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Type: Article

Section: Flavor

Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors

According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.

Despite scientific evidence demonstrating that consumption of foods developed using genetically modified organisms (GMOs) is safe, public opinion called for the labeling of foods made with these ingredients.

Biotechnology and Genetically Modified Organisms in Food Labeling Requirements

Genetically modified foods have faced significant pushback from consumers, sparking a trend in labeling laws; here's what you need to know.

Markus Lipp, director,food standards, US Pharmacopeia

NEXT: Commoditization and Food/Flavor Safety

Markus Lipp on why adulteration is not a quality issue, but a safety concern.

Consumption of flavoring materials as food ingredients and food additives

The basis of quantitative food identity is the consumption of unavoidable and harmless quantities of flavoring materials in the form of traditional foods. Therefore a comprehensive study is needed of the quantitative occurence of flavoring materials in all common foods, such as fruits, vegetable, meat, seafood, cereals, and spices.

On Site: Institute of Food Technologists Meeting and Food Expo, Chicago

A taste of show floor highlights and insights from the SFC/CSA/WFFC breakfast meeting.

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Flavors for Snack-Food Applications

The overall snack-food product development process is described here, from concept selection through seasoning development, consumer testing and commercialization.

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For the Love of Food: The Path Forward for Proactive Food and Flavor Safety

As the industry evolves to embrace food safety standards and mitigate hazards, food and ingredient manufacturers can take steps to outpace regulations and protect their brands.

The FDA's approach to food safety will likely result in many new regulations impacting the industry.

Food Safety’s Impact On F&F Regulations

Why recategorization of food allergens, recalls and remodeled requirements could influence the industry.

The Flavor of Food—How Natural is Natural?

The purpose of this study is to compare the flavoring materials formed during food processing with their synthetic counterparts that are used as flavor additives.

Consumption Ratio and Food Predominance of Flavoring Materials

The Consumption Ratio has been generally accepted as a valuable tool for the setting of priorities for the safety evaluation of flavoring substances. The general understanding of its significance is inspiring flavor researchers tn publish the results of their work in a form which clearly relates the quantity of the substances identified to the food.

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Food Safety in the Time of FSMA

As healthier beverages continue to hit the shelves, beverage manufacturers and importers are faced with additional compliance challenges surrounding policy behind the Food Safety Modernization Act.

The global market for health and wellness foods is estimated to be worth $764 billion with a CAGR of 4.8% between 2020-2027.

Forward Thinking: Functional Food & Beverage Developments

Collagen, mushrooms and plant-based formulas are fueling functional food and beverage innovation.

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Evolutionary Trends in Food and Flavors

There will, undoubtedly, be a need for modification of the original concepts in developing internationally acceptable products. Consumers are willing to try new taste sensations, new flavors and new foods as never before.

Toxins, aflatoxins, natural toxicants and antinutrients in foods.

Safety data required for food additives. To deal effectively with food additives and safety requirements for them, there must be a constructive relationship between the flavor industry and the legislators. But that is not enough. The attitudes of the more vocal members of the community have had a good deal to do with regulatory and legislative principles under which we operate. We are not going to change those principles without changing some of the underlying attitudes. To achieve this, some new perspectives will be necessary.

Consumption Ratio and Food Predominance of Flavoring Materials

The Consumption Ratio was introduced in 1981 to put the need for safety evaluation of flavoring substances in proper perspective against the assumed safety of traditional food consumption.

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The Application of Flavor in Food Processing

Within each segment of the food and related industries there are technologists whose responsibility it is to ensure that the end products are correctly flavored to satisfy customer expectations, technological needs and legal requirements. To parallel this, the flavor industry itself employs technical service experts to give advice on flavoring choice and applications. It is the close collaboration between flavor manufacture and the user industries which ensures the present high standards of our manufactured food products and ensures that flavorings are used under optimum conditions.

Food technologist’s point of view

I am going to try to give you some perspectives of the food technologists in the food industry and the user industry in regard to flavors and the issue of natural versus artificial.

Spray Drying of Food Flavors—V

Factors influencing shelf-life of encapsulated orange peel oil. This study investigated tbe influence of trace pro-oxidants (e.g., copper and iron), surface oil, entrapped air and absolute density on the shelf-life of spray dried single fold orange peel oil.

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