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Section: Flavor > Ingredients

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Sensient Presents Natural Flavor Collections

Taking after consumer demand for natural materials, Sensient Flavors has announced its All Natural Flavor Collection, a series of flavor materials divide by type.

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What Are Flavorcon Attendees Saying?

With registration for Flavorcon 2018 open, see what attendees from last year’s event are saying and start planning your trip today!

Symrise Establishes Affiliate in Dubai

Symrise has established a local affiliate that houses sales offices and application laboratories.

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Following the Spice Trail: Ginger

Ginger is one of the world’s most popular spices. Its usage is wide and varied, ranging from a culinary flavoring for both sweet and savory foods and beverages to a medicinal agent for numerous ailments. Here, Daemmon Reeve of Treatt plc examines the origins, cultivation and usage of this odd, knobby plant* and reviews its role as an essential oil for the flavor and fragrance industry.

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Sweet Techniques to Modify Flavor

While sugar reduction is on the rise, this trend goes above and beyond sweet nothings—instead, companies are producing sweet somethings with solutions to keep flavors from being modified.

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Cover Story: Leaf Alcohol Preparation

cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.

F&F Materials of Southern Africa

Buchu, rose geranium, hyraceum, rose hip, tagetes, baobab and more

Sensory Properties of Optical Isomers

The sensory properties of a series of volatile enantiomers, which are important in flavors and fragrances, will be discussed in this article.

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Endpoint. Defending Nature’s F&F Sources

In some cases, Mother Nature’s materials can be artificially reconstructed. In others—well, as they say, there’s no substitute for the real thing. What happens when natural sources are threatened? Science goes on the defense.

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Flavors for Snack-Food Applications

The overall snack-food product development process is described here, from concept selection through seasoning development, consumer testing and commercialization.

The thaumatin proteins were developed from Conagen’s peptide production platform.

Conagen Debuts Thaumatin Protein Sweeteners

The thaumatin proteins were developed from Conagen’s peptide production platform.

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Indesso Aroma's Coffee extract series

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Kalsec Receives SQF’s Highest Rating

As a global producer of natural spice and herb flavor extracts, colors, antioxidants and advanced hop products for the food and beverage industry, Kalsec has demonstrated that it exceeds quality control and food safety practices and has received an “excellent” rating.

Product developers and consumers alike are vested in the story of sustainability from farm to food.

Botanical Flavors Signal Form & Function

How extracts for clean and clear labels can deliver the benefits today’s consumers seek.

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Spilanthol from Penta International Corp.

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UEBT Certifies Symrise Amazon

The Union for Ethical BioTrade (UEBT) has certified Symrise Amazon's ethical sourcing of 19 natural ingredients from 14 farming communities.

IFEAT Indonesia Study Tour

Highlights from the region's plantations and ingredient production sites.

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The Spice Trail: Garlic

Garlic is a fundamental ingredient in international cuisine. With its characteristic pungent, spicy flavor that mellows and sweetens when cooked, garlic adds a distinctive aroma to a variety of dishes. It is also thought to have a number of medicinal properties.

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