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909 Results

Section: Flavor > Ingredients

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A Review of the Production of Green Notes

Green notes are present in a wide variety of fresh leaves, vegetables and fruits. These compounds are responsible for a so-called green odor, green aroma, fresh note or green note.

Aroma Compounds of Mango and Papaya from Cameroon

Solid phase microextraction analyses of these important fruits—Mangifera indica L. and Carica papaya L.

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Chinese Consumers Keep It Clean With Purchase Claims

A recent report indicated that 88% of Chinese consumers preferred food and beverage products with sustainable and planet-friendly claims.

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Preserving Natural Integrity at the SFC Chicago Meeting

During the meeting, speakers will discuss how to improve the shelf life of natural products.

Sensient Expands Presence in China and Costa Rica

Sets up manufacturing facilites in Guangzhou and Alajuela, and a technical center and sales office in Shanghai.

IFF Launches New Line of Proprietary Mint Flavors

International Flavors & Fragrances Inc. has launched a new line of proprietary mint flavors that delivers profiles of popular piperita oils.

The six new Magna-branded product categories address the most challenging flavor problems.

Mafco Introduces New Category-Specific Magna-Branded Products

The six new Magna-branded product categories address the most challenging flavor problems.

Formulators can incorporate selected descriptors into a sample request, project brief, or collaborative session for FlavorSum certified chemists to use when choosing or designing a custom flavor solution.

FlavorSum Debuts 'Choose Your Flavor Adventure' Platform

The platform has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

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Natural Advantage's 2-Methyl-4-propyl-1,3-oxathiane

As a collagen-rich hydrolyzed chicken cartilage powder ingredient, Chondractiv Plus is said to contain collagen type II chondroitin sulfate, hyaluronic acid, and proteins.

Symrise to Launches Active Lifestyle Solution Chondractiv Plus

The Symrise solution is said to be backed by a literature review and sensory consumer insights.

Symrise division Diana Food launches the first clean label, organic and Fair Trade acerola powder.

Symrise's Diana Food Launches Clean Label Acerola Powder

The acerola powder is also organic and fair trade.

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Zemea® USP-FCC propanediol – Naturally-Derived Flavor Carrier

Zemea® USP-FCC propanediol is a pure, naturally-derived carrier and solvent for flavors and extracts. To request a sample of Zemea® USP-FCC propanediol please click here.

The patented system uses a blend of plant-derived ingredients (wax, fat, surfactant) to create encapsulated particles for aroma and flavor delivery.

Spray-Tek Receives Patent for Flavor Delivery System

This technology can be used across multiple product categories and formulations.

Senomyx's Progress in Fructose, Sucrose Enhancers, Bitter Blockers

Includes identification of the first fructose enhancers that provide a “taste proof-of-concept,” and expansion of GRAS categories for S6973 sucrose enhancer.

Solving Quality Problems in Several Flavor Aroma Chemicals

The confusion in the interpretation of some aroma chemicals’ molecular structures causes confusion among the users of these products. Several important cases, including keto-enol tautomerisation of α-diketones, isomerisation of α-angelica lactone, and the exact substitution pattern of pyrazines, will be discussed.

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

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Endpoint. Moving Past Both Empty Wrappers and Science

How can our businesses ensure consumers receive the right information when choosing products? Perhaps it's time we use our senses to find out.

Setting priorities for safety evaluation of flavoring materials

A two-step procedure is proposed to establish priorities for the evaluation of flavoring substances. It is based on quantitative evaluation of their occurrence in food and a decision tree safety evaluation. This provides a mechanism by which a group of toxicologists and flavor and food technologists can classify all flavoring materials consumed in decreasing order of potential hazard as recommended by JECFA.

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