The organic market has been growing at an annual rate of 20-25 percent for the last decade. Consequently, organic food processors are increasingly in search of certified organic minor ingredients (e.g. flavors, spices, thickeners, and colors). As seen by the growth of stores like Whole Foods, Trader Joe’s and Wild Oats, and the opening of organic aisles in the mainstream grocery category, it is apparent that “organic” is here to stay.

Rejuvenate or Perish (pg 16)
Ronald Fenn, Rusandro Inc.

How US-based F&F companies might change tactics in the turbulent age of globalization

The biggest single threat to the status of the US flavor and fragrance industry is likely to be the rush right way to proceed. Advocates interpret the concept to mean that industrialized nations are nobly bringing the third world up to their standards. However, I feel many in the United States have failed to see that the process of globalization is actually a hidden transfer of wealth — from the rich countries to the poor.

From the F&F Experts: Aldehydes (pg 20)
David Rowe, De Monchy Aromatics Ltd.

An excerpt from the book "The Chemistry & Technology of Flavors & Fragrances." Here, David Rowe discusses aldehydes from aliphatic, unsaturated, acetals, aromatics and more

Aliphatic
The simplest aldehyde in use is acetaldehyde 1, which is ubiquitous in fruit formulations; a dilute solution of acetaldehyde has a pleasant apple taste (F-1). As the chain extends, a fatty character develops, which is exhibited by the C12 lauric aldehyde 2 and the synthetic material methylnonylacetaldehyde 3 (aldehyde MNA) (F-1); this fatty, “animalic” character has been used to effect in perfumery, most famously in the aldehyde cocktail of “Chanel No. 5.”

Evaluating Naturals: Application of Vibrational Spectroscopy Methods in Essential Oil Analysis (pg 28)
Hartwig Schulz, Federal Centre for Breeding Research on Cultivated Plants; and Malgorzata Baranska, Jagiellonian University

A review of NIR, IR and Raman spectroscopic methods applied to the analysis of various essential oils

Near-infrared (NIR) spectroscopy, which is related to the first experiments performed by Herschel in 1800, has been widely used in agricultural and food sectors. The first methods in this specialized field of application were developed by Norris et al. in 1951. However, a real breakthrough of NIR spectroscopy as a routine technique was first obtained in the early 1980s, when efficient chemometric algorithms were successfully introduced.

Mint Landscape: from Field to Flavor (pg 46)
Mark Morris, Agricultural Research & Development; and Eric Robbins, A.M. Todd

The mint industry's latest trends, challenges and outlook

Mint’s popularity is undeniable; lately, however, producers have faced increasing pressure to reduce raw material costs. Here Mark Morris and Eric Robbins provide an update on the world of mint — the issues and challenges — from both the agronomist’s and the flavorist’s perspective.

Organoleptic Characteristics of Flavor Materials: Mint (pg 52)
Gerard Mosciano

The history, composition, applications and organoleptic properties of mint/mint products.

Progress in Essential Oils (pg 60)
Brian M. Lawrence

Rose oil and extracts