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Section: Flavor
Sweet Applications
This is Chocolate
A culinary delight so deeply rooted in ancient history through ceremonial and ritualistic practice, it’s no surprise we covet chocolate in all of its forms today.
Ingredients
Flavor Bites: Indole
How this potentially repellent material can impart useful effects in dairy, seafood, fruit, fermented and other flavors
Ingredients
Profiles: Ibrahima Faye
This month's Profiles column features Ibrahima Faye, senior flavorist at T. Hasegawa.
Trends
Disruption in Disclosure
As the industry continues to refine its meaning of natural, consumers are increasing their demand for products and increasingly asking for more transparency.
Trends
Introducing Perfumer & Flavorist+
Introducing: Perfumer & Flavorist+: The Resource for Sensory and Wellness Innovation.
Flavor
India's Future Growth
The fast-moving Indian consumer goods industry is valued at more than $26 billion, while the fragrance and flavor industry is close to $260 million. This industry touches the lives of every Indian and therefore has perhaps the widest reach among all industries in the country.
Ingredients
Oamic Ingredients' Bestvanil
Oamic Ingredients' Bestvanil is a sweet and creamy top quality natural vanillin derived from rice bran oil.
Regulatory & Research
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.
Flavor
In Memoriam: Eugene Grisanti
After battling with cancer, Eugene (Gene) Grisanti, former FEMA president and CEO of International Flavors and Fragrances, passed away on March 29, 2017.
Savory Applications
Pringles Introduces Scorchin' Line
The line includes three new hot flavors.
Regulatory & Research
Ireland's New Labeling Guidance
The Food Safety Authority of Ireland (FSAI) has published new labeling guidance for food manufacturers which it hopes will help international companies meet the nation's labeling requirements.
Regulatory & Research
EFFA's REACH Info Letter
The
European Flavour and Fragrance Association
(EFFA) has released the latest REACH Information Letter, 08/01, regarding participation in EFFA's consortia and the nomination of Only Representatives for non-Community manufacturers.
Regulatory & Research
Supervision for Chinese Imports
The
US Department of Health and Human Services
(HHS) has signed a Memorandum of Agreement (MOA) with the
General Administration of Quality Supervision, Inspection and Quarantine
(AQSIQ) of the People’s Republic of China to enhance the safety of food and feed imported into the United States from China.
Sweet Applications
Flavour Compounds in Cheese
The microbiology of cheese manufacture, and the general mechanisms of flavor development in cheese have been reviewed recently, but a summary of the factors which determine the overall properties of different cheese varieties is included here for those unfamiliar with the subject.
Ingredients
Progress in Essential Oils
Brian Lawrence discusses Mandarin Oil, Lavandin Oil, Spanish Marjoram Oil, Moroccan Tansy Oil
Ingredients
Progress in Essential Oils
Brian Lawrence discusses Cinnamon Leaf, Fruit and Bud Oils, Palmarosa Oil, Tuberose Extract, Coriander Seed and Leaf Oils, Niaouli Oil
Ingredients
Progress in Essential Oils
Brian Lawrence discusses dill oil, dill extract, Lavandula stoechas Oil, Verbena, Lemon Verbena, Ajowan Oil, Tolu Balsam Oil
Fragrance
Progress in Essential Oils
Brian Lawrence discusses Clary Sage Oil, Summer Savory Oil, Mullilam Oil, Cardamom Oil
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