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Type: Article

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

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Innovation for the Future of the Fragrance Industry

Creativity and the art of perfumery are the essential strengths of the fragrance industry, and that statement will be as true 20 years from now as it is today. But … are they sufficient for continued growth?

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Protecting Intellectual Property in the Age of Transparency

Why the defense of fragrance industry trade secrets is so important, both politically and legally.

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Frankincense and Myrrh and Its Socio-Economic Impact

For approximately 10,000 people in northern Somalia, the coveted perfumery ingredients, frankincense and myrrh, provide an economic opportunity and way of life.

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DISCOVER IFF - INGREDIENTS’S FEMA GRAS COCOA SHELL EXTRACT

IFF INGREDIENTS offer a new cocoa extract from upcycling process. Sign up to get more information and a sample!

Compco has been servicing the F&F industry in the northeast for over 30 years.

Compco Analytical Inc. Launches Branch in Florida

Compco has been servicing the F&F industry in the northeast for over 30 years.

There is a focus on the protection of both critically endangered and endangered fauna and flora, such as Bornean orangutans.

Forest Regeneration and Vanilla Cultivation in Indonesia

Increases in deforestation result in decreases in sequestration of carbon dioxide, leading to a loss of crucial ecosystem services.

Reimagining protein at Firmenich's Green Protein Symposium in Geneva.

2018 Leaderboard: Firmenich Invests in Supply Chain

Responding to consumer demands and raw material volatility, Firmenich has made a number of global infrastructure investments in 2018, which has led to growth and expansion.

Industry Insight: The Provocative Emperor of Scent

Chandler Burr, after a chance encounter with Luca Turin — a biophysicist possessing a gift for distinguishing the components of a scent — set out to write a story about Turin and his theory that the nose deciphers smell by using vibrations rather than the shape of molecules. As his investigation begins, Burr’s simple story about the creation of a scientific theory quickly takes readers to the heart of the fragrance industry and the scientific publishing world.

Ferreira believes filtration technology will grow to adapt to the different needs of the flavor world following consumer trends and industry needs.

How Filtration Technology Impacts the Flavor Industry

P&F+ connects with an expert to discuss the nuances of the technology.

The November issue touches on the consumer demand for ingredient transparency in both flavor and fragrance.

Consumer Demands Drive Ingredient Transparency in F&F

Managing editor, Jenna Rimensnyder's editor's note for the November 2022 issue.

Industry insight: 3 Questions With Sean Traynor

Takasago seeks continuous improvement through growth and technology. In Perfumer & Flavorist magazine’s “2006 Industry Top 12*” (Summer issue, page 22), Takasago International Corp. came in at No. 6, with 2005 sales of $898.3 million—a 4.5% increase over 2004.

Shining a light on a commonly overlooked factor in the fermentation processes.

The Importance of Floral Notes in Fermentation

Shining a light on a commonly overlooked factor in the fermentation processes.

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Health & Indulgence in Sweet and Snack Applications

Taste and health concerns drive consumer expectations in the snack space. While sodium and added-sugar concerns continue to grow, consumers do not want to sacrifice taste. Flavors must be more true-to-life than ever—and just as indulgent.

Functional Ingredients, Encapsulation and Innovative Organizations: Highlights from the 12th Annual West Coast Flavor Industry Forum

Innovation from three distinct perspectives.

Importance of minor components in flavors and fragrances

This discussion was intended to demonstrate, by use of a relatively uniform group of compounds, that minor constituents can exert a considerable impact on flavors and fragrances. My intention was to indicate what direction the analysis of flavors should follow in the future. The instrumentalist by himself will not achieve much more unless he is assisted by the biochemist, the organic chemist, and the neurophysiologist, not to mention the perfumer and the food technologist.

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Get in Check with Biotech’s Growth in F&F

Biotechnology is seeing a growth as more consumers demand more natural ingredients, and suppliers are looking to respond with sustainable solutions. Perfumer & Flavorist spoke to two suppliers who explained how naturals inspire biotech and what to expect in the future.

Frugality is the New Key Driver in Flavors

The alternative growth opportunities for the flavor industry during this economic downturn will be driven by an ability to provide an economic benefit to customers rather than an ability to provide on-trend flavor profiles.

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