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Discover NORLIMBANOL® DEXTRO

The key olfactive isomer now available on the market, NORLIMBANOL® DEXTRO, is a creative breakthrough. The purest form of this innovative woody amber molecule, made possible by our scientists, is a creative, hedonistic addition to the perfumery palette.

The Next Wave, Part II

A surfer turned sculptor turned fragrance house founder pushes the bounds of niche scents.

The Next Wave, Part I

A surfer turned sculptor turned fragrance house founder pushes the bounds of niche scents.

Flavex Naturextratke Gmbh

What's Next: 18 Insiders on F&F Trends

Our experts break down their strategies for finding out what lies ahead for the industry. It doesn't matter if you're selling cars or designing software: The question on every forward-thinking person's mind is, "What's coming next?" And flavor and fragrance is no different.

Encapsulation of Artificial Flavors by β-Cyclodextrin

Numerous authors have reported the utility of cyclodextrins for the encapsulation of flavor compounds. Other researchers have used cyclodextrins to specifically remove off-flavor components from a product. The cyclodextrin property of selective binding prompted us to initiate this study. It was of interest to determine the specificity of β-cyclodextrin encapsulation of flavor compounds typically used in the formulation of artificial fruit flavors.

ISIPCA’s Stéphanie Poulage talks educational needs of aspiring F&F professionals and school’s role in the evolving industry.

The Next Generation of F&F Industry Professionals

ISIPCA’s Stéphanie Poulage talks educational needs of aspiring F&F professionals and school’s role in the evolving industry.

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The Next ‘Fine Wine’ or… Brine?

Gordy’s Pickles has introduced a new spicy canned drink for multiple uses.

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Takasago International Corporation's Dextramber

With starting usage as low as 0.1%, this ingredient can diffuse top notes and provide support to the middle notes of a fragrance.

Cyclodextrin-Complexed Acetal as an Acetaldehyde Generator

The fixation and stabilization of acetaldehyde both in the physical and chemical sense have long been the subject of many attempts, described in papers and patents, to provide fresh fruit flavors for the food industry.

Smell technology has evolved beyond simple fans to sophisticated systems that emit multiple scents in quick succession, designed to evoke a sense of place.

Technology and the Next Generation of Flavor

How new technology might disrupt traditional fragrance and flavor creation.

RIFM to Hold Next INFOX in Belgium

Taking place in May, event will feature alternative methods being developed to address toxcity testing news and the European ban on animal testing

NEXT: Fine Fragrance’s New Reality

The economic crisis is rapidly changing the way the fragrance industry operates; Karyn Khoury explains why that’s a good thing and how suppliers and marketers can reconnect and re-engage with consumers.

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Upping Fragrance Intensity via Cyclodextrins*

How can fragrances pack a bigger punch? Or last longer? These issues forever press the industry and have given rise to novel delivery and release technologies.

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Ice Cream Textures and Techniques Roll In

A California ice cream shop is marrying unusual preparations with a hint of texture to create rolled ice cream tacos, a sweet summertime confection.

Markus Lipp, director,food standards, US Pharmacopeia

NEXT: Commoditization and Food/Flavor Safety

Markus Lipp on why adulteration is not a quality issue, but a safety concern.

SFC Meeting attendees.

Chemometrics: the Next Tool in Flavor Research

A recent SFC meeting in Chicago discussed the need, process and outcome of using chemometrics.

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The Next Generation of Buchu Oil Production

For over 300 years, South African buchu has remained a vital component of the flavor and fragrance industry. New innovations in irrigation and fire-prevention have allowed the crop to flourish once more, ushering in the next generation of buchu.

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