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Section: Flavor

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Inside Look: Chemistry and Biochemistry of Vanilla Flavor

A survey of the latest research. The characteristic aroma and flavor of vanilla is the result of various chemical and biochemical processes that take place during the curing and conditioning of vanilla beans. Vanillin is an important constituent of the cured vanilla bean, contributing greatly to its characteristic aroma and taste.

The World Flavor and Fragrance Industry 1979-1981

Since 1979, the world flavor and fragrance industry has experienced a period of lower profitability brought about by lower nominal (calculated in current U.S. dollars and local currencies) and real (quantity) growth rates as well as increased competitive pressures. Table I analyses in detail worldwide sales of 35 public and private companies (16 individually and 19 collectively) during the period 1979-1981 (with growth rates in current U.S. dollars and local currencies).

Essential Oils and Microwave Extracts of Cultivated Plants

We have used these two methods to treat different cultivated plants: five Umbelliferae, one Compositae and seven Labiatae. There is a double purpose for this approach. First, we want to determine the advantages and disadvantages of this technique in terms of research. Secondly, we intend to make appropriate comparisons between microwave extracts and essential oils coming from the aerial part of these plants.

Chemical and Sensory Evaluation of Three Sage Oils

This article discusses the chemical composition of these three Salvia oils from various parts of the world, and describes the odor qualities of the oils and the olfactive properties of some characteristic compounds.

Coumarin in Plants and Fruits: Implication in Perfumery

Is there a risk for perfumers and flavorists to use coumarin in their formulations? The purpose of this article is to give users adequate information to answer to this question.

The Challenge of "Natural;" Flavor and Fragrance Trends

Highlights from the WFFC fall meeting

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Embracing the Future of Flavor and the Flavorist

At Flavorcon 2018, Tony Moore, chief innovation officer and chief flavorist for Flavor Producers, will discuss how regulations impact flavor creation and the future of the profession.

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Cincinnati SFC Meeting Talks Cannabis, Science and DART

At the 2018 SFC meeting, flavor professionals discussed a range of issues related to the industry, including the cannabis market and the growing distrust of flavors and science by the public.

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Givaudan Targets Greenhouse Gas With Goals and Initiatives

Givaudan has announced plans to reduce its greenhouse gas emissions, by investing in renewable energy sources and finding ways to lessen its carbon footprint.

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The Spice is Right for Mars and Wrigley

Mars and Wrigley are tapping into the spicy and comforting flavor trends with their upcoming products, including "Sweet Heat" Skittles and Starburst.

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Flavorcon Day 2: Beverages, Blockchains and Brand Drivers

Day two of Flavorcon 2017's Market and Consumer Insight sessions will feature discussions on Blockchain technology for a clearer supply chain, beverage trend drivers and shifting consumer preferences.

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Isobionics Expands to Launch Sandalwood and Patchouli Products

Isobionics is opening a new laboratory equipped with new generation fermenters and is preparing to launch two new fragrances, sandalwood and patchouli.

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Firmenich Launches ‘Smart Protein’ Ingredient and Technology Portfolio

“As alternative proteins often disappoint in terms of taste and mouthfeel, our “Smart Protein” solutions are designed to enrich the total eating experience, addressing all product development needs, from great taste and aroma to nutrition and functionality,” said Emmanuel Butstraen, president of Firmenich Flavors.

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White Chocolate Spells Success For Peeps and Hershey’s

Peeps and Hershey’s introduced their new flavor trends for the year, satisfying consumers with a maple brown sugar and white chocolate Peep and a birthday cake Hershey’s Kiss.

ECHA FAQ on REACH-IT Fees and Invoices

The European Chemicals Agency (ECHA) has released a REACH-IT Frequently Asked Questions paper.

New Symrise CEO Bertram Understands "Innovation and Flexibility"

Succeeds Gerold Linzbach July 1.

CBN, a stronger alternative to CBD, is said to be a prevalent trend in 2021.

10 Trends for 2021: Food, Beauty and Tech

From plant-based eggs to CBD and even robot pets, WGSN has forecast the top 10 trends for 2021.

Study Strengthens Link between Diacetyl and Lung Disease

A recent study conducted by scientists at the National Toxicology Program evaluated the respiratory toxicity of diacetyl in mice at exposure profiles relevant to workplace conditions at microwave popcorn packaging plants.

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