The November issue is here! This month's issue marks the return of Flavorcon 2022. Be sure to register ASAP to secure the best rates for the two-day event in Cincinnati.
Here's a look at all of the flavor reads in the November issue:
Editor's Note: Consumer Demands Drive Ingredient Transparency in F&F by Perfumer & Flavorist+ managing editor Jenna Rimensyder
Product Roundup featuring BASF, Natural Advantage, OQEMA, Symrise, Hangzhou Grascent Co., Ltd., MilliporeSigma, Berje and Ventós
Industry News featuring headlines from Firmenich, Givaudan, Flavorsum, Itaconix, Kao, Treatt, IFRA and T. Hasegawa
Flavor Bites: Ethyl 3-hydroxybutyrate by John Wright
Forward Thinking: Lip-smacking Snacks by Amy Marks-McGee, Trendincite LLC
Plant Power: Challenges and Opportunities in the Development of Meat and Fish Alternatives by Gilbert Verschelling, director of business development & innovation, DSM
The Future Is Green for Plant-Based Alternatives by Jen Lyons, marketing manager, Sensient Flavors & Extracts
Welcome to Flavorcon 2022 by Perfumer & Flavorist+ managing editor Jenna Rimensyder
Capturing The Essence Of Umami Flavors by John Stephanian, vice president, Global Culinary & Innovation, ADM
Organoleptic Characteristics of Flavor Materials by Cyndie Lipka Principal flavorist, Bell Flavors and Fragrances
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![The Made For [You] trend is all about unbridled experimentation – evolving that which is simple into something that brings personal joy. The above photo is based on the color inspiration for this trend.](https://img.perfumerflavorist.com/files/base/allured/all/image/2024/10/AdobeStock_1008376107.670f12c644440.png?auto=format%2Ccompress&fit=crop&h=191&q=70&w=340)
