Designing a new flavor involves many different aspects of understanding your ingredients. This presentation focuses on organoleptic differences between key ingredients like essential oils and oleoresins. Essential oils and oleoresins are produced from the same botanical species; however, the products are different. At this technical meeting, we'll explore the differences and suggest ways that flavorists can successfully use each of them while formulating flavors.

Then, get updates on glucosylated steviol glycosides as a sweetener. You will get a chance to taste and compare the nuisances of these ingredients, while learning about their functionality differences in various applications.

So, the Flavorist falls in love with a great ingredient. Then what? A deeper dive into selecting suppliers, specifically as it relates to natural and agriculture products, will be reviewed. Some recent updates on supply chain issues around citrus oils will also be covered.

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