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Flavor
New in Flavor (page 114 of 127)
Jan 10, 2007 | 07:45 AM CST
Flavor Outlook: Melting Pot Predictions
Hispanic flavors in the United States have been evolving and diversifying for years—what other immigrant influences are shaping the American palette?
Jan 02, 2007 | 09:55 AM CST
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of fennel oil (Foeniculum vulgare) from Poland, Iran, Israel, Portugal, South Africa, India and Hungary. In addition, Lawrence explores the composition of patchouli oil (Pogostemon cablin) from China, Indonesia, India and France. Finally, Lawrence talks about Spanish sage oil (Salvia lavandulaefolia) from Spain and Morocco.
Jan 02, 2007 | 09:18 AM CST
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Ortho Vinyl Anisole, Sour Cherry Top Note Aroma Natural and more.
Jan 02, 2007 | 09:11 AM CST
The Chemistry of F&F: Physiological Coolants
By: Steve Pringle and David Brassington, Oxford Ch…
New materials and emerging applications. Physiological cooling agents act in a number of ways. In a flavor or fragrance they can be the first impact, leaving a cool sensation on the palate or skin prior to the main aroma being imparted.
Dec 29, 2006 | 03:08 PM CST
Regulatory Happenings on the Horizon
By: Jeb Gleason-Allured, Editor
One of the biggest challenges facing perfumers and flavorists today is the constant change in regulations. In fact, in order to keep track of and address the barrage of new regulations, most companies have set up their own regulatory departments. Among the most important regulatory issues in the past couple of years has been REACH (Registration, Evaluation, and Authorization of Chemicals).
Dec 29, 2006 | 03:04 PM CST
Connecting the dots: Flavor Radar
By: Jeb Gleason-Allured, Editor
Mintel’s Menu Insights tracks what we’re eating and drinking. Indulgence, portion control, pomegranate, perceived health benefits, floral flavors, mojito burritos—these are just a few of the buzzwords in today’s restaurant world, and it’s consumer research firm Mintel’s job to keep on top of them.
Dec 29, 2006 | 02:34 PM CST
Market intelligence: US Hispanic Flavor Preference
By: Jeb Gleason-Allured, Editor
How the flavor industry can deliver to this growing and diversifying population. Here are the raw numbers: the growth of the US Hispanic population far outstrips all other segments, accounting for an astonishing 50% of the total annual population increase. As of 2004, there were 41.3 million documented Hispanics living in the United States, 14% of the total population.
Dec 29, 2006 | 02:29 PM CST
The next big thing(s): Moving Flavor Forward
By: Jeb Gleason-Allured, Editor
Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.
Dec 29, 2006 | 02:18 PM CST
Seeking innovation: New Sensations
By: Jeb Gleason-Allured, Editor
One F&F company explores Africa for new and novel sensory profiles. Robertet USA president Peter Lombardo says, “In today’s very competitive environment, perfumers and flavorists constantly are searching for novel raw materials and accords, thus establishing new trends in fragrances and flavors for our customers.” To that end, the company implemented its CosmAfrica program, seeking new F&F materials (and thus profiles) in South Africa.
Dec 29, 2006 | 09:45 AM CST
Changes to REACH Text
The Joint Occupational Safety, Health and Environment Committee, a joint project of FEMA and FMA, released this letter, stating the changes made to REACH since the December 2005 version.