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Type: Article

Section: Flavor > Ingredients

Supercritical fluids for extraction of flavors and fragrances from natural products

The applications discussed in this article have been limited only to flavor and fragrance extraction. It should be noted that supercritical fluid extraction has a much wider range of applications. It can compete directly with two widely used separation process--distillation and solvent extraction.

Furaneol in Fruit Flavor Formulations

Furaneol is so expansive that, to do it justice, the author split this column into parts, looking at fruit flavors first.

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For the Love of Food: The Path Forward for Proactive Food and Flavor Safety

As the industry evolves to embrace food safety standards and mitigate hazards, food and ingredient manufacturers can take steps to outpace regulations and protect their brands.

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Flavors for Snack-Food Applications

The overall snack-food product development process is described here, from concept selection through seasoning development, consumer testing and commercialization.

Product developers and consumers alike are vested in the story of sustainability from farm to food.

Botanical Flavors Signal Form & Function

How extracts for clean and clear labels can deliver the benefits today’s consumers seek.

Strategic Factors for Business Success in the Flavor& Fragrance Industry

We can see around us much evidence of an accelerating rate of change in technology, economy and politics, and last but not least, of social change, These changes will also affect the flavor and fragrance industry in the 1990s. Nevertheless, it can be said that the middle/long-term (1988-1995) growth outlook is relatively favorable.

Popular with consumers for hundreds of years, growing health consciousness is breathing new life into mint.

From Field to Finished Goods: Delivering the Perfect Mint Flavor

Popular with consumers for hundreds of years, growing health consciousness is breathing new life into mint.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

Senior Technical Director & Chief Global Flavorist Zareena Valappil

Chief Global Flavorist Zareena Valappil Talks Creative Demands & Formulating for Citrus Formulations

Learn about Valappil's journey in the flavor industry, formulations she considers timeless and trends that are currently exciting the flavorist.

The global market for health and wellness foods is estimated to be worth $764 billion with a CAGR of 4.8% between 2020-2027.

Forward Thinking: Functional Food & Beverage Developments

Collagen, mushrooms and plant-based formulas are fueling functional food and beverage innovation.

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Mint: Perspectives from Field to Formulation

Mint profiles continue to evolve as crops face drought and other challenges.

Bell Flavors & Fragrances featured a rotaing menu featuring a pizza application. On June 4, they featured a Tunisian Date Pizza, formulated with its ingredients.

Finding a Way Forward: IFT19 Looks to the Future of Food and Flavor

As the food and flavor industries brace for uncertain times ahead, food and flavor professionals met at the 2019 Institute of Food Technologists conference to discuss possible solutions and plans for the future.

Synthesis of New Fragrances from Furfural

The present paper discusses the synthesis and fragrance characterization of several new furan derivatives and a few known compounds which have not yet been described in detail.

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.

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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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Filtration Challenges for the Flavors Industry

The goal of flavor filtration is to achieve better clarity, microbial reduction, and protection of downstream equipment. Learn about the key challenges to your production.

Chefs at Bell Flavors & Fragrances' Flavorology event

Bell Flavors & Fragrances Offers Another Taste of Flavorology

At the company's Flavorology event, held at the Chopping Block in Chicago, Bell researchers and application specialists, as well as industry chefs and key customers, gathered to sample and share new flavor innovations.

At its most basic level, precision fermentation is a tool to transform cells into cell factories that assemble “molecules of interest” (desirable products) at a faster rate, resulting in a purer form.

Precision Fermentation is Shaping the Future of Flavor

What a new generation of flavor molecules means for the industry, sustainability and consumer demands.

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