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Type: Article

Flavor Trends, Optimizing Flavor Formulas and More

Select highlights from the annual meeting of the National Association of Flavors & Food-Ingredient Systems.

Flavor Properties of FEMA GRAS List 26 Flavor Chemicals

This article features an assessment of 26 GRAS ingredients released by the Flavor and Extract Manufacturers Association (FEMA).

The Flavor Parables: Designing a Program to Train Flavorists

This article is about training flavorists in a successful manner. I presents some essential guidelines—I call them parables—to optimize the training that apprentices should receive to maximize their learning, and to maximize their long-term value to their company.

Allergens can sneak in from an ingredient supplier, from not properly cleaning equipment during a changeover from one allergen-containing material to another, from a labeling error or from a new supplier who has not been properly vetted.

Why Food Safety of Flavors Matters to Flavor Companies

Why and how flavor companies need to follow well-accepted food safety practices in their development and manufacture of flavor systems.

Rebecca Genovise, flavor chemist, Synergy Flavors

Synergy Flavors Flavor Chemist Rebecca Genovise Shares Industry Journey

The flavor chemist explains, "I didn’t find the flavor industry, the flavor industry found me."

First Look: Society of Flavor Chemists Flavor Symposium 2014

Trends, history, flavor creation, regulatory issues and more.

Ketan Shah

Certified Senior Flavorist Ketan Shah Discusses Flavor Industry Evolution

Shah shares his flavor journey, how he's seen the industry change over the years, the best advice he's been given and more in this one-on-one.

Spray Drying of Food Flavors - 1.Theory of Flavor Retention

Research to date suggests that optimum flavor retention may be obtained by using as high infeed solids as possible, raising infeed temperature if this permits higher infeed solids levels, choosing a carrier which favors flavor retention and operating the dryer at optimum inlet and exit air temperatures. These suggestions are based on research which has generally dealt with a study of a limited number of volatiles and flavor carriers seldom or never used in the flavor industry.

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Labeling Vanilla Flavorings and Vanilla-Flavored Foods in the U.S.

Vanilla flavorings are the only flavorings subject to a federal standard of identity. An understanding of the vanilla standard and the general flavoring labeling regulations is necessary to properly label vanilla flavorings and the foods to which they are added.

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Flavor Formulation: The Challenges Facing Savory Flavor Formulation

Savory flavorings is a growth market that is predicted to increase significantly over the next five years in line with the rapid growth of the consumption of meat products.

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Flavor Bites: Flavor Companies—Finding the Right Fit

What are the most important factors influencing the career choices of flavorists? Large or small companies? Which is the best?

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.

Flavor Properties of FEMA GRAS List 25 Flavor Chemicals

A preliminary assessment

The Flavor Paradox: Flavorists in a Consumer-Goods Company

Leveraging the Flavor Paradox, getting the internal and external to create and innovate together, becomes an excellent way to increase the odds of creating breakthrough aesthetics and products for consumers.

(e)-5-Octenal is also known as pomelo aldehyde, so it’s not a huge surprise that this would help in citrus rind and other peels such as apple, pear and perhaps green grape.

Flavorist Panel Evaluates δ-hexalactone, Amyris Essential Oil & Other Flavor Materials

See the possible applications for a lineup of materials.

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Flavor Creation Manager Margaux Cavailles Shares Her Role at Mane's Flavorist School

Cavailles also shares her favorite formulations, the highlights of her position and more.

Flavorcon Special Edition: Organoleptic Characteristics of Flavor Materials: March 2014

Cyclotene butyrate, valerian root essential oil, isodihydro lavandulal and more.

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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.

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