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11 Results
Section: Flavor > Ingredients
Ingredients
Grapefruit Flower
The grapefruit, Citrus paradisi Macfad., which is the fruit of a subtropical tree, appears to have an uncertain history. All species of the genus Citrus are thought to be native to Asia and the Malay Archipelago, but the actual origin of grapefruit has been a mystery. Origins, composition, use and more.
Ingredients
Ernesto Ventós S.A.’s Spanish Lemon Oil
Spanish lemon oil is fresh and sweet, perfect for beverage applications, but has a place in perfumery as well.
Ingredients
Site Visit: Ernesto Ventos, Barcelona
Spanish essential oil heritage and new specialties
Ingredients
Golden flower: Jamboe of Indonesia
Jamboe (Spilanthes acmella) natural extract for anti-aging skin care, oral care, and flavouring products.
Flavor
Flavor Partnership Ventures: IFF, Mane and Symrise
See the latest partnerships in flavor from leading companies in artificial intelligence, certifications and ingredient research.
Ingredients
Now Hiring: U.S. Sales Representative for Ventós
F&F company Ventós is looking to hire a U.S. sales representative with experience of the flavor and fragrance market, in an effort to grow and optimize its business.
Ingredients
Firmenich Teams up with Ventós to Expand in Europe
The companies are renewing their collaboration to form a new distribution agreement for the European region.
Ingredients
Flavorist Panel Evaluates Bornyl Acetate, Valerian Root Oil, Magnolia Flower Oil and Other Materials
Principal flavorist Cyndie Lipka and her panel review materials from Vigon, Bedoukian, Excellentia, MilliporeSigma and Treatt/Endeavour.
Ingredients
Agrumaria Reggina Partners with Policom to Debut Nutrition Venture Plant-based Portfolio
Nutrition Venture is said to focus on a range of products, including plant-based pastes, all-in-one compounds and ingredients.
Flavor
Solvay and Anthea Joint Venture in Catechol Derivative Production
New joint venture between Solvay and Anthea dedicated to catechol derivatives at new Mangalore facility
Ingredients
Analysis of volatiles in flavor-scored vegetable oils and detection of flower petal essences by unconventional instrumental means
This paper describes the direct, unconventional GC procedure as applied to flavor-scored soybean oils and its potential utility for detecting volatile essences in flower petals.
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