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Ensuring Regulatory Compliance for Flavor Companies

A case study roadmap for establishing safe, effective supply chains

Photo Album: IFF's Flavor Creation Process

Flavor demos present a take on the future of flavor

Market intelligence: US Hispanic Flavor Preference

How the flavor industry can deliver to this growing and diversifying population. Here are the raw numbers: the growth of the US Hispanic population far outstrips all other segments, accounting for an astonishing 50% of the total annual population increase. As of 2004, there were 41.3 million documented Hispanics living in the United States, 14% of the total population.

The safe use of flavors—update

Certain aspects of the FDA comprehensive survey, as it relates to flavors, have yet to be resolved.We should recognize the benefits of a completed review of all flavors, which includes an end to the need for constant defense of your uses of flavors and a uniform international acceptance of flavors.

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Sustainability in Flavor and Fragrance Ingredients

Securing renewable natural ingredients and establishing sustainable synthetic chemicals are important for the future of F&F.

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Advances in Natural Flavors and Materials

The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.

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Filtration Challenges for the Flavors Industry

The goal of flavor filtration is to achieve better clarity, microbial reduction, and protection of downstream equipment. Learn about the key challenges to your production.

This issue highlights speakers featured in the upcoming Flavorcon 2022 event.

Flavor, Fragrance, Innovation—Discover What’s Next

This issue highlights speakers featured in the upcoming Flavorcon 2022 event.

Organoleptic Characteristics of Flavor Materials

Ancho SOR, basil concentrate natural, black pepper natural concentrate, 4-methyl nonanoic acid and more.

Meeting Report: Savory Flavor Innovation

FEMA’s 99th Annual Convention revealed some key areas for growth in the savory flavor market. The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina. For almost 100 years, FEMA’s Annual Convention has brought together important players in the flavor industry to exchange information and work together to address key issues of the day. This year’s event was themed “Savoring our Future,” and included industry experts presenting on the current state and future of savory flavors.

Connecting the dots: Flavor Radar

Mintel’s Menu Insights tracks what we’re eating and drinking. Indulgence, portion control, pomegranate, perceived health benefits, floral flavors, mojito burritos—these are just a few of the buzzwords in today’s restaurant world, and it’s consumer research firm Mintel’s job to keep on top of them.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Coffee Essence Concentrate CE205, Osmanthus Absolute and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Absolute Orange Blossom, 4-Ethyl Guaiacol, Kola Nut Extract and more.

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The Market for Bakery Flavors

New flavor combinations, more intense and ethnic flavors, and a growing trend toward savory flavors impact the global market for flavors in bakery applications.

Many of this month’s ingredients feature woody, smoky notes.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on ethyl cyclopentenolone, ketoisophorone and more.

Methyl 2-nonenoate brings out the subtle characteristics of watermelon, while methyl 3-nonenoate enhances the more cartoonish watermelon notes.

Flavor Bites: Two Methyl Nonenoates

At first glance, methyl 2-nonenoate and methyl 3-nonenoate have a similar dominant melon green note, but, in practical use, they display significant differences.

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Flavor Compounds in Fermented Milks

The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.

Aroma Chemicals in Meat Flavors

Meat flavor has been a focus of attention for the last few years, with the object of developing flavors which will convert proteins from any source into meat-like products. The development of meat flavor that will make nonmeat protein palatable is perhaps the most challenging problem that the food industry faces today.

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