Search Perfumer & Flavorist

30 Results

Type: Article

Section: Flavor

3 Key Trends for 2009

Multisensorial experiences; green products; and the rise of nutraceuticals, nutricosmetics, and cosmeceuticals.

Connect with Key Prospects

Want to engage with a highly focused group of flavor, food and beverage innovators?

Pf Van Thumb 2419

Key materials: Inside Vanilla

Vanilla planifolia’s botany, curing options, cultural history and future market prospects

pf_novel_thumb_8718

The Keys to Novel Citrus Flavors

Unique citrus fruits help drive innovation in flavors

Frugality is the New Key Driver in Flavors

The alternative growth opportunities for the flavor industry during this economic downturn will be driven by an ability to provide an economic benefit to customers rather than an ability to provide on-trend flavor profiles.

Nielsen documented that pet food e-commerce soared 77% year-on-year in March 2020, with pet products now the fifth-largest purchase category for Amazon Prime users.

Key Considerations for the Pet Market During Covid-19

The pandemic has seen more adoptions, more time spent with pets and more spending on their food and treats. This article details the key figures and categories worth paying attention to in pet food throughout and post COVID-19.

Physical and Psychological Keys to Cosmetic Usage

I believe that the past can provide clues to future growth. Growth should come from many sources. Growth should come from increased fragrance consumption in bath products, environmental fragrances, aroma therapy and importantly, from more frequent application of alcohol-based fragrances.

Keynote Address: There is more to taste than meets the tongue

The basic question is “do we need flavors at all?’ I think this is the question that regulatory agencies are asking, The issue of natural vs. artificial is a front. The second question is ’’do we really need this endless variety of flavors?” It would be much easier if we only had five or six. We could test them at every level and every combination. I will cover some old ground answering these two fundamental questions.

Comparative Study of the Essential Oils of Key and Persian Limes

In both cases (distilled and cold-pressed) the oils obtained from Key and Persian limes show remarkable quantitative differences, large enough to explain those found in odor and flavor.

pf_savoryS_121217

Aroma Chemicals for Savory Flavors

New molecules of savory character are still being identified, and with the wide range of aroma chemicals already available, the creation of savory flavors will challenge the chemist’s science and the flavorist’s art for many years to come.

The next big thing(s): Moving Flavor Forward

Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

Flavor Bites: 2-Methoxy-4-vinylphenol

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

Salt_m

Salt: How Much is Too Much?

Simon Poppelsdorf discusses the pros and cons of salt as an ingredient and highlights flavorful alternatives.

Flavor Trends in Dressings and Vinegars

Mintel discusses the latest flavor trends in dressings and vinegars

pf_chara_lead_5172018

Organoleptic Characteristics of Flavor Materials June 2018

This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.

dairy4

Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

pf_natural_lead_9182018

The Natural Flavor Market Grows Up

Despite restrictions due to regulations, the natural flavor market is seeing strong growth as consumer package goods position their portfolios to more health-conscious consumers.

berriesdecalactoneMarch_PF_300

γ-Decalactone: March 2016

γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.

Page 1 of 2