P & F Magazine

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New in Natural

Oct 04, 2016 | 09:36 AM CDT

Progress in Essential Oils: October 2016

By: Brian M. Lawrence

Vetiver oil and extract.

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.

Oct 04, 2016 | 08:35 AM CDT

Flavor Bites: Two Thiazoles

By: John Wright

2-Isobutyl thiazole is sulfury and green, reminiscent of tomato foliage.

Sep 30, 2016 | 02:54 PM CDT

12 Flavors From Around the World That Should Be on Your Radar


First there was Sriracha, now there is sambal. These are the up-and-coming flavors that chefs are using.

Sep 27, 2016 | 12:23 PM CDT

Ginkgo Bioworks Designs Custom Microorganisms


Ginkgo Bioworks signed an agreement with Archer Daniels Midland Company in order to develop customs strains of microorganisms that can be used to produce a key cultured ingredient for multiple industries including cosmetics, nutrition, flavors, fragrances, insect control, agbio and sweeteners.

Aug 30, 2016 | 08:10 PM CDT

Organoleptic Characteristics of Flavor Materials: September 2016

By: Judith Michalski

This month's column features organoleptic discussions of white china tea distillate, mushroom distillate, rose distillate organic, boronia absolute Tasmanian and more.

Aug 30, 2016 | 04:07 PM CDT

Progress in Essential Oils: Grapefruit Oil

By: Brian M. Lawrence

This month's issues discusses the chemical composition of grapefruit oil.

Aug 30, 2016 | 04:00 PM CDT

Endpoint: A Discussion on Natural

By: Rachel Grabenhofer, Scientific Acquisitions Ed…

Natural flavors: a tasteful discussion.

Aug 30, 2016 | 02:42 PM CDT

Sustainable Raw Materials in Nepal

By Anne-Marie Saget, Consultant, Couleurs du Siam,…

Nepal’s rich vegetation of more than 7,000 plants has created responsible harvesting village communities who engage in sustainable supply chains to reach a global industry.

Aug 29, 2016 | 11:12 AM CDT

Plant-Based Bacon Flavor? Industry-Tested, Vegan-Approved

Bacon flavor from a plant? The Missoula, Montana-based biomass company introduces the versatile bacon dithiazine from, you guessed it, recycled waste.