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Type: Article

Jeana Wirtenberg (Institute for Sustainable Enterprise at Fairleigh Dickinson University and Jeana Wirtenberg & Associates)

Sustainability and the Natural/Organic Personal Care Market: WFFC Business Dinner

Jeana Wirtenberg of the Institute for Sustainable Enterprise at Fairleigh Dickinson University and Jeana Wirtenberg & Associates presented her talk, “Sustainability: Forging a Path to a Brighter Future,” during Women in Flavor and Fragrance Commerce’s annual business meeting.

As California "Right to Know" Bill Stalls, Industry Looks Toward 2011

Defending the fundamentals of the fragrance industry's business model: safety and intellectual property protections for formulas

Personalization is one of the four powerful themes for 2025, as people increasingly seek experiences that feel tailored to their tastes and lifestyles.

2025 Food & Beverage Trends: A Cohesive Look at Evolving Consumer Preferences

Let's take a look at 4 trend predictions for 2025 in the taste segment that emerged from the slew of forecast reports.

Skin care continues to be a focus of innovation with an emphasis on natural ingredients.

Forward Thinking: Clean Beauty in the Time of COVID-19

Natural skin care products to address COVID-induced concerns like maskne, blue light protection and hand care.

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Schiff Base Shuffling: Paul Kiler’s New Work with Old Chemistry

The California-based perfumer’s experiments allow him to play with scent structures—and expectations.

State of the Fragrance Industry: Socialist Countries and Eastern Bloc

The Eastern European market is a very different market. Perhaps it is not an easy market, but because of its undersaturation, it represents a great challenge and very good opportunities.

Connecting Brands and Noses: A Conversation with Karine Lebret Leroux

Karine Lebret Leroux, fine fragrance creation and development director, L’Oréal, speaks about fragrance creation and more.

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2019 Leaderboard: T. Hasegawa Driven by Natural and Clean-Label

As the company focuses on providing cleaner and more natural tastes, they are tapping into the consumer trend of trying bolder, adventurous flavors.

Truffle flavors are all too often very simplistic. This ingredient, at 100 ppm, adds welcome complexity.

Pentane-2,3-dione in Savory, Brown, Dairy, Fruit & Other Flavors

This characteristic can be advantageous in savory and brown flavors, see for yourself.

Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.

Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors

This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.

The Role of Lipids in Vanilla Beans and their Transformation during Curing

A review of the effects, including flavor formation.

Monitoring the Stability of Perfume and Body Odors with an “Electronic Nose"

This article discusses one such electronic nose—the FOX 2000—as a new fast analytical techniqe.

Reflections of a Retired Flavorist Before He Forgets: Vanilla—A Requiem?

As I look back—covering parts of seven decades—no flavor has been surrounded with more controversy than vanilla. Vanilla was once considered to be number one in popularity but I very much doubt if it is still the favorite.

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Beverage Emulsions and the Utilization of Gum Acacia as Emulsifier/Stabilizer

Beverage emulsions are a unique class of emulsions, different from other food emulsions in that they are to be consumed in a highly diluted form rather than in their original concentrated form.

For pistachio kiiNote, the panel also thought of sesame, graham and its wonderful partner…cheesecake or other baked items like banana bread. It might give an interesting twist to chocolate or cocoa.

Flavorist Panel Evaluates Ethyl Isobutyate, Prenyl Mercaptan, Basil Oil and More

Cyndie Lipka and her panelists share their notes in the September 2023 Flavor Materials Report.

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CJ BIO presents World’s First Natural Cysteine, FlavorNrich™ Master C

CJ BIO, a world leading bio-company, newly launched FlavorNrich (tm) Master C. It is the world's first natural cysteine in response to marketing needs for plant-based, transparent and natural flavor ingredients.

Branded Content Lead Image Precursor 401

Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

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Interview: The Laundress and Aromatherapy Associates Bring Wellness to Cleaning Products

The Laundress x Aromatherapy Associates collection features two laundry detergents and two home cleaning solutions, infused with three of Aromatherapy Associates’ signature 100% natural and vegan essential oil blends.

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