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Journey to the Essence: Interview with Mane
New extraction processes paired with innovative botanical research is what keeps MANE moving forward in the world of naturals. We sit down with MANE’s team to discuss how sustainability, biotechnology and consumer insights play a role in the company’s pursuit of natural in flavors and fragrances.
Jul 27th, 2017
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Organoleptic Characteristics of Flavor Materials October 2018
This month’s column features discussions on blood orange essence oil, Timur pepper pure JE CO2 extract, tea tree oil, trans-5-octenal (pomelo aldehyde) and more.
Sep 25th, 2018
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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.
Jan 28th, 2019
Global Essence Recognized by WBENC
Certified as a women-owned business
Nov 29th, 2010
Global Essence Receives Expansion Loan
Will add three new positions.
Aug 12th, 2010
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Jason Li Joins ZoomEssence
In his new role as director of process technology, Jason Li, Ph.D., will focus on the development and broader application of the company’s patented low-process technology, Zooming.
Mar 14th, 2018
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Mane's Lavandin Pure Jungle Essence
Created with supercritical technology, this ingredient can add fresh top notes to fragrance application or a nice floral twist to foods and beverages.
Jul 30th, 2019
New Senior West Coast Account Exec for Global Essence
Beth Fusco joins the team, as does Paul Priyesh Vijayakumar
Jun 6th, 2011
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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.
Dec 27th, 2018
Global Essence Gets “A” Certification Grade under BRC
BRC Global Standards is a safety and quality certification program used by over 20,000 certificated suppliers in 90 countries with certification issued through a worldwide network of accredited certification bodies.
Apr 23rd, 2014
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.
May 27th, 2017
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Creating Sweet Aromas With Lluch Essence's Rosewood oil
This sweet aroma material provides floral and woody notes to fine fragrances, cosmetics and aromatherapy products.
Mar 27th, 2019
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Mane's Red Seaweed Pure Jungle Essence™ M_0057500
Aug 30th, 2023
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Global Essence Grows With New Manager
Global Essence announced the hiring of a new Midwest account manager to further develop their growing portfolio.
Dec 11th, 2015
The new name and brand align with the vision of CEO Francisco Palafox Padilla.
Grupo Aceites Essencefleur Rebrands as Frallier
The new name and brand align with the vision of CEO Francisco Palafox Padilla.
Jun 24th, 2022
Artiste Flavor/Essence Celebrates 5 Years
Artiste Flavor/Essence, Inc. has announced the celebration of its 5th anniversary servicing the flavor and fragrance industry.
Nov 13th, 2008
Featured Job: Lluch Essence, Sales Manager
Lluch Essence is seeking a highly experienced sales manager for its El Prat de Llobregat, Spain location.
Nov 9th, 2015
The company's Zooming technology is intended to elevate the consumer experience by delivering quality aroma and taste.
ZoomEssence Announces Three New Patents
The company's intellectual property portfolio includes encapsulation technology intended to deliver high-quality aroma and taste to products.
Feb 10th, 2025
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