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Section: Flavor

The Essential Oil Market in 1934

The document highlights the importance of many of the traditional features of our industry. While these may not all be of relevance today, they are worth remembering in order to ensure the long-term viability of our natural resources and the industry on which it was built.

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Food Colorants to Fight COVID-19?

Biomedical engineers at Purdue University have proposed a colorful solution to potentially neutralize viruses lingering in the air including COVID-19: via FDA-approved food colorants.

EFSA Evaluates 11 Flavoring Substances

All 11 materials found to pose no safety concerns.

The pellets are made of all-natural ingredients and no fillers. Photo: Kingsford.

Kingsford Introduces 100% Hardwood Pellets

The pellets are made of all-natural ingredients and no fillers.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

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15 Key Opportunity and Emerging Flavors

Opportunity and emerging flavors were discussed at the Fast Casual Executive Summit in Miami on October 19.

IFF's reported Q1 sales reflected strong, healthy growth, with a fruitful outlook on the rest of the year.

IFF Reports Q1 Sales Results

IFF's reported Q1 sales reflected strong growth, with a fruitful outlook on the rest of the year.

FAQ: Top 10 Organic Questions Answered

Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.

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Forward Thinking: Liquid Assets, Part 1

Marks-Mcgee explores the latest flavor trends and formulations in non-alcoholic beverages in part one of this two part series.

Arylessence Report Defines 10 “Deep Trends”

Arylessence TrendWatch also predicts fragrance and flavor ideas that will inspire consumers in 2010.

The Spearmint Oil Crisis of 1958

“I’m absolutely sure, Bob. All our suppliers tell me there’s something seriously wrong with this year’s crop,” “It’s still all right, Jim,” I said. “We just won’t go national until we have an assured source of supply. For the test market, we’ll continue to use last year’s oil.” “We can’t.” “What do you mean we can’t? There’s always a year’s supply of oil around somewhere.” “Not this year"...

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Aromatech Pro-Am Coming June 19

Registration closes April 30.

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Trends in Mint, Part 1: Ingredients

Shortage of crop: India reported a good crop in 2011, but it does seem that the volume of material that came to market was a little less than expected. Perhaps the world demand has also been underestimated.

EIT Food, a European food initiative, aims to accelerate startups that will shape the food world in the coming decades.

Mediterranean Food Lab Wins €100,000 from EIT

EIT Food, a European food initiative, aims to accelerate startups that will shape the food world in the coming decades.

What's Next: 18 Insiders on F&F Trends

Our experts break down their strategies for finding out what lies ahead for the industry. It doesn't matter if you're selling cars or designing software: The question on every forward-thinking person's mind is, "What's coming next?" And flavor and fragrance is no different.

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IFF Named Among 100 Most Sustainable Companies

Over the last year the company has initiated a number of projects and partnerships focused on sustainable practices.

The Universal Hotness, Part 1: Allyl Isothiocyanate

Chemistry and application in flavor

Photo courtesy of Imbibe.

Sugar Reduction 101 at Imbibe/IFT Breakfast

During the panel discussion, Imbibe professionals discussed sugar reduction and its technical considerations.

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