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1,009 Results
Fragrance
Afyren Announce Biobased Organic Acids Plant in Partnership with Mitr Phol
With this project in Thailand, Afyren is targeting the Asian market, which represents 25% of the world market for carboxylic acids.
Regulatory & Research
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.
Sweet Applications
Cheese Acids
Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.
Ingredients
Unsaturated Aliphatic Acids
Chemistry and application in flavor
News
Afyren Launches Flavyren Portfolio of Carboxylic Acids
The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.
Regulatory & Research
New Study Highlights Possible Fatty Taste Receptor Gene
Study published in
Journal of Lipid Research
on how CD36 gene affects perception of fat
Beverage
Vita Coco’s New Pressed Coconut Water Flavors
Vita Coco has launched Coconut Mango and Coconut Strawberry Banana flavors in its Pressed line of coconut waters enhanced with pressed coconut.
Regulatory & Research
Crave a Fatty Food? Smell It Instead!
The study examines the ambient scent of fatty foods and its influence on human cravings.
Regulatory & Research
A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli
We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.
Ingredients
Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems
In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.
Ingredients
Inside Cocoa
Factors affecting aroma development and characteristics, and potential for health claims in applications.
Beverage
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.
Fragrance
Afyren Shares Updates on Biobased Organic Acids Production and Delivery Progress
Afyren plans to gradually ramp up volumes to produce 16,000 tons of carboxylic acids per year at full capacity, for total annual sales of around €35 million.
Ingredients
Comax Launches Cocoa Replacers
Comax Flavors, combating the rising price of cocoa and supply concerns for the natural product, has launched a line of cocoa extenders and replacers.
Calendar
World Cocoa Conference 2012
Nov 19th, 2012
Nov 23rd, 2012
Trends
Wild's Coconut Water Concepts
Wild Flavors Inc. (Erlanger, Kentucky) has launched flavors for coconut water applications, including tropical fruits such as mango, passion fruit, acai berry, strawberry guava, lime citrus, tropical pineapple and pomegranate berry.
October
Avant Organics' Cocoa Hexenal
Beverage
New Age Beverages Releases Sparkling Coconut Water
Following trends for healthier and natural products, New Age Beverages Corporation released Coco-Libre Sparkling, a sparkling coconut water.
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