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Multi-use
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Mar 17, 2009 | 01:24 PM CDT
Aroma Trades Studies for the 21st Century
By: Tony Curtis, University of Plymouth
An effort to create an overarching framework of skills and knowledge for flavor and fragrance industry professionals.
Oct 20, 2008 | 01:31 PM CDT
From the Experts: Overcoming Escalating Flavor Raw Material Costs
By: Aaron Graham, Griffith Laboratories USA
The benefits of strategies such as multi-platform flavors, country of origin material sourcing and process optimization
Escalating energy and material costs are a major challenge facing flavor manufacturers, and one that is forcing the industry to find new methods to adjust. The last few years have seen record cost increases in a large number of ingredients commonly used in the flavor industry, particularly those derived from corn, soy and wheat, and petroleum-based products. (See F-1.) As the global demand for energy grows, spurred by China and India, the food versus energy decision is likely to maintain these elevated prices.
May 14, 2008 | 04:03 PM CDT
Flavor Encapsulation: Melt Extrusion and Melt Injection
By: Mike Porzio
An in-depth look at the strengths, limitations and applications of these two processes. The flavorist has a number of options with which to encapsulate a liquid flavor. These commercially viable systems have been noted1 and are re-listed in T-1.
Apr 22, 2008 | 11:00 AM CDT
Organic Flavors: Staying Ahead of the Curve
By: Kelly Frederick, Associate Editor
How one company is positioning for the booming organic flavor market. It is estimated that organic food sales have increased by nearly 20% annually since 1990, with consumer sales reaching $16.7 billion in 2006. And, according to Mintel, this “trend” will continue to grow; organic food sales are expected to rise 59% by 2012, while the organic beverage market is projected to grow by 65% over the same period.
Oct 26, 2007 | 02:28 PM CDT
Flavor Encapsulation: Spray Drying
By: Mike Porzio
An in-depth look at the steps in spray drying and the different options available to flavorists. A good percentage of flavors formulated by a flavorist will be encapsulated. While a variety of encapsulation technologies have been developed and are commercially employed, the majority of encapsulated flavors are spray dried.1–4 T-1 presents some commercial flavor encapsulation options available to the flavorist along with an estimated degree of industry usage and preferred state for the encapsulated flavor-carrier material.
Feb 26, 2007 | 09:39 AM CST
FAQ: Top 10 Organic Questions Answered
Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.
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.
Sep 26, 2006 | 02:37 PM CDT
Getting ahead: Technology and Innovation
By: Robert Sobel, FONA International
Applying the lead user process to identify and implement new F&F technologies. Technology and innovation initiatives at flavor companies often are misunderstood or, worse, mismanaged because of poor understanding of the relationships between technology, innovation and the company’s business engine. This article will attempt to shed some much-needed light on the connections between these three variables, as well as the challenges in reaching a harmonious balance among them.
Jun 06, 2006 | 03:09 PM CDT
Flavor Encapsulation Technologies: An Overview Including Recent Developments
By: Jens Uhlemann, Birgit Schleifenbaum and Heinz-…
The present overview is intended for the flavor practitioner who seeks an understanding of economically feasible and commercially available flavor encapsulation technologies and the issues involved in using these technologies and related products.
May 30, 2006 | 02:10 PM CDT
Digitally Released Aroma and The Flavorist
By: J. Stephan Jellinek
Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.