February 2022

Perfumer & Flavorist+ February 2022

February 2022

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone in Meat, Brown and Fruit Flavors

A look at speakers set to take the main stage in Miami Beach, Florida, this summer.

Taking the Stage: World Perfumery Congress 2022

Experts explore consumer interest and manufacturing challenges in this evolving market.

A Toast to Health: Analyzing the Shift in the Low- and no-Alcohol Market

A beer expert weighs in on navigating mechanical risk, quality control and even brewer's preferences when it comes to using flavor versus raw materials.

The Pros and Cons of Using Flavor in Beer

Master perfumer Christophe Laudamiel shares his thoughts on the ingredient’s versatility, usage and more.

Christophe Laudamiel Explores the Magic of Phenyl Ethyl Alcohol

This month’s column features discussions on methyl-2-nonenoate, natural, ethyl cyclohexylcarboxylate and more.

Organoleptic Characteristics of Flavor Materials

With more consumers paying closer attention to what they ingest, there is an uptick in moderation across the board—and alcohol is part of the mix.

Formulating the Experiences Consumers Want from Alcohol-Free Beverages

The February issue is packed with beverage innovation, the latest on WPC 2022 and much more.

Uncorking Innovation in Beverage Technology

Industry Expansions: From the Virtual Plane to the Physical World

From functional formulations to better-for-you beverages, consumers are shifting focus when it comes to RTD products.

Consumers Fill Their Cups with Ready to Drink Experiences

P&F+ taps Omega Ingredients UK CEO, Steve Pearce, to discuss his role in the F&F industry.

Profiles: Steve Pearce

The Robertet perfumer shares his journey, current projects and more.

Profiles: Robert Gaudelli