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Section: Flavor

GreenLab's proprietary technology uses genes found in corn to develop proteins.

Shiru, GreenLab Partner to Scale Sustainable Protein Production

The partnership will combine GreenLab's proprietary corn expression system with Shiru's AI-powered ingredient discovery.

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Endpoint. Seeing Past the Amber Glass

What do you think the consumer envisions in a product touted as natural? That using it will make them healthier, wholesome and bring them closer to nature? Or that nature’s extracts hold secrets to longevity and enlightenment?

Green Vanilla Bean Quality

Understanding the parameters of the vanilla bean brings about potential for control, management and flexibility in process operation and in the quality of the final product

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

California Green Chemistry Initiative

Implications for the F&F industry

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Berje's Cognac Oil Green

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Greener Alternatives for Formulation

Eco-friendly Sigma-Aldrich® brand aroma chemicals available for your formulations.

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Gold for Green: Firmenich Recognized for Sustainability

For the third year in a row, the company received a Gold rating from EcoVadis for its sustainability efforts. The recognition places the company among the top 1% of all suppliers and industry leaders in the fragrance and flavors industry.

EU Forming Green Supplier Database

The EU Ecolabel program is developing a new voluntary database of green raw material suppliers.

Q&A: Going Green with Chemistry

How to implement and measure the impacts of green chemistry in F&F.

UPDATE: CSA Roundtable Product Lists

The product lists for tomorrow's Chemical Sources Association Roundtable at the Sheraton Newark Airport Hotel have been released.

GMO Citrus Shows Resistance to Citrus Greening Disease

Florida-based operation shows GMO-grown citrus plants to be resistant to the citrus greening disease.

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USDA's Latest "Buzz" on Citrus Greening

USDA research sheds light on a possible solution to citrus greening by studying how Asian citrus psyllids communicate with one another.

Green Tea is Gaining Ground

Mintel explores the incorporation of green tea flavors into carbonated, sports and cocktail beverages

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Editor's Note: A Greener Heart

This issue, we get to the heart of one of the flavor industry’s ingredient concerns: adulteration in garlic oil. Due to its prevalence in countless savory products, garlic oil’s purity is an ongoing topic within the industry. Additionally, Christophe Laudamiel, perfume sculptor, shares his thoughts on educating both future perfumers and consumers for a more sustainable, more mindful fragrance industry.

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Perspectives on Citrus

The presence of citrus notes in the life of a perfumer.

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Berjé’s Renewable Energy Project Promotes Green Vibes

Berjé Inc. now has 4,092 solar panels covering 200,000 square feet out of its 235,000-square-foot operations facility in Carteret, New Jersey

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Going Algae Green With Nonfood's Snack Bar

Nonfood has released the second version of its sustainable snack bar, Nonbar, which includes a light texture and added sweetness from monk fruit.

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