P & F Magazine

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New in Bakery

Jan 11, 2017 | 10:39 AM CST

Move Over Thin Mints, S’mores Are So Much More

A delicious s'more treat

To celebrate the 100th year in the cookie business, Girl Scouts of the USA will be releasing a new s’more cookie based on the summer time favorite flavor.

Jan 09, 2017 | 01:20 PM CST

Flavorcon 2017 Chicago: Where Delicious Innovation Begins

Perfumer & Flavorist invites the flavor industry to the home of many flavor and food and beverage manufacturers: Chicago, Illinois. The event will take place on October 24-26, 2017.

Nov 23, 2016 | 11:14 AM CST

Smile for the Camera and Say (Chocolate) Cheese!

Chocolate chips

If a white cow creates cheese and a brown cow creates chocolate, does that mean a white and brown cow creates chocolate cheese?

Oct 04, 2016 | 09:02 AM CDT

Organoleptic Characteristics of Flavor Materials: October 2016

By: Judith Michalski

Green tea oil, parsley seed oil, cognac oil, ethyl cyclopentenolone natural and more.

Aug 02, 2016 | 04:15 PM CDT

Rio 2016 Summer Olympics Brings Anticipated New Brazilian Flavors

As the Olympics draws closer, Comax has developed some new flavors inspired by Brazilian tastes.

May 31, 2016 | 12:19 PM CDT

Patent Pick: Yumming Up Yeast

Baking-bread-old-world-oven-300

There is little that beats the smell of warm, rising yeast in freshly baked bread— except perhaps its taste. The inventors on this patent claim to have improved even this flavor perfection. See if you agree.

May 02, 2016 | 09:16 AM CDT

Mondelez's Revenue Better Than Expected

Mondelez International reported higher than expected revenue and profit, with shares closed up to 3.25%, reaffirming its forecast for the coming year.

Apr 22, 2016 | 09:52 AM CDT

Not Just for Summer, Consumers Hanker for S’mores Now

Comax Flavors Smores

Comax Flavors introduces two natural S’mores flavors to meet consumer demand for this popular campfire treat.

Feb 04, 2016 | 03:50 PM CST

Flavor Bites: 5-Methyl Furfural

By: John Wright

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.