Search Perfumer & Flavorist: Page 10

2,632 Results

Section: Flavor

pf_clean_lead_1819

Creating Authentic, Functional and Flavorful Clean Labels at Flavorcon 2019

Dave Pirazzini, senior manager of innovation for REBBL, will discuss the dynamic of creating functional and flavorful products without compromising a brand's values and mission.

pf_monell_lead_10818

Monell Center Invites You to a Dinner and a Show

To celebrate its 50 year anniversary, Monell Center will be hosting a dinner and a show, which will feature a small-plate selection from chef Daniel Stern and a presentation from Nicola Twilley and Cynthia Graber of the Gastropod podcast.

The two bodies conducted independent but complementary reviews to assess the potential carcinogenic hazard and other health risks associated with aspartame consumption, both evaluations noted limitations in the available evidence for cancer.

IARC x WHO Release Aspartame Hazard and Risk Assessment Results

The two bodies conducted independent but complementary reviews to assess the potential carcinogenic hazard and other health risks associated with aspartame consumption, both evaluations noted limitations in the available evidence for cancer.

OVR's ION3's reusable scent cartridge has nine base scents that can be used to create multiple combinations and variations.

[Updated] 8 Artificial Intelligence Technology Advances in Flavor and Fragrance

Discover the latest AI platforms, technology and partnerships.

J. Erik Fyrwald is said to bring more than four decades of executive and operational experience driving innovation and profitable, sustainable growth at leading corporations in the nutrition, agriculture and chemicals industries.

IFF Appoints J. Erik Fyrwald as CEO and Board Director

Outgoing CEO Frank Clyburn will work closely with Fyrwald throughout the transition, remaining with IFF until March 31.

Developments in Flavors and Flavorings

Developments in flavors. A comparison of flavorings currently available with those being offered a decade ago show enormous advances in flavor profiles. Over the years there has been a significant move towards more ‘true to nature’ products and also the introduction of many new flavorings based on unusual natural materials. There will continue to be a large demand for the traditional flavors, but as the food industry tries to stimulate new interest, particularly in convenience foods, there will be an even greater need for new flavoring experiences.

pf_scent_innovation_122017

F&F Innovation and Brand Needs

A look at the innovation needs of food, beverage, and personal and home care brands, and a survey of recent F&F innovation literature.

Celery and More Phthalide Lactones

Apium graveolens Linn. (Apiaceae) is commonly known as celery.

Spices: quality control and standards

Opening Pandora's box is always a surprise. Some of Pandora's surprises by their very nature, have been shown to be highly interesting problems. The cooperation of science with the flavor trade and industry may lead to their solution. Let us hope this will be to the satisfaction of everyone involved.

firmenich8501

Firmenich Continues to Address Sustainable Sourcing and Biodiversity at U.N. Summit

During the United Nations Climate Action Summit in New York, Firmenich announced the "One Planet Business for Biodiversity" platform to address alternative agriculture practices and biodiversity restoration to the supply chain.

Turpentine as a source of perfume and flavor materials

Only in the past few decades has the chemical industry begun to recognize turpentine as a wonderfully versatile raw material for enhancing product salability, and sometimes adding expensive and exotic effects. At present, chemical uses consume about ten times as much turpentine as all other uses combined.

pf_silver_lead_112117

Symrise Awarded Top 500 Award for Growth and Innovation

Symrise AG has received second place in the DIE WELT’s Top 500 Award, an award given to forward-thinking companies in Germany.

Maple flavors cover a multitude of sins and acetoin works well in all of them. Wright recommends using around 200 ppm.

Acetoin in Dairy, Fruit, Savory, Brown and Alcoholic Flavors

Dairy flavors are the most obvious focus, but acetoin plays an important role in virtually every flavor category.

pf_nat_lead_12819

Sweet and Fruity With Natural Advantage's Hexyl Cinnamic Aldehyde

This ingredient provides a fresh jasmine and gardenia odor and can be described as sweet, fruity, floral, citrus, green and smooth.

Composition and characteristics of dill: a review

It is apparent that dill and its extracts are a potential source of biologically active compounds, some of which could be extracted from the plant material without detriment to its flavour quality.

Tetrahydrofuran and Tetrahydropyran Derivatives as Odor Substances

In summary, over the past few years many terpenoid THF and THP derivatives have been both synthesized and characterized in nature. Some of them have been shown to demonstrate unique sensory properties, and together with their stability, they have attracted the attention of even the most fastidious of perfumers

pf_healthy_thumb_11618

Health & Indulgence in Sweet and Snack Applications

Taste and health concerns drive consumer expectations in the snack space. While sodium and added-sugar concerns continue to grow, consumers do not want to sacrifice taste. Flavors must be more true-to-life than ever—and just as indulgent.

Bell-flavors_425

Bell Announces New Hire and Two Promotions

Karen Clint has been appointed as Bell’s marketing manager while Aaron Graham was promoted to vice president of technical services for flavor and Simon Poppelsdorf was promoted to global vice president for flavor.

Page 10 of 147