November 2022

Perfumer & Flavorist+ November 2022

November 2022

More than 70% of U.S. consumers say that taste is the most important factor when they are looking at plant-based products, according to a Mintel survey.

Plant-Based Alternatives Reveals Formulation Opportunities

The first time Pierre Bénard encountered tuberose was in Grasse, during his training as a student perfumer at the Grasse Institute of Perfumery during a one-day symposium. Photo courtesy of Pierre Bénard.

Perfumer Pierre Bénard Shares How to Formulate with Tuberose

Heinz’s Dip & Crunch is designed to elevate the burger-eating experience and is available in Regular and Spicy varieties; courtesy of Kraft Heinz.

Tracking Consumer Trends in Savory Snack Flavors

Herbs like dill, basil, lemongrass and sage were also mentioned when the panel thought of geraniol.

Organoleptic Characteristics of Flavor Materials

English speakers predominantly use source-based descriptors to describe scent.

How Fragrance Brands Put Scent into Words

Many of this year’s speakers plan to present with samples, so get your palate prepared.

Welcome to Flavorcon 2022

The November issue touches on the consumer demand for ingredient transparency in both flavor and fragrance.

Consumer Demands Drive Ingredient Transparency in F&F

The flavor of cured vanilla beans contains a complex mixture of aroma and taste compounds.

Vanilla Bean Extraction: Old Procedures Needing a Makeover

While the traditional meat industry remains strong, interest in flexitarian, vegan and vegetarian diets is soaring.

Challenges and Opportunities in the Development of Meat and Fish Alternatives

ADM research finds 65% of consumers are interested in savory foods with nostalgic flavors, and the snack category is a prime example of emotional eating.

How to Amplify the Sensory Experience of Umami Flavors

The appeal of fragrance drives many household cleaning product and fabric care product purchases.

Fragrance Ingredient Transparency in the Household Cleaning Products

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors