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Section: Flavor > Ingredients

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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Flavour Horizons: FlavourTalk Singapore

This year's FlavourTalk will focus on Asia Pacific's latest raw materials and flavor technologies and formulations.

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Campbell’s Soup Modifies Original Recipe

Campbell’s Soup is changing its original broth with 30 ingredients to have 20 ingredients.

WILD Flavors Creates Strawberry Range

Distinct profiles will make the flavors marketable to different regions

Aroma Properties of Some Oxazoles

The aroma characteristics of these oxazoles suggest that they may be more important to the background of heated foodstuffs rather than “character” impact compounds. They may be of greater use in fresh foods or perfume application.

The Essential Oil Study Tour

An Essential Oil Study Tour travelled to the traditional center of the industry in the South of France to spend five days visiting six producers of natural fragrance and flavor materials. The 23 people on this tour saw wide range of both traditional and some of the most high-tech systems of production.

Danisco Aims to Reduce Salt

Danisco has introduced SALboosT, a flavor ingredient designed to reduce the salt in processed foods.

Raw Material Bulletin: September 2015

This month's article includes 2,6-dimethyl-5-heptenal from Natural Advantage, angelica root from Flavex and more.

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New Sensations in Oral Care

The global oral care market will grow at a compound annual growth rate (CAGR) of 3.18% through 2018, according to an analysis from Research and Markets, driven by emerging technologies, upscale offerings and, most significantly, new adopters in emerging middle classes around the world.

Site Visit: Ernesto Ventos, Barcelona

Spanish essential oil heritage and new specialties

Natural Products and Their Sources

Our subject is the future supplies of natural raw materials for the essential oil industry. We might divide these raw materials roughly into three groups: 1) those that serve as raw materials in the production of isolates, competing head-on with synthetics and including citronella, lemongrass, menthol, and clove leaf; 2) those that can be replaced by synthetic oils, such as anis, rose, fir needle, geranium, citrus oils, sandalwood mint oils, and floral extractives; 3) those that are not threatened by replacements–at least for the present– including cedarwood, eucalyptus, guaiaewood, lavandin, ocotea, petitgrain, patchouli, vetivert, and ylang.

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