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Umami and kokumi are now established as major drivers of flavor creation, responding to consumers' desire for naturalness, depth and indulgence. Discover our new blog article dedicated to umami and kokumi, two essential flavor signatures! An expert analysis by our ...

The most dangerous tool in the lab is a tired tongue. It happens to every developer. Usually around 4:00 PM. You are on Sample #35. And suddenly, you can’t tell the difference between the Strawberry profile and the Raspberry profile. ...

The Aromatech France laboratory has created a brand new natural flavor: Matcha Latte ! Inspired by the Japanese tradition of matcha tea, this natural flavor reveals a palette of sweet and enveloping notes, where the vegetal freshness of green tea ...

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 ...