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Type: Article

Fragrance and the world around us

Today, a prime fragrance supplier needs a much bigger capital investment than ever before to service customers properly. Why? Much more equipment is needed to provide better stability and longer shelf life, and to comply with an ever-lengthening list of ingredient and manufacturing safety standards and environmental safeguards.

Regulations, Sustainable Agriculture and Industry Collaboration

The biannual World Spice Congress has grown every year on a platform of business, leisure and new learning, becoming the single most important event in the spice industry.

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Fragrance and Communication

The sense of smell has a powerful influence over our emotions, memories and reactions. For children with profound learning and communication difficulties, smell can help them identify people, places and objects. So, given that olfactory information has a direct path to our limbic system, can it be positively harnessed in an educational environment?

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Fragrances and Sustainability

Assessing the impacts of changing consumer consumption habits, green chemistry, biotechnology and sourcing strategies.

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Sustainability and Fragrance

Carbon footprints, naturals and synthetics, and the future

Natural Aroma Chemicals: More and Purer

How improvements in extraction, biotech processes and use of sidestream sources are changing the ingredient palette

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Advances in Natural Flavors and Materials

The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.

Flavors and Fragrances as Functional Ingredients

Flavors and fragrances have a shared heritage, a common raw material base (natural products) and common technologies (extraction and distillation). Until recently, however, the flavor and fragrance industries were moving in different directions. Now there is a coming together, with common challenges. Now we talk about “functional ingredients,” as opposed to flavors and fragrances.

Perfumers at work: 4 and 5

Four questions with drom’s Barbara Zoebelein and her five picks for fragrance’s future. drom perfumer Barbara Zoebelein is the recipient of a 2006 FiFi award (men’s private label/direct sell category) for Avon’s today TOMORROW always for Men. We wondered what makes an award winning perfumer, so we recently asked her about her art, challenges and a prescription for this ailing category: artistry, craft and risk-taking.

Digitally Released Aroma and The Flavorist

Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.

Rosmarinus officinalis L. Extract Production Antioxidant and Antimutagenic Activity

This article detailed the optimum conditions for the production of an extract from “Rosmarinus officinalis L.” having antioxidant and antimutagenic activity. A study is now in progress on the identification and isolation of pure active molecules.

Forward Thinking: Aloe and Agave Redefined

From tissues to detergents to cocktails and beyond, new applications breed new sensory experiences with healthy positioning

Modern Analysis Methodologies: Use and Abuse

The considerable “user-friendly” nature of the analytical tools may gradually dull the awareness and critical capacities of analysts, sometimes leading them to produce erroneous or unrealistic results. With the help of examples, this article discusses the wide possibilities of certain techniques, and also their limits.

Advances in the Chemistry of Nitriles and Amides

The chemistry of nitriles and amides continues to develop towards new methodologies for the synthesis of known and traditionally used compounds, and also broadens access to new types of products possessing potentially useful properties.

Patchouly Oil, Absolute and Aroma chemicals: Part I

Patchouli is a valuable perfume material used in traditional and contemporary women’s and men’s fragrances, as well as in cosmetic and soap perfumes. The word “patchouli” (also “patchouli”) in Tamil is paccilai: paccu (green) + ilai (leaf).* Patchouli is known in India as putchaput and in Hindustan as pacholi.

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

Toxins, aflatoxins, natural toxicants and antinutrients in foods.

Safety data required for food additives. To deal effectively with food additives and safety requirements for them, there must be a constructive relationship between the flavor industry and the legislators. But that is not enough. The attitudes of the more vocal members of the community have had a good deal to do with regulatory and legislative principles under which we operate. We are not going to change those principles without changing some of the underlying attitudes. To achieve this, some new perspectives will be necessary.

Firmenich has entered into an agreement with Finlays giving Firmenich full sales rights to Finlays’ European tea and coffee extracts portfolio.

Tracking F&F’s Growth: Acquisitions, Expansions and Partnerships

Find out the latest company updates making headlines.

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