Eliot’s Adult Nut Butter, garam masala

Flavoring peanut butter is challenging A memorable project assigned to me is grape flavored peanut butter. A large peanut butter manufacturer asked my company to supply some grape flavor samples for the project. My mentor, Mr. Takeda, who entered the United States from Japan on a work visa, was confused about the project. Peanut butter and peanut butter and jelly sandwiches are popular in the States, but not Japan or other countries. Since I grew up on peanut butter and grape jelly sandwiches and not Onigiri (Japenese rice balls) my input on the project was needed. Mr. Takeda went to his formula book and selected a few grape flavors for me to collect and try in peanut butter. He chose the strongest artificial oil soluble grape flavors for … [Read more...]

Butter Flavor, Diacetyl FEMA 2379

Diacetyl (2,3-Butadione), the characterizing component of butter, is a naturally present flavor component in many of my favorite foods: butter, wine, coffee, strawberries, cheese, tea, beer and mangos. Just like butter is essential to any good recipe, diacetyl was an essential ingredient for flavors. I say was, because  diacetyl has been implicated in causing bronchiolitis obliterans, a debilitating and sometimes fatal lung disease, in workers in the food and flavor industry (http://defendingscience.org/case-studies/case-regulatory-failure-popcorn-workers-lung). Since then, it's use is in flavors is "complicated". Diacetyl, a yellow liquid,  is naturally present in food and safe to consume and the level used in food, but it is hazardous … [Read more...]