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Type: Article

Book Excerpt: Flavor Formulation

Practical dairy, mint and savory flavor creation.

The implementations for the food and flavor industry of shortages and dependence on climate conditions

I hope to show that, for the food and flavor industries and for consumers in developed countries, the implications of shortages and climatic dependence are by no means all negative.

The Future for Olfactory Research

For whatever reasons, until relatively recently the fascination with the sense of smell was the province of the perfumer, the novelist and essayist, and the occasional scientist. This has now changed and we are in for some big discoveries and, almost certainly, some big surprises as well.

Participants and instructors at BSF training program.

Recap: BSF’s Training for Flavorists

A practical approach to learning flavor creation.

The Future of Savory Flavors

The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina

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F&F Literature Review: Fragrance Release

Recent studies in biotechnology and genetic disposition are shining a light on why consumers crave the F&F products that they do.

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Forward Thinking: A Sustainable Future

Recycled plastic technologies and programs, eco-friendly fashion, environmentally conscious laundry products, sustainably sourced ingredients and byproducts created from waste are just a few of the many current sustainable initiatives.

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The Market for Dairy Flavors

Health and indulgence are driving growth in the $481-billion global dairy products market, representing a significant opportunity for manufacturers and suppliers of flavors.

From the F&F Experts: Aldehydes

Aliphatic, unsaturated, acetals, aromatics and more.

Book Excerpt: Production-friendly Flavors

Tips on avoiding production delays and rejection by customer QA

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Flavor Bites: "Made for China"

The Chinese flavor market has integrated a number of outside influences, but it still quite strongly reflects the traditional cuisine.

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Umami: Fifth Taste Flavor Enhancer?

For a neuroscientist, flavor is a complex sensation arising from stimulation of several distinct sensory systems: gustatory, olfactory and somatosensory (touch, temperature, pain, etc.).

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Flavor Bites: Flavor Creation in India

Flavor preferences in India are as anarchic as everything else. While some linger from the time of British sovereignty—especially in the bakery and sugar confectionery segment— many are uniquely Indian.

Rational Odorant Design: Fantasy or Feasibility?

Exploring the two approaches to rational odor design and the possibilities of each. Why do we strive for rational design of odorants? Since the birth of synthetic organic chemistry in the mid-19th century, fragrance chemists have sought to design and produce fragrance ingredients to supplement those obtained from plant (and formerly animal) sources.

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The Market for Breakfast Cereal Flavors

Premium flavors, natural ingredients and more nutritional products impact the global market for flavors in breakfast cereals and bars.

New Age Fashion, Fragrance and Cosmetics

Fashion, fragrance, cosmetic and a new age is what I would like to talk to you about today.

Volatile Release from Mint-Flavored Sweets

In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products.

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Aroma Chemicals for the Sweet Field

This brief survey has tried to illustrate the range of aroma chemicals for the sweet field. This will continue to expand as consumers demand more exotic flavors, more realistic versions of established flavors and as more aroma chemicals become available to the flavorist’s palate.

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