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379 Results

World Cocoa Conference 2012

Nov 19th, 2012Nov 23rd, 2012

Cocoa butter colorless is part of Robertet’s new sustainable development program.

Robertet Perfumer Clément Marx Shares Cocoa Butter Colorless Usage

Discover Marx's thoughts on the versatility of the ingredient, sourcing and more.

WFFC Meeting to Discuss Cocoa Harvesting, Chocolate Production

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

Teawolf Reveals Hot 2013 Trends for Tea, Cocoa and Extracts

Trends include bolder niche beverage brands driving innovation in ingredients and flavors as well as growth in natural and healthy products.

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.”

Cocoa & Chocolate, It's all About The Bean

Oct 13th, 2009Oct 13th, 2009

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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.

Natural Ethyl Phenylacetate

A honeylike cocoa flavor material from Natural Advantage.

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MilliporeSigma's L-Cysteine methyl ester hydrochloride, ≥95%

This FEMA ingredient can be used to create a variety of savory, brown, cocoa and chocolate flavors.

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Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal

This material occurs naturally in cocoa and has a very woody, chocolate aroma.

5-Methyl-2-phenyl-2-hexenal

This cocoa bean component is key in chocolate, coffee and more.

Organoleptic Characteristics of Flavor Materials

Chamomile essence, cocoa essence, concentrated cucumber essence, concentrated lemongrass essence, concentrated rosemary essence, hibiscus concentrate and more

Organoleptic Characteristics of Flavor Materials: March 2015

Tamarind solid extract, natural cocoa extract, 2-mercaptoanisole and more.

5-Methyl-2-hepten-4-one

For fragrance and flavor applications, this Fontarôme Chemical material can feature a cocoa taste.

The fragrance combines notes of honey with dark rum and cocoa absolute.

Ellis Brooklyn Introduces BEE Eau de Parfum

The fragrance combines notes of honey with dark rum and cocoa absolute.

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Aroma Aromatics & Flavours's 2-Methoxy-4-Vinylphenol

Characterized by a smoky, spicy and vanilla flavor profile, this ingredient can be used in a variety of coffee, cocoa, whisker and rum flavors.

At the 2nd BSF Symposium, university professor Peter Schieberle, Ph.D., will be presenting 'Understanding Chocolate Aroma: On the Way from Cocoa Seeds to Chocolate Consumption.'

British Society of Flavourists Hosts 2nd Symposium on Chocolate

The symposium is set to host seven discussions around chocolate and the nuance of cocoa.

Natural 5-Methyl-2-phenylhex-2-enal

Naturally occuring in foods such as cocoa, malt and roasted peanuts, this Natural Advantage materials offers rich, brown and cocoa bean flavors.

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