ALMOND FLAVOR – A NOTE OF REFINEMENT AND PREMIUM ELEGANCE Some flavors only need to appear subtly to completely change the way a product is perceived. Not overly sweet, not too intense, and without demanding all the attention, yet quietly…
COCONUT – FROM A GLASS OF COCONUT WATER TO SWEET AND SAVORY DISHES IN VIETNAMESE CUISINE When talking about coconut, many people immediately think of a refreshing glass of coconut water, a bowl of coconut dessert, or cakes with a…
FROM A BUNCH OF GRAPES TO A CONSISTENT PRODUCT: WHY IS GRAPE FLAVOR USED IN F&B? Imagine you are developing a grape-flavored beverage. You want the product to have a clear grape aroma as soon as the bottle is opened.…
HOW IS MATCHA CHANGING? FROM TRADITIONAL TEA TO A NEW WAVE OF CREATIVITY IN F&B A few years ago, when people mentioned matcha, they would often think of a cup of green tea inspired by Japanese tea culture. Today, the…
GRASS JELLY – WHEN A FAMILIAR FLAVOR STEPS BEYOND THE TRADITIONAL DESSERT There are some flavors we recognize before we even have time to name them. A glass of drink is placed on the table. Its color is dark, ice…
Peach Flavor: Why Can One Aroma Make You Think of Summer in an Instant? Some flavors do not need to be intense to leave a lasting impression. A little sweetness. A touch of acidity. The juicy sensation of fresh fruit,…