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1,902 Results
Type: Article
Flavor
Organoleptic Characteristics of Flavor Materials: February 2015
Odor, taste and suggested applications for Honey Treattarome, natural cocoa extract, methylphenylacetate, natural passion fruit Hinotes and more.
Ingredients
Good News for Perfumers: Formulating with Naturals
Natural ingredients have always proved a major source of inspiration. They give life, diversity and depth to fragrances, whether formulated for use in fine fragrances or an everyday detergent. The reason lies in the fact that every natural ingredient could be described as a mini-fragrance in its own right.
Trends
The Last Word: Francisco Fernandez Alvarez-Castellanos
The Spanish aroma chemical industry: a mirror of the global industry
Trends
Taste and Flavor Innovations for Healthier Products
How pharmaceutical technology is expanding the frontiers of taste ingredients
Ingredients
2021 Leaders & Newsmakers: Firmenich Strives for Biodiversity
A founding member of the One Planet Business for Biodiversity Coalition, Firmenich aims to protect biodiversity and encourage regenerative agriculture.
Event Coverage
China International Flavor and Fragrance Summit 2010
Opportunities for innovation and collaboration for this booming market.
Ingredients
Orspirane: for High-End Perfume and Flavorings
Orspirane (Theaspirane) is a spiro-ether. Present in natural tea, orspirane exhibits complex odor characteristics of minty, woody, fruity, camphoraceous and fresh green herbal notes.
Fragrance
BASF 2025 Flavor and Fragrance Leaders & Newsmakers
Company officials share insights about major trends, the development of innovative products and key regulatory challenges faced by the F&F industry today.
Ingredients
First Person: Hacking Musk Strawberry Flavor
Decoding an exotic botanical close to home.
Ingredients
Innovative methods for isolating volatile flavors
The isolation, separation, and quantification of volatile flavors from foods presents a very challenging analytical problem. Flavor chemicals are present and may make a significant contribution to flavor at concentrations as low as parts per trilion (ppt). These chemicals may contain different functional groups or have several functional groups. They may vary in carbon chain length. This means that the group of chemicals contributing to the flavor of a food may differ greatly in water solubility (for example, organic acids vs. long chain ketones), volatility (acetaldehyde vs. vanillin), thermal stability (terpenes), chemical reactivity (thiols), and so forth. This diversity in chemical structure make it virtually imossible to use on single method for the isolation of all flavorful constituents from a food. One has to be conscious of the limitations of each method used for flavor isolation and concentration.
Event Coverage
FMA Recap: Fragrance in Tough Times
Michael Carlos on fragrance in varying economic climates; Schrankel lauded for regulatory efforts.
Event Coverage
Change of Heart for Tailored Fragrances
Fragrance meets fashion at
NEXT.09
Regulatory & Research
Ensuring Regulatory Compliance for Flavor Companies
A case study roadmap for establishing safe, effective supply chains
Flavor
Building Smart: a Formula for Success
What it takes to formulate successful flavors—from trend tracking to material selection to compounding to trials to the store shelf. “To me, the ideal flavor is one you can make with the fewest number of materials to get the desired result,” says IFF senior flavorist Dennis Kujawski. This perspective is as true as it is deceptively simple, particularly in an age when project timelines and cost demands are shrinking even as new applications demand greater technical innovation and skill.
Fragrance
Sustainability in Flavor and Fragrance Ingredients
Securing renewable natural ingredients and establishing sustainable synthetic chemicals are important for the future of F&F.
Regulatory & Research
Food Safety’s Impact On F&F Regulations
Why recategorization of food allergens, recalls and remodeled requirements could influence the industry.
Beverage
Formulating for the Consumer: RTD Tea
Growing consumer consciousness and increased labeling laws have led to a boom in re-formulation and innovation.
Ingredients
Turn Liquids into Free-flowing Powders
N-ZORBIT™ 2144 plating agent is a nature-based, non-GMO, high-performance carrier that allows you to transform oil- and water-soluble liquids into homogenous and flowable powders cost effectively. Learn how here.
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