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Type: Article

F&F Formulation: Progress in Physiological Cooling Agents

Development, classifi cation, synthetic approaches, strength, patents and trends

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"Generation Co" and the Future of Fragrance

Global youth trends in fine fragrance usage and preference reveal paradigm shifts and surprising opportunities

Flavor Ingredients for the EU and Beyond

Natural offerings dominated a recent flavor material event.

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Categorizing Attar-type Fragrance Products for QRA

An exposure assessment, in support of the proposal to categorize these products in the framework of the RIFM/IFRA QRA for skin sensitizers.

The Importance of Self-Regulation in the Fragrance and Flavor Industry Views of the U.S. Food and Drug Administration

Keeping in mind our shared purposes, I want to discuss with you today the role of the Food and Drug Administration in regulating flavors and fragrances in the United States. I also would like to address the growing importance of international cooperation in regulatory matters.

David Duncan (Unilever)

RIFM Addresses Cost Controls and Growing Transparency for Fragrance Industry

During the Research Institute for Fragrance Materials’ annual meeting, David Duncan (Unilever) presented a talk about the future challenges and consumer expectations facing the fragrance industry. P&F magazine presents highlights of the same.

Flavorcon Special Edition: Organoleptic Characteristics of Flavor Materials: March 2014

Cyclotene butyrate, valerian root essential oil, isodihydro lavandulal and more.

A Tribute to the Oldest American Flavor and Fragrance House

This tribute to Fritzsche Dodge & Olcott (FDO) recalls how that company became a leader in its industry. A look at the history of FDO proves again the truth behind modern research excellence. It supports the basic law for business success, that a corporation’s achievements result from the combined efforts of a team; and any team, regardless of its uniqueness, needs the right leader.

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A Major Stake for the Future: Authenticating Vanilla With DNA

As vanilla supplies remain volatile, the threat of adulteration and fraud pose a real threat to the F&F industry. In response, authenticating methods like DNA barcoding provides a way to ensure purity and traceability.

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Synergizing Flavor and Oral Care Innovation for Whole Mouth Health

Utilizing novel cool technologies and stable raw materials like mint oils, flavorists are able to create oral care flavors that promote oral health and provide a pleasant sensory experience.

The Challenges of Establishing Natural Standards for Fragranced Personal Care

Consumer confusion, the rise of sustainability and the appearance of retailer standards.

Survive, Grow and Thrive: 6 Opportunities for Fragrance in 2010

P&G’s Steve Hicks discusses how the industry can flourish in a difficult environment.

Calamansi can be eaten in any stage of maturation, and I would expect that the characteristics change during ripening much like the mandarin does.

How A Flavorist Adjusts to Fluctuations in the Citrus Industry

A self-proclaimed citrus groupie shares workarounds for ingredient shortages as a flavorist.

Scent outlook: The 7 Best Things About Fine Fragrance Now

Victoria Frolova is an editor, a fragrance consultant and the founder of boisdejasmin.com, an in-depth perfume blog containing fragrance reviews, industry interviews, essays on raw materials and perfume history. Here she presents (in no particular order) her picks for the best of the current trends in the fine fragrance world.

The Poroplast Extraction Technique in the Flavor and Fragrance Industry

The poroplast extraction technique provides a convenient and cost-effective way to prepare natural aroma ingredients, which takes advantage of liquid-liquid extraction in a very practical and convenient way

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The Juice: Fragrance Evaluation for Independent Brands, Passion Above All

What happens when there is a fragrance evaluator between a brand and a fragrance house? Are they gatekeepers, critics, interpreters, co-creators, all of these or something else?

An attractive addition of 2-ethyl-4-methylthiazole to authentic pistachio flavors is 50 ppm.

2-Ethyl-4-Methylthiazole in Brown, Savory and Fruit Flavors

2-Ethyl-4-methylthiazole has some roasted aspects, but it is quite specifically nutty and cocoa in character.

GC-FT/lR and the Analysis of Aromatic Essentials

In the area of instrumentation one can hope for the emergence of more. intense energy sources, a higher transmitting light pipe, and improved electronics; all resulting in significant reduction of sample size requirements. We would hope that current research efforts in GC-FT/IR-MS continue and that that type of dedicated instrument appears in the commercial sector.

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