When I was growing up my grandfather used to tell me a particularly bad joke: “When is a door not a door? When it’s ajar.” I used to think this joke was pretty funny as I imagined our front door becoming a large jar, usually full of jelly, rather than contemplating the play on words the joke actually represented. Today, when I talk to friends about the F&F industry, I use a similar line: “When is a strawberry not a strawberry? When it’s a strawberry flavor.” After some simple explanation on how flavors are created, their normal reply to this is: “What? Even when it’s a natural flavor?” And here the can of worms opens. Just what is natural? How does legislation affect the flavorist and what he or she is trying to achieve? How can material suppliers help—or in fact hinder—this process?
Naturally Does It
November 12, 2009
Fill out my online form.
Most Popular in Regulatory
- 1386th Edition of Food Chemical Codex Now Open-Source
- 65OEHHA Intends to List β-Myrcene and Pulegone as Cancer Causing
- 24What's the Latest with GMO Labeling?
- 23EFSA: Citrus Flavor Perilla Aldehyde is Unsafe, Genotoxic
- 19Ensuring Regulatory Compliance for Flavor Companies
- 19GMO Labeling Debate Heats Up in Washington
- 18FEMA Updates GRAS List
- 17European Commission Orders to Remove Perilla Aldehyde Flavoring
- 16FEMA GRAS 27 List Adds New Materials, Nixes Quinoline and More
- 15FDA Proposes Rule to Extend its Authority over E-cigarettes
- Regulatory Watch: Trans Fat, GRAS, Fragrance Guidelines and More
- Regulatory View: The Taste Test
4/6/2016, Tim Adams
- European Flavor Regulation (EC) No. 2232/96
4/6/2016, Louise-Anne Vervaet
- TSCA and TSCA Compliance
4/6/2016, Daniel F. Rovelli and Robert H. Bedoukian
- The Significance of GRAS and Nature-Identical for Worldwide Harmonization of Flavor Regulation
4/6/2016, Jan Stofberg