Download pdf - Perfumerflavorist201409 Dl

5/20/2018 Perfumerflavorist201409 Dl

1/84

September2014

vol.39

no.9

www.P

erfumerFlavorist.c

om

plus2014 WPCrecap

Global perfumery summitcis-Jasmone in flavors

Biotechnology-derived ingredients,mountain savory oil, flavor andfragrance materials, and more.

NATURALS IN F&F
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=Cover&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com


2/84

2014 Sigma-Aldrich Co. LLC. All rights reserved. SIGMA-ALDRICH is a trademark of Sigma-Aldrich Co. LLC, registered in the US and other countries.

Naturally,he enjoys the

delicious flavor ofsafe ingredients.Consumersare increasingly asking for

ingredients that not only taste good, but

are safe. To successfully meet the growing

demand, your formulations must contain

the perfect combination of high-quality

ingredients you can trust.

Sigma-Aldrich has developed a broad

selection of certified Natural flavors and

fragrances with you and your customers in

mind. Our Natural aroma raw materials have

been quality tested and come with easily

accessible third party validation.

Visit our website to search for Natural flavor

ingredients. Its safe to say youll like it.

sigma-aldrich.com/flavors-fragrances

82465

JOIN US AT IFEAT

SEPT. 21-25BOOTH #E07
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=C2&exitLink=http%3A%2F%2Fsigma-aldrich.com%2Fflavors-fragranceshttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=C2&exitLink=http%3A%2F%2Fsigma-aldrich.com%2Fflavors-fragrances


3/84
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=1&exitLink=http%3A%2F%2Fwww.symrise.com


4/842 Vol. 39 September 2014 | Perfumer & Flavorist www.PerfumerFlavor ist.com

VOL. 39 SEPTEMBER 2014

FLAVOR

30 cis-JasmoneJohn WrightThis ingredient excels in fruit flavors, adding a level of depth,realism and complexity that has few rivals.

66 Organoleptic Characteristics of Flavor MaterialsJudith MichalskiMethyl laurate, ethyl phenylacetate, 2-octanone, isophorone

and more.

FRAGRANCE

38 2014 World Perfumery CongressAddresses Rapid ChangesImpacting Global IndustryVictoria FrolovaFocused on regulations, innovation, sustainability and newmarkets, the WPCprovided inspiration for the industryscreative minds.

56 International Perfumer Meeting: Enhancing the Recognition ofPerfumery Worldwide

The first meeting of the international societies of perfumers,held at the 2014 World Perfumery Congress, addressed globalcooperation to support perfumery.

58 2014 World Perfumery Congress Exhibition News & NotesPhotos and company news from the exhibition floor.

80 The Last Word: Honoring Contributions to Perfumer Societies& Perfumery

INGREDIENTS

26 Raw Material BulletinPassion fruit aroma, cinnamyl acetate, Karmawood, dimethylsulfide and more.

32 Biotechnology Enters Its Next PhaseRecent ingredient launches signal increasing complexity ofbiotechnologically derived flavor and fragrance materials.

68 Progress in Essential OilsBrian M. LawrenceMountain savory oil.

INDUSTRY

6 Editors Note: Perfumery, Acquisitions & More

8 Industry: News, Events and Analysis

25 Events

77 Worldwide Sources

79 Ad Index

ON THIS MONTHS COVER

This month, P&Fexplores naturals in F&F, including

biotechnology-derived natural ingredients (Page32),

mountain savory oil (Page68), and flavor and fragrancematerials from various sources (Pages 26 and66).

online this month www.PerfumerFlavorist.com

Sign up to receivewww.PerfumerFlavorist.coms news and regulatory feeds atwww.PerfumerFlavorist.com/pfnow.To advertise online or in print, call 1-630-344-6060, or e-mail:[email protected].

PeoplePhotos, events and news

EventsPhotos, coverage and calendar

LinkedIn

Connect and networkNews: P&FNewsletter

Weekly digest of news, trendsand analysis
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fpfnowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fpfnowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fpfnowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=mailto%3Apcrist%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=mailto%3Apcrist%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fpfnowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=2&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com


5/84

Green

Only Renessenz offers ultra-pure L-Carvone with a 99.9% total

concentration of L-Carvone and D-Dihydrocarvone from the

most environmentally refined production process worldwide.

Renessenz delivers L-Carvone from

aproprietary process that can truly

described as green.

enefit ofthe uniquez process, compared with

r l methods, is the elimination

million liters of waste water

every one million kilograms of

L-Carvone roduct made. In addition,

our process blocks chlorides and

ounds containing nitrogen from

rvone product,making itents and toxic reagents.

essenz L-Carvone

gy hasdelivered

edge to our

.. ocessesofa

l copythe

t l y and.

: enz.com

www.renessenz.com
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=3&exitLink=mailto%3Ainfo%40renessenz.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=3&exitLink=mailto%3Ainfo%40renessenz.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=3&exitLink=mailto%3Ainfo%40renessenz.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=3&exitLink=http%3A%2F%2Fwww.renessenz.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=3&exitLink=http%3A%2F%2Fwww.renessenz.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=3&exitLink=mailto%3Ainfo%40renessenz.com


6/844 Vol. 39 September 2014 | Perfumer & Flavorist www.PerfumerFlavor ist.com

EDITORIAL

Jeb Gleason-Allured, Editor in Chief 1-630-344-6069/[email protected]

Brian M. Lawrence, Editor for Natural Products

Nicole Urbanowicz, Associate Editor 1-630-344-6053/[email protected]

ADVERTISING SALES

Paige Crist, Associate Publisher 1-630-344-6060/[email protected]

Kasia Smialkowski, Coordinator 1-630-344-6025/[email protected]

AUDIENCE DEVELOPMENT & MARKETING

Laura Allured,Brand Specialist 1-630-344-6041/[email protected]

DESIGN DEPARTMENT

Andrew Frederick, Design Manager

Bryan Crowe, Production Manager

Hon Bannapradist, Senior Graphic Designer

CORPORATE

Janet Ludwig, President

Linda Getner, Controller

Linda Schmitt, Director of Marketing

Sandy Chapin, Group Show Director

SUBSCRIPTIONS

Perfumer & Flavoristmagazine (ISSN 0272-2666) is published monthly by Allured Business Media.

Address: Perfumer & Flavorist, 336 Gundersen Drive, Suite A, Carol Stream, IL 60188-2403 | Tel: 1-866-366-9220 (9 AM5 PMCentral,MonFri) | Fax: 1-630-653-2192 | E-mail:[email protected] |www.PerfumerFlavorist.com

Subscribe online!www.PerfumerFlavorist.com/subscribe

United States and Canada US$135 one year; all other countries US$175 on year, shipped by air. Single copy, US$30. Periodicalspostage paid at Carol Stream, Illinois, and additional mailing ofces.

POSTMASTER:Send address changes to Perfumer & Flavorist, 336 Gundersen Drive, Suite A, Carol Stream, IL 60188

Change of address:Give both the new and old addresses. Allow two months for a change to become effective.

Missing issues:Claims for missing issues must be made within three months of the date of issue.

Reprints:For multi-copy article reprints and e-prints, contact Foster Printing at 1-866-879-9144 for a quote.

Allured Business Media makes all attempts to publish accurate information; however, this publication may contain technicalinaccuracies or typographical errors. The reader assumes all risks concerning the suitability and accuracy of the information withinthis publication. Allured Business Media assumes no responsibility for and disclaims all liability for any such inaccuracies, errors or

omissions in this publication and in other documentation referred to within or afliated with this publication.

Copyright 2014: Authorization to photocopy articles and news is granted by Allured Business Media, provided that the fee of US$6per copy per item is paid directly to the Copyright Clearance Center Transactional Reporting Service, 21 Congress St., Salem Ma01970--Publication No. 0272-2666/01/$6.

Other products brought to you by Allured:

Alluredbooks, Flavorcon, World Perfumery Congress, Allureds FFM Buyers Guide, Cosmetics & Toiletriesmagazine,Cosmetics & Toiletries Bench Reference (CBR), Cosmetics & Toiletriesmagazine: Portuguese edition, C&T Summit,Global Cosmetic Industry (GCI)magazine, Skin Inc.magazine, Face & Body MidwestSpa Conference & Expo, andFace & Body Northern CaliforniaSpa Conference & Expo

Want to report a new development at your company?Send the details to: Perfumer & Flavoristmagazine 336 Gundersen Drive, Suite A

Carol Stream, IL 60188-2403 USA

fax: 1-630-653-2192 e-mail:[email protected]
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Ajallured%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Anurbanowicz%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Apcrist%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Aksmialkowski%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Alallured%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Acustomerservice%40perfumerflavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fsubscribehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fsubscribehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Aperfumer%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fsubscribehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fsubscribehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Aperfumer%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com%2Fsubscribehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Acustomerservice%40perfumerflavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Alallured%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Aksmialkowski%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Apcrist%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Anurbanowicz%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=mailto%3Ajallured%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=4&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com


7/84

www.mgessentialingredients.com

MG Essential Ingredientsaims to provide its customers highest quality products and service by producing special range of

molecules which enables to create unique, stable and powerful fragrances.

* Acetals

* Schiff's Bases

* Molecular Distilled Essential Oils

* Terpenless Essential Oils

* Various Gum Absolutes & Resinoids
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=5&exitLink=http%3A%2F%2Fwww.mgessentialingredients.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=5&exitLink=http%3A%2F%2Fwww.mgessentialingredients.com


8/846 Editors Note Vol. 39 September 2014 | Perfumer & Flavorist www.PerfumerFlavor ist.com

Perfumery, Acquisitions & More

Summer is often the quiet period for the flavor and fragrance industry, but this past season provedthe exception.To begin, the 2014 World Perfumery Congress (WPC; coverage begins on Page 38), which hosted,

among other things, the first global meeting of perfumer societies (Page56)from France, England,

Germany and the United States. I am very proud to have seen this cooperation come together and amexcited to see what the organizations build in the coming months and years.

We look forward to hosting theWPC(wpc.perfumerflavorist.com)again June 1315, 2016, at theFontainebleau Resort in MiamiBeach, Florida, the U.S. gateway toLatin America.

But first, of course, planning isalready ramping up for Flavorcon(www.flavorcon.com), taking placeNovember 1517, 2015, at the

Borgata Hotel Casino & Spa inAtlantic City, New Jersey. Moreupdates are coming soon, so staytuned.

Meanwhile, following its initiallisting on the Flavor & FragranceLeaderboard,aWild Flavors GmbHannounced that it has been acquiredby Archer Daniels Midland Co. (Readour exclusive interview with ADMpresident Juan Luciano on Page 10).The all-cash transaction, valued atabout e2.3 billion, signals a new phasein F&F acquisitions, and accompaniesrumors of further activity. Look forfurther reports as the story develops.

Enjoy this issue and see you next month.

Jeb Gleason-Allured, Editor in [email protected]

Stay Informed, Stay Connected

Print www.perfumerflavorist.com/subscribe

Newsletter

www.perfumerflavorist.com/pfnow

Pictured at a cocktail reception following the first global meeting of perfumer societies at the 2014 WorldPerfumery Congress were, from left: Vincent Kuczinski (American Society of Perfumers [ASP]; Mane),Peter Whipps (president, British Society of Perfumers [BSP]), Maurice Roucel (Socit Franaise desParfumeurs [SFP]; Symrise), Kate Williams (BSP; Seven Scent), Raymond Chaillan (SFP), Sylvie Jourdet

(president of the SFP; Crassence), Chris Diienno (president of ASP; drom), Patrick Saint-Yves (SFP),Anneliese Wilsch-Irrgang (Deutsche Gesellschaft der Parfmeure in der SEPAWA [DGP]; Henkel), JohnBailey (BSP), Jim Fassold (ASP; Robertet) and Jim Krivda (ASP; Mane).

aJune 2014, Page 18;www.perfumerflavorist.com/magazine/pastissues/

Facebook

www.facebook.com/perfumerflavorist

LinkedIn

www.linkedin.com
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwpc.perfumerflavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwpc.perfumerflavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=mailto%3Ajallured%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fsubscribehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fpfnowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fpastissues%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fpastissues%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.facebook.com%2Fperfumerflavoristhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.linkedin.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.linkedin.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.facebook.com%2Fperfumerflavoristhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fpastissues%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fpfnowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fsubscribehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=mailto%3Ajallured%40allured.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwpc.perfumerflavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=6&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com


9/84

NATWIST

beyond Nature

www.mane.com
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=7&exitLink=http%3A%2F%2Fwww.mane.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=7&exitLink=http%3A%2F%2Fwww.mane.com


10/848 Industr y Vol. 39 September 2014 | Perfumer & Flavorist www.PerfumerFlavor ist.com

Reproduction in English or any other language of all or part of this article is strictly prohibited. 2014 Allured Business Media.

Industry

The launch of Renessenzs (Jacksonville, Florida) sensory appli-cations center in Chicago is changing the relationship it has withclients. This new capability extends the companys focus fromthe manufacture of aromatic ingredients, functional ingredients

and cooling agents derived from natural, renewable sources,to the application of those ingredients in clients flavor, food,beverage, oral care and personal care systems.

The move allows the company to be an expert in our owningredients and how they work in our customers finished prod-ucts, says Eric Beatty, president and general manager. Directlyengaged with customers, the sensory applications team is able toanswer questions and offer consultations on how ingredients areapplied during the product development process, in addition toproviding prototyping. At the same time, Renessenz is learninghow customers develop products and how its ingredients areapplied in a real-world environment, as well as identifying newapplications for its coolants, including beverages.

The company has spent the last year building out its sensorycapabilities, says Theodore Butz, president and CEO of PinovaHoldings, Inc., the parent company of Renessenz and Pinova.(The company recently realigned its business unit structuretoward three market-facing businesses. In addition to thesensory ingredients business, the company also features a fra-grance ingredients business that manufactures terpene-basedaroma chemicals for household goods, personal care and finefragrances, and a performance specialties unit that marketsresins to the adhesives, construction, tire and agriculturemarkets. The combined businesses have sales of more than$300 million, according to Pinova Holdings.) The organization

of the company, in addition to the formation of the sensoryapplications team, signals a change in its go-to-market strategy,says Butz, expanding beyond its existing expertise in chemistryand processing.

Customer Innovation NeedsIn the current phase, the sensory applications group is explor-ing how its existing ingredients and technology can be used inproducts, but moving forward Butz anticipates the incorporationof niche technologies based on customer needs, as well as expan-sion of sensory activities to key global markets such as Asia. At

Site Visit: Renessenz Launches Sensory Applications Center

the same time, he says there are additional functionalities forsome of the companys ingredients beyond cooling, such as flavormodification, which could create new avenues of application.

Flavor, cosmetic and consumer product clients often haveapplications needs, a service not always provided by ingredientsuppliers, says Beatty. Combining a technical understanding of

the chemistry of materials and their application plugs a resourcegap for customers, who are starved for ideas.

Supported by sensory applications, customers are able toaddress issues directly with the supplier, customize solutionsand be a first mover in their markets, according to Butz.

Knowledge gained from further understanding of the func-tionality of products Renessenz produces is also helping thecompany to invigorate its innovation activities. This, accord-ing to sensory ingredients business director, Steve Pringle, issomething which is vital to the medium- and long-term growthof the business.

The work in confectionery and beverage has allowed us to

understand the requirements for future and current productdemands, says Pringle. This has allowed Renessenz to engagein collaborative work with companies with enabling technologieswhich then allow us to meet the needs of an evolving market, aswell as develop new materials in the sensory space.

A Tour of the LabDuring a recent visit to the sensory applications center, P&Fmet with David Sitko, Renessenzs applications manager, whohas experience in both the flavor and confectionery sectors,and Christine Jakes, applications technician. Sitko and Jakesprovided a tour of the space, which includes a reception area,

large conference room and office space, in addition the sensoryapplications lab.

All applications systems behave differently. For instance, a coolant dosage for a

gummy candy may vary significantly compared to a beverage, in part due to thetotal volume intake of one product versus the other.

The launch of Renessenzs (Jacksonville, Florida) sensory applications centerin Chicago has changed its client relationships by expanding its focus on themanufacture of aromatic ingredients and cooling agents from natural, renewablesources, to the application of those ingredients in clients flavor, food, beverage,oral care and cosmetics systems.
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=8&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=8&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com


11/849

The lab, which can work on projects at lab or pilot scale, canbe used in the development of products such as gums, hardcandy, mints and other confectionery, ice cream, oral care, andalcoholic and non-alcoholic beverages.

Working on projects in the lab allows the company to gatherinsights into its clients processes, Sitko says, ensuring ingredi-ents are used to maximum effect. This is particularly importantfor coolants because all applications systems behave differently.For instance, a coolant dosage for a gummy candy may varysignificantly compared to a beverage, in part due to the totalvolume intake of one product versus the other. Real-worldsensory applications work identifies and addresses these typesof issues mid-process, says Sitko, allowing for fully optimizedformulations.

Working with clients bases in the lab allows the sensoryapplications team to assess how ingredients are used from a

Pictured in the reception and office area of the new sensory applications site are,from left: Christine Jakes, Renessenz; Jeb Gleason-Allured,Perfumer &Flavorist; and David Sitko, Renessenz.

Pictured in the lab, from left, are David Sitko, applications manager, Renessenz;Jeb Gleason-Allured, Perfumer & Flavorist; and Christine Jakes, applicationstechnician, Renessenz. The lab, which can work on projects at lab or pilot scale,can be used in the development of products such as gums, hard candy, mintsand other confectionery, ice cream, oral care, and alcoholic and non-alcoholicbeverages.

finished product sensory point of view, Sitko adds. This aidsthe team in understanding product facets such the solubilityof coolants. According to Renessenz, this is just the beginning.

Looking ahead, the sensory applications group will increaseits knowledge of ingredient interactions, build its understand-ing of consumer needs in various global regions and expand itsknowhow in areas including the effects of trigeminal moleculeson perceptual experience. Partnering with customers, the groupwill also look at flavor, texture and other functional facets ofproducts. The result, says Sitko, is that the company will becomea partner with its customers, fostering closer collaboration,

providing an information and formulation resource, and perhapseven co-development opportunities.

Decoding Food OdorOf the perhaps 10,000 known food volatiles, just three to, atmost, 40 odorants are responsible for the key signature aromaof any given food.1 The total pool of these key odorants is just230, according to the research recently published by formerFlavorcon(www.flavorcon.com)speaker Peter Schieberle and

his co-authors.Advances in chemical trace analysis and post-genomic prog-ress at the chemistry-biology interface revealed odor qualities ofnatures chemosensory entities to be defined by odorant-inducedolfactory receptor activity patterns, the authors note.

The research, based on the meta-analysis of the availableliterature on odorants, could have potential application in thetargeted formulation of flavors and fragrances, as well as thedevelopment of more accurate electronic noses. It may alsoshow that the evolution of odorants and human odor receptorsprogressed in parallel.

1. A Dunkel, M Steinhaus, M Kotthoff, B Nowak, D Krautwurst, P Schieberleand T Hofmann, Natures Chemical Signatures in Human Olfaction: AFoodborne Perspective for Future Biotechnology. Angewandte ChemieInternational Edition, 53(28), 71247143 (2014)
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=9&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=9&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=9&exitLink=http%3A%2F%2Fwww.flavorcon.com



Boosting its flavor, beverage and innovation capabilities,Archer Daniels Midland (ADM) has acquired Wild FlavorsGmbH in a transaction valued at $3.4 billion (e2.5 billion). Theflavor company will be renamed Wild Flavors and SpecialtyIngredients.

The deal is expected to close by years end. Earlier media

reports cited Ajinomoto and Symrise as potential buyers, thoughthe option of an initial public offering was also reportedly underconsideration.

I am very pleased by ADMs acquisition of Wild Flavors andthe future business we will build together, said Hans-PeterWild, chairman of Wild Flavors GmbH, at the time of theannouncement. Wild Flavors unique natural flavors strengthand total systems approach will create a very strong and positivedevelopment platform within ADM for our customers as wecontinue to drive innovation in the food and beverage industry.

Together, we will be uniquely positioned to offer a broadrange of customersfrom the largest CPGs to fast-growinginnovatorscomprehensive systems-based solutions for food,

beverage and personal care products, said ADM chairman andCEO Patricia Woertz. With our combined global networks,world-class research and innovation capabilities, Wild Flavorsnatural flavor systems, and ADMs texture, nutrition and func-tional solutions, we will create an unmatched capability torespond to local consumer preferences and offer complete foodsolutions that taste great.

A More Complete SupplierAccording to ADM president Juan Luciano, the Wild acquisitionfits well into ADMs existing health and nutrition specialtiesstrategy, which includes platforms that address texture (textur-izers), function (emulsifiers), nutrition (fiber and protein) and,now, flavor. The combined flavor and specialties business isworth about $2.5 billion, post transaction. According to ADM,the acquisition will produce estimated cost and revenue syner-gies of e100 million by the third year.

In order for us to continue our strategic growth plan with ourkey customers we needed to add flavor capabilities, says Luciano.

At the same time, he says, We are mindful that flavor is notfor newcomers. So even if we have the capabilities or the func-tionality to develop that [competency] on our own, it would havetaken too long plus we wanted the reputation of someonewho had been doing this for [about] 80 years. With Wild, when

this opportunity presented itself we thought it was a perfectfit to complement our business.

Luciano says ADM will invest in the growth of Wild Flavorsand Specialty Ingredients, while leveraging the strengths of bothexisting organizations.

Sometimes, for a company like Wild, in order to go into amarket they have to establish themselves in that geography, says

Transaction value:$3.4 billion (e2.5 billion)

Wild Flavors estimated 2014 net revenue:e1 billion

ADM 2013 revenue:~$90 billion

ADM specialty (food and wellness) business combinedsales: $2.5 billion (post transaction)

They [Wild] are stronger in beverage accounts, whilewe are probably stronger in some of the large foodaccounts. We can take their European businessdeeper into the food accounts and accelerate theirpenetration in North America.

Juan Luciano, president, ADM

Luciano. ADM is [situated] in many more countriesabouttwice as many. From that perspective, we offer [Wild] a platformto start from without having to build infrastructure.

Meanwhile, Wild delivers access to key market segments

and geographies, in addition to the expertise of more than 400scientists and applications development staff. In the last yearthe company acquired Alfrebro LLC, a manufacturer of naturalextracts and aroma chemicals, and became a shareholder inthe Brazilian corporation Amazon Flavors, a manufacturer ofnatural flavors, extracts, emulsions and compounds for Brazilsbeverage market.

They [Wild] are stronger in beverage accounts, while weare probably stronger in some of the large food accounts, saysLuciano. We can take their European business deeper intothe food accounts and accelerate their penetration in NorthAmerica. Also, there are some markets that we are planning to

target jointly, like food service, so combined we can significantlyaccelerate our revenue growth.ADMs grain business, food processing business and newly

expanded specialty business provides it with what Luciano callsfull visibility by connecting origination, processing, refin-ing and distribution. Unlike its other units, Luciano says WildFlavors and Specialty Ingredients will be a business much moreabout innovation, specialties and customer intimacies.

As more food companies focus their expertise on their brandsand channel management, suppliers like ADM increasinglyprovide those customers with origination, R&D, risk management,regulatory, innovation and even contract manufacturing services.

I think customers want somebody to bring the full system,the full solution, says Luciano. Now, with Wild we can bea more complete supplier to our customers.

Boosting its flavor, beverage and innovation capabilities, Archer Daniels Midland(ADM) has acquired Wild Flavors GmbH in a transaction valued at $3.4 billion (e2.5billion). The flavor company will be renamed Wild Flavors and Specialty Ingredients.

First Person: ADMs Juan Luciano on Wild Flavors Acquisition


13/84

NEW NATURALSFROM THE NAME

YOU TRUST!

TECHNOLOGY IMPROVING TASTE!

877-NAT-FLAV or 318-215-1456

Fax 318-335-1579

1050 Cypress Creek Rd

Oakdale, Louisiana 71463

3135 Drane Field Road

Lakeland, FL 33811

www.NatAdv.com

Technical Support and Warehousing in Europe see RiversideAromatics.com

NatCool-10A worldwide Natural, FEMA GRAS, Kosher,

Non-GMO Flavor - Neutral cooling allowing

use in beverages and gelatin deserts to give

the desired cooling and refreshing taste

impression without the baggage of a minty

taste. Try it, you will like it!

{ }

Not mint to be?Our flavor-neutral cooling

NatCool-10 is for you Naturally.
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=11&exitLink=http%3A%2F%2Fwww.NatAdv.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=11&exitLink=http%3A%2F%2FRiversideAromatics.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=11&exitLink=http%3A%2F%2FRiversideAromatics.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=11&exitLink=http%3A%2F%2Fwww.NatAdv.com



The Women in Flavor and Fragrance Commerce (WFFC)got a taste of flavor and fragrance trends in New Yorksstylish SoHo neighborhood during the WFFCs annualsensory fragrance and flavor trend excursion on June 3.

The trek began at Georgetown Cupcakes (111 MercerStreet), where visitors tried out a wide variety of cupcake

flavors, as well as a gluten-free option.The SoHo outpost of the Washington, D.C.-based company,

which changes its cupcake offerings frequently, featured flavorssuch as chocolate salted caramel, gluten-free chocolate saltedcaramel, vanilla2with buttercream frosting or cream cheesefrosting, cherry blossom, cherry cheesecake, chocolate coconut,chocolate hazelnut, coffee cookies and crme, dulce de lechecheesecake, lava fudge, lemon blossom, marble brownie fudgecheesecake, mint cookies & crme, peanut butter fudge, toastedmarshmallow andtoffee crunch.

Next, Chobani SoHo (150 Prince St.)showed visitors that yogurt can be pairedwith a number of ingredients to create asweet, and even savory, effect. At the SoHoconcept store, which is currently the onlystorefront location in the country, the group

tasted unique yogurt dish flavors such ascucumber & olive oil,which was servedwith pita chips and contained cucumber,extra virgin olive oil, fresh mint and sea salt.Hummus & zaatarwas also served withpita chips and contained hummus, chick-peas, zaatar spice blend, extra virgin oliveoil, lemon zest, sea salt and black pepper.Mango & avocadowas served with blue corntortilla chips and included mango, avocado,jalapeos, extra virgin olive oil, sea salt,fresh cilantro and lime juice. Zucchini pesto& tomato was served with pita chips andcontained zucchini pesto, roasted cherrytomatoes, pine nuts, balsamic reduction,Parmesan crumbles, extra virgin olive oil,sea salt and black pepper. Red pepper harissa& feta contained red pepper harissa, fetacheese, fresh mint, extra virgin olive oil, sea

salt and black pepper and was served with pita chips. Finally,pis-tachio & chocolatecontained pistachios, dark chocolate flakes,sliced orange, fresh mint and clover honey.

After a short walk, Xocolatti (172 Prince St.), a quaint storewhich incorporates the owners penchant for jewelry box-typedisplays (his father owned a jewelry store), featured gourmet

chocolate flavors such as olive oil basil truffle, sake truffle, cham-pagne brute, coffee nutmeg, cranberry macadamia, gianduja,mango paprika, raspberry black pepper, rose almond, rosecardamom, PBJ, pineapple habanero, spiced mint andwhitechocolate salted pistachio.

Directly next door, cosmetic specialists at Bite Lip Lab(174 Prince St.) created custom-made lipsticks and lip mois-turizers for the group. The brand, which says its missionis to create lipstick that is high performance and healthyenough to eat (food-grade) for women everywhere, featured

WFFC Sensory Trend Excursion Offers a Taste of SoHo

From left, back row: Christina Christie (Takasago), Doreen Smith (Yankee Candle), Lauren Ancona (IFF),Amy Marks-McGee (Trendincite LLC), Catherine Armstrong (Comax Flavors), Nicole Urbanowicz (P&FMagazine), Florentina Cimpian (Charkit Chemical), Jeanine Pedersen (Takasago), Christa de Vinck (FFS),

Nicole Isabella (Mane), Karen Adams (Sniffapalooza) and Darryl Do (Delbia Do); middle row, from left:Grace Khoury and Jeena James (both of Bell Flavors & Fragrances), Italina Schifino (IFF), Megan Nolanand Melissa Bliss (both of Allen Flavors), Kimberly Champon (L.A. Champon),Alpa Roman (FFS), ChristinaSmith (Virginia Dare), Molly Schwartz (Mane), Karen Dubin (Sniffapalooza), Marylou Rodriguez (Mane),Lisa Paloympis and Dyann Coratti (both Intarome), Courtney Jakubecy (L.A. Champon), Kelli Heinz (Bell)and Debbie OSullivan (Takasago).

Chocolate salted caramel was among the savory and sweet cupcake flavoroptions at Georgetown Cupcakes.

Xocolattis precious, jewelry-type boxes of gourmet chocolates contained flavorslike olive oil basil truffle, sake truffle and more.


15/8413

Amy Marks-McGee (Trendincite) and Jeanine Pedersen(Takasago) led the WFFCs annual sensory fragrance andflavor trend excursion in New Yorks SoHo on June 3.

Chobani offered a table full of savory and sweet flavor combinations in its yogurt creations.

custom-created tubes of lipstick in various flavor and fragrancethemes for the WFFC group like WFFC Berries Gone Wild,WFFC Mango Madness and WFFC Sweet & Natural.The lab offers a choice of six flavors and scents: cherry, mint,mango, superberry(an aa, blueberry and pomegranate mix),vanillaandviolet . The lipstick truffles that the lab uses tocreate custom colors for the lipsticks contain ingredients liketrans-resveratrol, beeswax, argan oil, shea butter and FDA-approved colorants.

A quick lunch break at Mercer Kitchen (99 Prince Street),a restaurant conceptualized by renowned chef Jean-GoergesVongerichten, featured a lively blend of flavors starting withthe restaurants flavored soda offerings likeblack cherry-yuzu,lemon-lemongrass, ginger-limeand lemonthyme. The appetiz-ers melded together bold flavor combinations such as chilledartichoke, mustard mayonnaise, chervil and lemon, as wellas roasted baby beets with goat cheese. Main course optionsincluded steamed shrimp salad with avocado, mushrooms andtomato, champagne vinaigrette or a burger topped with pepperjack cheese, crunchy red onions, avocado and Russian dressingserved with french fries. Sweet dessert options included warmValrhona chocolate cake, cocoa bean brittle and vanilla beanice cream or sour cream cheesecake, blood orange sorbet andkumquat marmalade.

Molly Schwartz (Mane) ponders over herniche fragrance favorite at Osswald.

Lipstick truffles used to create custom lipstick at Bite Lip Lab are infused with flavorand scent options including cherry, mint, mango, superberry, vanillaand violet.

All WFFC photos by Daniel DErrico

The day ended at Osswald (311 West Broadway), an upscaleparfumerie that originated in Zurich, Switzerland. The storeexhibited an air of exclusivity with a sizable amount of fragrancespriced from about $200 to more than $1,000 and a locked frontdoor with a buzzer system to enter. The SoHo location special-ized in more than 20 niche perfume brands, as well as homecare and skin care. The store managers passed around fragranceblotters and told the stories behind scents like Cuir Venenumfrom Parfumerie Gnrale, which was inspired by a leather-clad

model-muse. Roja Parfums, according to the stores manag-ers, are frequently requested, and the brands newest rolloutsare often backordered at the store. The shop also featuredniche fragrance brands such as Amouage, Arquiste, Boadicea,Biehl Parfumkunstwerke, Clive Christian, Etro, Huitime Art,LM Parfums, Maison Francis Kurkdjian, Matre Parfumeuret Gantier, MDCI, Micallef, Parfums de Nicola, Phaedon,Profumum Roma, Stphane Humbert Lucas777, Ys Uzacand Xerjoff.

Jaime Soho, created by Takasago Perfumer Patricia Choux,was the featured take-home perfume gift of the WFFC excur-sion this year, offering fruity, citrus and apple top notes thatblend into a heart of French macaroons, orange blossom andjasmine. The base notes of vanilla, sugar, wood and musk offereda sweet finish to the scent.



Achieving authenticity in commercial prepared foods is a keychallenge in food product development. In response, Givaudanrecently launched its TasteSolutionsaRichness platform, whichprovides convenience foods with consumer-preferred, home-cooked, authentic tastes for savory applications such as chickenand beef. (The platform is expanding to segments such as veg-etables, dairy and cheese.)

The richness profiles can be applied to quick-service res-taurants, dehydrated products such as instant soups and drymixes, and ambient wet products such as soups and sauces. Theplatform can also be used to transition complex culinary profilesinto the snack category.

Richness differs from umami in that umami is a taste sensa-tion primarily derived from MSG, while richness is the resultof the complex, synergistic chemical interplay created throughfermentation or cooking processes, says Matthew Walter,Givaudans group leader, culinary application. This complexityis much better understood now, than in the past, leading to newinnovations.

The TasteSolutions platform has previously addressed healthand wellness-related issues such as salt reduction and umamifor clean-label product development, says Laith Wahbi, globalproduct manager, savory taste, at Givaudan. TasteSolutionsRichness, he adds, is the next evolution of that platform.

Were looking beyond ingredients like salt and MSG toprovide taste and really understand when we look at a dish thatsprepared at home or a restaurant how taste contributes to thatauthentic experience, says Wahbi. We found that it actuallyplays a fundamental role.

He explains that, using taste as the key enabler, the richnessplatform allows the company to formulate convenience foods for

a commercial environment that have the layered and nuancedsensory impact of something produced over a period of time orvia multiple steps in a home or restaurant.

It also takes the formulators dependence away from com-modities such as salt and MSG, the traditional tools of the foodindustry, which might have a negative health or label connota-tion or perception, says Walter. Such next-generation flavor andtaste systems are thus, in Wahbis words, healthy by design.

Were not able to braise or slow-cook or roast or fermentthings in an industrial setting, Walter says. With TasteSolutionsRichness were putting that time element back into conveniencefood, but still keeping it convenient and driving differentiationfrom the consumer eating experience.

Wahbi gives the example of a home-cooked soup, whichdevelops flavor and richness through slow cooking, rather thanusing salt or MSG. In the instance of a homemade meat sauce,he adds, the chef would saut onions in olive oil, then brownthe meat, which would react with the onions, to which elements

aTasteSolutions is a trade name of Givaudan.

Bringing Kitchen Chemistry Back to Prepared Foods

Read more about the role of research chefs inthe flavor industry in From Idea to Execution:A Recipe for Food Product Innovation from

the March 2014 issue of P&F;www.perfumerflavorist.com/magazine/.

such as tomatoes and beef stock might be added, creating yet adifferent set of reactionsall of which occur over a prolongedperiod, often at varying temperatures. Recreating the chemistry

of such a process, Wahbi says, is a significant scientific challenge,particularly since industrial settings often necessitate the simul-taneous addition of ingredients at a single temperature, whichare then cooked for the briefest possible period.

As a result, Wahbi says, It doesnt give you all that foodchemistry, all those natural reactions that are happening in the[traditional] kitchen.

In order to build back the desired flavor in industrial prod-ucts, Givaudans chefs begin by recreating the target dish withthe involvement of the companys flavorists and scientists, whoin turn assess what cooking processes are involved and what keyflavors and tastes are produced as a resultfrom a chemistry

level. The scientists and flavorists use those insights to rebuildthe flavor and taste matrix developed by the chefs.

The companys internal chefs also collaborate with culinaryinnovators such as Alex Atala of So Paulos D.O.M. Restauranteand Jordi Roca of Spains El Celler de Can Roca via GivaudansChefsCouncilb program to rapidly translate emerging trendsand insights into the consumer goods space. This translation,says Walter, requires a strong cross-functional team in-house.

Theres a difference between an idea and an innovation,he explains. Innovation has to bring value, has to be tangible.Thats our role as chefs, flavorists and research colleagues. Itsabout turning it into something of value.

bChefsCouncil is a trade name of Givaudan.

Were not able to braise or slow-cook or roast or ferment things in an industrialsetting, says Matthew Walter, Givaudans group leader, culinary application.Were putting that time element back into convenience food, but still keeping itconvenient and driving differentiation from the consumer eating experience.
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=14&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=14&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=14&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=14&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=14&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com


17/84
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=15&exitLink=http%3A%2F%2FWWW.BERJEINC.COM



A view of the Payan Bertrand fragrance laboratory, Grasse, France, circa 1930. A distillation underway in copper stills at Payan Bertrand in Grasse, circa 1979.

The Proal family, which includes current Payan Bertrand president Eric Proal(far left) and managing director Vincent Proal (second from right).

Payan Bertrand celebrated its 160th anniversary June 1314 by taking its full staff and their families on a private cruiseto St. Tropez aboard the Club Med 2. According to the company, the destination had been kept secret until arrival at theport of Nice. The company notes that the event provided, the opportunity for a time of festive and convivial sharing inan enchanting setting, at the level of the family values promoted by the company.

The Payan Bertrand staff, circa 1979.

Photo Album: Payan Bertrand Celebrates 160th Anniversary


19/84
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=17&exitLink=mailto%3Ainfo%40globalessence.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=17&exitLink=mailto%3Ainfo%40globalessenceuk.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=17&exitLink=mailto%3Ainfo%40globalessence.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=17&exitLink=http%3A%2F%2Fwww.globalessence.com



Industry notables and celebrities alike gathered together tocelebrate The Fragrance Foundation Awards during a gala onJune 16 at Alice Tully Hall, Lincoln Center in New York City.

The Fragrance Foundation Awards is the most importantnight for the beauty industry, and we are in awe of this yearscreative achievements and accomplishments, said ElizabethMusmanno, the foundations president. We congratulate all the

winners and finalists who continue to master the art of fragrance.Carine Roitfeld, the editor in chief of CR Fashion Book,

and model Coco Rocha served as co-chairs of the event. SonyMusic recording artist Judith Hill, who was recently a muse fora fragrance created by IFF perfumer Celine Barel, performedher version of the song, Hallelujah.

Leonard Lauder, chairman emeritus of The Este LauderCompanies, presented the Hall of Fame Award to his friend andcolleague, Michael Gould, the former chairman and CEO ofBloomingdales.

Thanks to Leonard and Evelyn (Lauder), I stand here inawe of all the good that they did, said Gould.

No one remembers the numbers; they only rememberwhat you did for them, added Gould, who saidhe would like to share his award with everyone inthe industry.

Carlos Benaim, master perfumer at InternationalFlavors & Fragrances (IFF), was honored with thePerfumer of the Year Lifetime Achievement Award.Nicolas Mirzayantz, fragrances group president ofIFF, presented the award to Benaim and spoke ofthe master perfumers remarkable fragrances andhis honorable attributes: I appreciate (Benaims)passion, talent and kindness.

What really moves a consumer is when [one]feels the emotion behind the creation, said Benaim.

Benaim also gave a nod to the team at IFF andtalked about the power of collaboration in helpinghim reach his goals in perfumery. No one does italone, he said.

Award presenters and attendees includedactress Gwendoline Christie from Game ofThrones, actress Angie Harmon from Rizzoli &Isles, model Behati Prinsloo, Golden Globe and SAG Award-winner Michael C. Hall and Academy Award-winner MarisaTomei, in addition to host and comedian Dana Carvey, whomingled with the guests and served as emcee of the event. He

joked how hosting the Fragrance Foundation Awards onceagain this year makes him feel like hes now part of the flavorand fragrance family.

Sooner or later, I will be asking for a loan or a ride to theairport, Carvey said.

The evenings award winners were:Fragrance Hall of Fame: Clinique Happy (Clinique)Perfume Extraordinaire of the Year: Mane for Aedes de

Venustas, Iris Nazarena. Perfumer: Ralf Schwieger.Fragrance of the Year, WomensLuxury: Prive Rose

dArabie (Giorgio Armani)Fragrance of the Year, MensLuxury: Tom Ford Rive

dAmbre(Tom Ford Beauty)Fragrance of the Year, WomensPrestige: Este LauderModern Muse Eau de Parfum (Este Lauder)

Fragrance Foundation Awards Unite Perfumers, Scents and Celebrities

Perfumer Ralf Schwieger (Mane) received the Perfume Extraordinaire of the Yearaward for Aedes de Venustas, Iris Nazarena.

Carlos Benaim (IFF) was honored with thePerfumer of the Year Lifetime Achievementaward.

Ann Gottlieb (Ann Gottlieb Associates).

Westley Morris (Mane), Nicole Urbanowicz (P&FMagazine) and Ralf Schwieger(Mane).


21/8419

Read more about the perfumers honored at this years award ceremony inPerfumers in Awards Spotlight on Page56 of the August 2014 issue of P&F;www.perfumerflavorist.com/magazine/pastissues/.

Fragrance of the Year, MensPrestige: Polo Red (LOral/Ralph Lauren Fragrances)

Fragrance of the Year, WomensPopular: Victoria byVictorias Secret(Victorias Secret)

Fragrance of the Year, MensPopular: Victorias SecretVery Sexy Platinum for Him(Victorias Secret)

Celebrity Consumer Choice AwardOur Moment OneDirection(Elizabeth Arden)

Consumer Choice AwardWomens: Victoria by VictoriasSecret (Victorias Secret)

Consumer Choice of the YearMens: Polo Red (LOral/Ralph Lauren Fragrances)

From left: Tina Sabhnani and Pooja Sabhnani (both of PVM International), andDoreen Bucher (Symrise).

From left: Isabel Lopes (Avon), and Cosimo Policastro and AlisonChaneski (both of Givaudan).

Polo Red won three Fragrance Foundation awards.

From left: Laura Slatkin (Nest), Elizabeth Musmanno (Fragrance Foundation)and Nicole Urbanowicz (P&F).

Rhona Stokols (Symrise) and Jennifer Powderly (Robertet).

Victoria by Victorias Secret won two Fragrance Foundation awards.

Interior Scent Collection of the Year: Passion Collectionforthe Breast Cancer Research Foundation (Nest Fragrances)

Media Campaign of the Year (tie)Womens:Jean Paul GaultierClassique(Beaute Prestige International) andN5(Chanel)

Media Campaign of the YearMens: Polo Red(LOral/Ralph Lauren Fragrances)

Packaging of the YearWomens: Honey Marc Jacobs(Coty)Packaging of the YearMens: Bottega Veneta Pour Homme

(Coty)
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=19&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fpastissues%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=19&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fmagazine%2Fpastissues%2F



The Women in Flavor and Fragrance Commerce (WFFC) held its annualrecognition awards dinner on June 18 at Naninas in the Park in Belleville,New Jersey. Celine Roche (Mane), the president of WFFC (left), presentedthe WFFC Annual Recognition awards to four recipients (from left): KariArienti (Symrise), Octavia Jordan (Mane), Karen Alexander (IFF) andMarie Wright (Wild Flavors).

Rethinking FreshFrom chewing gum to carpet cleaners to fast food offerings,consumers are inundated with concepts of fresh. Given howliberally the buzzword is dispensed in the consumer space, itsno surprise that the term remains ill-defined, even opaque.

Manes New York-based fragrance operations offereda sensory redefinition of fresh at its Mane Gallery, which

focused on exploring the specific creative challenges that theperfume industry faces. The exhibit, Fresh: Perspectives,opened in April and examined what the idea of fresh means inthe context of culture, history, consumer insights, olfaction andmarketing in perfumery, and beyond.

Some of the challenges displayed to provoke discussionincluded an exhibit of canned goods all with similar fragrancead campaigns, ironically showing their lack of freshness. Anotherexhibit, modeled after a strength-testing carnival game, allowedindustry visitors to smell blotters and guess how consumersperceived the strength of each fragrances freshness.

The final display utilized Manes captives to offer a sensoryidea of what new definitions of fresh could encompassinclud-ing one formula from perfumer Ralf Schwieger of Mane thatevoked a gazpacho-like freshness thanks to tomato extract andsavory, minty and veggie notes. Vincent Kuczinskis fresh scentwas iodized, sensual and ozonic, while Irina Burlakova for-mulated a take on fresh that was fuzzy, aromatic, sweet anddistinctly candylike.

To expand upon the concept of freshness, the company hasmounted similar exhibits at its Sao Pulo and Paris operations,both of which reflected upon local, unique perspectives on fresh,distinct from those presented in New York.

Correction & UpdateIn (Re)Formulating the Future of Health and Wellness,from the July 2014 issue of Perfumer & FlavoristMagazine, a paragraph on Page 30 contained someinaccurate information regarding sugar reduction. Theupdated paragraph is presented below, with the correctedtext in bold italics. We regret the error.

Recently, Firmenich continued its taste innovationexpansion in Asia, relocating Imad Farhat, vice presi-dent of breakthrough cost innovation for flavors, fromPrinceton, New Jersey, to Shanghai. There, he worksclosely with the technical and commercial teams acrossAsia Pacific to service the strong demand for healthyingredients in Southeast Asia, particularly in Indonesia,Thailand, Philippines and Malaysia, using technologiessuch as taste modulation. The companys TasteGEM*solutions enable food and beverage companies toformulate healthier, taste-preferred and cost-effec-tive products with up to 30% less added sugar. Therange includes the previously mentioned SweetGEM,which can be combined with natural sweeteners suchas stevia for sugar reductions up to 50% or more.

*TasteGEM and SweetGEM are trade names of Firmenich.

From left: Jim Krivda, Ralf Schwieger, Westley Morris, Gabriela Chelariu andVincent Kuczinski. (all of Mane).

Mane Gallery explored the concept of fresh and its context in culture,perfumery, consumer insights and more.


23/84
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=21&exitLink=http%3A%2F%2Fwww.iff.com


24/8422 Ingredients Vol. 39 September 2014 | Perfumer & Flavorist www.PerfumerFlavor ist.com

The European Federation of Essential Oils (EFEO) recentlyheld its annual general meeting in Grasse, France. This reportis based on notes from the organization and Laure Moutet, whoattended the conference.

During its annual general meeting in Grasse, France,EFEO elected Vilfredo Raymo (Simone Gatto)president, succeeding Jens-Achim Protzen (Paul

Kaders GmbH), while Jorge Miralles (Indukern) was namedvice president. The event included a gala dinner and a number ofspeakers who addressed key concerns for the essential oil industry.

Sustainable Beauty by 2020By 2020, LOreal envisions that online information and productinnovation will enable every consumer to make sustainable con-sumption choices, said Marie Helene Beausoleil, head of globalfragrance portfolio and partnership at LOral. Accomplishingthis, she said, will require full involvement of all strategic sup-pliers in the LOral sustainability program, which is expectedto give more than 100,000 people from underprivileged com-munities access to work. At the same time, sustainability will beembedded in innovation, development and production.

The scale of the undertaking is massive. LOral is valued atmore than 23 billion euros and operates 28 international brandsacross 130 countries with 77,500 employees. The company holdsabout 624 patents and achieves 30% of sales from skin care andanother 20% each from makeup and hair care.

Innovating for these segments will mean boosting productbiodegradability and footprints, particularly in reductions ofthe gray water needed to get rid of effluents. They must alsocontain renewable raw materials and those derived from greenchemistry. All ingredients must have strong traceability, whilegreen chemistry materials will be assessed on waste and overallenvironmental and functional impact.

Fragrances, in particular, also continue to fall under increasedscrutiny, according to Beausoleil. They will be assessed by the

sustainability policies of suppliers, social and environmentalperformance/footprint, and the traceability of the sourcing.

Natural ingredients will continue to be important, saidBeausoleil. Naturals are high-quality, benefit from the ancestralknowhow of producers and formulators, and are highly desirablefor consumers.

However, she said, these materials can have a significantenvironmental impact, and there can be a lack of traceabilitythroughout the supply chain to the source. At the same time,the materials can be sensitizers for consumers and are subjectto climatic conditions and attacks from pests. Meanwhile, thenaturals market can be competitive, and producers will continue

to compete with food producers for arable land.Despite this, Beausoleil noted that there are new syntheticpaths to create ingredients, biotechnology offers new avenues

for ingredient production, byproducts can be used for secondaryindustrial uses, and natural ingredient knowhow continues tobe of high value.

The Impact of Bergamot Production onGrowing CommunitiesAbout 90% of the global production of bergamot occurs inReggio Calabria, Italy, said Stephen Weller, director of com-munications for the International Fragrance Association (IFRA).This production spans 1,200 hectares and employs 6,000 people.But how does this industry contribute to the resilience of thelocal economy and community? This was the question at theheart of a recent survey conducted by IFRA.

The study sought to measure the local growing commu-nitys ability to withstand stresses and shocks at the household

level, according to Weller. The survey, examined the issuefrom cultural, technological, social, political and economicangles via household questionnaires presented to 326 of 350

Sustainable Beauty, Ethical Sourcing andEconomic Impacts of Essential OilsHighlights from the annual general meeting of the European Federation of Essential Oils.

From left: Bas Schneiders (Weleda), Stephen Weller (IFRA), Jens-Achim Protzen(Paul Kaders GmbH), Marie Helene Beausoleil (LOreal), Hlne Perier (CITES)and Steve Smith (FD Copeland).

From left: Thierry Duclos (Quimdis) andJean Mane (Mane).

From left: Incoming EFEO presidentVilfredo Raymo (Simone Gatto) andLaure Moutet.


25/84

197 33 624 v-bio.com

antLea

rnMore

Connect with us
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=23&exitLink=http%3A%2F%2Fadv-bio.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=23&exitLink=http%3A%2F%2Fadv-bio.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=23&exitLink=http%3A%2F%2Fadv-bio.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=23&exitLink=http%3A%2F%2Fadv-bio.com



local farmers, and comprising 150 questions. Both bergamot-and non-bergamot-growing villages were included to ensureaccuracy of results.

These results told a story of resilience. According to the studyresults, bergamot growers profit has grown 85% in recent years,with just a small increase in overall farming land, meaning theprofit is in the crops themselves. Some of the improvement hascome from stable prices, improved networks among producers

and income diversification. As a result, more young people arestaying in or returning to the region to take part in the localindustry.

The study, said Weller, provides a complete narrative of theimpact of the essential oil industry on local economies, and canbe a key resource when industry engages policymakers. He alsonotes that this study can be replicated in other countries.

The Value of the Ethical Trade in NaturalIngredientsAbout 78% of Weledas ingredients are organic-certified, saidBas Schneiders, the companys head of corporate sustainability.The company has been able to achieve this via a biodiversitymanagement system, long-term partnerships with suppliersand implementation of the Union for Ethical BioTrade (UEBT)standards and principles, which, according to Schneiders, offersan alternative to cumbersome and expensive certifications.

The UEBT standard, which can be applied to the cosmetic,food and pharmaceutical sectors, emphasizes respect for bio-diversity and partners. UEBT members include companies,non-governmental organizations and trade associations.

In practice, said Schneiders, UEBT is supplier-focused andprovides a verification system. When implemented, it has pro-vided Weleda with long-term security in supplying, growing

and planning, enables long-term investments, offers market andsupply chain stability, and builds trust in supplier relationships.

Next, Hlne Perier, scientific officer for the Convention onInternational Trade in Endangered Species (CITES), discussedthe conventions framework, which involves 180 countries andcovers more than 35,000 plants and animals, including 900species threatened with extinction. An additional 140 speciesare currently being considered for protection.

The purpose of CITES is to protect endangered species, notstop trade, Perier stressed. Once a species is added, its status isreviewed on a regular basis and monitored by a scientific groupwithin the European Union. The majority of CITES documents,

totaling about 28000,000 annually, are issued by France, Italy,the United Kingdom and Germany.

Because CITES uses a one country, one vote system, theEuropean Union is strong compared to economic powers suchas the United States and China. To illustrate CITES in practice,Perier explained that guaiac wood (Bulnesia sarmienti; CAS#8016-23-7; FEMA# 2534) is currently under scrutiny. Sourcedfrom countries such as Argentina, Bolivia, Brazil and Paraguay,the species accounts for about 250 tons of extract and 1,400 tonsof wood, according to Periers figures. She declared this totalunsustainable. As a result, CITES has worked to fund new treeswith an investment of about e5 million.

For future meeting information, visitwww.perfumerflavorist.com/events/calendar/.
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fevents%2Fcalendar%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fevents%2Fcalendar%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.somextracts.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=mailto%3As.v%40somextracts.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fevents%2Fcalendar%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Fevents%2Fcalendar%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.aromaticchemicals.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=24&exitLink=http%3A%2F%2Fwww.PerfumerFlavorist.com


27/8425

September 11BSP 2014 One Day Symposium; Whittlebury,UK; www.bsp.org.uk

September 1417New Horizons Workshop; StoneMountain, GA; www.cspa.org

September 1518WorldFood Moscow; Moscow, Russia;www.foodexhibitions.com/worldfood-moscow

September 1719Intercharm Ukraine; Kiev, Ukraine;www.intercharm.kiev.ua/eng/

September 18SFP Seminar: Art & Parfums; TBD,France;www.parfumeurs-createurs.org

September 18WFFC 32ndAnnual Gala; Woodland Park,NJ; www.wffc.org

September 2125IFEAT 2014;Rome, Italy;www.ifeat.org

October 89Society of Flavor Chemists Symposium;Jersey City, NJ; http://flavorchemists.com

October 16SFP Seminar: La Parfumerie Fonctionnelle;TBD, France; www.parfumeurs-createurs.org

October 2022Cosme Tokyo 2014; Tokyo, Japan;www.cosmetokyo.jp

October 2326NAFFS Annual Convention; Longboat Key,FL; www.naffs.org

October 2426World Congress of Nutrition & Health 2014;

Taiyuan, China; www.bitlifesciences.com/wcnh2014November 5WFFC Fall Seminar; Saddle Brook, NJ;www.wffc.org

November 5RIFM 48thAnnual Meeting; River Vale, NJ;www.rifm.org

November 12BSP Fine Fragrance DemonstrationMeeting; Manchester, UK; www.bsp.org/uk

November 12Chicago Section IFT Suppliers Night;Rosemont, IL; www.ift.org

November 20Ple PASS Cluster InternationalConference;Grasse, France; www.pole-pass.fr

November 20SFP Seminar: Les rapports entre lArt et laParfumerie;TBD, France; www.parfumeurs-createurs.org

2015November 1517Flavorcon 2015;Atlantic City, NJ;www.flavorcon.com

December 13Fi Europe & Ni;Paris, France;www.foodingredientsglobal.com/en/europe/home

2016June 1315World Perfumery Congress 2016;Miami Beach, FL; wpc.perfumerflavorist.com

More events are posted at www.perfumerflavorist.com/events.

Filter events by topic and region; submit event announcements;

access exclusive event coverage and photo albums.

Events
http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.bsp.org.ukhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.cspa.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.foodexhibitions.com%2Fworldfood-moscowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.intercharm.kiev.ua%2Feng%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.parfumeurs-createurs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.wffc.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.ifeat.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fflavorchemists.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fflavorchemists.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.parfumeurs-createurs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.cosmetokyo.jphttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.naffs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.bitlifesciences.com%2Fwcnh2014http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.wffc.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.rifm.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.bsp.org%2Fukhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.ift.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.pole-pass.frhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.pole-pass.frhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.parfumeurs-createurs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.foodingredientsglobal.com%2Fen%2Feurope%2Fhomehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwpc.perfumerflavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Feventshttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=mailto%3Ainfo%40galen-n.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.galen-n.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.perfumerflavorist.com%2Feventshttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwpc.perfumerflavorist.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.foodingredientsglobal.com%2Fen%2Feurope%2Fhomehttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.flavorcon.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.parfumeurs-createurs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.pole-pass.frhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.ift.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.bsp.org%2Fukhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.rifm.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.wffc.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.bitlifesciences.com%2Fwcnh2014http://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.naffs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.cosmetokyo.jphttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.parfumeurs-createurs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fflavorchemists.comhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.ifeat.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.wffc.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.parfumeurs-createurs.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.intercharm.kiev.ua%2Feng%2Fhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.foodexhibitions.com%2Fworldfood-moscowhttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.cspa.orghttp://perfumerflavorist.texterity.com/perfumerflavorist/september_2014/TrackLink.action?pageName=25&exitLink=http%3A%2F%2Fwww.bsp.org.uk


28/84

Raw Material Bulletin

26 Ingredients Vol. 39 September 2014 | Perfumer & Flavorist www.PerfumerFlavor ist.com

Reproduction in English or any other language of all or part of this article is strictly prohibited. 2014 Allured Business Media.

Want to connect with a supplier? Contact the editor in chief [email protected].

Firmenich offersFirascone, theclosest cyclogeranate to the paletteof rose ketones, which features

subtle notes of saffron and can beused in a number of rosy and fruitycreations. This ingredient is non-sensitizing on the skin.

www.firmenich.com

Natural Advantagefeatures worldwide naturalbacon dithi-azine (FEMA# 4017, CAS# 74595-94-1), which is a kosher,vegetarian, non-GMO ingredient used in onion, savoryroasted or grilled chicken, beef andbacon flavors. This ingredienthas a fried and roasted taste

reminiscent of chicken, beefor pork fat, with roasted potato skinnotes. Suggested use levels are 0.52.5 ppmin consumer products.

www.natural-advantage.net

Mediter