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Section: Flavor > Pharmaceuticals

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Natural Advantage's Natural Ethyl Methylthiopropionate

This fruity, green ingredient can be used for tropical fruit, pineapple, grape, mango and blueberry flavors.

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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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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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Flavor Bites: Methyl Cyclopentenolone

Found widely in nature, methyl cyclopentenolone features a cooked sugar, maple syruplike, profile that can be used in high levels in brown and nut flavors.

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Adding Creaminess With Symrise AG's Methyl Tetrahydrofuranthiole

At low levels, this ingredient can support milk and dairy flavors, providing it with fat and rich body notes.

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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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Natural Advantage's Natural Fenchol

EU and US natural, this ingredient provides spice black pepper, parsley, basil, thyme, oregano and rosemary applications.

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Editor's Note: Natural Matters

Perhaps, the definition of natural may never be finite. Maybe, just like humans, science, technology and the world at large, the definition will continue to evolve.

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Editor's Note: Nature’s Sensory Bounty

One of the most valuable aspects of the F&F industry is its close proximity to the natural world and the hands that cultivate, distill and formulate its essences. How are you telling these stories to the world?

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Editor's Note: The Art of Natural

This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors

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Now Hiring: Flavorist at National Flavors

National Flavors is currently hiring a flavorist for its Kalamazoo, MI location.

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ADM Continues Nutrition Expansion with Neovia Acquisition

ADM chairman and CEO Juan Luciano commented: “This acquisition — our largest since we added WILD Flavors in 2014 — instantly creates a premier global leader in animal nutrition, while simultaneously providing a strong platform for future growth.”

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Steve Presley Named Head and CEO of Nestlé USA

Presley, who currently serves as chief finance and strategic transformation officer for the company, will assume his new position April 1, 2018.

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HB Natural Ingredients Receives FEMA GRAS for Vitosa Natural Flavors

The line of three ingredients work synergistically with natural sugars, artificial high-intensity sweeteners, low-calorie and slow release carbohydrate sweeteners and rare sugars.

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Symrise Launches a New Range—and It’s Totally Nuts

The eleven taste directions in “Totally Nuts” include hazelnut, pistachio and peanut, calibrated to complement chocolates and baked goods; the range encompasses a portfolio of taste solutions in a host of variations, from fresh to roasted.

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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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NAFFS Awards Program Expanded

The NAFFS 2015 scholarship awards program will be expanded to include memorial awards.

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Aurochemicals' Damascenone natural

It has a taste that is woody, floral, herbal, green and fruity with spicy tobacco nuances.

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