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Type: Article

Section: Flavor > Pharmaceuticals

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A Farewell and a Hello

Considered to be a recession-proof category, the pet food market continues to expand with more diversity in product portfolios.

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Authentication of a Flavoring Substance: The Vanillin Case

As vanilla remains a popular taste and scent around the world, the global vanillin market is responding to increasing demands for naturals, while also addressing regulatory and adulteration issues.

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2018 The Year in Review: Citrus Oils: Availability and Markets

What do the lemon, grapefruit, lime, orange and mandarin oil markets look like? This article discusses global availability and developing an effective and adaptable purchasing strategy.

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

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F&F Literature Review: Digitally Crafted Scents and Predicting Flavor and Protein Interaction

This month’s F&F literature review examines digitally crafted molecule design, natural extracts in personal care and predicting flavor partitioning and protein interactions, among other studies.

The Last Word: Sustainability, Ethics and Supply Chain: an IFEAT Takeaway

Sustainability, ethics and supply chain: an IFEAT Takeaway

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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles

As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.

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FEMA 49th Fall Symposium Addresses Chemophobia, Supply Chain Transparency and More

Members attended a variety of presentations on consumer trends, scientific research and market updates from industry thought leaders.

Bell Flavors & Fragrances featured a rotaing menu featuring a pizza application. On June 4, they featured a Tunisian Date Pizza, formulated with its ingredients.

Finding a Way Forward: IFT19 Looks to the Future of Food and Flavor

As the food and flavor industries brace for uncertain times ahead, food and flavor professionals met at the 2019 Institute of Food Technologists conference to discuss possible solutions and plans for the future.

Functional Ingredients, Encapsulation and Innovative Organizations: Highlights from the 12th Annual West Coast Flavor Industry Forum

Innovation from three distinct perspectives.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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Authentication of Natural Peppermint Oil

This article explores the application of carbon-14 testing as a method to authenticate naturally sourced peppermint oil and screen for adulteration.

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Editor's Note: F&F Advocacy & Communication

How do regulatory, R&D, creatives, marketers and product developers unite under evolving environmental, social, political, cultural, technological and creative landscapes?

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Flavor Bites: Anethole

Outside aniseed categories this chemical can be surprisingly useful in a wide range of flavors at much lower levels of addition, adding subtle nuances that are not remotely recognizable as aniseed.

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Flavor Bites: Geranyl acetate

Containing a dominant rose note underlaid with fruity nuances, geranyl acetate is ideal for a range of floral, citrus, tropical fruit, berry and other flavor applications.

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Editor’s Note: An Expanding Palette

For centuries, humanity has waxed poetic on the diversity and versatility of nature. If nature were a painter’s palette and the colors represented our current uses of nature’s bounty, then we are only using a corner of that palette.

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Editor's Note: The Art of Natural

This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors

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