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Are You Prepared for Registration? Specialty Aroma Chemicals Approach Final Finish Line for REACh

December marked the 10th anniversary of the end of the REACh pre-registration phase and the start of the registration phase. This is an important milestone, as the industry faces a final deadline particularly critical for aroma chemicals.

RIFM celebrated the publication of its peer-reviewed safety assessments covering over 2,000 fragrance-producing ingredients in the scientific literature.

RIFM 58th Annual Meeting Notes: Highlighting Achievements & Honoring the Late Dr. Robert Bedoukian

The evening event focused on RIFM's ground-breaking research and NGRA programs and highlighted the storied careers of scientists.

Pattern Recognition Methods for Discrimination of Essential Oils (Rose Oils) by Their Gas Chromatograms

It is possible to distinguish between essential oils of the same type and their mixtures by analysing their gas chromatograms using a pattern recognition method.

Product developers in the flavor and fragrance industries are using artificial intelligence to reduce the development timeline.

Industry Experts Discuss Artificial Intelligence Innovation and Role of Robotics in Flavor and Fragrance Industry

Learn more about how the industry is applying these technologies while keeping humans at the center of innovation.

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Rethinking Fragrance

Years ago, one could say that a great advertising campaign with a sexy or romantic theme would easily lure the consumer to the counter to make a purchase. The cliché that “sex sells” is not necessarily the case anymore. This article compares the olfactive and retail landscapes of then and now, challenges in the perfumery landscape, fragrance and brand DNA, and more.

Inside REACH

REACH expert Joris Theewis discusses preregistration, SIEFS and data sharing issues

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

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Rethinking Fragrance

From consumer discovery to product formats and unusual notes, perfumery is evolving faster than ever.

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Going Rogue

With a business model rooted in a transparent creative process with clients, we take a look at six independent fragrance houses that are pushing boundaries in fragrance.

Research Wire

An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.

Raspberry Ketone

It has a berry, sweet, woody odor; a raspberry, ripe, jammy, seedy character; and a fruity, berry, raspberry and blueberry flavor with seedy, cotton candy nuances.

Inside REACH

REACH expert Joris Theewis discusses preregistration, SIEFS and data sharing issues.

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Olfactory Receptors

From basic science to applications in flavors and fragrances.

Judith Gross

Ready to Wear

Perfumers pair with fashion students to push olfactive inspiration.

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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Profiles: Raimundas Steponavicius

April 2022's featured creators discuss challenges of their roles, recent project wins and more.

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Endpoint: Relentless Hope

Developing new ways to improve the delivery and duration of flavors and fragrances is a constant struggle for F&F developers. This review takes a look at some of the ways it's done.

Tunisian Rosemary Oil

The distillation of essential oils is a centuries-old tradition in Tunisia. The field production of rosemary oil, as practiced today, was introduced to Tunisia by the French in the nineteen thirties.

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