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10 Results

Section: Flavor > Sweet Applications

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Mane's Cocoa Resinoid

Water-soluble, this material is particularly interesting to use in dairy and beverage where there is no decantation phenomenon and no residue.

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MANE's Vanilla Resinoid M_55436

MANE's Vanilla Resinoid M_55436 provides a powerful taste of vanilla bean, with a hint of woody notes, that can be used in a variety of dairy and chocolate products.

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Don't Sweat: Cocoa Sweeter With Stress?

A recent report looked at how different growing and weather conditions could impact the chemical composition of cocoa and its taste.

Results from sensory screening trials showed that Cocoa Replace closely matches cocoa powder in sensory experience and acceptability.

Ardent Mills Introduces Cocoa Replacement Solution

Cocoa Replace is designed to replace 25% of cocoa powder in cakes, brownies, cookies and muffins.

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Natural Advantage's Natural 5-Methyl-2-Phenyl-2-Hexenal (Cocoal)

Occuring naturally in cocoa, malt and potato chips and peanuts, this ingredient can be used to deepen chocolate, coffee, hone and roasted nut flavors.

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Cold Brew Meets Cocoa in Latest Trend

In one of the latest flavor trends, a seasonal hot beverage might be getting the cold brew treatment.

WFFC Meeting to Discuss Cocoa Harvesting, Chocolate Production

Event to be held on Oct. 13, 2009 at the Iron Horse Grill, Cincinnati.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

According to a release by the company, earlier this year, the cost of raw cocoa powder surged to a historic high of nearly $10,000 per metric ton, as a result of global supply shortages.

T. Hasegawa Debuts Cocoa Powder Replacer to Address Supply Challenges & Stabilizing Ingredient Costs

“Since we expect these issues to continue in the future, the industry can adapt and utilize advancements in flavor technology to continue delivering the high quality taste that consumers expect at a consistent and competitive price.”

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Prova Launches Cocoa Extract and Flavor Line

Developed to provide high-impact and genuine chocolate taste, Procao Cocoa Extracts and Flavors includes typical and novel dark, milk and white chocolate varieties.

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