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Section: Flavor > Ingredients

WILD Flavors Creates Strawberry Range

Distinct profiles will make the flavors marketable to different regions

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The Creative Longview: Flavors of the Future

Why are flavors important? We are familiar with the sweet taste of strawberry ice cream; however, without industrial products that provide smell and taste, this treat would not be so attractive or appetizing.

Flavor Bites: Flavor Creation in the UK

A closer look at the flavor found to be popular in the United Kingdom

Manufacturing Flavors—How the Industry Produces Uniform Flavors

Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.

This month’s column features discussions on violet leaf absolute, Fruitaleur, lavender extract and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on violet leaf absolute, Fruitaleur, lavender extract and more.

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Flavor Bites: Ethyl levulinate

The fruity note of this ester has extra depth and succulence not found in ethyl pentanoate.

From Pringles to Ben & Jerry's, here's a roundup of recent snacks that hit the market.

Flavor Round Up: Latest In Snack Foods News

From Pringles to Ben & Jerry's, here's a roundup of recent snacks that hit the market.

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

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Organoleptic Characteristics of Flavor Materials July 2019

This month’s column features discussions on maté absolute, methyl ketone mix, ethyl-5-hydroxydecanoate, benzoin siam resinoid and more.

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Organoleptic Characteristics of Flavor Materials January 2018

This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.

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Reflections of a Retired Flavorist Before He Forgets: Strawberry

The demand for “natural flavors and the availability of “natural ingredients (such as ethyl butyrate, ethyl 2-methyl butyrate, diacetyl, ethyl caproate, hexyl and hexenyl compounds, the aliphatic acids, methyl cinnamate, maltol and furaneol and yC1O and C11 lactones) enable the flavorist to produce a “natural strawberry with a minimum of juice or fruit extractives. It also verifies that Aldehyde C16 is not a necessary ingredient.

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First Person: Hacking Musk Strawberry Flavor

Decoding an exotic botanical close to home.

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9 Organic Food and Flavor Trends Taking Over the Grocery Store

A staple in the food and flavor industry, naturals are finding growth in plant-based products and new beverage formats.

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Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

From delectable desserts to savory foods, plant-based options are growing across the flavor industry.

Plant-based Foods & Desserts Roundup

From delectable desserts to savory foods, plant-based options are growing across the flavor industry.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

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