April 10, 2009
Most Popular in Multi-use
- 274Campbell’s Soup Modifies Original Recipe
- 53Flavor Encapsulation: Spray Drying
- 36Technical and Sensory Impacts of Clean Labels
- 25A Tale of Four Demos: The Process Flavorist’s Evolving Toolbox
- 21Flavor Formulations at your Fingertips!
- 20On the job: Becoming a Flavor Chemist
- 20Flavor Creation: 9 Lessons in How to Win
- 19Octanoic Acid
- 18Flavorcon: Focus on Ingredients
Flavorists working with the food industry, and to a lesser extent the personal care and nutraceutical fields, should be aware of a trend that is quietly, but increasingly, impacting their business—the commoditization of flavors. This business dynamic is due to a confluence of trends: unrelenting pressure for price reductions by industrial clients with the strategy of supplying flavor samples to alternate flavor houses for “matching” briefs. These briefs are supported by access to sophisticated analytical systems, such as time of flight mass spectrometers (TOF/MS), to analyze those flavors. These instruments give analytic chemists the capability to identify all key flavor components and this information can be supplied to the flavorists working on the matching brief. Here the flavorists’ intent is not necessarily the duplication of an exact flavor formula, but the development of an organoleptically equivalent flavor with reduced costs.
- Flavor Creation: 9 Lessons in How to Win
5/7/2009, John Bedford, Mastertaste Inc.
- The Flavorist's View: the Economy’s Impact on Consolidation, Unique Formulation, New Raw Materials and Training
1/16/2009, John Wright, flavorist and author
- Frugality is the New Key Driver in Flavors
1/19/2009, Scott Nadison, Flavor & Fragrance Specialties
- Flavor Bites: Flavor Creation in Germany
3/18/2009, John Wright
- Organoleptic Characteristics of Flavor Materials
3/18/2009, Gerard Mosciano