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A ready-to-drink matcha latte sounds like a straightforward brief. It is not. The flavor you're chasing is built on two very different things working together. That sharp, green, grassy bite comes from a compound called (Z)-3-hexen-1-ol. The soft, creamy milk ...

Strawberry does not taste like strawberry without a touch of cooked sugar. It sounds contradictory. But it is basic flavor chemistry. At the center of an authentic fruit profile is a molecule with a split personality. Furaneol. In the lab, ...

Functional beverages usually taste, well, functional. You add the adaptogens for stress support, this is your selling point. But immediately, you are fighting the matrix. The bitterness of botanical alkaloids become a persistent formulation challenge. But masking those off-notes by ...

The smell of cut grass is not a flavor. It is a distress signal. We call it the "Green Flash."   Biologically, it is a metabolic cascade. When a leaf is damaged, Lipoxygenase enzymes break down cell membranes instantly. The ...

We paused the workflow yesterday to attend CPR training with the City of Orlando Fire Department. We practice safety protocols for our manufacturing. But this skill follows us home. Knowing how to react when the room stops is vital. We learned ...

Barcelona is becoming the world capital of food. Aromatech will be present at this historic edition of Alimentaria to celebrate 50 years of innovation and passionate exchanges at the heart of the agri-food industry. To mark this anniversary, our experts ...