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Section: Flavor > Ingredients

Menthol and Cornmint Oil from China

This article looks at the current supply situation and draws some conclusions about the future availability of these products from China.

The North American Market for Vanilla

Why is the American market the worlds largest? It cannot be attributed to population. There are currently about 300 million people living in the U.S. and Canada compared to about 500 million living in Europe. In fact, there are several answers to the question, none of them socio-economic

New and Unique Flavor Material Roundup

A summary of ingredients presented as part of the British Society of Flavourists’ Table Talk event.

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Mint Landscape from Field to Flavor

The mint family (Labiatae or Lamiaceae) is composed of many species — including basil, lavender, rosemary, peppermint and spearmint — grown commercially for their essential oils or leaves. This article focuses on agricultural practices employed in the production of peppermint (Mentha x piperita).

Trends in Mint, Part 2: Applications

The power of newness

The Future of Natural Flavor Materials

Cargill Alfrebro marks its 30th anniversary.

“Edlong has a unique position and expertise in the industry, with a lot of opportunity for growth,” stated Michael Natale.

Edlong Names Michael Natale as President

Most recently, Natale served as VP of Global Flavor, Multinational Accounts and Customer Experience for Ingredion.

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Mane's Organic vanilla pure jungle essence

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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Treatt Appoints North America Sales Manager

Treatt has announced the appointment of Gavin Patrick to the role of sales manager for North America, after working for a decade in the company's sales division.

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Mixfit Announces Partnership with DSM, Givaudan

The collaboration brings together DSM’s expertise in essential micronutrients with Givaudan’s expertise in taste and flavor solutions for customizable nutrition solutions.

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Taking a Fresh Look at Mint

With its freshness and versatility, mint is increasingly a key ingredient of choice for perfumers and flavorists alike. In this article, Firmenich discusses the global mint market, its versatility in a variety of F&F applications and exploring new compounds through R&D.

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Endpoint. Extraction Matters in F&F Development

Unadulterated oils and optimized extracts.

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First Person: Hacking Musk Strawberry Flavor

Decoding an exotic botanical close to home.

Natural Aroma Chemicals: More and Purer

How improvements in extraction, biotech processes and use of sidestream sources are changing the ingredient palette

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Trends in Mint, Part 1: Ingredients

Shortage of crop: India reported a good crop in 2011, but it does seem that the volume of material that came to market was a little less than expected. Perhaps the world demand has also been underestimated.

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.

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