Aromatech the Archive

Plant-based dairy alternatives are moving beyond merely imitating traditional products; they now aim to stand out in their own right. They focus on more natural, minimally processed formulations with shorter ingredient lists to meet the demand for products perceived as ...

One molecule at the right dose tastes like freshly churned butter. At twice the dose, it tastes like a microwave bag. That molecule is diacetyl (2,3-butanedione). And the reason it is so hard to work with is not the molecule ...

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 ...