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Section: Flavor > Regulatory & Research

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Natural Aroma Chemicals: The Free EBook

The future of F&F will rely heavily upon a combining nature and technology. In this e-book, brought to you by Millipore Sigma, we selected the most high impact articles surrounding natural aroma chemicals from Perfumer & Flavorist’s archives. You’ll find technical articles on new sourcing techniques, sulfur aroma chemicals for savory, high impact aroma chemistry and more.

Results from sensory screening trials showed that Cocoa Replace closely matches cocoa powder in sensory experience and acceptability.

Ardent Mills Introduces Cocoa Replacement Solution

Cocoa Replace is designed to replace 25% of cocoa powder in cakes, brownies, cookies and muffins.

A perfumer who believes in and intends to use a new ingredient has to present a compelling rationale in order to add it to the official company inventory.

The Return of Aroma Chemicals

What is the fastest way to move a new aroma chemical from its initial availability to being a profitable worthwhile success?

Biotechnology: Approaching a Critical Mass

In the field of biotechnology, the basic understanding of the complex factory of the living bacteria and cell is of utmost need. Such an undertaking will never be on any agenda of an industrial research institution and will not be seen in joint projects paid for by the industry

Microbiological Quality Control of Flavors

The microbiological standard of a flavor needs to be an important part of the specifications of every flavor that is arranged between the producer and buyer based on the ultimate application of that flavor.

GRAS Flavor Chemicals— Detection Thresholds

Odor detection threshold data can be useful in making judgments on use levels in flavor creation, as well as in planning flavor reconstructions. With the plethora of published data now available on the composition of natural food aromas, utilization of Guadagni’s odor unit concept is an effective and inexpensive tool for simplifying the otherwise difficult problem of converting a complex flavor analysis into a “practical” flavor system.

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Patent Pick: Modified Maillard Confections

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from the Hershey Company, describes variations of the Maillard reaction for use in creating, for example, carmelized white chocolate.

The global coffee market was valued at $465.9 billion in 2020, driven by consumer demand for certified coffee products.

Report: Global Coffee Market Value

The global coffee market was valued at $465.9 billion in 2020, driven by consumer demand for certified coffee products.

Canada Unveils Food Labeling Plan

In order to better reflect the true origins of products in the marketplace, the Canadian government has announced an action plan which will require products to be labeled and advertised accurately and truthfully.

EFSA Increases Scientific Committee Numbers

The European Food Safety Authority (EFSA) has appointed 191 scientists to its scientific committee in order to reinforce its impartiality and independence.

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Gusmer Enterprise's Cellu-Stack Filters

The product can be used for coarse, fine and pre-sterile filtration in numerous filtration applications.

The ADM research indicates that most consumers plan to improve their overall health and wellness in response to the COVID-19 pandemic.

ADM Report: Consumer Flavor Trends

The ADM research indicates that most consumers plan to improve their overall health and wellness in response to the COVID-19 pandemic.

The CBD-infused beverages market size is expected to increase to $14,600 million by 2026.

Report: CBD-Infused Beverages Market Growth

The CBD-infused beverages market size is expected to increase to $14,600 million by 2026.

Craft breweries are invited to join Ester's Flavor Intelligence Collective. Photo: BrewBound.

Ester Announces New Flavor Intelligence Collective

Craft breweries are invited to join Ester's Flavor Intelligence Collective.

Food Science Not Effectively Communicating Safety

Consumer misperceptions, the challenge for the industry

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Researchers Identify 10 Categories of Smell

New research sniffs out odor categories; supports the idea that the olfactory world is tightly structured, and organized by a handful of basic categories.

Markus Lipp, director,food standards, US Pharmacopeia

NEXT: Commoditization and Food/Flavor Safety

Markus Lipp on why adulteration is not a quality issue, but a safety concern.

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Now Hiring: Senior Analytical Chemist at ADM

The position requires a scientist to have a strong background in flavor analysis, aroma chemicals, instrumental analysis, GCMS and GC/FID.

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