NEWS – FLAVOR SCIENCE & RESEARCH
Chemicals- Smell, Taste, Structure
Chemicals- Smell, Taste, Structure There are Chemicals in everything we eat. All foods are made up of chemicals, whether they occur in nature or are made in a lab. That means everything we smell or taste is a response to chemicals. For example, the characteristic smell of cloves, comes from one chemical called eugenol. Cinnamon, […]
Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD
Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD Cannabidiol (CBD) from industrial hemp is a multi-functional molecule, and the bioavailability of CBD is greatly increased because of ANANDA. Scientific studies indicated that it may be a more powerful antioxidant than either Vitamin C or E, and CBD offers the prospect of successfully fighting […]
Challenges and Solutions to Flavoring CBD Products
Challenges and Solutions to Flavoring CBD Products During the last few years, there’s been challenges in getting CBD products into marketing, and more importantly, good flavoring of CBD. In 2018, most CBD products were tinctures, vapes, softgels or capsules, gummies, dog chews, equine pellets, or in the skincare and cosmetics form. Back in September 2019, […]
Becoming a Flavor Chemist
It’s no secret that flavor chemistry is an invaluable art to the food and nutraceuticals industry, but few understand the complex formula to officially becoming a flavor chemist in today’s ever-changing professional climate.