Garlic

Garlic: no longer to be shunned on a first date (as long as you choose the aglione variety) © KissinGarlic

Italian agri-entrepreneurs cultivate kiss-friendly heritage garlic

By Niamh Michail

Two Italian entrepreneurial farmers have launched KissinGarlic a mildly flavoured garlic that is easily digested and doesn't cause bad breath. But by cultivating a plant variety that was on the cusp of being lost, they're also on a mission to...

NTC: Our garlic and onion flavor alternatives are ‘very, very cost-effective versus some of the cheapest raw materials on this planet’

NTC: Our garlic and onion flavor alternatives are ‘very, very cost-effective versus some of the cheapest raw materials on this planet’

By Stephen DANIELLS

By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?

Garlic oil is vulnerable to adulteration

Dispatches from IFT 2012 Las Vegas

Kalsec prepares for rise in adulteration cases

By Rod Addy

Kalsec has refined its methods for detecting adulteration of essential oils in preparation for a coming rise in cases, particularly in the area of garlic- and onion derived oils.

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