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Section: Flavor > Ingredients
Ingredients
Caramel Acetate
Symrise offers caramel acetate, a nature-identical material providing a caramel, toffee, sweet and strawberrylike sensory profile.
Ingredients
Symrise's Passifloran
April
Xiamen Bestally Biotechnology's EU Natural 2-Ethyl-4-Methyl Thiazole
Ingredients
Bedoukian Research's 12-Methyltridecanal (10% in medium chain triglycerides)
Ingredients
Tetrahydrothiophen-3-one 4,5-dihydro-3(2H)thiophenone
Offered by Treatt, this is a colorless to pale yellow liquid with a roasted meat, butter and cooked garlic clam odor and flavor profile.
June
Avant Organics' Mushroom Alcohol
Ingredients
Mane Adds 4 Organic-certified Concentrated Juices
The organic concentrated juices are made in Brittany, France, using ingredients of French origin.
Ingredients
Raw Materials Bulletin: April 2014
This month's raw materials include natural diallyl disulfide, thyme oil colorless, linalool oxide natural and more.
Ingredients
WILD Launches Sodium Reducer
Wild Flavors has launched its natural Sea SaltTrim product for sodium reduction of up to 45% in flavor systems.
Ingredients
5.7-Dihydro-2-methylthieno (3,4-d) Pyrimidine
The material from CTC Organics has savory and confectionary applications.
Ingredients
Savory
Treatt offers 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine for savory flavors.
Ingredients
Herbalox Seasoning XT
Kalsec offers Herbalox Seasoning XT, a natural antioxidant formulation that extends the shelf life of a product, while limiting the flavor and aroma imparted from the natural antioxidant.
July
Avant Organics' 2,4-decadienal
Event Coverage
What's Next for Flavors and Product Development?
How advances in sensory science and computing will impact foods and beverages.
Ingredients
Natural Advantage's 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone
Ingredients
Natural Advantage's 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone
April
Avant Organics' Methyl Mercaptan
Flavorcon Coverage
How Fermented Flavors Tap into Consumer Desire for Natural, Clean Tastes
This Flavorcon 2024 session by senior innovation scientist, Suja Senan, Ph.D., discusses fermentation and how novel machine-learning approaches.
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