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Section: Flavor

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.

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

Herbs and spices in medicinal preparations

Herbs and spices have numerous uses beyond their value as food additives. This paper is intended to survey one of those less known applications; the use of herbs and spices in a number of selected medicinal preparations.

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Endpoint. Bolstering F&F Integrity and Intensity

Stabilizing flavors and fragrance is big business.

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.

WFFC NYC Sensory and Trend Excursion

Women in Flavor and Fragrance Commerce's second annual WFFC NYC sensory fragrance and flavor trend excursion will be held on June 22, 2009 at Manhattan’s Chelsea and Meat Packing District.

The IFF center is said to support beverage, culinary, snack, and dairy manufacturers with greater speed-to-market through insights-led innovation.

IFF and Symrise Debut Flavor Facilities

See the newly launched facility details of the two centers.

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Bell Named Best and Brightest Company

Bell Flavors and Fragrances was named one of the best and brightest companies to work for in the country in 2015.

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Patent Pick: Amide and Menthol Cooling

Patent Picks are chosen by the editors from publicly available sources. Today's disclosure relates to amide and menthol cooling compositions with improved taste.

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Evolva Announces Restructure and Management Changes

Evolva announced its strategy to restructure its business to promote growth. Among the changes include a major site consolidation, management changes and layoffs.

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Conversation and Celebration: Brussels Flavour Day

Flavor professionals and experts will gather in Brussels this June to discuss the industry's role in current and future food trends and sustainability, the first of several upcoming European flavor events.

EU Chemical Classification and Labeling Update

The Portuguese Presidency of the European Union has warned that legislation harmonizing EU chemical classification and labeling rules with United Nations standards must be adopted during the first half of 2008 or risk jeopardizing the implementation of REACH.

Natural Aroma Chemicals: More and Purer

How improvements in extraction, biotech processes and use of sidestream sources are changing the ingredient palette

Beverage Sector Trends: Germany and Benelux

Market perspectives from a New Yorker living and working in the EU.

The relationship between odor and flavor

A flavorist will automatically do the same thing—that is, smell the product before tasting it. The reason is, of course, that odor and flavor are two facets of the same sensation. With this in mind, let us discuss the meaning of odor and flavor, examining in particular some of the latest knowledge in the field. The importance of smelling in the evaluation of a flavoring material will become apparent.

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Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

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Sustainability in Flavor and Fragrance Ingredients

Securing renewable natural ingredients and establishing sustainable synthetic chemicals are important for the future of F&F.

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Advances in Natural Flavors and Materials

The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.

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