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Section: Flavor > Ingredients

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Natural Advantage's Bis(2-Methyl-3-furyl) disulfide

This material occurs naturally in cooked beef and tea. It can be described as bloody, seared beef, pork, and chicken with sauerkraut and onion nuances that give it a full meat flavor.

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Natural Advantage's Bis(2-methyl-3-furyl) disulfide

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Ginkgo Acquires Gen9, Expands into Synthetic DNA

With Ginkgo's acquisition of Gen9, its facilities will become home to Gen9's manufacturing platform and technologies, software and tools, as well as Gen9's portfolio of over 125 patents and patents pending related to DNA synthesis and assembly technologies.

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Developing On-trend Tastes for Today and Tomorrow

At Flavorcon 2018, Richard Calladonato, director of global culinary and baking institute for Campbell’s Soup Company, will discuss how to blend classic cooking methods with today’s technology and consumer demands.

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DSM Appoints Gaelle Bathany to Key Sustainability Role

DSM has appointed Gaelle Bathany to the role of director of sustainability for personal care and aroma ingredients, where she will focus on tackling ethical production and traceability in sourcing.

Artiste-Haldin Deal Aims for RTD Beverage Segment

Artiste Flavor Essence (Waldwick, New Jersey) has been named Haldin International's exclusive distributor in the United States and Canada.

A Virtual Supper: Specialty Chemicals and Distinctive Flavors

Despite numerous technological advances over the past three decades—the computer, the microwave, cell phones to name just a few—all of which have been designed to make life easier, modern consumers still regard time as a precious commodity. A casualty of contemporary living is the traditional art of food preparation.

Non-dairy Natural Milk, Cream and Butter Enhancers

From Natural Advantage, this flavor material also contributes enhanced mouthfeel to dairy applications.

Wild Flavors Debuts Line of Modifiers, Sweetness Enhancers

Line developed around use with stevia extracts

Frugality is the New Key Driver in Flavors

The alternative growth opportunities for the flavor industry during this economic downturn will be driven by an ability to provide an economic benefit to customers rather than an ability to provide on-trend flavor profiles.

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.

David Shannon joins Treatt from Croda International Plc where he has held several senior roles, recently as president of Consumer Care and an Executive Committee member.

Treatt Appoints David Shannon as Chief Executive Officer

David Shannon joins Treatt from Croda International Plc where he has held several senior roles, recently as president of Consumer Care and an Executive Committee member.

People consume citrus flavors every day and – unlike some other taste profiles – there are well-established expectations for a citrus-based sensory experience that is consistent across applications.

Solutions for Natural Citrus Flavors Amid Supply Disruptions

Despite the unknowns and inconsistencies of the global marketplace, the industry is not giving up on citrus. See what's next for citrus.

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Subway Innovation Director to Speak at Flavorcon 2018

Rodolfo Estrada, Subway's Latin American innovation director, will present his insight into innovation at Flavorcon 2018. Register today to secure your spot for this must-see session.

Left to Right: Stefano Marciano (chef designer Europe), Gerry Van Gerven (technical director Indochina), Matthew Walter (global head culinary), Darrel Fletcher (regional business development director, savory), Eduardo Pares (VP, global savory strategic business unit), Ed Alejandrino (VP SEA & NEA), Nick Ong (regional project director, Asia Pacific), Laith Wahbi (directory, savory product portfolio and tech), Pira Pitukcheewanot (VP flavors Indochina and GM)

[video] Firmenich Opens Culinary Discovery Center in Bangkok

The center will bring together the company’s chefs, flavorists and food technologists to work collaboratively with consumers; it will serve as the company’s hub in Southeast Asia.

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Flavor Characterization of Different Varieties of Vanilla Beans

The objective of the work described in this article is the aroma characterization of vanilla beans from different geographical locations with a view to developing a database of information to be used as an indication of geographical origin and bean quality.

Organoleptic Characteristics of Flavor Materials: November December 2002

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Michalski, 2-Acetyl-3-Methyl Pyrazine, Cyclotene: Methyl Cyclopentenolone or Maple Lactone, Linalool Oxide (cis- and trans- Isomers) and more.

Flavor Encapsulation Technologies: An Overview Including Recent Developments

The present overview is intended for the flavor practitioner who seeks an understanding of economically feasible and commercially available flavor encapsulation technologies and the issues involved in using these technologies and related products.

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