Flavours


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Our categories cater for all possibilities in the realm of flavour, from Savoury and Snacks to Dairy, Beverages and Sweet Goods. Search form Search.

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Upon successfully receiving payment, we will send you the documentation package. This premier B2B event provides the appropriate platform to engage and discuss ideas with your fellow peers, while facilitating a professional atmosphere and environment for good company representation and development. The Summit will shed light on the emerging science and tech, compliance and good manufacturing practices to bring innovative safe and efficient cosmetic, flavour and fragrance formulas and products.

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Diluted, it smells more like pears than bananas and logical combinations of this ester have proved popular. Pear drops, for example, a well-known classic British sweet, contain both isoamyl acetate banana flavour and ethyl acetate pear flavour. Why doesn't the banana we pick off the shelf taste the same as its artificial counterpart?

Where, then, did the Gros Michel myth come from? Rob Guzman, a Hawaiian banana farmer, has a suggestion. He produces 35 different varieties — including the Gros Michel.


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  8. This ties in with analysis of its biochemical properties. Back in the s, for example, the Gros Michel was compared to the Valery, a cultivar of the Cavendish subgroup.

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    This hints that the Gros Michel does indeed have a biochemical profile that tallies with the idea of a more monotonous, less complex flavour. So perhaps there is some truth in the banana flavouring whodunnit after all.

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    Once upon a time, banana flavourings really did taste more like the real thing. The Cavendish banana - loved by monkeys and humans everywhere Thinkstock. There are exceptions to the rule. During the 20th Century, he explains, food and drink firms gradually realised that volatile compounds in foods lost during the storage of baked goods or the concentration of fruit juices for example could be captured and re-introduced to the product where possible.

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    The tricky part is in making sure that those volatiles are released at exactly the right moment — when a consumer is ready to eat the product in question. But encapsulation can do more than that. It can even allow for compounds to be released in stages while being eaten. This has led to, among other things, the production of longer lasting flavour in chewing gum.

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