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Q&A: Quality Assurance with Rebecca Introduction Rebecca: I’m Rebecca. I am Brazilian, and I have been living here in the United States since May 2024. I started working at Aromatech in July. Before this, I had experience in the quality ...

Sugar is expensive. Vanilla is a signal. We call it "The Vanilla Effect," but the technical term is Aroma-Induced Sweetness Enhancement (AISE). It is one of the few times we can legally trick the brain. Here is the neurobiology: Your ...

Most people think efficiency means running. But the Japanese philosophy that invented modern efficiency and implemented it to Toyota says the opposite. Walk. Do not run. This is Gemba. And it’s the concept Rebecca Peixoto Holanda broke down for us ...

Every flavor has a code. And when it comes to the "brown" notes, coffee, chocolate, or roasted nuts… that code is written in Pyrazines. These are the molecular signatures of roasting.. They are what happens when amino acids and sugars ...

For a long time, coffee capsules were just "okay” fast and convenient, but missing the true soul of the beans. Why the gap? High brewing temperatures often destroy those delicate, natural notes. We changed that through advanced Flavor Development and ...

المشروبات تأخذ منعطفًا جديدًا يشهد قطاع المشروبات ثورة حقيقية: عادات الاستهلاك، والأشكال، والمكوّنات… كل شيء يتغيّر. إليكم أهم 5 توجهات يجب متابعتها للبقاء في قلب الموضة عام 2026: مشروبات وظيفية للصحة والعافية الاستدامة والتغليف الصديق للبيئة نكهات جريئة، مكوّنات نباتية ...