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Section: Fragrance > Regulatory & Research

This book, sponsored by Millipore Sigma, comprises handpicked columns by P&F+ guest columnists digging into the authenticity, traceability and analysis of essential oils.

Exploring Essential Oils: The eBook

This book, sponsored by Millipore Sigma, comprises handpicked columns by P&F+ guest columnists digging into the authenticity, traceability and analysis of essential oils.

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Evaluating Encapsulation Economics

Encapsulation involves surrounding active molecules with a layer of material that prevents their release, as well as the penetration of environmental factors, until desired. Thus, the goal is to maintain the flavor or fragrance in pristine condition until such time as it is liberated from the product and subsequently perceived by the consumer.

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Innovation in Lab Energy Efficiency and Environmental Sustainability

Erlab's Jesse Coiro and Ken Crooks make the case for ductless hoods.

EPA's DfE Program Proposes Enhancements for Standard for Safer Products

Enhancements include adding new areas to the Standard, as well as updating existing areas.

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Eurofragance Expands into Singapore

With an investment of more than 2 million euros, Eurofragance will be improving and expanding production within its new Singapore plant by the end of 2017.

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Editor's Note: A New Experience

What makes an F&F product memorable? Depth. Layer. Texture. And its coinciding political climate.

Evaluating the Electronic NOSE

The electronic NOSE described has shown that it could have varied applications in the flavor and fragrance industry, both as a development tool and as a QC checking tool.

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.

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EY Announces Vigon International’s President, Steve Somers, as the EY Entrepreneur of the Year Finalist

EY announced their finalists for their annual Entrepreneur of the Year for 2016 in the Greater Philadelphia area.

Community gathering on social media through livestreaming and the metaverse, improvement of communication with customers, and even involving them in product development, this will surely consolidate and push e-commerce opportunities even further in the coming years.

Euromonitor Investigates Digital Engagement in Fragrances

Discover the latest insights informing the future of fragrance formulation and consumerism.

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Endpoint. Extraction Matters in F&F Development

Unadulterated oils and optimized extracts.

EPA Updates DfE Standards

New regulations have specific requirements for fragrances and fragrance materials

EPA to Evaluate Safety of Industrial Chemicals

Over the next four years, the US Environmental Protection Agency (EPA) plans to evaluate thousands of industrial chemicals for their potential to damage human health and the environment.

The updated EcoScent Compass offers more than 80 data points for each ingredient and three key pillars: circular creation, climate, and nature, and impact on people and community.

Firmenich Introduces EcoScent Compass Next Generation

EcoScent Compass Next Generation is designed to advance clients’ ability to communicate sustainable progress with consumers by translating numbers into claims and proof of impact.

Study's lead author, Isabelle Lee, Ph.D.

Study: Consumer Exposure to Fragrance 'Extremely Low'

The study compared exposure to the approximately 3,000 in-use fragrance-producing ingredients to their respective TTCs and DSTs.

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Patent Pick: Enzyme-treated Vanilla Extract

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes an enzymatic method to treat vanilla extract for mature fragrance notes.

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

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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