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Type: Article

Thanks to upcycling design, one oak tree is the source of two barrels, 300 kg of firewood and 1 kg of oakwood CO2 extract.

Waste is Beautiful

Bringing value to previously wasted material through upcycling design.

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Endpoint. Unnaturally Innovative

It’s hard not to notice the anti-trend, moving toward the unnatural.

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Cultured Ingredients Arrive

A survey of the development of cultured F&F ingredients, the latest chapter in a 9,000-year tradition.

Flavor Ingredient Roundtable

The 2014 Chemical Sources Association Roundtable took place May 15 at the Doubletree Newark Airport in Newark, New Jersey. The event featured 30 flavor ingredient exhibitors, which meant that attendees were able to visit a maximum of 10 tables during the day.

Gardenia in Perfumery

Named after Dr. Alexander Garden, an 18th century Scottish naturalist, the gardenia is a latecomer to perfumery, following jasmin, rose, and violet. Gardenia flower oil was used in fragrances in the early part of the 20th century. Today gardenia flower oil is scarcely produced, and synthetic compounds are used more often.

Analysis of volatiles in flavor-scored vegetable oils and detection of flower petal essences by unconventional instrumental means

This paper describes the direct, unconventional GC procedure as applied to flavor-scored soybean oils and its potential utility for detecting volatile essences in flower petals.

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Magnolia in Perfumery

Magnolia flower oil is not produced commercially. Synthetic magnolia compounds and specialties are used in perfumery.

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Patenting Fragrance Isomers

Making very small changes to a molecule's structure can lead to patentable fragrance compounds.

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This is Chocolate

A culinary delight so deeply rooted in ancient history through ceremonial and ritualistic practice, it’s no surprise we covet chocolate in all of its forms today.

Defending Fragrance Ingredients

SFP and IFRA host a discussion with perfumers surrounding the escalating pace of European regulation.

What is Perfume?

Understanding perfume and the language it speaks

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Flavor Bites: Indole

How this potentially repellent material can impart useful effects in dairy, seafood, fruit, fermented and other flavors

Industry Profile: Mastertaste

A growing organization considers what it takes to be a top-tier F&F outfit. Though its financials have not been made public, the conventional wisdom is that Mastertaste is a top 10 flavor and (fairly recently) fragrance company. Following a multiyear international spending spree, the company has taken a break from new acquisitions, focusing instead on its corporate structure and finding ways to exploit cross-divisional synergies and emerging business opportunities.

This month's Profiles column features Ibrahima Faye, senior flavorist at T. Hasegawa.

Profiles: Ibrahima Faye

This month's Profiles column features Ibrahima Faye, senior flavorist at T. Hasegawa.

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Disruption in Disclosure

As the industry continues to refine its meaning of natural, consumers are increasing their demand for products and increasingly asking for more transparency.

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Encapsulating Intellectual Property

How does the fragrance industry protect products that perfumers, chemists and formulators create? Historically, the focus was on keeping secrets.

IFF Perfumer Promotions

IFF names new senior perfumer VPs and senior perfumers.

Immortelle’s Sustainable Resurgence

Perhaps falling under the spell of immortelle’s evocative name, perfumers’ and flavorists’ creativity is breathing new life into a small fragrant shrub from the Mediterranean.

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