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Section: Flavor > Ingredients

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Bestevia Receives Non-GMO Project Verified Status

Globally distributed by Ingredion Incorporated, Bestevia Reb D stevia leaf sweetener has achieved Non-GMO Project Verified status.

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Back to its Roots: Ginger Flavor & Trends

Used in culinary and medicinal applications for centuries, ginger has found an audience with contemporary consumers, who search for sophisticated and functional flavors in beverages and even pet food.

Flavor Bites: Flavor Creation in the UK

A closer look at the flavor found to be popular in the United Kingdom

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

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Progress in Essential Oils: Juniper Berry Oil

This month's column discusses the chemical composition of juniper berry oil. Some of its common uses include seasoning mixtures in the food industry as flavorings in marinades for meat and fish, as well as in beverages such as tea, beer and brandy

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[Podcast] Talking Biotech Ingredients with Christina Agapakis

Topics covered in the podcast include how biotechnology impacts sourcing, the cultural implications of biotechnology and Agapakis’s Flavorcon presentation.

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Customizing small flavor molecules by oligomeric glycosylation

UGT enzymes can put sugars on small molecules, and some can put more sugars on the first, further diversifying activity. Our GLY-IT platform can build complex oligomeric sugar structures on most molecules, creating new powerful solutions within F&F.

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MilliporeSigma's Phenethyl benzoate, natural, ≥98%, FG

The company's three-fold taste solutions approach includes: masking undesirable protein off-notes, enrichment and typification.

Symrise Expands Plant-Based Protein Products Solutions

The company's three-fold taste solutions approach includes: masking undesirable protein off-notes, enrichment and typification.

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Vanillin Authentication: Essential for a Sustainable Business

Vanillin authentication is essential as global demand for natural vanillin grows and suppliers develop natural vanillin flavors from various sources. Discover why regulation compliance must be rigorously checked to ensure brand image transparency.

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Döhler North America Begins Cartersville Plant Expansion

The Cartersville facility will host advanced production lines and technological R&D labs, with a specific focus on compounds, liquid Flavors, extractions and syrups.

With over 267 million steps collected, Symrise has donated 10,000 euros to Handicap International. T

Symrise Launches Company-wide Well-being Challenge

With over 267 million steps collected, Symrise has donated 10,000 euros to Handicap International. T

The $20,000 was awarded among nine students with futures in agriculture.

BASF Partners Award Thousands in Academic Scholarships

The $20,000 was awarded among nine students with futures in agriculture.

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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Bell Flavors & Fragrances Continues Expanding Sodium Reduction Solutions

Bell Flavors & Fragrances expands its sodium reduction solutions with ReduxSo.

Syntheses and Odor Characteristic of Beta-Terpinyl Esters

Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.

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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.

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Flavor Bites: Creating Great Flavors in Tough Times

With the financial crisis biting deep into every sector of our economy, creation of economical flavors has become extremely challenging. In a totally logical world, flavors—the key driver of repeat purchases—would be “no expense spared” food ingredients.

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