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Formula for Success: Innovation in Fragrance

The industry’s prospects for the next five years: excess launches, pricing pressures and the perfumer's palette.

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Mint Landscape from Field to Flavor

The mint family (Labiatae or Lamiaceae) is composed of many species — including basil, lavender, rosemary, peppermint and spearmint — grown commercially for their essential oils or leaves. This article focuses on agricultural practices employed in the production of peppermint (Mentha x piperita).

2010 FiFi Awards: Technological Breakthrough in Fragrance Creation

Nominees announced, technologies profiled.

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The Case for Fragrance Family Loyalty

Fine fragrance marketing initiatives and sales training continue to ignore the fundamental tie that binds people to their perfume—the olfactory experience of wearing a favorite scent. The fragrance industry continues to dance around the edges of olfactory marketing, but hasn’t gotten religion, investing only half-heartedly in promotional programs based on fragrance families.

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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.

Fragrance is an essential part of any product's experience, whether it be the star or supporting character in the product story.

From Inception to Final Product: Understanding Fragrance Development

Outlining the process of regulations, requirements and timeline.

Chefs at Bell Flavors & Fragrances' Flavorology event

Bell Flavors & Fragrances Offers Another Taste of Flavorology

At the company's Flavorology event, held at the Chopping Block in Chicago, Bell researchers and application specialists, as well as industry chefs and key customers, gathered to sample and share new flavor innovations.

Fougere in Fine Fragrances

Fougère in Perfumery.

The Future for Fragrance in Mass Marketed Products

I believe it is necessary to have early, direct, close contact between the major architects of product quality-the formulator and the perfumer.

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From Biofuel to Non-GMO Flavor & Fragrance Ingredients

Consumers are becoming increasingly aware of and concerned about the use of artificial ingredients in the products they and their families use. Cosmetic and food manufacturing companies are responding to this by accelerating the switch to natural ingredients. Despite strong findings that synthetic ingredients are perfectly safe, consumers are unrelenting in their ever-increasing attention to ingredient lists.

At its most basic level, precision fermentation is a tool to transform cells into cell factories that assemble “molecules of interest” (desirable products) at a faster rate, resulting in a purer form.

Precision Fermentation is Shaping the Future of Flavor

What a new generation of flavor molecules means for the industry, sustainability and consumer demands.

Spray Drying of Food Flavors. Ill. Optimum Infeed Concentrations for the Retention of Artificial Flavors

The practical aspects of this work are that each flavor encapsulating material will exhibit an optimum concentration for flavor retention. The optimum concentrations determined in our study may not necessarily be the same as in a production facility. This would have to be determined using actual production equipment. If the retention is limited by the ability to atomize, this factor is equipment dependent. It does appear worthwhile to make this determination, however.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

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Forward Thinking: Fragrances Spring Forward, Part 1

Current fine fragrance activity is being driven by experiential retailers, custom fragrance technology, natural fragrances, gender-fluid launches, hero ingredients, eye-catching packaging, book releases and beverages using scents to enhance the olfactory experience.

Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors

This is the fourth paper in our series studying flavor retention during spray drying of artificial flavors. In this paper, we address the problem of selecting a suitable flavor solvent system for spray drying.

Flavor Properties of FEMA GRAS List 25 Flavor Chemicals

A preliminary assessment

The expo hall is open all three days of the congress, allowing attendees ample time to network, explore and sample the latest ingredients and tech the industry has to offer.

World Perfumery Congress Provides Crystal Ball for Fragrance's Future

See the conference sessions digging into current and upcoming trends and innovations in the industry according to insiders.

Securing a Leadership Position for a Pro-fragrance Future

Between legislation and antifragrance sentiment among NGOs and the media, it is necessary for industry organizations to take on an expanded role in advocacy.

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