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Raw Material Bulletin: March 2016

Suppliers from this issue include Natural Advantage and Sigma Aldrich featuring their latest raw materials.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

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Inspired Snacking

New bases, heat, flavor mashups and healthier options are expanding snack flavor horizons.

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7 Hot Flavor Trends

A forecast for food, beverage and non-edible sectors.

The growth of natural flavors has been inexorable and has been accompanied by increased demand for other positive attributes, such as organic, sustainable and GMO-free. Recent FEMA GRAS lists reflect this trend.

Flavor Bites: The Chameleon FEMA GRAS List

The author reflects on how the evolving FEMA GRAS list has adapted to current trends through its research, and what the list can tell us about the future.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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Endpoint: From Scent Dieting to Flavor Irritants: ‘Wellness’ in F&F

What does the word wellness bring to mind? Sinking into a neck-deep mud bath? Meditating in a swirl of incense? Hitting the gym four times a week? Or maybe crunching away on home-grown, organically harvested vegetables? Recycling, composting, supporting fair trade, etc., all elicit a sense of wellness in some form.

This Profiles column features Paul Ricciardi, flavorist at Campbell Soup Company.

Profiles: Paul Ricciardi

This Profiles column features Paul Ricciardi, flavorist at Campbell Soup Company.

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F&F Literature Review: Salt Replacement, Umami Modulator, Fragrance Release and More

July’s F&F Literature Review looks at studies on sodium replacement, umami modulation, pollutant probing and more.

While traditional flavors are still popular among consumers, confectioners continue to experiment with bold flavor profiles that appeal to consumers that would like to be more experimental.

Exploring Evolving Consumer Tastes in Modern Confectionery

Discover the latest market research in consumer trends and recent innovative launches in the space.

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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Endpoint: Is Willy Wonka* Running F&F's Reality?

This article reviews some state-of-the-art inventions in F&F, in hopes of sniffing out what's next.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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Flavor Creation: Composing Savory Flavors

How to combine low notes, middle notes and top notes for a successful flavor composition. Years ago, I listened to music on a cheap transistor radio. Through its tiny speaker I could hear the basic melody and words to my favorite songs.

Developments in Flavors and Flavorings

Developments in flavors. A comparison of flavorings currently available with those being offered a decade ago show enormous advances in flavor profiles. Over the years there has been a significant move towards more ‘true to nature’ products and also the introduction of many new flavorings based on unusual natural materials. There will continue to be a large demand for the traditional flavors, but as the food industry tries to stimulate new interest, particularly in convenience foods, there will be an even greater need for new flavoring experiences.

Perfumer & Flavorist 2008 Flavor & Fragrance Leaders

The big news on last year’s Flavor & Fragrance Leaders list was Firmenich’s purchase of Danisco’s fl avor division. The year before that, it was Givaudan’s purchase of Quest. At press time, rumors are again making the rounds regarding another potential merger within the top tier of F&F.

Flavor Bites: Flavor Creation in Germany

A non-German’s guide to impressing customers while meeting unique preferences in cheese, strawberry, vanilla and other flavors.

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Flavor Profiles: The Future of Snack Flavors

The snack category shifts its flavors toward a more nuanced sense of savory. Snacking has been called “the fourth meal.” In 2005, total snack sales tracked by Datamonitor reached $34.8 billion.* The United States made up $18.5 billion of this total, with Europe totaling ~$16.3 billion.

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