News

We're at New York Institute of Food Technologists (NYIFT) today. 📍 Guilherme Bissoli and Karolina Jaworska are at Booth J35 in Whippany from 2 to 6 PM. If you're walking the floor, stop by, we brought two prototypes to the ...

As Aromatech Turkiye, we are pleased to announce our participation in WorldFood Istanbul 2026, which will be held on December 15–18 at the Istanbul Expo Center (IFM). As one of the leading international meeting points for the food industry, the ...

Aromatech participated in Gulfood Manufacturing 2025 together with its business partner FSL. Held in Dubai on November 4–6, 2025, the exhibition is regarded as one of the world’s leading events in food manufacturing technologies and brought together industry professionals from ...

New team polos just dropped. They look sharp, but that's not the point of this post. We went with Gildan. Not just for fit or price. The textile industry is full of outsourced labor and vague sustainability claims. Gildan owns ...

Flavor creation looks like art from the outside. Inside the lab, it is pure chemistry. And chemistry has consequences. We just wrapped a safety session with our QA lead on the OSHA Hazard Communication Standard. Because knowing your molecules is ...

Sugar does not just melt. It undergoes apparent melting, a kinetic thermal decomposition. It shatters. When you push sucrose past 160C the ring structures break down. This is the raw chemistry of caramelization. It is a chaotic cascade of dehydration ...