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Section: Flavor > Ingredients

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NOW AVAILABLE! Certified Organic 100% Hibiscus Extract Powder [sample request]

PhytoHib™ 100 Hibiscus Extract Powder is now available in the USA. Our latest version is Certified Organic, 100% pure Hibiscus, and cold-water soluble.

John Cox (FEMA), Mike Davis (past FEMA president; Givaudan) and John Hallagan (FEMA) at the president’s reception.

FEMA 100th Anniversary

The Flavor and Extract Manufacturers Association celebrates a century of progress in the science, safety and quality of flavors.

101st FEMA Annual Meeting: Fresh Thinking on Sustainability

Sustainability's potential impact on product life cycles and value chain, from ingredients to manufacturing to store shelf to consumer and beyond

FAQ: Top 10 Organic Questions Answered

Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.

2005 Industry Top 10 and P&F Pathfinders

Just outside the Top 10, the 2005 P&F Pathfinders are the movers, shakers, and up-and-comers that are shaping the F&F industry.

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Using the Brain (Not the Nose) to Smell

A systematic approach to the most fundamental of techniques for perfumers and flavorists.

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BioNootkatone, the Gold Standard for Natural Nootkatone

Woody, peely, and bursting with juicy nuance, BioNootkatone is an indispensable ingredient for natural citrus flavor creation. Developed through biotechnology, it is sustainable and independent of the citrus supply chain.

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Novel Non-beer Flavor Applications of Hop Oil Fractions

Application in fruit, beverage, dairy, savory and other categories.

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2011's Top 10 Flavor Trends for Beverage, Sweet and Savory Applications

Bell Flavors & Fragrances predicts the big trends in flavors for 2011.

(E,Z)-2,6-Nonadienal

Unsaturated Aliphatic C9-Aldehydes as Natural Flavorants

(E)-2-Nonenal

Unsaturated aliphatic C9-aldehydes as natural flavorants.

cis-6-Nonenol

This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.

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No Single Answer

Mariano Gascon dicusses how to find the right combination of solutions for stevia-based formulations.

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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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Editor's Note: A Natural Debate

As the demand for naturals grow, the industry is challenged with balancing an authentic natural product with sustainable and safe processes.

Raw Material Bulletin: November 2014

This month's raw materials include BioBased PG, Z11, Butyl butyryl lactate, natural and more.

An Aroma Chemical Profile: Nonadienols

The nonadienols are truly representative of the term, “specialty aroma chemical,” because their singular and collective volume is small by any standard.

Mint flavor has several contributing factors, including the species of plant used and the intensity of the cooling sensation.

Editor's Note: Mint to Be

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