News

🍷 2 billionths of a gram per liter That is the detection threshold of the compound helping shape the flavor structure of Chardonnay, roasted coffee, ripe apple, and honey. Most flavor teams never account for it: Beta-damascenone. It forms before ...

Last week, Dawn Riviere represented Aromatech at the Northern California IFT Suppliers' Night in Pleasanton, CA. The event, held at the Alameda County Fairgrounds, is one of the premier ingredient and supplier expos on the West Coast, bringing together food ...

Heat is not a taste. It is a pain signal your nervous system repurposed. TRPV1: the Transient Receptor Potential Vanilloid 1 receptor, is a nociceptor. Its biological job is to alert you when something is burning your tissue. Under normal ...

Counting down to Food Ingredients Vietnam 2026! 🗓️ (May 13–15) Join us and our partner, Rudolf Lietz, Inc., at the Saigon Exhibition and Convention Center (SECC). We’re excited to showcase the latest innovations in flavors and natural solutions for the ...

A tiger would cry if it couldn't eat this. That is the literal legend behind Suea Rong Hai, the Crying Tiger Sauce, a dipping sauce born in the Isan region of northeastern Thailand, built around grilled beef and a profile ...

Salt is not just a taste. It is a delivery system. We call it "salty," but sodium chloride is doing something far stranger on your tongue. It is activating ion channels, amplifying other molecules, modulating sweetness, suppressing bitterness, and enhancing ...