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Section: Flavor > Ingredients
Ingredients
Consumption Ratio and Food Predominance of Flavoring Materials
The Consumption Ratio has been generally accepted as a valuable tool for the setting of priorities for the safety evaluation of flavoring substances. The general understanding of its significance is inspiring flavor researchers tn publish the results of their work in a form which clearly relates the quantity of the substances identified to the food.
Ingredients
The Chemical and Sensory Evaluation of Edible Oleoresins
Edible oleoresins are natural isolates obtained by extracting plant material with suitable solvents and recovering of the solvent, mostly by evaporation. The residue is called the oleoresin. The organoleptic quality of the edible oleoresins will be discussed in more detail.
Flavorcon Coverage
Taste Optimization in Plant-Based Food and Beverages
Drink in all of the latest insights at
Flavorcon
2022.
Event Coverage
Citrus, CBD and Extracts at NAFFS 19th West Coast Flavor Forum
During the event, flavor professionals met to sample the latest in flavor ingredients and innovation and network with fellow peers.
Ingredients
The Challenges of a United Europe for the Flavor and Fragrance Industry
Vienna Congress. I can’t think of a business better suited to survive and grow in the future environment of Greater Europe than that dedicated to the two senses of taste and smell. And on a global basis, the flavor and fragrance industry stands on the threshold of opportunity and success far greater than it has experienced ever before.
Ingredients
IFF Creation and Design Center in Türkiye Recognized as Key Innovation Center
The Creation and Design Center houses state-of-the-art facilities such as dedicated labs for beverages, bakery, confectionery, meat and snacks, an analytical lab, pilot plants and boasts a culinary kitchen.
Sweet Applications
Inside Look: Chemistry and Biochemistry of Vanilla Flavor
A survey of the latest research. The characteristic aroma and flavor of vanilla is the result of various chemical and biochemical processes that take place during the curing and conditioning of vanilla beans. Vanillin is an important constituent of the cured vanilla bean, contributing greatly to its characteristic aroma and taste.
Ingredients
Essential Oils and Microwave Extracts of Cultivated Plants
We have used these two methods to treat different cultivated plants: five Umbelliferae, one Compositae and seven Labiatae. There is a double purpose for this approach. First, we want to determine the advantages and disadvantages of this technique in terms of research. Secondly, we intend to make appropriate comparisons between microwave extracts and essential oils coming from the aerial part of these plants.
Ingredients
Chemical and Sensory Evaluation of Three Sage Oils
This article discusses the chemical composition of these three Salvia oils from various parts of the world, and describes the odor qualities of the oils and the olfactive properties of some characteristic compounds.
Ingredients
Coumarin in Plants and Fruits: Implication in Perfumery
Is there a risk for perfumers and flavorists to use coumarin in their formulations? The purpose of this article is to give users adequate information to answer to this question.
Event Coverage
Embracing the Future of Flavor and the Flavorist
At Flavorcon 2018, Tony Moore, chief innovation officer and chief flavorist for Flavor Producers, will discuss how regulations impact flavor creation and the future of the profession.
Trends
Flavorcon Day 2: Beverages, Blockchains and Brand Drivers
Day two of Flavorcon 2017's Market and Consumer Insight sessions will feature discussions on Blockchain technology for a clearer supply chain, beverage trend drivers and shifting consumer preferences.
Flavor
Firmenich Launches ‘Smart Protein’ Ingredient and Technology Portfolio
“As alternative proteins often disappoint in terms of taste and mouthfeel, our “Smart Protein” solutions are designed to enrich the total eating experience, addressing all product development needs, from great taste and aroma to nutrition and functionality,” said Emmanuel Butstraen, president of Firmenich Flavors.
Ingredients
Tetramethyl Pyrazine in Meat, Brown and Nut Flavors
Independent flavorist John Wright offers possible applications for tetramethyl pyrazine.
Ingredients
Kraft Launches Mac and Cheese Club for Exclusive Flavor Line
Fans who sign up for the Kraftflvrs Club will get to try the new line ahead of the public.
Event Coverage
Scent and Taste Meet in Marie Wright’s Flavorcon 2019 Masterclass
In her
Flavorcon
masterclass, Marie Wright will discuss the trend of products flavored with fragrance notes and how scent can innovate the flavor industry.
Regulatory & Research
Naturally Sourced F&F Ingredients: Regulations and Verifications Through Carbon-14
Authentication of natural substances continue to be an area of major interest for F&F, with programs and regulations using carbon-14 analysis as a method for distinguishing biobased sourced materials from petroleum-derived material.
Ingredients
[Podcast] Biotechnology and Molecular Precision Unlock Natural, Sustainable Flavors & Fragrances
Kathy Oglesby, head of flavors & fragrances at Blue California, sat down with Perfumer & Flavorist to discuss the latest advancements in molecular precision, what it means to be fully verticalized, the company’s new creative center and more.
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