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Section: Flavor > Ingredients

Black tea SFE 146286

Firmenich’s black tea SFE 146286 is a natural ingredient of Sri Lankan origin extracted by supercritical CO2 process.

Valencene Natural 102

Chracteristic of citrus and sweet, fresh aromas and flavors, this ingredient offering is from Allylix, Inc.

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Takasago International Corporation's Coolact 10

Takasago's Coolact 10 can be combined with other sensate material to improve the strength and length of the coolness.

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Symrise AG's Ethoxyethyl acetate-1

Aldehyde C-11 Undecylenic

The answer to the age-old question as to the closeness of the aldehydes’ organoleptic profile to that of the acetal or nitrile derivative is clear sometimes it is close and sometimes it isn’t. All aliphatic aldehydes and their corresponding nitrile are closest in organoleptic profile at the C–11 molecule.

REMINDER: CSA Roundtable May 13

The next Chemical Sources Association Roundtable will take place May 13 at the Sheraton Newark Airport Hotel, Newark, New Jersey.

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Ungerer & Company Celebrates 125 Years

Ungerer & Company is celebrating 125 years of being in business while making key investments in the company’s infrastructure.

The Essential Oil Market in 1934

The document highlights the importance of many of the traditional features of our industry. While these may not all be of relevance today, they are worth remembering in order to ensure the long-term viability of our natural resources and the industry on which it was built.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

IFF's reported Q1 sales reflected strong, healthy growth, with a fruitful outlook on the rest of the year.

IFF Reports Q1 Sales Results

IFF's reported Q1 sales reflected strong growth, with a fruitful outlook on the rest of the year.

FAQ: Top 10 Organic Questions Answered

Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.

The Spearmint Oil Crisis of 1958

“I’m absolutely sure, Bob. All our suppliers tell me there’s something seriously wrong with this year’s crop,” “It’s still all right, Jim,” I said. “We just won’t go national until we have an assured source of supply. For the test market, we’ll continue to use last year’s oil.” “We can’t.” “What do you mean we can’t? There’s always a year’s supply of oil around somewhere.” “Not this year"...

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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.

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IFF Named Among 100 Most Sustainable Companies

Over the last year the company has initiated a number of projects and partnerships focused on sustainable practices.

The Universal Hotness, Part 1: Allyl Isothiocyanate

Chemistry and application in flavor

Photo courtesy of Imbibe.

Sugar Reduction 101 at Imbibe/IFT Breakfast

During the panel discussion, Imbibe professionals discussed sugar reduction and its technical considerations.

$100 Million Stevia Market Spurs More Launches

Mintel tracked 110 US food, drink and healthcare product launches in the first eight months of 2009.

FEMA Convention Early Bird Expires April 1

The early bird registration for the 100th Annual Convention of the Flavor and Extract Manufacturers Association will end April 1, 2009.

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