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Type: Article

Section: Flavor

Flavor Bites: Earthy, Musty, Mushroomlike Aroma Chemicals

I like most living things but mosquitoes are an exception. I travel a lot, which makes malaria very near the top of my “things to avoid” list.

the US-based panel sampled ten ingredients used in flavor applications.

Flavor Reports: US Edition (May 25)

Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.

Natural Raw Materials for Natural WONF Flavors

Clary sage and patchouli oils can be highly useful tools in flavorists' repertoire

The Flavor of Food—How Natural is Natural?

The purpose of this study is to compare the flavoring materials formed during food processing with their synthetic counterparts that are used as flavor additives.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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Cinnamyl acetate EU natural – potential from high quality natural ingredients [sample request]

At Techvina, we're passionate about providing the highest quality natural ingredients. Our production process of Cinnamyl Acetate Natural from Cassia Oil uses a modern fractional distillation system that provides the highest recovery efficiency.

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Natural Flavor Trends

Resilience despite the economic downturn, implications for the flavor industry and future opportunities for growth

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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.

Naturally Does It

The flavorist’s job has been complicated by legislative discrepancies between the United States and the European Union—what are the solutions and opportunities?

Naturals: The Living Library

The search for novel nature-derived fragrance and fl avor notes“It takes me back home,” says Subha Patel, surrounded by more than 500,000 square feet of rare and unusual aromatic plants in IFF’s Union Beach botanical garden. For the past 30 years, Patel, director of IFF’s nature-inspired fragrance technology, has parlayed her emotional and scientifi c passion for naturals into the exploration of new and novel notes for fl avor and fragrance applications.

Natural Oil of Bitter Almond

Oil of bitter almond, amygdalia amarae, is the volatile oil derived by steam distillation of the dried, ripe kernels of bitter almonds (Prunus amygdalus), peaches (Prunus persica), apricots (Prunus armenica) or other kernels containing amygdalin, e.g., cherries (Cerasus species) and plums (Prunus domestica).

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The Market for Natural Flavors

The $12.1-billion global natural flavors market continues to expand, while the drive to clean-label has created growth opportunities for flavoring materials and seasonings, herbs and spices.

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Defining Natural in Flavor Substances

How can the flavor industry overcome the challenges, legislations and regulations of configuring the naturalness of flavor substances?

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EU Natural Pyrazines from Fermentation

EU Natural Pyrazines produced in a proprietary process, through physical distillation and fractionation, by using world class equipment made in the United States.

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Defining "Natural," Redefining Waste

Underwood discusses the industry's sustainability initiatives and redefining the term "natural."

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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.

Natural Flavors—A Marketing Perspective

In the past, the flavor industry attempted to imitate nature through creative chemistry. Today, it attempts to imitate chemistry’s achievements through nature.

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The Natural Order

Though terms such as “biobased” and “natural” resonate with consumers, the high cost of plant-based materials makes biobased ingredients vulnerable to economically motivated adulteration.

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