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341 Results
Type: Article
Section: Flavor
Regulatory & Research
Editor's Note: New Year, New Regulations
As a new year begins, how will policy changes impact the flavor and fragrance industries?
Ingredients
BioNootkatone, the Gold Standard for Natural Nootkatone
Woody, peely, and bursting with juicy nuance, BioNootkatone is an indispensable ingredient for natural citrus flavor creation. Developed through biotechnology, it is sustainable and independent of the citrus supply chain.
Event Coverage
European Notes: New and Notable Flavor and Fragrance Ingredients
Highlights from the Amsterdam-based British Society of Flavourists’ (BSF) Table Talk Exhibition
Flavor
Editor's Note: Natural Matters
Perhaps, the definition of natural may never be finite. Maybe, just like humans, science, technology and the world at large, the definition will continue to evolve.
Trends
New Realities, New Opportunities
How value-added services, consolidation and core lists have reshaped the F&F industry, creating new openings for midsize and small companies
Trends
Editor's Note: A New Experience
What makes an F&F product memorable? Depth. Layer. Texture. And its coinciding political climate.
Ingredients
Editor's Note: A Natural Debate
As the demand for naturals grow, the industry is challenged with balancing an authentic natural product with sustainable and safe processes.
Oral Care
Editor's Note: Mint’s New Story
Though having a history rooted in Greek mythology, mint was only recognized as a distinct species in the late 17th century and later became popular in flavored and fragranced products.
Ingredients
Editor's Note: A Natural Conversation
As the muse of F&F, naturals are the headliner on the product label. In the last issue, we explored the safety, sustainability and efficiency of synthetics. This issue features creativity in research and application inspired by naturals.
Ingredients
Editor's Note: Nature’s Sensory Bounty
One of the most valuable aspects of the F&F industry is its close proximity to the natural world and the hands that cultivate, distill and formulate its essences. How are you telling these stories to the world?
Trends
Forward Thinking: Waste Not, Want Not
Food waste initiatives, consumers' behavior, zero-waste grocers and restaurants, and the sale of "ugly" produce are driving food waste management and reduction.
Regulatory & Research
Authentication of Natural Materials: What’s New?
As natural materials’ price volatility in the marketplace leads to adulteration, innovative authentication techniques may provide stability in quality control.
Ingredients
Editor's Note: What’s Old is New
As the climate crisis puts the natural world in peril, much of humanity feels more aligned with it than ever before.
Ingredients
Natural Raw Materials for Natural WONF Flavors
Clary sage and patchouli oils can be highly useful tools in flavorists' repertoire
Regulatory & Research
Editor's Note: The Art of Natural
This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors
Flavor
Editor's Note: What's Old is New
Ingredients
New Year, New Insights - Download FREE Application Guide
We invite you to explore our 2-Methoxypyridine and request a free sample. You’ll find this Sigma-Aldrich® aroma chemical with green notes to be Certified Kosher, Halal and meeting purity specifications of JECFA.
Sweet Applications
Dairy Flavors: New Formulations for New Challenges
Flavorists Cindy Cosmos and Cristalle Keane discuss probiotics and other formulation challenges, floral flavors, prohibited ingredients, cost pressures, and more.
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