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The Future of Fluorocarbons, Status Report

Our research effort continues with other fluorocarbon compounds, which may offer better end use performance and economic characteristics than those provided by FC-22 and FC142b. The goal is to find propellants that present the greatest consumer advantages should circumstances dictate the replacement of the propellants presently used.

Perfumer POV: Fragrances for Troubled Times

The financial crisis will affect our everyday work, but not necessarily in the way we may think.

Safety Aspects of Flavors and Fragrances

The flavor and fragrance industry has, for a long time, been conscientious about the safety of its products, From the very beginning it has participated in the development of safety evaluations and regulations for flavors and fragrances, both in the US and Europe. In this paper the developments of both flavors and fragrances will be summarized. The difference in approach in these two areas will be discussed, as well as possible future developments.

Flavor Futures—Through the Crystal Ball

About the future for flavors--l am mindful of the warning of Sam Goldwyn, who cautioned that ‘forecasting is very difficult, particularly when it concerns the future.”

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Evolutionary Trends in Food and Flavors

There will, undoubtedly, be a need for modification of the original concepts in developing internationally acceptable products. Consumers are willing to try new taste sensations, new flavors and new foods as never before.

Brands can create immersive sensory experiences that captivate consumers, tap into nostalgia and emotional connections, differentiate themselves in the market, and forge meaningful connections with gamers worldwide.

How Fantasy Flavors Are Transforming Gaming

Brands can create immersive sensory experiences that captivate consumers, tap into nostalgia and emotional connections, differentiate themselves in the market, and forge meaningful connections with gamers worldwide.

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CBD: The Compound, the FDA and the Path Forward

A general overview of the background, current legal status and path forward surrounding the use of CBD in products intended for human consumption.

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Formation and Application of Nanoemulsions for Water Insoluble Substances

This review provides an overview on the current status of nanoemulsions, their preparation and ingredients used and their application as it applies to non-water soluble flavors, colors, functional ingredients and drug delivery.

From the Experts: Overcoming Escalating Flavor Raw Material Costs

The benefits of strategies such as multi-platform flavors, country of origin material sourcing and process optimizationEscalating energy and material costs are a major challenge facing flavor manufacturers, and one that is forcing the industry to find new methods to adjust. The last few years have seen record cost increases in a large number of ingredients commonly used in the flavor industry, particularly those derived from corn, soy and wheat, and petroleum-based products. (See F-1.) As the global demand for energy grows, spurred by China and India, the food versus energy decision is likely to maintain these elevated prices.

Well-Being, Aroma-Chology And The Future Of Fragrance

What lies in store for the fragrance industry? The answer will be revealed in Paris on October 16 and 17, 2002 at The Fragrance Foundation’s Global Symposium, “Well-Being, Aroma-Chology and the Future of Fragrance”. This year’s event will be small — Attendance is limited to 500 perfumers, CEOs, suppliers and other members of the fragrance industry – and tightly focused on the ever-evolving marketplace.

Textile Materials With Fixed Cyclodextrins As A Fragrance Depot

The ability to semi-permanently infuse fabrics with finished fragrances and/or fragrance materials opens up a new realm of formulation and application possibilities for perfumers. The market has already seen the introduction of scented pillows and the like, but Buschmann et al.’s recent work presents the possibility of (washable) scented sportswear, linens, upholstery and many other household products that may be customized at will, and which may intake unpleasant odors while imparting pleasant ones.

F&F companies are advancing the industry into the new normal.

Navigating the New Virtual World of Flavor and Fragrance

This month's editor's note touches on current trends, and looks forward to exciting events in the F&F world. This note also looks at emerging technology and it better connects product designers and consumers.

Stable Flavor Formulations, High-impact Aroma Chemicals and More

In 1954 Senator McCarthy’s Communist witch hunt ended in formal censure by the US Senate, and the US Supreme Court ended segregation of public schools. It was also the year that Stouffer’s released its first TV meals and General Mills introduced Trix—flavors were certainly in demand. That year the Society of Flavor Chemists (SFC) held its first regular meeting at Little Venice restaurant in New York City, led by chair Jack Bouton of Synfleur.

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The Chinese Flavor and Fragrance Industry—Local to Global?

Can the country's industry expand and evolve to become a multinational contender?

101st FEMA Annual Meeting: Fresh Thinking on Sustainability

Sustainability's potential impact on product life cycles and value chain, from ingredients to manufacturing to store shelf to consumer and beyond

Fragrance Industry Organizations Realign for a Stronger Global Voice

Under an ongoing realignment of the fragrance industry intended to bring “critical mass around resources,” six fragrance houses will become “IFRA direct members.”

The Flavor Paradox: Flavorists in a Consumer-Goods Company

Leveraging the Flavor Paradox, getting the internal and external to create and innovate together, becomes an excellent way to increase the odds of creating breakthrough aesthetics and products for consumers.

Maple flavors cover a multitude of sins and acetoin works well in all of them. Wright recommends using around 200 ppm.

Acetoin in Dairy, Fruit, Savory, Brown and Alcoholic Flavors

Dairy flavors are the most obvious focus, but acetoin plays an important role in virtually every flavor category.

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