Recent in Flavor (page 5 of 47)

Editor’s Note: An Expanding Palette

For centuries, humanity has waxed poetic on the diversity and versatility of nature. If nature were a painter’s palette and the colors represented our current uses of nature’s bounty, then we are only using a corner of that palette.

Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

September 2017: Organoleptic Characteristics of Flavor Materials

This month’s column features organoleptic discussions on Ethyl cyclopentenolone, natural; citral dimethyl acetal, natural; coffee furanone and more

Taking a Fresh Look at Mint

With its freshness and versatility, mint is increasingly a key ingredient of choice for perfumers and flavorists alike. In this article, Firmenich discusses the global mint market, its versatility in a variety of F&F applications and exploring new compounds through R&D.

Keeping Up With the Microbes

The desire for clean labeled products has brought non-GMO technology to produce new and novel compounds in creative ways by focusing on microbial ecosystems, or polyculture.

Raw Material of the Week: Burning Ginger CO2 Extract

Some like it spicy, while others like it sweet. Ginger can come in many flavorful forms and Robertet now offers a new ingredient to meet the growing demand of ginger.

FAFAI Appoints Leadership Amid India Tax Changes

Fragrances and Flavours Association of India (FAFAI) has announced several key appointments to its association, amid changes in India’s comprehensive taxes.

Frito-Lay Adds a Crunch With Contest Winners’ Chips

Frito-Lay has announced the finalists for its "Do Us a Flavor" contest, which includes flavors such as everything bagel with cream cheese, crispy taco and fried green tomato.

A Taste of Collaboration and Communication: Q&A with Viviane Vijverman, president of AROMA

In this exclusive interview with Viviane Vijverman, president of AROMA, she discusses the Belgian flavor association's agenda to bring transparency and clear communication with customers and consumers through events such as FlavourDay and collaboration with regional and global flavor associations.

Raw Material of the Week: Lavender Absolute H

Lavender can be utilized in a broad range of applications within flavors and fragrances. IFF LMR Naturals has introduced a new ingredient, which can be utilized in various flavor applications.

Flavored Milk Finds Market in India

A recent report indicated that flavored milk saw 43% of the dairy launches in India for 2016. Among the reasons for growth is an increased interest in the dairy market and consumers looking for new flavors.

Science, Safety and Advocacy: Q&A with Howard Smith, Jr., president of IOFI

"We are still a business-to-business industry, but we enrich people’s taste experiences through our customers’ products," says Howard Smith, Jr., president of IOFI. Read more in this P&F exclusive interview with Smith Jr. who shares his insights on science, safety and advocacy in the flavor industry.

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