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Industry Insight: Givaudan's Dan Offermann

Perhaps you’ve noticed GivaudanAccess’ presence at trade shows, heard about it winning a FiFi for Technological Breakthrough of the Year, or heard the buzz about its series of launches in the United States and Europe.

Individual Differences in Odor Perception

The context in which an odor is perceived can afso determine whether an odorant gives a positive or negative response. Methyl mercaptan and isovaleric acid are unacceptable when associated with humans (for example, in breath and axillary odors) but are desirable in certain foods (for example, in cheeses). Furthermore, most natural odors are complex stimuli, that is, they are combinations of many chemicals which are interacting with many receptors, Thus, synergistic and antagonistic effects must also be considered.

It seems that now, more than ever, perfumers are beginning to speak up about AI’s place in formulation.

Artificial Intelligence’s Evolution in F&F

August's editor's note penned by Jenna Troyli discussing artificial intelligence in flavor and fragrance.

Formula for Success: Innovation in Fragrance

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

Industry Snapshot: IFT 2010 Expo, Chicago

Photo gallery from the expo floor of IFT 2010 in Chicago

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Emerging Trends Driving Innovation in Fragrance

Managing editor Jenna Rimensnyder shares her taps Mintel analyst to discuss how fragrances will have to adapt to new macroeconomic contexts, and provides insight into the June 2023 issue.

As of 2019, agriculture engages approximately 23% of the labor force of the Philippines.

Integrated Sustainability Practices in the Philippines

The island nation's supply of natural ingredients has emerged on the back of sustainable, socially inclusive and responsible practices.

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Italian bergamot: imitated but never duplicated

Calabrian bergamot is now prepared for a resilient and sustainable future.

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Aurochemicals: Innovations in Sustainability & Natural Products

Aurochemicals knows what today’s increasingly health-conscious and environmentally-aware market demands. With 99% of its products derived from renewable resources, the company has also maximized efficiency, cut consumption and improved its green footprint. Find out how.

Perfumery Techniques in Evolution—Ill

Now I would like to discuss our profession. I want to insist once again that new chemicals and essential oils have always opened up the flood gates of innovation and creativity; nowadays more than ever the perfumer can no longer continue to say that everything can he done just with talent, spontaneity, sensibility and creativity.

The Flavor Industry in Japan

It is not our purpose to study centuries of history, cultural development, nor the details of socio-economic Japan. If we wish to understand Japanese business, however, we must understand the context in which it operates.

Is Just-in-Time Enough?

Assessing the impact of a just-in-time production strategy and its current effect on the recovering flavor and fragrance industry

Industry Insight with Tony Curtis

Tony Curtis, senior lecturer, aroma trades studies, at the University of Plymouth’s business school and faculty of science (Plymouth, Devon, UK) recently sat down with Perfumer & Flavorist magazine to discuss the institution’s aroma and formulation science program, the role of perfumery education in the industry at large, and his thoughts on the current state and future of the industry.

Industry Insight: Givaudan's Cecile Krakower

What is the relationship between the market and fragrance development? Where are new scent concepts coming from? To find some answers we spoke with Givaudan junior perfumer Cecile Krakower about the role of innovation, cross-disciplinary studies, cultural exchanges and trend spotting in fragrance creation.

Industry Insight: Decades of Citrus

MCI Miritz Citrus Ingredients, an independent, family-owned business, remains competitive through expansion and creativity.

The February issue is packed with beverage innovation, the latest on WPC 2022 and much more.

Uncorking Innovation in Beverage Technology

The February issue is packed with beverage innovation, the latest on WPC 2022 and much more.

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Flavor Bites: Flavor Creation in India

Flavor preferences in India are as anarchic as everything else. While some linger from the time of British sovereignty—especially in the bakery and sugar confectionery segment— many are uniquely Indian.

Regulatory Notes: Disclosure Issues in F&F

Protecting formulas, sources and other forms of intellectual property in a thriving regulatory environment. The Fragrance Materials Association (FMA; fmafragrance.org) and Flavor and Extract Manufacturers Association (FEMA; femaflavor.org) recently co-hosted an in-depth webinar on key intellectual property (IP) issues, particularly the protection of formulas when faced with disclosure requests from customers, physicians, the public and other sources.

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