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There is a diverse consumer preference on the ideal level of sweetness. Photo: Symrise.

Symrise Releases Consumer Sweetness Preference Study

There is a diverse consumer preference on the ideal level of sweetness.

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Symrise Completes NYC Studio and Laboratory Renovations

The $3.75 million renovations are now complete under architect Montroy Andersen DeMarco (MAGDI).

Senomyx Announces 1st Quarter Financial Results

Firmenich extends R&D funding for Sweet Taste program

FGI Rising Star Awards Recognize Industry Individuals

Upcoming awards focus on innovation, creativity and accomplishments

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Zerose Granted GRAS Flavor Status From FEMA

Cargill has been granted GRAS (generally recognized as safe) status for Zerose erythritol for use as a flavor in nonalcoholic beverages by the Flavor & Extract Manufacturers Association of the U.S. (FEMA).

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Patent Pick: Taking Control Over Stevia's Sweetness

Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.

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The Juice: Fragrance Evaluators Tell Their Stories

What happens when there is an external evaluator whose client is the brand? What is their contribution to the process of launching niche fragrances? Pia Long writes about the unique relationships between niche brands, fragrance houses and the evaluators who work with them.

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Did You Miss These Stories This Week?

Meet Monell's new director, or see where Sensient closed its doors.

Zanos will continue to work from its Knutsford, Cheshire headquarters for at least the next 6-12 months.

Zanos Limited Acquired by Stort Chemicals Limited

"We could not be more excited to bring Julian Sarkar’s industry knowledge and professionalism into the Stort family. In these uncertain times, we are stronger together," said Emma Marchant, director, flavors and fragrances.

41st International Symposium on Essential Oils

Sep 5th, 2010Sep 8th, 2010

FGI's 13th Annual Rising Star Awards

Jan 22nd, 2010Jan 22nd, 2010

Strategies To Analyze Suspected Allergens In Fragrances

The 7th amendment of the European Cosmetics Directive (2003/15/EC) was published earlier this year.1 Among other things it will, when enacted into national legislation, require manufacturers of cosmetics to indicate in their ingredient statements, the names of 24 chemically defined substances (T-1) and two natural extracts when they are present at concentrations exceeding 0.001 percent in cosmetics that are intended to remain on the skin, or 0.01 percent in those that are rinsed off the skin.

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Some Aspects Of Qualitative Structure-Odor Relationships

Qualitative odor-structure relationships have been applied for more than a century. The results of these studies are mostly the consequence (outcome) of the application of common sense gathered by experience. Two main features characterize the molecular structures of odorant molecules: “electronicity” (electronic charge distribution over a molecule) and “stereocity” (volume, shape and profile of a molecule).

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Research that Resonates: IUFoST 2014, Montreal

Submit your abstracts by March 3, 2014.

Strategies to Analyze Suspected Allergens in Fragrances

This paper aims to describe the analytical strategy that has been developed at Firmenich to monitor suspected allergens in fragrance concentrates.

Some Aspects of Qualitative Structure-Odor Relationships

Qualitative odor-structure relationships have been applied for more than a century. The results of these studies are mostly the consequence (outcome) of the application of common sense gathered by experience.

Fragrance West Names Steve E. Raphel President

Also new to Fragrance West are key personnel to round out its sales and marketing teams: Brian Wills, Susanne Mayle, Gloria Albrecht and Karri Witt, who all joined the company from their previous posts at Monarch Fragrances.

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Meat Substitutes Market Stays Savory to 2025

Due to shifting consumer demands, the global meat substitutes market is anticipated to grow at a CAGR of 6.85% between 2018 and 2025, leading to an increased demand for natural and artificial flavors.

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