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flavorist.com

flavorist.com

The community center where flavor professionals—flavorists, application specialists, scientists, technologists, sales and marketing managers, regulatory experts, buyers, and suppliers—meet.

The National Association of Flavors & Food-Ingredient Systems (NAFFS): Mission, Scope, and Industry Impact

The National Association of Flavors & Food-Ingredient Systems (NAFFS): Mission, Scope, and Industry Impact

National Association of Flavors & Food-Ingredient Systems — Core Overview What NAFFS Stands For The National Association of Flavors & Food-Ingredient Systems (NAFFS) is a U.S.-based industry trade organization representing companies that develop, manufacture, and supply flavors, seasonings, and functional ingredient systems used across the food and beverage sector.
2 min read
Saponification in Flavor Systems: Mechanism, Stability Determinants, and Practical Control of Ester Hydrolysis in Food and Beverage Formulation
Members only

Saponification in Flavor Systems: Mechanism, Stability Determinants, and Practical Control of Ester Hydrolysis in Food and Beverage Formulation

The Society of Flavor Chemists requires flavorists to fully understand approximately two dozen reactions and processes that can occur in flavor systems. Flavorists must be able to control these reactions or physical processes to enhance flavor or improve its stability and shelf life. Saponification is one of the physical processes
27 min read
Book Review: Fenaroli’s Handbook of Flavor Ingredients: The Gold Standard for Food Science Professionals

Book Review: Fenaroli’s Handbook of Flavor Ingredients: The Gold Standard for Food Science Professionals

Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition (Edited by George A. Burdock) is one of a dozen books the Society of Flavor Chemists recommends that flavorists read. Rating: ⭐⭐⭐⭐⭐ (5/5 Stars) Target Audience: Food Scientists, Flavor Chemists, Regulatory Affairs Specialists, Product Developers, Toxicologists, and Nutritionists. Overview: Why This Book
3 min read