Search Perfumer & Flavorist: Page 120

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Section: Flavor

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Symrise's Vinylguaiacol Natural

This material's main uses include brown flavors like coffee, caramel, chocolate and also vanilla and distilled spirits.

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Advanced Biotech's Chocolate Extract Natural

This material pairs well with other favorites such as almonds, cinnamon, coffee, nuts, berries, maple, coconut and more.

millipore850

Millipore Sigma's 3-Methyl-1-pentanol

This material brings a pleasant chocolate note to your formulation with nuances of green and wine-like character.

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Mane's Cocoa Resinoid

Water-soluble, this material is particularly interesting to use in dairy and beverage where there is no decantation phenomenon and no residue.

bedoukian850

Bedoukian Research's Lavender Aldehyde FCC

Lavender aldehyde (BRI 857, CAS# 35158-25-9) offers a powerful, herbaceous character accompanied by hints of cocoa and lavender overtones – excelling in a variety of floral and gourmand compositions.

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Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal

This material occurs naturally in cocoa and has a very woody, chocolate aroma.

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Givaudan Unveils Flavoring Approach for Plant-Based Meat Alternatives

“Givaudan has studied how to best flavor high moisture texturized protein and has developed strategies to maximize performance and produce a much longer lasting authentic meat flavor which … transforms the taste experience of plant-based texturized vegetable protein,” explained Flavio Garofalo, global category director, savory flavors and natural ingredients.

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Symrise Unveils Milk Chocolate Mania

“We wanted to understand what consumers like about their favorite milk chocolates,” said Katharina Scholz, product specialist for sweet products. “With Milk Chocolate Mania, producers of milk chocolate can from now on use our knowledge about the market in Germany and the taste preferences of consumers.”

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Grasse Expertise : The strength of coopetition, turned towards international and innovation

Discover Grasse Expertise and its members : a unique coopetitive ecosystem and iconic savoir-faire from the perfume-plant crop to the finished product.

vanilla850

A Major Stake for the Future: Authenticating Vanilla With DNA

As vanilla supplies remain volatile, the threat of adulteration and fraud pose a real threat to the F&F industry. In response, authenticating methods like DNA barcoding provides a way to ensure purity and traceability.

jasmine850

Flavor Bites: Nerolidol

Although subtle, nerolidol’s aroma is highly substantive and works to add depth to more volatile floral notes in a very wide range of flavors.

helychrysum

Organoleptic Characteristics of Flavor Materials - October 2019

This month’s column features organoleptic discussions on immortelle absolute, a-angelica lactone, 4-thujanol, sage oil dalmatian and more.

candycorn

Trick or Treat: A Sweet History

One of the sweetest holidays for confectionery, we take a look at the history of American Halloween, candy and reinventing classic favorites for the new generation of trick or treaters.

ednote

Editor's Note: Transparent Indulgence

Over the years, the flavor and confectionery industry have worked tirelessly to answer questions on the label as clearly, honestly and concisely as they can. With health-conscious consumers seeking foods that do good for the body, the challenge remains in developing low/no calorie products without compromising sweet taste.

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Naturally Sourced F&F Ingredients: Regulations and Verifications Through Carbon-14

Authentication of natural substances continue to be an area of major interest for F&F, with programs and regulations using carbon-14 analysis as a method for distinguishing biobased sourced materials from petroleum-derived material.

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BASF Acquires Isobionics

Expanding its original portfolio of synthetic aroma ingredients, BASF's acquisition of Isobionics and its cooperation with Conagen, will strengthen the company's natural F&F portfolio.

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Givaudan Rises up to the Highest Climate Action Ambition

The company aims to reduce 70% of its greenhouse gas emissions by 30% in order to limit global warming at 1.5°C.

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Perfumer & Flavorist Announces 2020 Editorial Calendar

P&F's 2020 editorial calendar features monthly opportunities for authors to contribute on leading topics driving the F&F industry.

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