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Section: Flavor > Ingredients
Trends
Conscious Consumers Driving Food and Beverage Trends
With the rise of the ethical and eco-conscious consumer, better-for-you claims and products will continue to be popular well through 2018.
Ingredients
Technical and Sensory Impacts of Clean Labels
The most important trend driving new product development in foods and beverages will impact the flavor industry.
Event Coverage
What's Next for Flavors and Product Development?
How advances in sensory science and computing will impact foods and beverages.
Ingredients
Flavors and Fragrances Market Expected to Grow
The market is projected to have a CAGR of 2.67% from 2017-2022.
Ingredients
Recent Developments in Flavor and Fragrance Chemistry
Recent Developments in Flavor and Fragrance Chemistry, book review. There is a wide selection of topics representing current research in the flavor, fragrance and biochemistry areas. There will be something to satisfy the varied interests of potential readers from the avid organic chemist to the casual historian of the industry.
Trends
State of the Industry: 2006 and Beyond
Forecasting opportunities and threats on the road to recovery. Despite what was attributed to Cyclone Hudah, which raked across Madagascar in the spring of 2000, and political instability in that island nation, the real cause of this decade’s vanilla crisis can be blamed on simple economics.
Ingredients
Editor's Note: Synthetics: Safe, Sustainable and Stigmatized
We experience a variety of synthetic versions of naturals in our daily lives. But the mission is the same: to create a compelling, engaging, quality experience for the listener.
Ingredients
GTCR and Ceba-Tech Invest in Flavor Producers
“The Harris family and the broader FPI team have built a terrific company,”said Charles Nicolais. “We are excited to invest in the business, further scale the platform and expand its capabilities to better serve our customers and drive enhanced growth.”
Ingredients
Givaudan Announces Chris Thoen Retirement and Executive Changes
Givaudan’s head of global science and technology, Chris Thoen, has announced his retirement after a 30-year career in research and development.
Event Coverage
Bioflavour 2018 Announces Speaker Lineup and Submission Deadline
The international biotech conference will discuss cutting-edge science and technology and future perspectives in this prospering field, academic and industrial alike on September 18-21, 2018 in Frankfurt, Germany.
Regulatory & Research
Redefining Communication: NAFFS Explores Safety and Natural Labeling
The first session of the NAFFS meeting explored challenges and solutions for effective communication between the industry, regulatory agencies and the public.
Flavor
Processing and Biotechnology as a Source of Flavors
There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.
Ingredients
2-Methyltetrahydrofuran-3-one and Other Flavor Furans
Chemistry and application in flavors
Ingredients
Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives
Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.
Ingredients
Consumption Ratio and Food Predominance of Flavoring Materials
The Consumption Ratio was introduced in 1981 to put the need for safety evaluation of flavoring substances in proper perspective against the assumed safety of traditional food consumption.
Ingredients
Symposium on supplies of natural and synthetic materials
A short symposium was held by the Essential Oil Association on the problems affecting manufacturers and their supplies of both natural and synthetic raw materials. Four reports were given on various aspects of this subject and are summarized below:
Ingredients
Olfaction and Taste. A Century for the Senses
This book, a collection of the papers presented at the symposium, speaks not just to current knowledge. It also offers interesting insights into the future.
Ingredients
Aroma Compounds of Mango and Papaya from Cameroon
Solid phase microextraction analyses of these important fruits—Mangifera indica L. and Carica papaya L.
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