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Type: Article

Section: Flavor > Ingredients

Raw Material Bulletin: January 2014

This month's raw material bulletin features 2,3-hexanedione, ginger, 2,6-Dimethoxy phenol natural and more.

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

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Back to its Roots: Ginger Flavor & Trends

Used in culinary and medicinal applications for centuries, ginger has found an audience with contemporary consumers, who search for sophisticated and functional flavors in beverages and even pet food.

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Vanilla Pricing

Henry Todd Jr. (AM Todd) on excessive pollination, the effects of disease, supply and demand.

Detecting Vanilla Fraud

A fresh look at adulteration and authenticity analysis.

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Vanilla Curing

The senescent decline of a ripe vanilla bean and the birth of vanillin.

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Organoleptic Characteristics of Flavor Materials April 2018

This month’s column features discussions on cis>-p-menthan-7-ol, 2,6-dimethyl pyrazine natural, cocoa decolorized (PG), whiskey CO2 extract and more.

Optimizing Vanilla Sourcing

How ethical sourcing practices can optimize cultivation, curing and the business of vanilla for growers and suppliers

Thugs, Bugs and Vanilla

Madagascan politics and a virulent crop disease highlight vanilla’s tenuous supply conditions.

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Processing Vanilla inside Madagascar

More than 140 years after Wilhelm Haarmann and Ferdinand Tiemann synthesized vanillin from pine bark, Symrise has unveiled a vanilla extraction facility in Benavony, Madagascar, which combines the company’s ingredient heritage with contemporary technology and sustainability initiatives.

The Quality of Cured Vanilla Beans

Flavor and sensory attributes and mouthfeel

Last Word: Vanilla, Ethics, and Market Drivers

A conversation with Scott May, VP, global sweet goods, Givaudan

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Key materials: Inside Vanilla

Vanilla planifolia’s botany, curing options, cultural history and future market prospects

Vanilla: Anything but Plain

Mike Fasano outlines the complexities and nuances of vanilla extracts

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The Starting Point: Vanilla Sustainability in Madagascar

Seeking supply stability, ethical procurement practices, improved quality and more in one of the world’s most important and challenging sourcing regions.

The State of Vanilla: Challenges and Opportunities

“Madagascar produces 80% of the global [supply] for vanilla,” says Scott May, Givaudan’s global head of sweet goods and dairy. In light of such a fi gure, it is easy to see how even isolated regional events can have debilitating effects on a global scale.

Optimizing the Traditional Curing of Vanilla Beans

A reappraisal of blanching and fermentation methods.

There is a focus on the protection of both critically endangered and endangered fauna and flora, such as Bornean orangutans.

Forest Regeneration and Vanilla Cultivation in Indonesia

Increases in deforestation result in decreases in sequestration of carbon dioxide, leading to a loss of crucial ecosystem services.

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