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You cut sugar by 15%. Consumer panels say it tastes like you cut it by 30%. The math doesn't add up, until you look at what was surrounding the sweetener. Maltol appears naturally in caramelized bread crust, roasted barley, and ...

We're heading to Chicago. Aromatech will be at Institute of Food Technologists (IFT) 2026, July 13 to 15 at McCormick Place, Booth #4518. This is always one of the highlights of our year. A chance to connect with the people ...

Coconut rice is Southeast Asian by birth. Across Africa today, it appears on some of the most convivial plates around, served alongside meats and cassava leaves, familiar, comforting, and deeply rooted in local food culture. Two cultures. One profile. A ...

The same molecule that makes a peach taste like summer can make your finished product smell like paint thinner. The difference is a few parts per million. γ-decalactone is the compound responsible for the defining character of peach in food ...

"Natural Strawberry Flavor WONF." You've seen it on a spec sheet. Most people move past it without a second thought. Here's what those four letters actually mean. WONF stands for With Other Natural Flavors. Under FDA regulations (21 CFR 101.22), ...

Your pineapple note and your future off-note can come from the same molecule. Ethyl butyrate is one of the most precisely dosed esters in functional beverage formulation. At the right concentration, it delivers a clean, ripe tropical top note that ...