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Innovating Scented Candles with Green Chemistry

The development of Augeo® solvent is the outcome of the all-around evaluation of natural content, sustainability, and performance.

Bharatrao Kamte, CEO of Quintessence Fragrances, highlighted, “The union of our two focused companies creates tremendous global opportunities for both our valued clients and dedicated teams.'

Lucta Announces Partnership with Quintessence Fragrances

Bharatrao Kamte, CEO of Quintessence Fragrances, highlighted, “The union of our two focused companies creates tremendous global opportunities for both our valued clients and dedicated teams."

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Building Complexity With Symrise AG's Filbertone

This Ingredient enriches fruit notes and build complexities in citrus, sandalwood and gourmand compositions.

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Imparting Richness With Symrise's Vinylguaiacol, Natural

This ingredient is an essential substance for coffee, chocolate, vanilla, and distilled spirit flavors like whiskey and rum.

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Evolva Partners With Takasago

Evolva announced the alliance with Takasago is proceeding ahead of schedule.

Connect with Key Prospects

Want to engage with a highly focused group of flavor, food and beverage innovators?

Mane E Pure Jungle Essence

Fragrance extraction with Mane

chocolate

PROVA Gets Technological With Food

PROVA Inc. announced the hiring of a new applications lab food technologist.

Fragrance Foundation Collaborates with Students

As part of its One Drop Changes Everything campaign, The Fragrance Foundation is working with students to design part of its website.

IFF Partners with S. Black

International Flavors & Fragrances (New York) has announced that as of April 2, S. Black Ltd. (Hertford, UK) will be its UK and Northern Europe distributor

New Compounds with Sandalwood Odor

Sandalwood oil is an essential component of many good perfume compositions, but its scarcity and high price have prompted searches for other compounds with sandalwood odor

Sourdough bread’s mixture of microorganisms and mother culture is inspiration for a polyculture flavor fermentation to capture natural flavoring aroma chemicals for the bakery and grain-based industries.

Keeping Up With the Microbes

The desire for clean labeled products has brought non-GMO technology to produce new and novel compounds in creative ways by focusing on microbial ecosystems, or polyculture.

Q&A: Going Green with Chemistry

How to implement and measure the impacts of green chemistry in F&F.

Industry Insight with Tony Curtis

Tony Curtis, senior lecturer, aroma trades studies, at the University of Plymouth’s business school and faculty of science (Plymouth, Devon, UK) recently sat down with Perfumer & Flavorist magazine to discuss the institution’s aroma and formulation science program, the role of perfumery education in the industry at large, and his thoughts on the current state and future of the industry.

Vanillin with Low Carbon Footprint

A recent analysis by Ostfold Research AS on Borregaard’s internal data revealed that CO2 emissions from the company’s EuroVanillin Supreme were almost 90% lower than those from vanillin made from guaiacol.

Givaudan Partners with Colgate Palmolive

Givaudan (Geneva) has signed an agreement with Colgate Palmolive as a collaborative partner for the personal care company’s internal fragrances development team on all its categories around the world.

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Consumed with Savory [Sample Request]

Sigma-Aldrich® brand aroma chemicals are a trusted source for your formulation.

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FlavourVision's Virtual Connection with Customers

The new edition of the program explores seven key consumer trends that connect food and beverage with health, identity and satisfaction.

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