Search Perfumer & Flavorist: Page 34

1,144 Results

Section: Flavor

naffs5

Redefining Communication: NAFFS Explores Safety and Natural Labeling

The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.

mondelezintl_425

Mondelez International Invests in Research, Development and Quality

With a $65 million investment, Mondelez International invested in a research, development and quality network for the new and existing technical centers to better respond to the company’s growth and innovation needs.

5 Experts on Top Flavor and Fragrance Challenges

P&Fnow talks to some top flavor and fragrance companies about the effects of regulations, material costs and consolidation

Salty and Savory Snack Introductions Push Innovative Flavors

Mintel discusses the new flavor ranges available for savory snacks

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

The Last Word: Mariano Gascon and Kim Holman

Emerging ethnic flavor trends

pf_full_thumb_32718

Kokumi: Unlocking the Secrets of Fullness and Richness

Kokumi offers a pathway to formulate tastier low-in flavors.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

Consumption Ratio and Food Predominance of Flavoring Materials

The Consumption Ratio was introduced in 1981 to put the need for safety evaluation of flavoring substances in proper perspective against the assumed safety of traditional food consumption.

pf_tech_thumb_31218

Technology Decisions Challenging the Flavor and Fragrance Industry

If there is one thing that successful technology companies have in common it is marketing and public relations. One can hardly read a business-oriented magazine today without seeing either a technology advertisement or self promoting article. But how is a layman to separate fact from fiction?

Symposium on supplies of natural and synthetic materials

A short symposium was held by the Essential Oil Association on the problems affecting manufacturers and their supplies of both natural and synthetic raw materials. Four reports were given on various aspects of this subject and are summarized below:

Flavorcon Highlights: Unusual Flavor Ingredients, Biotech and More

The debut of P&F ’s two-day flavor conference in New Jersey engaged all of the senses.

Trends in Aroma Research and Gas Chromatography-Olfactometry

This paper looks at two aspects of aroma research, First, we'll review the last 20 years of research concerning volatile constituents in foods and beverages, particularly certain volatile constituents formed from sugars and amino acids during food processing, then we’ll give a brief overview of recent developments in gas chromatography-olfactometry.

Olfaction and Taste. A Century for the Senses

This book, a collection of the papers presented at the symposium, speaks not just to current knowledge. It also offers interesting insights into the future.

Aroma Compounds of Mango and Papaya from Cameroon

Solid phase microextraction analyses of these important fruits—Mangifera indica L. and Carica papaya L.

Monell to Develop Taste Science and Chemistry Curriculum

The curriculum will train high school chemistry teachers to incorporate taste as a sensory system into classroom instruction.

Sensient Expands Presence in China and Costa Rica

Sets up manufacturing facilites in Guangzhou and Alajuela, and a technical center and sales office in Shanghai.

Page 34 of 64