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Every flavor has a code. A set of molecules that, once you learn them, uncovers how taste and aroma really work. Take esters. They’re the reason fruit smells like fruit. Isoamyl acetate = banana 🍌 Ethyl butyrate = pineapple 🍍 ...

In a hangar far, far away… Dawn Riviere held the fort at the Rocky Mountain Section Institute of Food Technologists (IFT) last week, and if you stopped by our booth, you probably left with a few samples, and maybe a ...

“I remember opening a jar of pumpkin spice in the lab. Cinnamon, clove, nutmeg, then a soft vanilla sweetness. The surprise? There’s no pumpkin. Just four molecules in fragile balance.” Miss it, and your latte tastes average. Nail it, and ...

Aromatech and our partner FSL will be exhibiting at Gulfood Manufacturing 2025 in Dubai!Join us to discover our latest flavor innovations and discuss the latest trends shaping the food industry in the heart of the Middle East. This key event ...

Here we go again 🎤 Show dates are live. We’re not just showing up with samples, but with stories, debates, and the kind of conversations you can’t script. Stop by. We’ll bring the samples, you bring the curiosity.

It started with just 14 people in a room.   In 1950, you could count the world’s flavor chemists on two hands.   Back then, food companies were experimenting with new post-war chemistry, aldehydes, ketones, esters… but there were no ...