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190 Results

Section: Flavor > Pharmaceuticals

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Enhancing Cheese Flavors With Natural Advantage's 6-Methyl-5-hepten-2-ol

Naturally occurring in tomatoes, strawberries and raspberries, this ingredient can be used for butter, cheese, milk and cream applications.

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Shanghai Buychemi Trade Co., Ltd.'s 4-Methyl-5-beta-hydroxyethyl thiazole

This synthetic ingredient has a thiazole, chemical odor, which can be used in a range of meat, bean and milk flavors.

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Plan Your Flavorcon: Book Hotel Before October 25 for Discounted Rates

Flavorcon is offering a special hotel rate for the Harrah’s Resort Atlantic City to all event attendees.

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Axxence Aromatic's Natural trans-2, cis-6-Nonadienal, 1% in ethanol or triacetine

This ingredient is an EU natural and comes from 100% sustainable sources.

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Bedoukian Research's Vionil (10% in Dipropylene Glycol) - BRI 640DPG

This ingredient provides an intense green floral character and subtle notes of walnut.

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Organoleptic Characteristics of Flavor Materials- November 2019

This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.

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Organoleptic Characteristics of Flavor Materials - May 2019

This month’s column features discussions on cognac oil white, dimethyl sulfoxide, trimethyl pyrazine, 2-ethyl-6-methylpyrazine and more.

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Organoleptic Characteristics of Flavor Materials - August 2019

This month’s column features discussions on verbena Morocco oil, rosemary oil, coffee arabica absolute, beeswax absolute and more.

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Organoleptic Characteristics of Flavor Materials - February 2019

This month’s column features discussions on tangerine essence oil, 2-octyl-2-dodecenal, 2-hexyl-2-decenal, lime essence oil and more.

Functional Ingredients, Encapsulation and Innovative Organizations: Highlights from the 12th Annual West Coast Flavor Industry Forum

Innovation from three distinct perspectives.

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Organoleptic Characteristics of Flavor Materials - January 2019

This month’s column features discussions on elder flower, black currant bud, 2-methyl-3-furanthiol and more.

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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 - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

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Organoleptic Characteristics of Flavor Materials - March 2019

This month’s column features discussions on bitter orange essence oil, cassia oil Vietnam, 2,6-dimethyl-5-hepten-1-ol natural, coffee isolate and more.

North America holds the largest market share in the nutraceuticals market, largely due to high demand for health and wellness products.

Nutraceuticals Market Expected to grow to $571.3 Billion by 2029

Nutraceuticals include products such as supplements, functional foods, and beverages that provide health benefits beyond basic nutrition.

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2019 Fresh Takes: 5 Flavor Trends to Watch Out For

Tech tastes and veggie flavors – these are just a couple of the flavor trends freshening up 2019.

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Functional, Fresh and Flavorful: Top 5 Food Trends for 2018

The drive for better-for-you products has led to the growth of chef-inspired products, unique fruit flavors and functional ingredients, according to Imbibe.

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Natural Advantage's Bis(2-Methyl-3-furyl) disulfide

This material occurs naturally in cooked beef and tea. It can be described as bloody, seared beef, pork, and chicken with sauerkraut and onion nuances that give it a full meat flavor.

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