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Section: Flavor > Ingredients
Ingredients
Lavender’s Evolving Role in Flavor Applications
Discover the ingredient’s evolution in F&F and how it has become a rising star in sweet and savory culinary menus.
Ingredients
Natural Aroma Chemicals: The Free EBook
The future of F&F will rely heavily upon a combining nature and technology. In this e-book, brought to you by Millipore Sigma, we selected the most high impact articles surrounding natural aroma chemicals from Perfumer & Flavorist’s archives. You’ll find technical articles on new sourcing techniques, sulfur aroma chemicals for savory, high impact aroma chemistry and more.
Ingredients
Flavor Reports: US Edition (March 25)
From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.
Sweet Applications
Find Yourself With Three Limited Edition Snickers
Snickers have announced that they will be launching three limited edition flavors starting in June 2018. The flavors include spicy, coffee and salty and sweet flavors.
Ingredients
Raw Material of the Week: Kokumi Extract
Who doesn't love a bowl of hot chicken noodle soup? Destilla Flavours & Extracts has introduced a raw material, which can be applied to stews, pies and matured cheese. The material is recognized for its ability to intensify taste over time.
Ingredients
Journey to the Essence: Interview with Mane
New extraction processes paired with innovative botanical research is what keeps MANE moving forward in the world of naturals. We sit down with MANE’s team to discuss how sustainability, biotechnology and consumer insights play a role in the company’s pursuit of natural in flavors and fragrances.
Ingredients
Bell Expands Palate with Sweet Staff Changes
Bell Flavors & Fragrances promoted a current flavorist to manager of sweet creation and brought in three new team members to the marketing department.
Trends
Global Encapsulated F&F Market Grows through 2024
A recent report projects that the global encapsulated flavor and fragrance market will exceed $8 billion by 2024, led by demand from the confectionery, personal care and cosmetic industries.
Ingredients
ADM Expands Vanilla Capabilities With Rodelle Acquisition
Rodelle originates, processes and sells premium vanilla products, including extracts, beans, alcohol-free flavor and paste. The company also offers non-vanilla products such as flavorings, extracts, spice and spice blends.
Regulatory & Research
Patent Pick: Fresh-pressed Polyphenol Flavor Enhancer
Takasago takes polyphenols and saccharides very seriously. And apparently straight from the juicer, as this flavor-enhancing patent explains.
Flavor
Symrise Extends CFO’s Contract Ahead of Schedule
With the extension, CFO Olaf Klinger will continue to manage the company’s finances for another five years, through January 2024.
Ingredients
Spinach Cannabis Launches Flavored Edible Gummies Line
Each flavor combination features proprietary flavor masking technology.
Ingredients
ECGA Announces 2021 Flavor of Sunshine Campaign
The Eastern Cantaloupe Growers Association (ECGA) campaign supports retailers to promote the benefits of cantaloupe.
Ingredients
Reflections on an Exciting and Challenging Year
A message from the outgoing SFC president.
Ingredients
Flavor Bites: Earthy, Musty, Mushroomlike Aroma Chemicals
I like most living things but mosquitoes are an exception. I travel a lot, which makes malaria very near the top of my “things to avoid” list.
Ingredients
The Essential Oil from Rosmarinus officinalis L.
The essential oil produced from the leaves of Rosmarinus officinalis L. is an important essential oil of Spain. The Rosmarinus offlcinalis L. plant grows wild and has been cultivated in different parts of the country. The following sections treat history, botany, essential oil production, physiochemical properties, chemical composition, olfactive properties and applications, and production and trade of the essential oil of Rosemary. The preparation of terpeneless essential oil of Rosemary will be mentioned.
Ingredients
The Application of Flavors to Extruded Products
Through the changes we will experience in the next few years in both the extrusion of foods and in the creations of flavors, the scientists, the technologists and the artists of each discipline will continue to rely upon a certain amount of “triai and error” in their approach and most certainly will be required to possess a “keen sense of observation.”
Ingredients
Consumer Exposure to Chemically Defined Flavoring Substances
The following observations should put into perspective the exposure of consumers to flavoring substances. This may help us to establish a reasonable priority for the safety evaluation of the unmanageably large number of flavoring substances occurring in food and used by the flavor industry.
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