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Section: Flavor

Catch up on the latest news throughout the F&F industry.

See The Latest Buzzing Headlines in Flavor and Fragrance

See which companies made headlines this week in F&F.

The Last Word: Sustainability, Ethics and Supply Chain: an IFEAT Takeaway

Sustainability, ethics and supply chain: an IFEAT Takeaway

Allyl Fragrance and Flavor Ingredients -- from Floral-Rosy to Green Onion

Diverse, high-impact effects of allyl

According to Mintel, while experience with meat alternatives is more common with younger adults, all consumer demographics engage with the category.

3 Key Technological Advancements Driving Plant-Based Food and Drink Innovation

Discover Mintel's insights on the innovations in the plant-based food and drink market.

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FEMA GRAS 27 List Adds New Materials, Nixes Quinoline and More

FEMA has released its GRAS 27 flavoring list, which includes newly GRAS'd materials and changes to several GRAS statuses.

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White Biotechnology Growing in Popularity Among Indian Flavors and Fragrance Industry

As India’s population and food processing industry grows, new technologies are being explored to keep up with the demand of processed foods. These new technologies will be used to develop new flavors and fragrances.

Confectionery products have also experienced heightened demand for sugar substitutes, as consumers increasingly seek indulgent options that are lower in sugar.

Taste Experts Talk Sensory Challenges and Emerging Technology for Sugar Alternatives

Join us as we explore the intricacies of sugar reduction from two perspectives in the industry.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

Bell’s Top 10 Flavor and Fragrance Trends for 2010

Fragrance trends developed on the basis of trends in fashion, art, color, politics and entertainment; Flavor trends categorized in sweet, beverage and savory segments.

$112.4 Billion US Health and Wellness Category Grows 9%

Despite a tough economy, the US health and wellness industry sales jump 9% in 2008, with a steady 7% annual growth predicted over the next five years.

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Givaudan's Sustainability Reports Reduced CO2 Emissions and More

Some highlights from Givaudan's report includes reduced CO2 emissions and improved energy efficiency.

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Monell Partners with Drexell on Food and Flavor Science

Partnership promotes training and research opportunities in chemosensory science.

Wixon's Latest Snack Seasonings Trends Include Sriracha and More

The latest topical seasonings for snacks include organic chipotle BBQ and Twisted Tangerine and Wasabi.

New EU Celery, Mustard and Fish Gelatin Labeling Rules

The European Flavour & Fragrance Association (EFFA) (Brussels, Belgium) has issued an information letter discussing changes in the European Commission's labeling requirements for foodstuffs containing certain celery and mustard-derived materials, as well as fish gelatin.

The Significance and Use of Trace Components in Flavors

Only too recently, as I mentioned earlier, have we delved into and realized the complexities and learned the value of the trace items that now enable us to convert basic formulations into many different and characteristic flavors. The artistry that goes into formulating a flavor today depends largely upon the research chemist’s techniques in identifying the trace element and upon the skill of the flavorist in using those minute quantities that contribute to the uniqueness of a flavor!

Guangxi—China’s Major Gum Rosin and Gum Turpentine Producer

China now has about 19 million hectares of pine trees. The pine trees grow mainly in Heilongjiang and Yunnan provinces and Guangxi. Most forests in Yunnan, Guangxi’s western neighbor, defy access. This leaves Guangxi the top rosin producer in China.

Focused Flavor Creation: Using Qualitative and Quantitative Sensory Properties

Historically, most flavorists have not received training on how to create flavors but have instead learned by observation, trial and error, and a strong desire to learn. This approach is very time consuming, costly, and inefficient.

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Predictive Science + Emerging Technologies: Speeding Flavor and Fragrance Innovation

Accelerate discovery through predictive science, benefits of virtual screening, productivity and better knowledge management.

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