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Flavor
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New in Flavor (page 81 of 84)
Apr 16, 2007 | 12:04 PM CDT
Flavor Field Notes: Gelato Heats Up Cool Desserts
Mintel Menu Insights takes a look at the gelato trend and the exciting flavors spicing it up
Apr 13, 2007 | 11:34 AM CDT
F&F Bookshelf: Terpenes
P&Fnow reviews Eberhard Breitmaier's book, Terpenes (Wiley)
Apr 10, 2007 | 10:34 AM CDT
The DEA's Interim Final Rule
The Flavor and Extract Manufacturers Association (FEMA) has released the following letter regarding the DEA's Interim Final Rule.
Mar 21, 2007 | 09:39 AM CDT
Organic Flavor Clarification
Quality Assurance International's (QAI) Jessica Walden explains how the NOP's clarification on organic flavor ingredients affect flavorists
Mar 21, 2007 | 08:57 AM CDT
Regulatory Update: EFSA Issues Pesticide Evaluation
The European Food Safety Authority (EFSA) has released a new statement regarding its evaluation of proposed temporary EU Maximum Residue Levels for pesticides
Mar 13, 2007 | 09:58 AM CDT
USDA's Proposed Rule for Organic
FEMA recently released information regarding the USDA's proposed rule amending the National List of Allowed and Prohibited Substances regulations.
Mar 06, 2007 | 06:09 PM CST
Vanilla
The road to customer and consumer-winning flavors.
Feb 20, 2007 | 10:11 AM CST
Snack Flavor Formulation: New Approaches
Quest International has launched a three-part service to develop new concepts and flavors for the growing snack market
Feb 06, 2007 | 08:27 PM CST
IFST Trans Fat Statement
The Institute of Food Science & Technology (IFST, London) has released an updated statement on trans fatty acids, which it says “raise LDL (or “bad”) cholesterol levels in the blood, thereby increasing the risk of coronary heart disease”
Feb 06, 2007 | 08:17 PM CST
A Virtual Supper: Specialty Chemicals and Distinctive Flavors
Despite numerous technological advances over the past three decades—the computer, the microwave, cell phones to name just a few—all of which have been designed to make life easier, modern consumers still regard time as a precious commodity. A casualty of contemporary living is the traditional art of food preparation.