Strength in Diversity
Editorial Advisory Board
President and CEO,
Flavor Dynamics, Inc.
Ph.D., Independent vanilla and
Independent flavor consultant
BRIAN M. LAWRENCE
Natural Products Editor,
Perfumer & Flavorist magazine;
Journal of Essential Oil Research
Senior flavorist, Abelei Flavors
President, Leslie C. Smith
Regulatory affairs manager,
FONA International, Inc.
Independent flavorist and author
Creative perfumer, Seven Scent
Nature! … Each of her works has an essence of its own; each of her phenomena a special characterization: and yet their diversity is in unity. – Johann
Wolfgang von Goethe
Was Goethe aware of the relationship between naturals, microbes and fermentation technology and their ability to unify and expand the F&F industry? Consumers continue to request more natural, cleaner, organic, non-GMO and
transparently labeled ingredients in their products, which provides the F&F
industry an opportunity to look deeper into the “culture” of clean ingredients.
This issue, we take a look at improvements in fermentation technology and
the relationship between key nutritional actives and microbes (page 42) to help
shape innovative R&D.
Understanding the differences in biochemistry, chemistry and curing processes in vanilla and cocoa, for example, may offer insight to producing more
sustainable and high quality flavor materials (page 26). Vanilla and cocoa, the
nibs and pods of the F&F industry, are part of a volatile market that are linked
to environmental, processing and economic factors. Traditional methods are
often replaced with industrialized processes which in turn reduces quality and
flavor. What can we learn from the two plants’ biology and processing techniques in order to maintain a stable market that produces the highest quality
ingredients that we know and love?
I hope you enjoy this issue. Happy learning to you.
With warmth from New York City,