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The Regulatory Landscape of Natural Flavors

Natural and clean-label fl avors and fragrances are in high demand. According to a recently published Datamonitor report, consumers today increasingly want to do the “right thing,” and follow the latest trends in the natural products market.

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Roman Chamomile of the Pacific Northwest

Nowhere else in the Roman Chamomile market can you find a knowledgeable staff and traceable oils grown and handled with food grade standards.

Health and wellness is still a major trend in the flavor space.

Introducing the 2025 Flavor Leaders & Newsmakers

This past year has seen both a leadership change at the headquarters in Japan and a full renovation of the innovation center in California.

T. Hasegawa 2025 Flavor Leaders & Newsmakers

T. Hasegawa's leaders explain the approach to the company's "no-compromise" solutions.

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Editor’s Note: A Sense of the Future

The F&F industry is undergoing quite a transformation, which shows clearly through M&A activity and regulatory changes. This issue we look more closely at the direction of the F&F industry’s transformation, and it’s moving up.

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Natural Source Testing for Flavors and Fragrances

In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.

The next big thing(s): Moving Flavor Forward

Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.

Learning from nature: High-Impact Aroma Chemistry

The challenges and opportunities of sourcing high-impact aroma chemicals from nature. As part of a long-term program to source more natural high-impact aroma chemistries (HIAC), Oxford Chemicals Ltd. (OCL) and the Center for Bioactive Chemistry, Durham University, have been collaborating on the bioproduction of sulfur-containing volatiles. Robert Edwards (Durham University) and David Brassington (OCL) examine some of the technical challenges and opportunities of sourcing HIACs from nature.

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Editor's Note: Where We Go From Here

This month's editor's note takes a look into the realities of life in the midst of the COVID-19 lockdown.

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NOHBA Tackles Hot Topics at Inaugural Summit

The Natural and Organic Health and Beauty Alliance (NOHBA) hosted their first ever summit in Los Angeles, California, on March 3-4, 2020.

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Natural Vanillin Obtained by Means of Bioconversion

The large demand for vanilla in sweet flavors cannot be met by the available volume of cultivated vanilla beans alone. In order to satisfy increasing global demand, ingredient suppliers have developed ways to produce natural vanillin identical to the one present in vanilla beans.

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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.

Naarden-Chiris--an expanded raw material source

The very interesting and unique combination of a strong historical position in aroma chemicals together with a very old and top quality processor of natural materials gives the Naarden organization an unparalleled range of products to use internally, as well as to market to the worldwide industry.

Shining a light on a commonly overlooked factor in the fermentation processes.

The Importance of Floral Notes in Fermentation

Shining a light on a commonly overlooked factor in the fermentation processes.

First Look: Robertet’s New Fragrance Compounding Facility

Increased automation boosts productivity and output.

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.

In cherry flavors, butyl acetate plays a secondary role, and levels range from 30 ppm to 100 ppm.

Butyl Acetate in Fruit & Non-Fruit Flavors

This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.

New Resources of Essential Oils in China

China's enormous land area extends over a great variety of land types which includes tropical, subtropical and temperate zones. Favorable conditions, therefore, exist for the growth of a wide range of aromatic plants.

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