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11 Results
Type: Article
Section: Flavor > Regulatory & Research
Fermenting has been booming in recent years: the authentic, almost ancestral nature of this process, along with its recognized health benefits, is making these ingredients increasingly attractive to consumers.
Formulation of great tasting plant-based foods and beverages with yeast-based solutions
The Director of Strategic Marketing and Innovation at Biospringer by Lesaffre discusses how yeast fermentation-based solutions can help solve taste and texture problems in plant-based foods.
Feb 1st, 2025
Schiff Bases — A Primer
The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.
Dec 31st, 2008
Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.
Navigating Plant-based Product Formulation
Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.
Jan 1st, 2022
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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).
Feb 28th, 2019
The global vegan flavor market is anticipated to reach $11,078.2 million in 2024, and it is expected to exhibit steady growth with a CAGR of 5.2% until 2034.
Plant-based Ingredient Technologies, Partnerships & Advancements Introduced in 2024
How companies are tackling flavor challenges in plant-based alternatives and responding to vegan trends across application categories.
Nov 1st, 2024
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Endpoint. Thinking Outside the Perfume Bottle
My role for Perfumer & Flavorist is to procure and put forth relevant scientific content and observations to advance your formulations for improved F&F applications. So what you’ll find here are some interesting points I’ve observed that could connect to your overall larger project “constellation.”
Jan 27th, 2017
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Perfume and Flavor Synthetics
Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.
Apr 6th, 2016
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Shipping perfume, chemicals and other hazardous materials?
CHEMTREC®’s 24/7 emergency response phone number service helps you meet U.S. DOT and international regulatory requirements for shipping hazardous materials. You've got our number, we've got your back!
Sep 6th, 2019
Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven
The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.
Apr 6th, 2016
Interested in contributing an article or study to a future issue of Perfumer & Flavorist+? Send us an email!
Want to Contribute to Perfumer & Flavorist+ in 2024?
Managing editor Jenna Troyli calls upon F&F community for 2024 resolutions, goals and poignant topics.
Nov 1st, 2023
The Oxidative Stability and Retention of Limonene-based Model Flavor Plated on Amorphous Silica and Other Selected Carriers
Evaluating effectiveness of amorphous silicas as flavor carriers, versus traditional flavor carriers.
Aug 18th, 2009
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