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Type: Article

Section: Flavor > Sweet Applications

Yann Gayton, Director of Flavors and Fragrance Development, Argeville

Balancing Daring and Rigor: A Human and Strategic Vision at Argeville

Yann Gayton, Director of Flavors and Fragrance Development at Argeville, shares his vision of the profession, its strategic challenges, and his commitment to innovation.

L-menthol is one of the main components of mint oil.

BASF’s L-Menthol FCC and Mint Portfolio: A Fresh Approach to Flavors and Sustainability

BASF’s marketing and sustainability team takes a deep dive into the company’s mint offerings.

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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles

As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.

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Vanilla: Challenges and Opportunities

As part of our continuing online conversation, we offer the first in a series of Web Exclusive insights on the state of vanilla today and over the next 12 months.

Thugs, Bugs and Vanilla

Madagascan politics and a virulent crop disease highlight vanilla’s tenuous supply conditions.

Fusarium and Vanilla: Time to Worry?

Deadly Fusarium has taken root in Madagascar; Hank Kaestner wonders if the industry is ready for the repercussions

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

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Clean Label Coffee, Tea and Botanical Extracts

Highly Concentrated and True to Source Clean Label Ingredients for Your Food & Beverage Applications

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PREVIEW: Fusarium and Vanilla: Time to Worry?

Deadly Fusarium has taken root in Madagascar; Hank Kaestner wonders if the industry is ready for the aftermath.

Market Report: European Food and Beverage Trends

An aging and diversifying population drives evolving tastes.

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Flavor Bites: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

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Editor's Note: So Fresh and So Clean

Today’s F&F products are reflective of consumer demands for personalization, wellness and environmental friendliness. This issue we explore these drivers more closely in laundry care, flavor labeling compliance, dairy innovations and more.

Smell technology has evolved beyond simple fans to sophisticated systems that emit multiple scents in quick succession, designed to evoke a sense of place.

Technology and the Next Generation of Flavor

How new technology might disrupt traditional fragrance and flavor creation.

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Endpoint. Moving Past Both Empty Wrappers and Science

How can our businesses ensure consumers receive the right information when choosing products? Perhaps it's time we use our senses to find out.

The State of Vanilla: Challenges and Opportunities

“Madagascar produces 80% of the global [supply] for vanilla,” says Scott May, Givaudan’s global head of sweet goods and dairy. In light of such a fi gure, it is easy to see how even isolated regional events can have debilitating effects on a global scale.

Two Challenging Flavor Systems: Citrus Oils and Vanilla Extracts

Delivery options in-use.

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Inside Look: Chemistry and Biochemistry of Vanilla Flavor

A survey of the latest research. The characteristic aroma and flavor of vanilla is the result of various chemical and biochemical processes that take place during the curing and conditioning of vanilla beans. Vanillin is an important constituent of the cured vanilla bean, contributing greatly to its characteristic aroma and taste.

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Synthesis and Authentication of Natural Vanillins Prepared by Fermentation

Techniques, regulations, source variations and flavor characteristics.

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