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Section: Flavor > Regulatory & Research

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British Society of Flavorists: Amsterdam Table Talk Exhibition 2016

A record number of people attended the British Society of Flavorists' 8th Table Talk exhibition held on March 3, 2016 in the NH Schiphol Hotel at Amsterdam Airport.

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Monell Center's New Director

Danielle Reed, Ph.D., will work as the new associate director on fundraising and strategic planning.

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Patent Pick: Hydrogenating γ,δ-Unsaturated Ketones

Patent Picks are chosen by the editors from publicly available sources. Today's highlight relates to a process for hydrogenating γ,δ-unsaturated ketones for use as flavor and fragrances.

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.

On Location: SFC, CSA Meeting at Monell

Meeting highlights sensory research and ingredients

Personalization is one of the four powerful themes for 2025, as people increasingly seek experiences that feel tailored to their tastes and lifestyles.

2025 Food & Beverage Trends: A Cohesive Look at Evolving Consumer Preferences

Let's take a look at 4 trend predictions for 2025 in the taste segment that emerged from the slew of forecast reports.

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Monell Center Appoints New Director

Nancy E. Rawson, PhD is Monell Center's new associate director, effective immediately.

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Patent Pick: Acetophenone-based F&F Materials

Patent Picks are chosen by the editors from publicly available sources. Today's feature, from Symrise and co-inventors, describes compositions using acetophenone derivatives to dissolve flavors, fragrances and lipophilic compounds.

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Patent Pick: Sweet Orange Clone

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a new sweet orange clone named OLL-8, which exhibits a Valencia-like flavor profile.

The Development of Aroma Components by Microbial Fermentation

Microorganisms are used in the production of kiral products. It is now believed that the time has come for such techniques to be used in the production of aroma providing products. There have been many general reviews on the formation of aroma products, but we will introduce the most recent research trends here.

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Patent Pick: 'Honey Spring' Nectarine

Patent Picks are chosen by the editors from publicly available sources. Today's choice is a new "Honey Spring" nectarine variety having very good, mild and sweet flavor with low acid.

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Patent Pick: 'Honeylicious' Nectarine Variety

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is the discovery of the new "honeylicious" nectarine variety with a mild, sweet fruit.

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IFF Quarter 3 Results Show Growth and Decline

IFF announced its strategic and financial accomplishments throughout its third quarter, noting the profits and losses that occurred within the past couple of months.

According to the report, the gradual increase of millennials making a conscientious effort to transition to alcoholic beverages with low alcohol alcoholic content is expected to catapult further the demand for alcoholic beverages

3 Trends Driving the Biotech Flavor Market Growth

Three major consumer demands in terms of food and beverage purchases that remain frontrunners are healthy/functional products, environmentally friendly and enhanced sensorial perception.

Proposition 37 Genetic Food Label Initiative Rejected

The measure lost at the polls with 54% no and 46% yes, but proponents continue efforts.

The Significance and Use of Trace Components in Flavors

Only too recently, as I mentioned earlier, have we delved into and realized the complexities and learned the value of the trace items that now enable us to convert basic formulations into many different and characteristic flavors. The artistry that goes into formulating a flavor today depends largely upon the research chemist’s techniques in identifying the trace element and upon the skill of the flavorist in using those minute quantities that contribute to the uniqueness of a flavor!

Senomyx’ 2008 Revenues Fall, Optimistic on Development of New Enhancers and Cooling Agents

Senomyx reports that revenues for the fourth quarter 2008 dropped 45% from the same period in 2007 ($6.4 million), totaling $3.5 million, while full-year 2008 revenues fell 6% to $17.2 million (2007: $18.2 million).

Part 2 of 3: Fingerprint chromatograms of esters-containing essential oils: bergamot oil, clary sage oil and spike lavender oil.

Application of Gas-Liquid Chromatography to the Analysis of Essential Oils: Part 2

Part 2 of 3: Fingerprint chromatograms of esters-containing essential oils: bergamot oil, clary sage oil and spike lavender oil.

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