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Section: Flavor

While the traditional meat industry remains strong, interest in flexitarian, vegan and vegetarian diets is soaring.

Challenges and Opportunities in the Development of Meat and Fish Alternatives

Rising demand for plant-based products and accelerated ingredient innovation means significant growth potential for the category.

McCormick Unveils Top Flavors and Food Trends for 2014 and Beyond

Emerging trends include chili, modern masala, clever compact cooking and more.

Beyond BRIC: Traditional and New Natural Raw Materials and Supply Issues 137918788

Ingredients and sourcing in Indonesia, Tahiti, Réunion and Maghreb— highlights from Journées des Huiles Essentielles and Congrès International Plantes Aromatiques et Médicinales

Citrus and the History and Future of Flavor Creation

Highlights from the joint meeting of the Chemical Sources Association and Society of Flavor Chemists

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FEMA GRAS and U.S. Regulatory Authority: U.S. Flavor and Food Labeling Implications

As consumers increasingly examine the ingredients in their products, flavor and food labeling between the two programs continue to be an evolving balancing act between transparency and disclosure, with safety as the foundational message on the label.

Thoughts On Aroma Chem Essential cals for Oils and Flavors and Fragrances

The ultimate goal of the flavor and fragrance industry is to improve the quality of life through production and focused application of flavors and fragrances. In order to do this, one must first understand the basic role of smell and taste in life. This means investing in research into the science of smell and taste

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Too Stressed to Sense: Modern Life and Our Sense of Taste and Smell

Though stress has long been associated with physical and cognitive impairments, recent research suggests that it can also play a key role in how we taste and smell.

Alcohols and Ethers

Flavor and odor characteristics and effects in formulations.

Heterocyclic Compounds in Flavors and Fragrances Part Ill. Pyridine and Derivatives

During the last two decades the role of heterocyclic compounds in food flavors has been reviewed by several authors (18, 78, 79, 117-122). While furans (66), pyrroles (68), thiophenes (61), thiazoles (62, 63, 120), oxazoles (65, 57), Iactones (64), pyrazines (55, 56) and their reduced systems were periodically treated, surprisingly, pyridines which are among the most widely distributed volatile flavor compounds have not been described in detail (69). Therefore, the purpose of this review is to fill this gap.

Material Study: The Use of Essential Oils and Terpenics/Terpenoids in Cosmetics and Perfumery

Technological forecasting is extremely valuable for companies and governments because it allows them to foresee future situations and environments. Currently, cosmetic and perfumery companies are investing in bioprospective research to fi nd new compounds to synthesize new lead products.

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F&F Literature Review: Digitally Crafted Scents and Predicting Flavor and Protein Interaction

This month’s F&F literature review examines digitally crafted molecule design, natural extracts in personal care and predicting flavor partitioning and protein interactions, among other studies.

R&D Frontiers: Taste Receptor Research and the Discovery and Development of New Flavor Materials

Senomyx’s background in the biology of taste took shape in the 1990s with a group of founding academics and entrepreneurs, including Charles Zuker, a professor of biology at the University of California, San Diego.

Transforming arid tropical savannahs into vast forests of noble sandalwood: essential oils are also an economic driver for sustainable reforestation.

Essential Oils and Forest Extracts: Complex, Unique and Vulnerable Industries Facing EU Green Deal

The implementation of the European Green Deal must consider the complexity and fragility of the essential oils industry.

The implementations for the food and flavor industry of shortages and dependence on climate conditions

I hope to show that, for the food and flavor industries and for consumers in developed countries, the implications of shortages and climatic dependence are by no means all negative.

Progress in Essential Oils: Yarrow Oil, Spikenard Oil, and Dwarf Pine and Mountain Pine Oils

This month's column discusses the chemical compositions of yarrow oil, spikenard oil, and dwarf pine and mountain pine oils

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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles

As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.

Product developers in the flavor and fragrance industries are using artificial intelligence to reduce the development timeline.

Industry Experts Discuss Artificial Intelligence Innovation and Role of Robotics in Flavor and Fragrance Industry

Learn more about how the industry is applying these technologies while keeping humans at the center of innovation.

Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages

The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.

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