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Section: Flavor

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A Farewell and a Hello

Considered to be a recession-proof category, the pet food market continues to expand with more diversity in product portfolios.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

Sensory Evaluation: Analytical and Affective Testing

The test objective will determine the type of panelist, methodology, appropriate level of statistical risk to endure and how to interpret results to provide an actionable recommendation. All sensory testing can be defined under two categories: Affective Testing and Analytical Testing.

Basic features, structure, worldwide sales, and competitive situation of the flavor and fragrance industry

Demand for flavors and fragrances is constantly growing because these specialty/performance chemicals are incorporated mostly in consumer and industrial nondurable goods, most of which are everyday necessities, Thus, demand for flavors and fragrance is essentially a derived demand.

The Importance of Self-Regulation in the Fragrance and Flavor Industry Views of the U.S. Food and Drug Administration

Keeping in mind our shared purposes, I want to discuss with you today the role of the Food and Drug Administration in regulating flavors and fragrances in the United States. I also would like to address the growing importance of international cooperation in regulatory matters.

Analytical: What and How Much?

Ed Albaugh discusses the significance of analysis from a flavorist’s perspective.

The Oxidative Stability and Retention of a Limonene-Based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

The results of this study demonstrate that amorphous silicas evaluated in this study are more effective flavor carriers in the plating process compared to the traditional flavor carriers. More studies are in progress to better predict the type and degree of flavor interactions with silica of different particle sizes and surface chemistries.

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I would like to know more about neuroscience and its links to fragrance and flavor [1-Question Poll]

Please take a moment to weigh in on this week's one question poll!

American Chemistry Council Launches Advocacy and Awareness Campaign

Called "From Chemistry to Energy," campaign focuses on developing quality energy policies and highlighting chemistry's role in creating jobs.

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Taste, Aroma and the Brain

The interesting thing about flavor in the brain is that the whole is often more than the sum of its parts. You don’t taste with your mouth or your nose; you taste with your brain.

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Kerry Group Announces Ganeden Acquisition and Growth

Kerry Group announced the acquisition of Ganeden and has updated its medium-term growth targets.

The Oxidative Stability and Retention of Limonene-based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

Evaluating effectiveness of amorphous silicas as flavor carriers, versus traditional flavor carriers.

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Millennial-Approved Tea and Coffee Trends

Multifunctional and natural beverages are still a millennial favorite. The tea market is rising to the occasion, emphasizing the routine that consumers can enjoy for their caffeine fix.

Bell Awarded Best and Brightest Companies

Bell Flavors and Fragrances was named one of Chicago's best and brightest companies to work for in 2015.

Aidells has launched new meatball and sausage flavors.

Aidells Expands Sausage and Meatball Flavors

The new chef-inspired smoked beef sausage and pork and beef meatballs have been added to the portfolio of meat products.

Citrus Oils: Processing, Technology, and Applications

Citrus fruits have evolved to become an important constituent in the modern diet. Because of the most pleasing, clean, refreshing and versatile aromas, which connote health and vitality, the volatile byproducts of citrus fruits, i.e. the citrus oils, also have become important in today’s society.

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.

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.

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