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Section: Fragrance

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

2014 Flavor & Fragrance Leaderboard

Perfumer & Flavorist magazine’s 2014 Flavor & Fragrance Leaderboard ranks the top companies in the industry. It also includes select exclusive insights from key executives on the state and future of the industry.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

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2018 Flavor & Fragrance Leaderboard

Driven by regulation and marked by innovative technologies paired with a rising demand in natural, this year’s leaderboard addresses the industry’s horizontal growth in an increasing digital, globalized landscape.

2009 Flavor & Fragrance Leaderboard

In a year of unprecedented financial upheaval, P&F magazine ranks and profiles the top-tier industry players and presents first-person insights into their resilience amidst challenges and opportunities.

Perfume and Flavor Synthetics

A model for research and academic-industrial cooperation. Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fields of basic research.

Perfumer & Flavorist--Year One

With this issue we complete the first year of publication of Perfumer & Flavorist. We will take this opportunity to report to our subscribers regarding the aims of this publication as well as the future plans.

Safety Aspects of Flavors and Fragrances

The flavor and fragrance industry has, for a long time, been conscientious about the safety of its products, From the very beginning it has participated in the development of safety evaluations and regulations for flavors and fragrances, both in the US and Europe. In this paper the developments of both flavors and fragrances will be summarized. The difference in approach in these two areas will be discussed, as well as possible future developments.

Digitally Released Aroma and the Flavorist

In this technology, an aroma, dispersed in a specially selected solvent system, is adsorbed on a chemically inert carrier material, again selected for its compatibility within the total system, and released in a stream of carrier gas at an electronically controlled moment for a brief and precisely controllable time span through an outlet ergonomically designed to lead it to the consumer’s nose with minimal spill-over to the environment.

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Floral Flavors Flourish in the West

Per a recent Future Market Insights report, the floral flavor market is expected to trend worldwide in RTD beverages.

Freedonia Releases Flavors & Fragrances Forecasting Study

Shows increasing market demand for flavor and fragrance products, particularly natural options for food, cosmetics and toiletries, and air care through 2014 and beyond

The event is scheduled for June 1-2 in Paris, France.

Visit Perfumer & Flavorist+ at SIMPARR 2022

The event is scheduled for June 1-2 in Paris, France.

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What’s Fresh in Oral Care Flavors?

Catalina Lee, worldwide director of global flavors for Colgate Palmolive, will discuss the challenges and opportunities of creating oral care flavors at the 2018 Flavorcon event.

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Hostess Launches Limited Edition Cupcake Flavors

Hostess has announced the launch of mint chocolate, strawberry and sea salt caramel cupcakes, available for a limited time.

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Perfumer & Flavorist Announces 2020 Editorial Calendar

P&F's 2020 editorial calendar features monthly opportunities for authors to contribute on leading topics driving the F&F industry.

Flavors and Fragrances as Functional Ingredients

Flavors and fragrances have a shared heritage, a common raw material base (natural products) and common technologies (extraction and distillation). Until recently, however, the flavor and fragrance industries were moving in different directions. Now there is a coming together, with common challenges. Now we talk about “functional ingredients,” as opposed to flavors and fragrances.

Digitally Released Aroma and The Flavorist

Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.

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Mint Landscape from Field to Flavor

The mint family (Labiatae or Lamiaceae) is composed of many species — including basil, lavender, rosemary, peppermint and spearmint — grown commercially for their essential oils or leaves. This article focuses on agricultural practices employed in the production of peppermint (Mentha x piperita).

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