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Type: Article

Section: Flavor > Regulatory & Research

Botanicals: Interesting new tools for the flavorist

A profound change has come over the world economy in the last 10 years and the assumptions of the inevitable superiority of synthetic materials has been rudely shattered.

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From Clove to Creamy: Natural Vanillin from Clove

Indesso Natural Vanillin: Authentic. Sustainable. Sensory Excellence.

New Technologies for the High- Speed Characterization and Analysis of Essential Oils

The difficulties in [essential oil] analyses arise from the large number of components, many of them present at low concentrations

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Beyond the Peel: Analysis of Pink Grapefruit Juice

There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.

2012 Flavor & Fragrance Leaderboard

Acquisitions, raw material price pressures and an uncertain economy make for a mixed picture

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2018 Flavor & Fragrance Leaderboard

Driven by regulation and marked by innovative technologies paired with a rising demand in natural, this year’s leaderboard addresses the industry’s horizontal growth in an increasing digital, globalized landscape.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

The Benefits of Fragrance

The luncheon speaker at the Symposium was Dr. Morley Kare, who provided an educational and most captivating presentation on the subjects of taste and smell.

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Upping Fragrance Intensity via Cyclodextrins*

How can fragrances pack a bigger punch? Or last longer? These issues forever press the industry and have given rise to novel delivery and release technologies.

Safety Aspects of Flavors and Fragrances

The flavor and fragrance industry has, for a long time, been conscientious about the safety of its products, From the very beginning it has participated in the development of safety evaluations and regulations for flavors and fragrances, both in the US and Europe. In this paper the developments of both flavors and fragrances will be summarized. The difference in approach in these two areas will be discussed, as well as possible future developments.

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Natural Source Testing for Flavors and Fragrances

In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

Searching the patent literature for flavor and fragrance materials

When searching the perfumery or flavor use of a chemical, novel or not, two places in each classification system should be searched: all organoleptic use class(es), and the chemical per se class. At a minimum, the search should cover the U.S. Classification system, the International Patent Classification, the standard chemical literature (e.g. Beilstein and Chemical Abstracts), and the standard literature of our industry: Bedoukian’s Perfumery and Flavoring Synthetics, Arctander’s Perfume and Flavor Chemicals (Aroma Chemicals) Vol. I and II, and the Fritzsche library bulletin.

Most of the vanillin in the market comes from chemical synthesis, with approximately 85% produced from Guaiacol (petrochemical products), while the rest are from lignin and eugenol.

Clove Oil Derivatives: The Case of U.S. Natural Vanillin Authentication

Uncovering the nuances of vanillin sourcing and natural vanillin ex clove authentication.

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Predictive Science + Emerging Technologies: Speeding Flavor and Fragrance Innovation

Accelerate discovery through predictive science, benefits of virtual screening, productivity and better knowledge management.

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10 Insider Tips To Design Effective Flavor & Fragrance Presentations

Designing effective flavor and fragrance powerpoint presentations can be challenging and time consuming. Founder and creative director, George Costello of George Costello Creative, LLC, (GCC) shares his top “10 Insider Tips To Design Effective Flavor & Fragrance Presentations.”

Regulatory Watch: Trans Fat, GRAS, Fragrance Guidelines and More

This article takes a closer look at industry regulations for the flavor and fragrance industry, including trans fat and fragrance guidelines.

Strategic Factors for Business Success in the Flavor& Fragrance Industry

We can see around us much evidence of an accelerating rate of change in technology, economy and politics, and last but not least, of social change, These changes will also affect the flavor and fragrance industry in the 1990s. Nevertheless, it can be said that the middle/long-term (1988-1995) growth outlook is relatively favorable.

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