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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?

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Key materials: Inside Vanilla

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

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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.

In late 2020, Symrise acquired Sensient Technologies Corporation, strengthening its portfolio of renewable ingredients and expanding its value chain in the area of green chemistry.

2021 Leaders & Newsmakers: Symrise Expands in Green Chemistry

In late 2020, Symrise acquired Sensient Technologies Corporation, strengthening its portfolio of renewable ingredients and expanding its value chain in the area of green chemistry.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for materials ranging from lime heart fractions and apple essence (core key), to black currant absolute.

cis-6-Nonenol

This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.

Green Vanilla Bean Quality

Understanding the parameters of the vanilla bean brings about potential for control, management and flexibility in process operation and in the quality of the final product

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

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.

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Greener Alternatives for Formulation

Eco-friendly Sigma-Aldrich® brand aroma chemicals available for your formulations.

Q&A: Going Green with Chemistry

How to implement and measure the impacts of green chemistry in F&F.

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