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Type: Article

Section: Flavor > Regulatory & Research

Keynote Address: There is more to taste than meets the tongue

The basic question is “do we need flavors at all?’ I think this is the question that regulatory agencies are asking, The issue of natural vs. artificial is a front. The second question is ’’do we really need this endless variety of flavors?” It would be much easier if we only had five or six. We could test them at every level and every combination. I will cover some old ground answering these two fundamental questions.

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

Q&A: Going Green with Chemistry

How to implement and measure the impacts of green chemistry in F&F.

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From Clove to Creamy: Natural Vanillin from Clove

Indesso Natural Vanillin: Authentic. Sustainable. Sensory Excellence.

Transforming arid tropical savannahs into vast forests of noble sandalwood: essential oils are also an economic driver for sustainable reforestation.

Essential Oils and Forest Extracts: Complex, Unique and Vulnerable Industries Facing EU Green Deal

The implementation of the European Green Deal must consider the complexity and fragility of the essential oils industry.

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

Ballschmiede shares, 'Innovations are addressing the increasing concern of resource scarcity, with efforts aimed at developing alternative flavoring ingredients and reducing the environmental footprint of food production.'

The Global Flavor Industry Enters a ‘Complex’ and ‘Rapidly Evolving’ Phase, Says IOFI Executive Director

Sven Ballschmiede, executive director of the International Organization of the Flavor Industry, discusses regulation flashpoints, healthy food trend impacts and more.

L to R: Former prime minister of Italy, Mario Draghi, and the president of the European Commission, Ursula von Der Leyen, © European Union, 2024.

The 2024 European Elections & Its Impact on The Flavor and Food Industries

From new competitiveness strategies to a stronger focus on agriculture and food security, how will these changes affect the European flavor sector?

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Endpoint: A Discussion on Natural

What are “natural flavors?” Honey, maple, cocoa, lemon and mint come to mind. But what are they, fundamentally?

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Progress in Essential Oils: Celery Seed and Leaf Oils

This month's column discusses the chemical compositions of celery seed leaf and oil.

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2018 Leaderboard: Givaudan Reaffirms 2020 Goals

By addressing the demand for natural and healthy products, Givaudan has reaffirmed its 2020 goals and remained the number one flavor and fragrance company.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

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A Natural and a Pod: Commonalities in Vanilla and Tea Processing

Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.

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Flavorcon 2018 Hosts Global Tastemakers in Atlantic City

The global flavor, food and beverage event brought together more than 550 attendees to discuss insights into ingredients, formulations, product development and consumer and market trends.

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