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Section: Flavor > Ingredients
Regulatory & Research
Identification of 9-Decen-2-one in Pineapple
Analysis of natural occurrence and application in fragrances and flavors.
Sweet Applications
Endpoint. Moving Past Both Empty Wrappers and Science
How can our businesses ensure consumers receive the right information when choosing products? Perhaps it's time we use our senses to find out.
Regulatory & Research
Setting priorities for safety evaluation of flavoring materials
A two-step procedure is proposed to establish priorities for the evaluation of flavoring substances. It is based on quantitative evaluation of their occurrence in food and a decision tree safety evaluation. This provides a mechanism by which a group of toxicologists and flavor and food technologists can classify all flavoring materials consumed in decreasing order of potential hazard as recommended by JECFA.
Audio
[podcast] Challenges and Opportunities of Formulating with Alliums
Kalsec principal flavor chemist Shane McDonald and lead scientist Ken Burns connect to discuss how flavorists can build culinary dimension with allium.
Ingredients
Florida Food Products Appoints Vince Macciocchi as CEO
Macciocchi was most recently the president, ADM Nutrition and chief sales and marketing officer at ADM.
Flavor
Borregaard Increases Wood-Based Vanillin Production, Nixes Synthetics
“Although we will focus on wood-based vanillin in production, we will continue to offer the full range of vanillin products, including synthetic products made by our toll manufacturers,” said executive vice president, Borregaard Ingredients Bjørn Erik Amundsen.
Ingredients
Symrise Completes F&B Powder Blending Expansion in Jinqiao
The installed equipment is said to effectively increase the production capacity of seasonings in the dynamic Chinese market.
Ingredients
Symrise Proclaims April 10 as World Vanilla Day
The celebration honors the 150th anniversary of when Wilhelm Haarmann received the patent for the synthetic production of vanillin.
Ingredients
Giract Launches 12th Flavor Research Awards Program
Giract is organizing the Flavor Research Program to promote flavor research amongst Ph.D. students in Europe.
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.”
Beverage
Pour Me a Glass: RTD Beverage Global Trends
One of the hot topics at Flavorcon 2017 was the ever-changing RTD beverage market and how global influencers are changing innovation and demand.
Ingredients
USA Pear Releases a Collection of Flavor Videos
The video series emphasizes the flavor and versatility of pears.
Ingredients
Crickets: The Latest Flavor Trend from President’s Choice?
Looking for protein with an extra crunch? President’s Choice has released its 100% cricket powder to Canadian markets.
Trends
Symrise Expands in Asia-Pacific Amid Industry Shift
Symrise unveiled its Asia-Pacific Flavor Innovation and Technology Center in Singapore, as other companies make similar moves.
Ingredients
Manufacturing Flavors—How the Industry Produces Uniform Flavors
Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.
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
Production of Rosemary Oleoresin Using Supercritical Carbon Dioxide
An outline has been reported of the experiments helpful to appraise current understanding of extract production with supercritical CO2 for use in flavorings and fragrances. Additionally, a recent publication detailed the results of preliminary experiments performed to assess the suitability of employing supercritical CO2 in the production of oleoresins from Rosmarinus officinalis L.
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.
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