Aromatech the Archive

81% of consumers now demand scientific validation from their beverages. That number is changing the whole industry. It's pushing manufacturers to increase active ingredient dosages, chasing the clinical efficacy people expect. But higher dosages mean stronger off-notes. Creatine gets more ...

"Reaction Flavor. Natural." You've seen it listed on a spec sheet and probably moved right past it. Here's what it actually means, and why it sits in a completely different category from every other flavor designation. A reaction flavor is ...

You cut sugar by 15%. Consumer panels say it tastes like you cut it by 30%. The math doesn't add up, until you look at what was surrounding the sweetener. Maltol appears naturally in caramelized bread crust, roasted barley, and ...

We're heading to Chicago. Aromatech will be at Institute of Food Technologists (IFT) 2026, July 13 to 15 at McCormick Place, Booth #4518. This is always one of the highlights of our year. A chance to connect with the people ...

Coconut rice is Southeast Asian by birth. Across Africa today, it appears on some of the most convivial plates around, served alongside meats and cassava leaves, familiar, comforting, and deeply rooted in local food culture. Two cultures. One profile. A ...

The same molecule that makes a peach taste like summer can make your finished product smell like paint thinner. The difference is a few parts per million. γ-decalactone is the compound responsible for the defining character of peach in food ...