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Section: Flavor > Ingredients

The α-ionone is Insempra's first functional ingredient that was biotechnologically produced, initially developed by Phytowelt Green Technologies.

Insempra Debuts Biotech-produced α-Ionone, Natural for Axxence Aromatic

The α-Ionone, natural is the first functional ingredient for the company.

Chefs have put lavender dairybased applications to great success as well. Lavender—it’s not just for chocolate anymore.

Lavender’s Evolving Role in Flavor Applications

Discover the ingredient’s evolution in F&F and how it has become a rising star in sweet and savory culinary menus.

Access to a vast portfolio of botanical oils, absolutes and extracts, as well as technical advancements and formulation expertise, are crucial tools for new product development.

How the Food Industry Can Branch Out with Botanicals

Explore the diverse flavor notes of lesser-known oils, absolutes and extracts that can elevate new concepts in a broad range of categories.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

gamma-Dodecalactone in Orchard, Tropical, Berry and Dairy flavors

gamma-Dodecalactone adds a very realistic depth of taste when used as a junior partner to gamma-decalactone.

The natural vanillin market is segmented into vanilla bean extract, ferulic acid synthesis, eugenol synthesis, and other sources.

Global Natural Vanillin Market to Reach $706M by 2027

Nearly 75% of consumers are reportedly willing to pay premium costs for clean-label products, according to the Clean Label Alliance.

While many ingredient markets are showing exceptional growth, replacers are also on the rise. Is your company investing?

Is Your Company Actively Investing in Ingredient Substitutes? [1-Question Poll]

Be sure to check back tomorrow to participate in the next 1-question poll.

Biotechnological processes are often more efficient than classical chemical production and require less raw materials and energy. Usually they are based on renewable raw material and exhibit a beneficial carbon footprint. The first steps in process development for new substances take place in the fermentation laboratory in Ludwigshafen.

The Future of Biotechnology in Flavor & Fragrance Aroma Ingredients

Isobionics discusses the future of biotechnology, sustainability and its role at BASF.

The panel likes maltyl isobutyrate for sweet brown flavors such as French vanilla, brown or cooked sugar, maple, butterscotch, caramel, coffee, molasses, chocolate and malt.

Flavorist Panel Evaluates Neryl Propionate, 3-Mercaptohexyl Acetate and More Materials

See the latest roundup of organoleptic characteristics of flavor materials.

Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.

Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors

This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.

Berje Pf2302 Lead

The Next Generation of Buchu Oil Production

For over 300 years, South African buchu has remained a vital component of the flavor and fragrance industry. New innovations in irrigation and fire-prevention have allowed the crop to flourish once more, ushering in the next generation of buchu.

In an effort to meet the demand for citrus flavors, formulators are developing sustainable alternatives.

Givaudan and IFF Launch Citrus Ingredient Alternatives

In an effort to meet the demand for citrus flavors, formulators are developing sustainable alternatives.

Pf February2023 Twittercover

RTD Flavor Trends, Fragrance Formulation Upgrades and More in February 2023 Issue

Emerging consumer demands are offering opportunities for innovation across F&F.

Sigma Pf2302 Lead

New Ingredients for Formulation

New Sigma-Aldrich® brand aroma chemicals available for your formulations.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

Eric Alvarez, Senior Business Development Manager, Geno (left) and William Beacham, Deputy Editor, ICIS (right)

Geno Wins ICIS Innovation Award for Third Consecutive Year

The award recognizes Geno's progress in bringing said sustainable materials to leading brands.

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.

In 'Flavor Trends: Exploring the World of Middle Eastern Cuisine,' the author explores how rich Middle Eastern dishes are rich in aromatic ingredients and offer a surprising number of vegetarian and vegan dishes like cauliflower shawarma, tabbouleh, fatteh, shakshuka and hummus.

Ingredient Profiles & Flavor Trends Highlighted in January 2023 Issue

See consumer trends, ingredient analysis and a look at Flavorcon 2022.

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