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FlavorHealth Announces Two Appointments

Ajay Chandran has been named vice president of commercialization; Frank Lam has been appointed to the role of senior account manager, West Coast.

Rakity Joins Natural Flavors/Elan

Natural Flavors/Elan has hired Jeff Rakity as national sales manager.

BSF Flavor Course: Tomorrow's Flavorists

Jack Knights (BSF honorary treasurer) recaps the British Society of Flavourists' 2006 training course.

Flavor Bites: Piperonal in Flavors

Piperonal (FEMA# 2911, CAS# 120-57-0), probably better known as heliotropine, is really only a bit player in nature but, in contrast, it is often cast in a leading role by the flavor industry. The character of this popular ingredient is discussed herein.

Flavor Bites: Eugenol in Flavors

There are applications for this highly distinctive ingredient in a range of profiles.

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Flavor Bites: Perfumers and Flavorists

Although there are distinct differences in the responsibilities and duties of perfumers and flavorists, these two occupations share many similarities and can learn much from each other

During his presentation, Wright discussed how toolkits can be used in the flavor industry when focusing on innovation by users as is done at the MIT Innovations Lab.

[Update] Flavor Forward: The Future of Flavor with MIT at Flavorcon Now on Demand

During his presentation, Wright discussed how toolkits can be used in the flavor industry when focusing on innovation by users as is done at the MIT Innovations Lab.

All Flavorcon 2018 photos sponsored by Millipore Sigma. To view more photos, visit the Perfumer & Flavorist Facebook here.

Creating Effective Global Flavors at Flavorcon Day 2

On Nov. 14, 2018, day two of Flavorcon examined popular flavors of tomorrow, technical considerations for creating flavors and novel flavor ingredients.

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Squeezing for Novel Citrus Flavors at Flavorcon 2018

Going beyond simply orange, Richard Pisano, Jr., president of Citrus and Allied Essences Ltd., will discuss during Flavorcon how citrus flavors have branched out with the emergence of yuzu, tarocco and blood orange tastes.

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Symrise Acquires Flavor Infusion; Diversifies Natural Beverage Flavors

Deal gives it access to technology, patents and formulas for natural-based beverage applications.

This acquisition expands Synergy Flavors' new product development in meat alternatives, sauces, side dishes and sandwiches.

Synergy Flavors Acquires Innova Flavors from Griffith Foods

This acquisition expands Synergy Flavors' new product development in meat alternatives, sauces, side dishes and sandwiches.

Introduction to Flavor Creation for the Non-Flavorist

Mar 17th, 2015Mar 17th, 2015

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Flavor Bites: Creating Great Flavors in Tough Times

With the financial crisis biting deep into every sector of our economy, creation of economical flavors has become extremely challenging. In a totally logical world, flavors—the key driver of repeat purchases—would be “no expense spared” food ingredients.

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Propanediol as an Alternative Flavor Carrier: Flavorcon Preview

The examination of propanediol as an alternative to petroleum-based propylene glycol and glycerin, according to Flavorcon 2015 speaker Steve Huff.

Fruit-flavored Yogurt Dominates Market; Flavors Get Sophisticated

Majority of the world prefers fruit flavors in yogurts; split-pot concept is boosting flavor sophistication.

Flavor Outlook: Berry Flavors Ripen on Restaurant Menus

Mintel Menu Insights discusses the increasing popularity of berries as an ingredient in food and beverages

Comax Flavors Rolls Out Non-dairy Enhancer Flavor

Applications include milk substitutes like soy milk, almond milk, non-dairy creamers, non-dairy cheeses

Manufacturing Flavors—How the Industry Produces Uniform Flavors

Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.

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