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Section: Flavor > Ingredients

Physical and Psychological Keys to Cosmetic Usage

I believe that the past can provide clues to future growth. Growth should come from many sources. Growth should come from increased fragrance consumption in bath products, environmental fragrances, aroma therapy and importantly, from more frequent application of alcohol-based fragrances.

F&F Formulation: Progress in Physiological Cooling Agents

Development, classifi cation, synthetic approaches, strength, patents and trends

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Patent Pick: A Knack for Natural Flavors

While "Clean label" foods have been in demand in the flavor industry, Frito-Lay North America, Inc. and The Board of Trustees of the University of Illinois, a body corporate and politic of the State of Illinois, are determined to encapsulate flavors to sustain authentic flavors.

1-(p-Methoxyphenyl)-1-penten-3-one

From Fontarome Chemical, this flavor material provides a buttery odor.

Salord initially joined the Firmenich team two decades ago as a dairy flavorist.

Firmenich Names Patrick Salord Creation Vice President

Salord initially joined the Firmenich team two decades ago as a dairy flavorist.

Kari Pekalski, technical sales manager, P2 Science, Inc.

P2 Science Names Technical Sales Manager

Kari Pekalski joins the P2 team to support customers in cosmetics, personal care and fragrance.

The acquisition enables Michael Foods to focus on its edible egg business, while allowing IsoNova to keep up with increasing customer demands.

Symrise Acquires Michael Foods Egg Processing Plant

The acquisition enables Michael Foods to focus on its edible egg business, while allowing IsoNova to keep up with increasing customer demands.

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WOCMAP VI President on Aromatic Plants, Research and Conservation

In this exclusive interview with Perfumer & Flavorist, K. Hüsnü Can Baser discusses the evolution of the congress and its goals for the upcoming program.

Ingredient Profile: Hexyl 2-Methyl-3 or 4-Pentenoate

Application in berry, pear, tropical and other flavors

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DSM Appoints President of DSM Personal Care & Aroma Ingredients

DSM announced Gareth Barker as president of DSM personal care and aroma ingredients and a member of the executive committee of DSM nutritional products.

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[podcast] Taste the Crunch: How Products Engage Consumer Senses

Crunching sounds can make food taste better. Heavier lipstick tubes impress a sense of luxury. How might product developers benefit from these signals? Find out in this podcast series.

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Burt’s Bees Goes Holistic With Plant-Based Protein Shakes

Users will be singing, “Wake me up inside” with Burt’s Bees new plant-based protein shakes as the skin care brand expands to the food and beverage industry.

Flavorists John Wright and Cyndie Lipka have enlisted in counterparts to moderate interactive organoleptic panel sessions at Flavorcon 2024!

Meet Your Pre-Flavorcon 2024 Interactive Organoleptic Panel Moderators

Flavorists John Wright and Cyndie Lipka have enlisted in counterparts to moderate interactive organoleptic panel sessions at Flavorcon 2024!

The facility is said to offer a full range of capabilities and equipment to help customers move from development on the benchtop to small scale-up production in the pilot plant that will inform and accelerate final large-scale production.

dsm-firmenich Launches F&B Pilot Plant in New Jersey

The pilot plant is focused on scaling up beverage production and is designed to support an array of beverage applications.

By 2035, market researchers predict that one in 10 portions of protein is likely to be plant-based

IFF Unveils Plant Protein Meat Alternative Innovation, Supro Tex

The IFF tech is aiming to address the more than 40% of global consumers who are highly interested in meat alternatives with the same taste and texture as animal-origin meat.

Richard McEvoy's career includes leadership roles at Unilever, JohnsonDiversey, Vantage Specialty Chemicals, and Voyant Beauty.

Prinova Appoints Richard McEvoy as President and CEO

McEvoy succeeds Don Thorp, who will retire following a successful 42-year tenure leading the business.

Plant Impact Volatiles from Higher Fungi: A Biotechnological Perspective

This study’s data confirm prior data that show basidiomycetes are also suitable for the biotechnological production of volatile flavors. Compared to secondary metabolism in plants, basidiomycetes possess a significant potential.

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Building a Better Flavor Plant and Protecting Raw Materials

At Flavorcon 2018, Joe Macdonald, VP of global planning for IFF, and Rich DiBernardo, president of Initech Inc., will discuss the future of flavor manufacturing and how companies can build a better plant through streamlining.

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