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Section: Flavor > Ingredients

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.

Thugs, Bugs and Vanilla

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

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Millennial-Approved Tea and Coffee Trends

Multifunctional and natural beverages are still a millennial favorite. The tea market is rising to the occasion, emphasizing the routine that consumers can enjoy for their caffeine fix.

Citrus Oils: Processing, Technology, and Applications

Citrus fruits have evolved to become an important constituent in the modern diet. Because of the most pleasing, clean, refreshing and versatile aromas, which connote health and vitality, the volatile byproducts of citrus fruits, i.e. the citrus oils, also have become important in today’s society.

Advances in Flavor Research and Technology

The fourth bi-annual Symposium on Advances in Flavor Research and Technology took place at the Sheraton Towers in Iselin, New Jersey on April 24, 1991. Professor Chi-Tang Ho and Henry V. Izzo, Rutgers University, and Dr. James T. Carlin, Joseph Seagrams and Sons Inc., put together a wide-ranging program with international participation that attracted about 215 scientists mainly from the flavor, food and beverage industry.

Herbs and spices in medicinal preparations

Herbs and spices have numerous uses beyond their value as food additives. This paper is intended to survey one of those less known applications; the use of herbs and spices in a number of selected medicinal preparations.

Regulations, Sustainable Agriculture and Industry Collaboration

The biannual World Spice Congress has grown every year on a platform of business, leisure and new learning, becoming the single most important event in the spice industry.

The IFF center is said to support beverage, culinary, snack, and dairy manufacturers with greater speed-to-market through insights-led innovation.

IFF and Symrise Debut Flavor Facilities

See the newly launched facility details of the two centers.

Natural Aroma Chemicals: More and Purer

How improvements in extraction, biotech processes and use of sidestream sources are changing the ingredient palette

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Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

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Sustainability in Flavor and Fragrance Ingredients

Securing renewable natural ingredients and establishing sustainable synthetic chemicals are important for the future of F&F.

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Advances in Natural Flavors and Materials

The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.

Benzoin: Production, Uses and International Trade

The following review is based on first-hand research undertaken during a two-month mission in Southeast Asia, carried out by the author in 1997 for the government of the Lao People’s Democratic Republic (Laos) and funded by the Food and Agriculture Organization of the United Nations.

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.

Menthol and Cornmint Oil from China

This article looks at the current supply situation and draws some conclusions about the future availability of these products from China.

New and Unique Flavor Material Roundup

A summary of ingredients presented as part of the British Society of Flavourists’ Table Talk event.

Getting ahead: Technology and Innovation

Applying the lead user process to identify and implement new F&F technologies. Technology and innovation initiatives at flavor companies often are misunderstood or, worse, mismanaged because of poor understanding of the relationships between technology, innovation and the company’s business engine. This article will attempt to shed some much-needed light on the connections between these three variables, as well as the challenges in reaching a harmonious balance among them.

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Are Tastes and Smells Interchangeable?

How do sweet and bitter aromas interact with sweet and bitter tastes?

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