online this month
VOL. 38 OCTOBER 2013
18 A Golden Age of Flavor?
The opportunities for flavorists today are vastly greater than
20 On Site: Institute of Food Technologists Meeting and Food
A taste of show floor highlights and insights from the SFC/
CSA/WFFC breakfast meeting.
28 Ingredient Insights, Citrus, Food Science, Leading-edge
Research and More: a Flavorcon 2013 Preview
Upcoming event explores the intersections of flavor, food
science and product development.
60 Organoleptic Characteristics of Flavor Materials
Allyl heptanoate, isopulegol, menthyl lactate,
2-hydroxycinnamic acid and more.
44 Forward Thinking: Crafting Beauty with Nature’s Resources
Demand continues to increase for natural products in fine
fragrance and skincare.
16 Raw Material Bulletin
Vanilla extract, natural neryl/geranyl acetates, WS- 3,
cypress oil blue, and more.
34 The Future of Lavender
Agricultural challenges meet growing consumer demand.
36 The Story in the Bottle: Supporting Natural F&F Ingredients
Fragrance and flavor botanicals comprise a niche segment
of agriculture. How can they be protected?
40 Quality Raw Materials and Technology for Authentic and
Natural Apple and Citrus Flavors
Roman della Peruta
Naturalness is the strongest trend in the food and beverage
sector, resulting in stronger demand for natural and
48 Progress in Essential Oils
Brian M. Lawrence
6 Editor’s Note: The Future of Food
8 Industry: News, Events and Analysis
63 Worldwide Sources
65 Ad Index
66 The Last Word: IFEAT Preview: More Than a Slogan—
Sustainability in F&F
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ON THIS MONTH’S COVER
This month, P&F explores natural ingredients and formulations,
including product trends (Page 44), the future of lavender (Page 34),
supporting the production of naturals around the globe (Page 36),
natural apple and citrus flavors (Page 40), and stoechas oil analyses
Photos, events and news
Photos, coverage and calendar
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Weekly digest of news, trends