Aromatech the Archive

It smells like fresh-squeezed juice on Day 1. But it smells like turpentine on Day 30. We see this in almost every citrus formulation built on cold-pressed orange oil. The problem is the breakdown. Limonene is chemically unstable. It has ...

In less than a month, it begins CFIA Rennes 2026, the must-attend trade show for the food industry! Aromatech will be participating in this key event to discuss the future challenges of the food and beverage sector, including product innovation, ...

Flavor is where chemistry meets memory. We sat down with Dawn Riviere to discuss how Aromatech navigates the evolving landscape of taste. From clean label requirements to the technical challenges behind plant-based beverages, she shares why modern flavor sales relies ...

Umami and kokumi are now established as major drivers of flavor creation, responding to consumers' desire for naturalness, depth and indulgence. Discover our new blog article dedicated to umami and kokumi, two essential flavor signatures! An expert analysis by our ...

The most dangerous tool in the lab is a tired tongue. It happens to every developer. Usually around 4:00 PM. You are on Sample #35. And suddenly, you can’t tell the difference between the Strawberry profile and the Raspberry profile. ...

The Aromatech France laboratory has created a brand new natural flavor: Matcha Latte ! Inspired by the Japanese tradition of matcha tea, this natural flavor reveals a palette of sweet and enveloping notes, where the vegetal freshness of green tea ...