Aromatech the Archive

“Tell them what the flavor does. That’s what sells it.” That was one of the first things Alyssa James said when we asked her how she gets customers excited.   Here’s more of what came straight from her: “Back in ...

Most people think it’s as simple as “just remove the sugar.” But sugar does more than sweeten — it shapes flavor, color, and texture. Take it out, and everything shifts. And yes — we face real challenges in taste, flavor ...

💚 Third time’s a charm, right in time for Thanksgiving An old desktop. A school bag. A few office items we thought were finished. This week, our US team brought them to A Gift for Teaching. Turns out, they weren’t done ...

We didn’t plan to slow down. We rarely do. But this week, when we sat for our Thanksgiving lunch, the dynamic changed. People talked, passed plates, and for a moment the pace of the year eased up. These shared breaks ...

On a recent trip to Paris, biting into this flaky pastry, I realized what we often don't talk about in R&D: the 'wow' factor doesn't always mean massive innovation; it also means keeping three critical, volatile flavor molecules alive across ...

Carbonara isn’t supposed to work as a flavor. Too much fat and it gets heavy. Too much cheese and it goes waxy. Push the bacon and everything turns smoky-salty chaos. But when you break it down molecule by molecule, Carbonara ...