted dividends.

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Givaudan Announces Chris Thoen Retirement and Executive Changes

Givaudan’s head of global science and technology, Chris Thoen, has announced his retirement after a 30-year career in research and development.

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Crickets: The Latest Flavor Trend from President’s Choice?

Looking for protein with an extra crunch? President’s Choice has released its 100% cricket powder to Canadian markets.

The book creates recipes for those who have lost their sense of taste and smell as a result of COVID. Photo: Life Kitchen.

Life Kitchen Debuts Taste & Flavour, a COVID Cookbook

The book creates recipes for those who have lost their sense of taste and smell as a result of COVID.

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