December 2023

Perfumer & Flavorist+ December 2023
December 2023
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Calamansi can be eaten in any stage of maturation, and I would expect that the characteristics change during ripening much like the mandarin does.
How A Flavorist Adjusts to Fluctuations in the Citrus Industry
Dec 1st, 2023
Low levels of davana oil opened Cyndie Lipka’s eyes to new options such as tea (black, oolong and red), tamarind, wine, dark chocolate, brown sugar, Szechuan and ancho pepper, Worcestershire and tomato.
Flavorist Panel Evaluates 9-Decenal, Davana Oil, Mate Absolute and More Materials
Dec 1st, 2023
In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.
Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors
Dec 1st, 2023
Breaking down the areas of concern in the flavor industry and how they correspond with B Corporation Certification.
Behind the Buzz of B Corporations in Flavor
Dec 1st, 2023
Pura’s luxury partnerships include fragrance collaborations with capri BLUE, NEST New York, LAFCO and more.
World Perfumery Congress 2024 Announces Speaker: Pura's Bruno Lima & Mara Dumski
Dec 1st, 2023
Mosaic Flavors R&D director Huong Phan.
Mosaic Flavors R&D Director Huong Phan's Advice for Newcomers
Dec 1st, 2023
Throughout 2023, readers have been the hungriest to intake headlines covering artificial intelligence in F&F as well as emerging ingredient launches.
Top 5 Headlines of 2023
Dec 1st, 2023
The volume of orange oil, terpenes, and d-limonene produced is directly related to the quantity of oranges processed for orange juice.
Highlights of IFEAT’s Socio-Economic Report on Orange
Nov 30th, 2023
Guy Vincent primarily formulates for everything where Australian sandalwood has an application, primarily hair, body and skin care as well as fine fragrance and air care too.
Dutjahn CEO & Perfumer Guy Vincent Shares Career Path and Industry Insights
May 22nd, 2023