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Section: Flavor > Ingredients

The panel evaluated ingredients from Capua 1880, a family-run business built across five generations since it was founded in 1880 in Reggio Calabria.

Flavor Reports: EU Edition (June 2025)

Our panelists from the British Society of Flavorists evaluate several citrus ingredients for their potential in flavor applications.

Our United States-based panel analyzed flavor ingredients such as 2-phenoxyethanol, Galangal root oil and 4-ethyloctanal.

Flavor Reports: US Edition (July 25)

Our United States-based panel analyzed flavor ingredients such as 2-phenoxyethanol, Galangal root oil and 4-ethyloctanal.

Flavorchem’s vanilla offerings are available in a range of certified product options, including non-GMO, organic and kosher.

Flavorchem Launches New Premium Vanilla Portfolio

The vanilla portfolio includes a variety of formats for vanilla flavor delivery.

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

Flavor Bites: 2-Methoxy-4-vinylphenol

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

Flavor Me allows consumers to flavor their own CBD products. Photo: Hemp Joi.

Hemp Joi Launches Flavor Me Tinctures

Flavor Me allows consumers to flavor their own CBD products.

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McDonald’s is Lovin’ Natural Flavors

McDonald's soft serve just got (naturally) sweeter—the brand has almost fully switched to natural vanilla flavor in its soft serve desserts, sparking discussion on food label transparency.

Flavor Bites: cis-3-Hexenyl acetate

The combination of green notes in many flavors can involve many additional green profile ingredients, but the balance between cis-3-hexenol and cis-3-hexenyl acetate is often central.

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First Person: Hacking Musk Strawberry Flavor

Decoding an exotic botanical close to home.

Innovative methods for isolating volatile flavors

The isolation, separation, and quantification of volatile flavors from foods presents a very challenging analytical problem. Flavor chemicals are present and may make a significant contribution to flavor at concentrations as low as parts per trilion (ppt). These chemicals may contain different functional groups or have several functional groups. They may vary in carbon chain length. This means that the group of chemicals contributing to the flavor of a food may differ greatly in water solubility (for example, organic acids vs. long chain ketones), volatility (acetaldehyde vs. vanillin), thermal stability (terpenes), chemical reactivity (thiols), and so forth. This diversity in chemical structure make it virtually imossible to use on single method for the isolation of all flavorful constituents from a food. One has to be conscious of the limitations of each method used for flavor isolation and concentration.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

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Sustainability in Flavor and Fragrance Ingredients

Securing renewable natural ingredients and establishing sustainable synthetic chemicals are important for the future of F&F.

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Advances in Natural Flavors and Materials

The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.

Cargill Opens Flavor Site in China

The manufacturing plant is located adjacent to the company’s existing starches and sweeteners plant in Pinghu.

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Submit Your Proposal to Flavorcon 2020!

Submissions are open for the Flavorcon 2020 conference, which will take place at the Pennsylvania Convention Center in Philadelphia, PA, November 11-12.

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Filtration Challenges for the Flavors Industry

The goal of flavor filtration is to achieve better clarity, microbial reduction, and protection of downstream equipment. Learn about the key challenges to your production.

PLANTREACT flavors are natural, meet clean label guidelines, and are heat stable.

T. Hasegawa Introduces PLANTREACT Flavor Technology

Proprietary reaction technology replicates the complex flavor profiles of animal proteins for vegan products — addressing consumer demand for better tasting plant-based proteins.

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Flavored Water Makes a Splash

Comax Flavors has released its third study on flavored water in its primary market research program, which focuses on consumer’s attitudes, behaviors and usages.

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Patent Pick: Immobilized Flavor Delivery

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Philip Morris USA, is a copolymer having a flavorant covalently bound to its backbone, which decreases flavor loss.

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