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Section: Flavor > Ingredients

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Patent Pick: Mimicking High-fat Taste and Texture

Patent Picks are chosen by the editors from publicly available sources. Today's invention is a method to make low-fat or nonfat snack foods with a taste and texture like conventional high-fat products.

Tom Damiano, CEO, T. Hasegawa USA, Inc., states, “The acquisition of Abelei Flavors, Inc. expands our geographical footprint, technical capabilities and overall flavor portfolio so we can better serve our customers.'

T. Hasegawa USA Inc. Acquires Abelei Flavors, Inc.

Tom Damiano, CEO, T. Hasegawa USA, Inc., states, “The acquisition of Abelei Flavors, Inc. expands our geographical footprint, technical capabilities and overall flavor portfolio so we can better serve our customers."

Natural Trans 2 Trans 4 Hexadienal

Natural Advantage's Natural trans-2-trans-4-Hexadienal

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Givaudan Honors Start-ups at MassChallenge Switzerland

Givaudan helped honor several startups at the MassChallenge Switzerland, which helps start-up companies get off the ground.

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Hybrid Beverages Pick Up the Pace With Millennials

In a recent survey from Mintel, it was reported that 49% of consumers consider hybrid drinks as an RTD beverage to fit their fast-paced lifestyle.

Manufacturing Flavors—How the Industry Produces Uniform Flavors

Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

Sunwin, Hunan Fuhui Sign Agreement for Stevia Distribution

Sunwin to provide marketing support and technical staff.

The hybrid wheat will be available to farmers in Europe and North America and is designed to provide more stable yield and quality.

BASF Debuts Seed Brand Name for Hybrid Wheat

The hybrid wheat is designed to provide more stable yield and quality.

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FDA Outlines Plan to Update Health Claims on Labels

The FDA has announced a plan to reduce preventable deaths from poor nutrition with its Nutrition Innovation Strategy, which aims at re-defining natural and healthy products and claims

Lemon oil sales are anticipated to reach a market value of $1.56 billion by the end of 2033.

Lemon Oil Market Driven by Health and Beauty Benefits

Lemon oil sales are anticipated to reach a market value of $1.56 billion by the end of 2033.

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Givaudan 2024 Half Year Sales Results Show 12.5% Increase

Givaudan reported a net income of CHF 588 million, an increase of 30.9% over 2023.

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Sweet and Fruity With Natural Advantage's Hexyl Cinnamic Aldehyde

This ingredient provides a fresh jasmine and gardenia odor and can be described as sweet, fruity, floral, citrus, green and smooth.

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[podcast] Taste the Crunch: How Products Engage Consumer Senses

Crunching sounds can make food taste better. Heavier lipstick tubes impress a sense of luxury. How might product developers benefit from these signals? Find out in this podcast series.

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Penta International Corp.'s Cis-3-Hexenoic Acid Synthetic & Natural

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Raw Material of the Week: Coffee Blossom Honey Blend

Riddle us this: What ingredient is not something one would typically add to coffee, but might try it out for a sweet addition? Treatt has the answer! The company launched a new blend to impart sweet flavors and aromas.

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Reflections of a Retired Flavorist Before He Forgets: Strawberry

The demand for “natural flavors and the availability of “natural ingredients (such as ethyl butyrate, ethyl 2-methyl butyrate, diacetyl, ethyl caproate, hexyl and hexenyl compounds, the aliphatic acids, methyl cinnamate, maltol and furaneol and yC1O and C11 lactones) enable the flavorist to produce a “natural strawberry with a minimum of juice or fruit extractives. It also verifies that Aldehyde C16 is not a necessary ingredient.

Reflections of a Retired Flavorist Before He Forgets: Peach

Until the natural sulfur components, like p-hydroxy phenyl butanone, are available in a "natural" form, today's flavorist can create more realistic peach and raspberry flavors than "natural" ones.

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