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Section: Flavor
Regulatory & Research
Advances in Flavor Research and Technology
The fourth bi-annual Symposium on Advances in Flavor Research and Technology took place at the Sheraton Towers in Iselin, New Jersey on April 24, 1991. Professor Chi-Tang Ho and Henry V. Izzo, Rutgers University, and Dr. James T. Carlin, Joseph Seagrams and Sons Inc., put together a wide-ranging program with international participation that attracted about 215 scientists mainly from the flavor, food and beverage industry.
Ingredients
The Search for New Active Agents
The raw materials of perfumery-essential oils or reconstituted essences, artificial bases, isolated chemical compounds, whether of a natural, nature-identical or artificial type—represent the constituent elements on which modern perfumery and flavoring are built. In this paper we’ll examine reasons why this evolution must continue, identify some target product areas and review some recent changes in research strategy.
Ingredients
The Synthesis of Allyl-3-Cyclohexylpropionate
This article discusses the synthesis of allyl-3-cyclohexylpropionate, which includes cinnamic acid, its ester and/or its methylester, hydrogenation and esterification, transesterification, of hydrogenation products.
Ingredients
Flavors in an Allergen-Free World
Food allergies are creating unforeseen obstacles and opportunities for the flavor industry.
Ingredients
Regulations, Sustainable Agriculture and Industry Collaboration
The biannual World Spice Congress has grown every year on a platform of business, leisure and new learning, becoming the single most important event in the spice industry.
Flavor
WFFC Accepting Applications for Two Scholarships
The 2019 Rita Flynn Memorial Fragrance Scholarship Award and the 2019 WFFC Flavor Scholarship Award will be given to one woman student each who is currently studying in a flavor or fragrance related field.
Savory Applications
Bell Attends Research Chefs Association Expo
The company showcased flavor innovations via Lushan Mountain Shrimp Toast and Plum Chinese Herbal Black Tea.
Flavor
ADM Doubles Up on Citrus Acquisitions
The company has announced its agreement to acquire the Ziegler Group, a Germany-based purveyor of natural citrus flavor ingredients.
Event Coverage
WFFC Announces Virtual Annual Business Meeting
The virtual Annual Business Meeting will also feature a guest presentation from Odila Zocca, beekeeper, and her partner, Andrea Reichert, owners of O'honey
Ingredients
Sensient Technologies Acquires Flavor Solutions Assets
The acquisition will expand Sensient’s flavor portfolio with savory reaction flavors, natural shelf-life extenders and more.
Ingredients
Azelis Acquires French F&F Distributor BLH
The acquisition is said to strengthen Azelis’ global footprint in flavors & fragrances. The transaction is expected to close in November.
Ingredients
Leveraging Mint Characteristics for Any Application
Understanding mint varieties to unlock innovative formulation possibilities.
June
Avant Organics' Mushroom Alcohol
Ingredients
A Royal Story About Myrtle
What did Queen Elizabeth really smell? Our perfumers characterize the myrtle oil from the fore-mentioned plant material as refreshing, eau de Cologne-like; sweet aromatic; spicy, laurel-like; and balsamic, However, we do not yet have sufficient knowledge about which components are responsible for all the olfactive properties, because at least 50 percent of the constituents are unknown, especially oxygenated sesquiterpenes and substituted phenylpropanoids.
Regulatory & Research
Taste, Aroma and the Brain
The interesting thing about flavor in the brain is that the whole is often more than the sum of its parts. You don’t taste with your mouth or your nose; you taste with your brain.
November
Anisyl Formate from Avant Organics
Event Coverage
A Taste of Italy at the ASP Evening of Pairings
Inspired by the food and wine of Italy, the ASP hosted its fragrance pairing event at the Liberty House in Jersey City, New Jersey.
Ingredients
Mondelez Removing All Artificial Flavors and Colors From Snack Brands
In a recent conference, chief growth officer at Mondelez, Mark Clouse, announced a new commitment to remove artificial colors and flavors from their brands by 2020.
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