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Jul 18, 2008 | 10:42 AM CDT
By: Jeb Gleason-Allured, Editor
WFFC/NAFFS event highlights regulatory challenges and threats to intellectual property. During the Women in Flavor and Fragrance Commerce/National Association of Flavors and Food Ingredient Systems joint seminar on food safety and supply chain, John Cox (John H. Cox PLLC) spoke about the dilemma smaller flavor companies face as they struggle to build the kind of regulatory departments larger organizations have. Cox noted that the need for regulatory capabilities will only grow as customers’ needs expand—organic and natural claims (this is particularly due to a lack of universal standards) and pharmaceutical excipient residue rules.
Jul 15, 2008 | 03:40 PM CDT
According to the European Chemicals Agency (ECHA), income from REACH fees is lower than expected because the "high fees make companies creative."
Jul 07, 2008 | 01:43 PM CDT
Mintel Menu Insights explores the latest flavor trends in margaritas
Jun 19, 2008 | 04:11 PM CDT
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Basmati Brown Rice Distillate, Ethyl 4-Pentenoate and more.
Jun 19, 2008 | 04:01 PM CDT
By: Brian M. Lawrence
Lawrence discusses the composition of new Caledonium sandalwood oil and chamomile oil from Croatia, Slovak Republic, Greece, India, Italy and Serbia. Additionally, he covers the composition of lavandin oil from Hungary, Iowa (USA), Turkey, France and Australia.
Jun 19, 2008 | 03:21 PM CDT
By: Cara Newkirk, FONA International
FONA’s Flavor Radar tracks flavor trends from novel to mainstream. In the flavor industry, assertions about trends can sometimes seem heavy on the intangibles and light on data. To fill the gap between theory and fact, FONA International developed the Flavor Radar, a flavor mapping methodology that trends flavors from a novel idea to an everyday pantry staple.
Jun 19, 2008 | 02:12 PM CDT
An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.
Jun 16, 2008 | 05:53 PM CDT
Treatt's Joseph Tomusange offers insight and advice on how to prepare for REACH
Jun 06, 2008 | 10:36 AM CDT
The European Food Safety Authority (EFSA), which is the European Union’s scientific risk assessment body on food and feed safety, nutrition, animal welfare and plant protection and health, is launching a database for Europe’s leading scientific experts to assist it in its work.
Jun 02, 2008 | 07:19 PM CDT
On May 2, 2008 the Environmental Protection Agency (EPA) held a public meeting on the Chemical Assessment and Management Program (ChAMP), a program designed to fulfill US commitments under the Security and Prosperity Partnership of North America (SPP) with Canada and Mexico to improve cooperation on chemical regulation among the three countries.