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Feb 20, 2006 | 03:09 PM CST
According to a 2005 salary survey appearing in the February issue of Food Technology magazine, the median salary of (respondent) flavorists is $80,000.
Jan 16, 2006 | 03:09 PM CST
The European scientific panel on food additives, flavorings, processing aids and materials in contact with food, which advises the EC on chemically defined flavoring substances, was recently asked to evaluate 18 flavoring substances in the flavoring group evaluation (FGE) 17.
Dec 19, 2005 | 03:16 PM CST
By: Brian M. Lawrence
Lawrence discusses the composition of Caraway oil from Austria and India. Additionally, Lawrence covers Litsea cubeba oil from Thailand, China, Vietnam and India.
Dec 19, 2005 | 03:13 PM CST
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Cocoa nib extract, 4-hexene-3-one and more.
Dec 19, 2005 | 03:11 PM CST
Emerging holistic strategies in gathering and responding to flavor/food trends. Every day, new and novel flavors appear on store shelves. (Black Pepper Jack Doritos?)
Dec 19, 2005 | 02:53 PM CST
By: Cara Newkirk, FONA International
FONA's Flavor Radar tracks flavor trends from novel to mainstream. Flavor trends often can seem to be focused heavily on the nontangible aspects and light on the data and facts. This can be true of trends for many categories, not just flavors.
Dec 19, 2005 | 02:39 PM CST
Our experts break down their strategies for finding out what lies ahead for the industry. It doesn't matter if you're selling cars or designing software: The question on every forward-thinking person's mind is, "What's coming next?" And flavor and fragrance is no different.
Dec 19, 2005 | 02:31 PM CST
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
By: Patrick Dunphy, Ian Butler, Ingmar Qvist , Dan…
Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.
Dec 19, 2005 | 02:20 PM CST
By: John Forbes, Treatt PLC
Developments in oil processing for citrus flavors and fragrances. Citrus oils are some of the most commonly used flavor and fragrance ingredients. Containing characteristic properties, citrus oils impart fresh, zesty notes to many types of foods, beverages, household cleaning products, toiletries and fragrances.
Oct 18, 2005 | 03:05 PM CDT
By: Brian M. Lawrence
Bitter orange oil, and chamomile oil and extract.