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Home
Volpi Named Next Head of Fragrances at Givaudan
Michael Carlos to retire at year's end.
Home
Mane Acquires Cargill's Texturizing Compounds Business
The aim is to strengthen Mane's footprint in technology compounds for the meat processing industry in Spain and other large meat markets in Europe.
Ingredients
Lebermuth Names Phil Forte Next President
Phil Forte is a 30-year veteran of the food and beverage industry.
Flavorcon Coverage
Flavorcon
2023 Returns to Cincinnati Next Week
There's still time to register to explore the expo hall and sit in on conference sessions November 8-9.
News
Givaudan and Fiberstar Collaborate on Plant-based Texturizing Ingredient
Citri-Fi is a clean label, non-GMO, vegan solution designed to improve the texture, taste and stability of a variety of foods ranging from baked goods to meat alternatives.
Regulatory & Research
FDA Talks Cannabis Next Steps, Announces Public Hearing
The new steps will include the creation of an eternal agency that will explore potential pathways for the lawful marketing of products with CBD.
Calendar
Next Generation Bio-Based and Sustainable Chemicals Summit
Feb 4th, 2014
Feb 7th, 2014
Savory Applications
Is The Snack Segment The Next Frontier for Experimental Flavor Formulation?
Jenna Troyli's Editor's Note for the September 2024 issue digs into the experimental flavors of the snacking segment.
Event Coverage
World Perfumery Congress
Returns Next Month
The clock is ticking down, are you registered?
Event Coverage
What’s Next in Flavor and Food at the 2018 IFT?
At the 2018 IFT food expo and conference, flavor, food and beverage professionals gained insight into emerging trends and cutting-edge technologies.
Flavorcon Coverage
Flavorcon
Returns Next Week! Register ASAP!
Don't miss the return of the flavor event of the year!
Flavor
Kalsec Taps Next CEO and New President
Learn more about the newly appointed professionals within the Kalsec team.
Trends
Salty, Spicy, Sweet: What’s Next in Snacking
As people snack more, larger consumer behavioral shifts are impacting the snacking space.
Trends
The next big thing(s): Moving Flavor Forward
Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.
Ingredients
Textile Materials with Fixed Cyclodextrins as a Fragrance Depot
The ability to semi-permanently infuse fabrics with finished fragrances and/or fragrance materials opens up a new realm of formulation and application possibilities for perfumers. The market has already seen the introduction of scented pillows and the like, but Buschmann et al.’s recent work presents the possibility of (washable) scented sportswear, linens, upholstery and many other household products that may be customized at will, and which may intake unpleasant odors while imparting pleasant ones.
Calendar
AIFST/PDIG Event: "Open Innovation - where to next?"
Mar 21st, 2013
Mar 21st, 2013
Flavor
Opportunities and Innovation: P&F Looks Ahead to the Next 10 Years of F&F
A message from P&F magazine.
News
Editor's Note: Welcome to F&F’s Next Chapter
Artificial intelligence and virtual reality have been growing buzzwords in F&F. Take a look into the future.
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