News

It’s a rite of passage here at Aromatech USA. Before you can really understand what we do here in Orlando, you have to understand the chemistry (and the bureaucracy) behind the taste. We recently pulled Guilherme Bissoli, our new Business ...

The result of a year of engineering and expertise, this strategic investment illustrates our commitment to providing ever-better support to professionals in the agri-food industry. Thanks to this new granulator, we are tripling our production capacity, improving the reliability of ...

Every flavor has a code. For the creamy, rounded notes, that code is written in Lactones. These are the heavy lifters that bridge the gap between fruit and fat. As shown in the visual: 🍑 γ-undecalactone = Peach/Apricot 🥥 γ-nonalactone ...

Podcast Snapshot Mini Presentation   TL;DR If you only read one section, read this. Here is what matters in this study.   The U.S. Hispanic population is the entire CPG team. While non-Hispanic household unit sales are dipping (-0.3%), Hispanic ...

Chocolate flavor doesn’t exist in the pod. If you bit into a raw cacao bean, you wouldn’t taste dessert. You’d taste bitterness, astringency, and wet vegetation. The "chocolate" profile we know isn't botanical. It’s microbial. It is a 5-day biological ...

Suite 200 went dark today. No internet. No emails. Just a forced pause in the middle of Q4.   So, we did the only logical thing: we headed to the kitchen. Tomatoes, cilantro, limes, and Brazilian steak. The smell of ...