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Flavor
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Jul 03, 2007 | 08:11 AM CDT
EU Publishes GHS Proposal
The European Commission has published its proposal on introducing the Globally Harmonized System of the Classification and Labeling of Chemicals (GHS) into the European Community.
Jun 29, 2007 | 11:20 AM CDT
Health Risks Posed by Meat Treated with Carbon Monoxide
According to the FEMA, Representatives John Dingell, chairman of the Committee on Energy and Commerce and Bart Stupak, chairman of the Subcommittee on Oversight and Investigations, sent letters to Safeway Stores and three major meat packaging companies demanding that they respond to concerns about the public health risks posed by meat treated with carbon monoxide.
Jun 28, 2007 | 09:48 AM CDT
180 Chinese Food Plants Closed
A New York Times story reports that some 180 food plants have been shuttered in light of 23,000 food safety violations.
Jun 27, 2007 | 02:02 PM CDT
IUCLID 5 Now Available
IUCLID 5—a software application to capture, store, maintain and exchange data on intrinsic and hazard properties of chemical substances—is now available
Jun 26, 2007 | 05:32 PM CDT
FDA's New Software Tool
The US Food and Drug Administration (FDA) has released a new tool to help growers, packers, processors, manufacturers, warehousers, transporters and retailers in the food industry determine the vulnerability of individual food facilities to biological, chemical or radiological attack.
Jun 26, 2007 | 05:25 PM CDT
6 Industry Experts on Flavor & Fragrance Innovation
P&Fnow talks to some top-tier and smaller innovative flavor and fragrance companies about the forces shaping the industry's landscape today
Jun 26, 2007 | 03:57 PM CDT
Vodka Mixes it up with a Twist of Flavor
Mintel explores new flavors emerging in vodka beverage market.
Jun 20, 2007 | 01:09 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of bay oil from Benin and Cuba. He also discusses the composition of western red cedar leaf oil (Thuja plicata L.) from Canada, and ambrette seed oil (Abelmoschus moschatus Medik.) from Vietnam.
Jun 20, 2007 | 11:05 AM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Linoleic Acid, Chicory Extract and more.
Jun 19, 2007 | 05:01 PM CDT
Raw materials: Chemical and Biochemical Changes Occurring During the Traditional Madagascan Vanilla Curing Process
By: Ian Gatfield, Jens-Michael Hilmer, Berthold We…
Effects on the sensory qualities of cured beans. During the past few years, several reviews have been published on specific aspects of vanilla research and in particular on chemical changes that happen during the traditional curing process. This labor- and time-intensive process is of utmost importance in determining the ultimate sensory quality of the cured beans.