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Section: Flavor > Ingredients

With this agreement, Asahi group will continue to use the ingredient in supplements and beverages sold in Japan, while ADM will expand the ingredient’s distribution to food manufacturers in North America, Europe and Asia.

ADM, Asahi Group Sign Exclusive Distribution Agreement for Postbiotic Ingredient

L. gasseri CP2305 is a postbiotic ingredient developed from lactic acid bacteria and has been shown in clinical trials to improve mood and sleep.

JFFMA Approves New Flavor Agents

Agents are meant to be used as food additives

Aroma Properties of Some Alkylthiazoles

The wide range of aroma characteristics of these alkylthiazoles suggests that they may be of greater use in processed foods or perfume application.

An Aroma Chemical Profile: Menthol

L-menthol can be described as unique for its cooling sensation on the skin and mucous membranes. Although other materials are known to display this cooling effect, almost all of them are derivatives of l-menthol.

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Iberchem Acquires South African Versachem

Aligned with its 2020 strategy for growth, Iberchem has announced its acquisition of Versachem, a South African food flavor and color company.

From left to right: EFFA president, Mr. Marc van der Duijs (IFF); Mr. Alexander Mohr, Ph.D. (EFFA executive director); EFFA past president, Mr. Antoine Kastler (Robertet).

EFFA Announces President and Appoints New Board Members

IFF's Marc van der Duijs will take over the role of president from Antoine Kastler of Robertet.

Odor Characteristics of Aliphatic Metameric C-13 Ketones, Alcohols and Their Derivatives

In natural environments, only the tridecanone isomer with the carbonyl group in position 2 has been found to exist. Tridecan-2-one occurs as a flavor component in many raw materials originating from plants or animals, and is produced in multi-step oxidative enzymatic transformations of fatty acids present in them.

Guarana is a rich source of methylxanthine, which is responsible for its stimulating and cognitive effects, as well as polyphenols such as tannins, catechins, epicatechins and procyanidins B1 and B2.

From Art to Applied Science: Natural Extracts for a Curated Sensory Experience

How flavorists can leverage natural extracts to bring forth innovation opportunities that will delight the senses.

Erraji has over two decades of experience in international leadership in the food, flavors and natural ingredients industries.

Misitano & Stracuzzi Announces Appointment of Mohamed Erraji as Chief Commercial & Strategy Officer

According to the company’s press release, Erraji will officially join the company during the third quarter of 2025.

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Bacon: Anytime, Anywhere

Common ingredient, novel applications.

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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

The acquisition supports ADM's recent investments in alternative proteins.

ADM to Acquire Sojaprotein

The acquisition supports ADM's recent investments in alternative proteins.

Development of instrumental analytical methods for essential oils and aroma chemicals

The ultimate purpose of our products and the reason for our industry, to provide consumers with products which please their taste or smell, today and for generations to come has not changed. Safety has always been and will continue to be our most fundamental concern. We are known to respond to problems long before government regulations can be or have to be enacted. Our technology points toward a bright future for the fragrance and flavor industry.

Rich Flanagan brings over 20 years of experience in the food and beverage industry, specializing in sales strategy, product development, and customer engagement.

Mosaic Flavors Names Rich Flanagan as CCO & Andrew Kim as CFO

Mosaic Flavors also promoted Crista Righi to senior director of marketing.

Senonymx Extends Campbell’s, Ajinomoto Collaboration Agreements

Senomyx Inc. has announced the extension of its research and license agreements with Campbell’s Soup Company and Ajinomoto Co. Inc.

Flavors and Fragrances as Functional Ingredients

Flavors and fragrances have a shared heritage, a common raw material base (natural products) and common technologies (extraction and distillation). Until recently, however, the flavor and fragrance industries were moving in different directions. Now there is a coming together, with common challenges. Now we talk about “functional ingredients,” as opposed to flavors and fragrances.

Afyren's production of biomolecules has an average carbon footprint 81% lower than petroleum-based products.

Afyren Announces Improved Environmental Impact Initiatives

Afyren's production of biomolecules has an average carbon footprint 81% lower than petroleum-based products.

Digitally Released Aroma and The Flavorist

Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.

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