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Organoleptic Characteristics of Flavor Materials November 2018

This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.

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Growth Opportunities for Sri Lankan Natural Ingredients

Amid peacetime prosperity, Sri Lanka expands its production and readies to evolve into value-added activities

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Today's Natural Aroma Chemicals and Their Sources

Obtaining natural aroma chemicals by direct isolation from food sources is the oldest method of obtaining such materials, and indeed, as has been noted before, isolation of materials from natural sources is the de facto origin of organic chemistry.

Frutarom at Heart of NY’s Sweet Mystery

New York officials trace the sweet maple syruplike smell to Frutarom’s fenugreek processing plant in New Jersey.

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Processing For Natural Flavors: Cucumber, Melon, Watermelon

The importance of accurate species typing, collection, storage and processing in producing FTNF flavors. Consumer demand for appealing, distinctive, yet all-natural products has led flavor ingredients manufacturers to develop new FTNF (from the named food) natural distillates.

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Forward Thinking: Crafting Beauty with Nature’s Resources

Demand continues to increase for natural products in fine fragrance and skincare.

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Newest Manufactured Product 4-Methylpentyl 4-methylvalerate

Sigma-Aldrich, a part of MilliporeSigma, strives to provide you with the newest and the most hard-to-find FEMA flavor ingredients. We manufacturer our 4-methylpentyl 4-methylvalerate so that it has clean and delightful nuances for fruity and herbal formulations.

Looking forward, Givaudan’s 2025 strategy is a guide to how it will deliver sustainable value creation for all stakeholders and allow it to act as a force for good in the world.

2021 Leaders & Newsmakers: Givaudan Advances Sustainability Goals

Looking forward, Givaudan’s 2025 strategy is a guide to how it will deliver sustainable value creation for all stakeholders and allow it to act as a force for good in the world.

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Augeo®: Quality improvement to meet customer needs

Safe, low odor, bio-sourced, readily biodegradable, with low VOC and a certified carbon footprint, Augeo® offers high solubilization power and sustainable alternatives to petrochemicals like DPG, ensuring an efficient solution.

In the pages ahead, you will get an inside look at what key players in the industry have marked as influencers for innovation across flavor and fragrance segments.

The 2024 Flavor & Fragrance Leaders & Newsmakers Issue

Executives from some of the most influential F&F companies provide an in-depth look at the evolving market and provide insight into what's to come.

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Hydrogen vs. Helium: Extra Speed, No Sacrifices

The quality of essential oils can degrade or change over time, so fast and reliable analytical screening is critical for quality control. By switching from helium to hydrogen, your lab can save time and money without sacrificing results.

Since 2010, LUZI has continuously invested in new talents, the optimization of its business model and has aggressively internationalized, opening seven sales offices across four continents, a production facility in Malaysia and a creative lab in Paris.

LUZI Discusses Family Legacy & The Next Generation

Discover LUZI company strides, corporate updates and partnership goals.

F&F houses are expanding into the Chinese market with partnerships, innovation centers and more.

New Horizons: F&F Ventures into the Chinese Market

F&F houses are expanding into the Chinese market with partnerships, innovation centers and more.

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Assessing the Sustainability of Natural Ingredients With LCA

Known as the Lifecycle Assessment, the LCA standard evaluates the environmental footprint of natural ingredients and can identify opportunities to improve the performance of products and services at various stages of its life cycle.

Frugality is the New Key Driver in Flavors

The alternative growth opportunities for the flavor industry during this economic downturn will be driven by an ability to provide an economic benefit to customers rather than an ability to provide on-trend flavor profiles.

New Opportunities in Sensory Innovation for Flavor Ingredients

A new report by Companiesandmarkets.com provides an insight into future flavor trends in foodFlavor is an integral part of food and what it offers consumers, and therefore the optimization of flavor in food is important for manufacturers in adding value to their products. Currently, there are major changes in food flavor innovation driven by shifts in consumer behavior.

Advances in the Chemistry of Nitriles and Amides

Nitriles and amides represent two important families of organic compounds containing respectively, a CN or a CONR1R2 moiety. Their chemistries are very much intertwined because either family can serve as a feedstock for the other.

Kesom Oil—A Natural Source of Aliphatic Aldehydes

The recent investigation of the plant habitats and the chemical analysis of the essential oils obtained from the leaves and stems provided some new findings that could prove highly useful to the flavour and fragrance industry. In this report the habitats of Polygonum minus Huds. and the chemical composition of leaf and stem oils are presented, and the possible relevance of Kesom oil as a new product is discussed.

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