ACETIC ACID BACTERIA-CONTAINING COMPOSITION

ELECTRONIC INHALATION DEVICE

WRAPPED INHALABLE SUBSTANCE

ELECTRONIC INHALATION DEVICE

GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER

Electronic inhalation device

TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

GLUCOSYLATED STEVIOL GLYCOSIDE AS A FLAVOR MODIFIER

TERPENE-BASED COMPOSITIONS, PROCESSES, METHODOLOGIES FOR CREATION AND PRODUCTS THEREBY

TERPENE-BASED COMPOSITIONS, METHODOLGIES FOR CREATION AND PRODUCTS THEREBY

STEVIA BLENDS CONTAINING REBAUDIOSIDE B

ETHYL GLUCOSIDE-CONTAINING COMPOSITION AND METHOD FOR REDUCING A PUNGENT TASTE ATTRIBUTED TO ETHYL GLUCOSIDE

Glucosylated steviol glycoside as a flavor

Compositions comprising glucose and hemicellulose and their use

Freeze concentration of root- or tuber juice

Methods for the production and use of myceliated high protein food compositions

ACETIC ACID BACTERIA-CONTAINING COMPOSITION

METHODS FOR INCREASING DIGESTIBILITY OF HIGH-PROTEIN FOOD COMPOSITIONS

Terpene-based compositions, processes, methodologies for creation and products thereby

Terpene-based compositions, methodologies for creation and products thereby

Methods for the production and use of myceliated high protein food compositions

Homovanillinic acid ester, in particular for creating a warm and/or pungent sensation

Terpene-based compositions, processes, methodologies for creation and products thereby

Glucosylated steviol glycoside as a flavor modifier

METHOD FOR PRODUCING HONEY CONTAINING LOW MOLECULAR WEIGHT GINSENOSIDES

Stevia-containing beverage

blends containing rebaudioside b

Glucosylated steviol glycoside as a flavor modifier

Compositions comprising glucose and hemicellulose and their use

FLAVORED MELT FORMULATION

Glucosylated steviol glycoside as a flavor modifier

Acid-oil dispersion coating for ready-to-eat cereal piece

Compositions comprising glucose and hemicellulose and their use

Amino acid beverage containing allulose

SUBSTANCE MIXTURES

OLIGOSACCHARIDES FOR FLAVOUR GENERATION

HOMOVANILLIC ESTER, MORE PARTICULARLY FOR ACHIEVING AN IMPRESSION OF HEAT AND/OR SPICINESS

COMPOUNDS THAT MODULATE CALCIUM-SENSING RECEPTOR ACTIVITY FOR MODULATING KOKUMI TASTE AND PET FOOD PRODUCTS CONTAINING THE SAME

Sweetness enhancing volatile compositions and methods of increasing perceived sweetness of a comestible

Sweetener composition with improved taste quality comprising allulose and salt and method for improving taste quality of alulose using salt

Use of tri- and tetra-saccharides as taste modulators

Taste masking formulation for bitter natural compounds

Salt reduction in processed cheese compositions, processed cheese composition and use

Stevia-containing beverage

Use of fat compositions for sustaining an enhanced palatability of pet food over time

SWEETENER COMPOSITIONS

Glucosylated steviol glycoside as a flavor modifier

Solutions and dispersions of amide compounds

NOVEL COMPOSITIONS FOR FLAVOR ENHANCEMENT

Food taste reproduction system, food taste reproduction data conversion apparatus, and food taste reproduction method

Freeze concentration of root- or tuber juice

SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS

GRANULATED PRODUCT AND METHOD FOR MANUFACTURING SAME

Allulose-containing syrup composition and food containing same

Foodstuff containing citrus products having added 4-hydroxyflavanones

COMPOSITION WITH REDUCED OFF-FLAVOR AND METHOD FOR PRODUCING SAME

Fiber-containing carbohydrate composition

Improving taste profile of orange juice

CULINARY SEASONING OR BOUILLON TABLET

BEVERAGE WITH ENHANCED TASTE

Use of certain hydroxybenzoic acid amides for masking unpleasant taste impressions

TASTE QUALITY IMPROVING AGENT

Methods for the production and use of myceliated high protein food compositions

Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition

SWEETENER COMPOSITIONS AND FOODS, BEVERAGES, AND CONSUMABLE PRODUCTS MADE THEREOF

Composition comprising taste modulation compounds, their use and foodstuff comprising them

BEER-TASTE BEVERAGE, METHOD FOR PRODUCING BEER-TASTE BEVERAGE, AND METHOD FOR IMPROVING DRINKING SENSATION OF BEER-TASTE BEVERAGE

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY

Flavor modifying composition, uses thereof and products comprising the same

Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition

Fiber-containing carbohydrate composition

Sweetener compositions

Glucosylated steviol glycoside as a flavor modifier

Stevia blends containing rebaudioside B

Sweetener

Solid composition containing wheat albumin and alanine or a salt thereof

Sweetener compositions

Sweetener

Method for enhancing sweetness

Taste-masking compositions, sweetener compositions and consumable product compositions containing the same

Porous catalytic matrices for elimination of toxicants found in tobacco combustion products

Sweetened consumables comprising rebaudioside A and stevioside as sweetness enhancers and method of enhancing sweetness of consumables

Juice or nectar formulations

Consumables

Cinnamamides as savory flavorings

blends containing rebaudioside B

COMPOSITION COMPRISING A LIPID SUITABLE FOR HUMAN CONSUMPTION

SWEETNESS ENHANCER, SWEETENER COMPOSITIONS, METHODS OF MAKING THE SAME AND CONSUMABLES CONTAINING THE SAME

PRODUCTION OF EXTRUDED CHEESE CRACKERS AND SNACKS

Appetite suppressant product and method

TASTE IMPROVER FOR HIGH INTENSITY SWEETENER

COMPOSITION FOR LOW-SALT FOOD OR BEVERAGE

Method for producing highly palatable dry cat food

Anisic acid modified steviol glycoside sweetened beverage products

WARMING COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR

SENSATE COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR

SPORTS BEVERAGES CONTAINING CARBOHYDRATES

FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD

PROCESS TO PREPARE A LOW-SODIUM SALT PRODUCT, PRODUCT OBTAINABLE THEREBY AND THE USE THEREOF

COMPOSITIONS COMPRISING MONATIN AND CALCIUM

ELECTROSTATIC PROTEIN/GLUCOSINOLATE COMPLEXES

COVALENT MILK PROTEIN/ISOTHIOCYANATE COMPLEXES

FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES

UMAMI ACTIVE FRACTION, METHOD TO PREPARE THE SAME, METHOD OF ENHANCING UMAMI TASTE AND METHOD OF PREPARING A FOOD PRODUCT

BODY TASTE IMPROVER COMPRISING DECOMPOSED SUBSTANCES OR THEIR EXTRACTS OF LONG-CHAIN HIGHLY UNSATURATED FATTY ACID

BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER THEREOF AND VEGETABLE FAT COMPOSITION CONTAINING THE SAME

Taste potentiator compositions and edible confectionery and chewing gum products containing same

TASTE POTENTIATOR COMPOSITIONS AND EDIBLE CONFECTIONERY AND CHEWING GUM PRODUCTS CONTAINING SAME

Reducing astringency in compositions containing phenolic compounds

FOOD SUPPLEMENTATION WITH PHENOLIC ANTIOXIDANTS IN VINEGAR

PROCESSES FOR ISOLATING BITTER QUINIDES FOR USE IN FOOD AND BEVERAGE PRODUCTS

HYDROPHILIC AMINO ACID-CONTAINING PREPARATION HAVING IMPROVED TASTE

TWO-FLAVORED ADDITIVE FOR ANIMAL FEED, AND METHOD FOR PREPARING SAME

FLAVOR IMPROVING AGENT

METHOD OF APPLICATION OF BODY TASTE ENHANCER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ITS ESTER

PREPARATION FOR ORAL ADMINISTRATION COMPRISES QUERCETIN GLYCOSIDE AND A WATER-BASED SOLVENT EXTRACT OF CARTILAGE CONTAINING CHONDROITIN SULFATE

TASTE-IMPROVING AGENT FOR FOODS AND DRINKS

TASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR DRINK

TASTE POTENTIATOR COMPOSITIONS AND EDIBLE CONFECTIONERY AND CHEWING GUM PRODUCTS CONTAINING SAME

Salt substitute and composition, for example food composition, comprising it

Beverage products with non-nutritive sweetener and bitterant

ETHOID COMPOUNDS FOR USE AS FOOD ADDITIVES

Reduced Calorie Soy Beverage

Salty taste enhancer and food or drink containing the same

Sweetening Composition

SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF

SWEETENER COMPOSITIONS

Use of gamma-aminobutyric acid to mask or reduce an unpleasant flavour impression and preparations containing gamma-aminobutyric

Product and method for reducing substance craving

Method for Enhancing Flavor of Drinks

USE OF HYDROXYFLAVAN DERIVATIVES FOR TASTE MODIFICATION

Appetite suppressant product and method

DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED WATER-INSOLUBLE FLAVORANTS

Granular jelly beverage for medication and process for producing the same

Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness

MOUTHFEEL ENHANCING INGREDIENTS

INSTANT POWDER DRINK

MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO SPORTS DRINKS

MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO BEVERAGES

MICROENCAPSULATED CITRUS PHYTOCHEMICALS AND APPLICATION TO SPORTS DRINKS

Microencapsulated citrus phytochemicals and application to beverages

Sweetener

METHOD FOR MODULATING THE TASTE OF MATERIAL COMPOSITIONS CONTAINING AT LEAST ONE HIGH INTENSITY SWEETENER (HIS)

METHOD FOR MODULATING THE TASTE MATERIAL COMPOSITIONS CONTAINING AT LEAST ONE HIGH INTENSITY SWEETENER (HIS)

FLAVONOID-RICH CITRUS EXTRACT PROCESS

Aroma composition to reduce or suppress undesirable bitter and astringent taste impressions of sweeteners

Modifying undesirable tastes

BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT

Consumables

SALTY TASTE ENHANCER, FOOD OR DRINK AND METHOD FOR PRODUCING FOOD OR DRINK

Production of extruded cheese crackers and snacks

Modifying Flavor Experience Via Aroma Delivery

METHOD FOR MODULATING THE TASTE OF MATERIAL COMPOSITIONS CONTAINING AT LEAST ONE HIGH INTENSITY SWEETENER (HIS)

USE OF WATER-DISPERSIBLE CAROTENOID NANOPARTICLES AS TASTE MODULATORS, TASTE MODULATORS CONTAINING WATER-DISPERSIBLE CAROTENOID NANOPARTICLES, AND, METHOD FOR TASTE MODULATION

New Combination Of Cationic Preservatives With Taste-Masking Components

Tea extract

Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method

Sensotherapy

METHOD OF PRODUCING A PALATABILITY ENHANCER THAT CAN ADD HEALTH VALUE TO FOODSTUFFS

ANTIMICROBIAL FLAVOURING COMPOSITION

Production of protein-polysaccharide conjugates

CYCLODEXTRIN BLENDS WITH CRYSTAL GROWTH INHIBITORS

Sweetener compositions

KETO-ESTERS AS FLAVORING INGREDIENTS

BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER

Lemon/lime flavored beverages having improved stability

Process And Formulation For Making An Egg Product With Increased Functionality And Flavor

Pressed agglomerates suitable for consumption having retarded aroma release

Flavor improving agent

Granulated sweetening composition

SOY SAUCE SEASONING HAVING HIGH GAMMA-AMINOBUTYRIC ACID CONTENT

Food Comprising Silicon

SWEET FOOD COMPOSITION WITH LOW SUGAR CONTENTS

GRAIN PRODUCTS HAVING A NON-SWEETENING AMOUNT OF A POTENT SWEETENER

SPORTS BEVERAGES CONTAINING CARBOHYDRATES

Immediate disintegration polyvalent polymeric matrix for modified release solid oral preparations and method of preparation thereof

TINGLING AND SALIVATING COMPOSITIONS

METHOD OF IMPROVING THE TEXTURE OF FERMENTED MILK

METHOD FOR DECREASING BITTERNESS AND IMPROVING TASTE OF PROTEIN-FREE AND HYDROLYZED INFANT FORMULAS

Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method

Mixture of iron and copper salts masking metallic taste

Powder Compositions

Extinguisher Food Product and Method of Manufacture

Heat Stable Flavouring Compositions

Semi-Solid Food Products and Methods For Their Production, Based on Inhibiting Amylase Starch Breakdown

Sweetener Compositions Having Improved Taste

AROMA COMPOSITIONS OF ALKAMIDES WITH HESPERETIN AND/OR 4-HYDROXYDIHYDROCHALCONES AND SALTS THEREOF FOR ENHANCING SWEET SENSORY IMPRESSIONS

Use of 4-hydroxychalcone derivatives for masking an unpleasant taste

BEVERAGE HAVING NATURAL SWEETENERS WITH ONE OR MORE STEVIA COMPONENTS AND SOURCE OF BERRY

Anisic acid modified steviol glycoside sweetened beverage products

Natural beverage products

LONG CHAIN FATTY ACIDS FOR REDUCING OFF-TASTE OF NON-NUTRITIVE SWEETENERS

BEVERAGE PRODUCTS WITH NON-NUTRITIVE SWEETENER AND BITTERANT

LHG COMPOSITIONS FOR REDUCING LINGERING BITTER TASTE OF STEVIOL GLYCOSIDES

TEA EXTRACTS FOR REDUCING OFF-TASTE OF NON-NUTRITIVE SWEETENERS

Fiber-containing carbohydrate composition

Isomaltulose as an Aftertaste-Shortening Agent

AMINO ACID-CONTAINING ACIDIC BEVERAGE AND A METHOD FOR MANUFACTURING THE SAME

Technically Produced Dihydrocoumarin

Tea Flavouring

Body Taste Improver Comprising Long-Chain Unsaturated Fatty Acid and/or Ester

Bland tasting soy protein isolate and processes for making same

SYNTHETIC SWEETENER COMPOSITIONS WITH IMPROVED TEMPORAL PROFILE AND/OR FLAVOR PROFILE, METHODS FOR THEIR FORMULATION, AND USES

Flavonoid sugar addition products, method for manufacture and use thereof

Triaryl substituted imidazole derivatives and taste-inhibiting uses thereof

Confections Containing a Blend of Physiological Cooling Agents

LONG-DURATION ENCAPSULATED FLAVORS AND CHEWING GUM USING SAME

Bitterness-masking particulate jelly beverage

Baked goods comprising high-potency sweetener

Method of application of body taste enhancer comprising long-chain highly unsaturated fatty acid and/or its ester

Seasoning

High-Potency Sweetener Composition for Treatment and/or Prevention of Osteoporosis and Compositions Sweetened Therewith

High-potency sweetener composition with vitamin and compositions sweetened therewith

Dairy composition with high-potency sweetener

High-potency sweetener composition with fatty acid and compositions sweetened therewith

Chewing Gum with High-Potency Sweetener

Method for controlling retention of an organic compound or of a plurality of organic compounds inside a liquid or solid phase and applications of said method, in particular in the agri-food domain

Liquid nutritional compositions containing unsaturated fatty acids

Edible product with masked bitter, sour and/or astringent taste

Cooling composition

Full-bodied taste enhancer containing product of decomposition of long-chain highly unsaturated fatty acid or containing extract therefrom

Bis-aromatic amides and their uses as sweet flavor modifiers, tastants, and taste enhancers

Processes for isolating bitter quinides for use in food and beverage products

WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN

Nanoscale materials

Processes for isolating bitter quinides for use in food and beverage products

Taste potentiator compositions and edible confectionery and chewing gum products containing same

Taste potentiator compositions and edible confectionery and chewing gum products containing same

Food grade antioxidant and flavorant from roasted wheat malt

Iron-fortified, milk-based, flavored beverages with improved color

Beverage additive mixture of trehalose and protein

Process for producing aglycon and flavor-improved food containing the aglycon by diglycosidase, and converting agent to be used in the process

Novel method of deodorization for fat odor and composition obtained by the same

Combinations of cooling agents for use in confections

Use of d-tagatose for improving aroma taste

Method of reducing unpleasant taste and/or unpleasant odor

Glycopeptide and peptide having a taste imparting function, and method of imparting the taste to foods

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same

Beverage containing amino acid and method of diminshing bitterness of amino acid

Sensate compositions and delivery systems therefor

Warming compositions and delivery systems therefor

Emulsifiers for citrus oils and related products

Method of deflavoring whey protein using membrane electrodialysis

Trehalose and suppression of off-flavor notes

Reduced trans fat product

Water beverage containing fibres

Composite particles imparting sequential changes in food products and methods of making same

Method for a enhancing the desirability of a breakfast cereal

Method for a consumer to flavor a food or beverage using three or more balanced flavoring agents

Method for creating an intense flavor sensation by use of tongue dropsicles

Method for a consumer to create his own tasty beverage

Methods for reducing astringency

Food compositions and methods of preparing the same

Method for a consumer to individually flavor his own dairy dessert

Method for a consumer to flavor breakfast breads in his own home or in a restaurant

Compositions containing plant seed oil

Process for flavor improvement of foodstuffs

Method for preventing acrylamide formation in food products and food intermediates

Reduced trans fat product

Fiber nutritional drink

Chocolate polymer snacks

Electrolyte-containing orally soluble films

Wrapped inhalable substance