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Type: Article

Section: Flavor > Regulatory & Research

Consumers increasingly want to choose what suits them in the moment without sacrificing fun or flavor.

Attitudes Toward Alcohol Are Evolving ... And So Are Beverages

Ready-to-drink beverage category offers options for mindful drinking that fit the moment.

Labeling of Alcoholic Beverages

Early in 1975, the Bureau of Alcohol, Tobacco and Firearms of the Treasury Department proposed regulations regarding the labeling of Wines and Distilled Spirits. These proposals followed m earlier set of regulations concerning Beer and Malt Beverages, with a hearing on this scheduled for February, 1975. Because of the inter-relationships among these classes of taxed beverages, the Beer/Malt Beverage hearings were rescheduled to be in close proximity to the others, and all finally took place during April, 1975.

2-Phenylethyl Alcohol: An Aroma Profile

Properties, vegetal sources and pathways of amino acid degradation.

Saccharin—the sweet and sour saga

The focus on saccharin highlights the basic deficiencies in the criteria by which food ingredients are evaluated for safety, particularly when the spector of cancer hangs overhead. The existing evaluation of all aspects of the safety of saccharin has caused an improvement in the safety evaluation proceedings and the benefits have impacted throughout the food industry, its regulators, and the scientific disciplines they rely upon.

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Safety Solutions Make Perfect Sense for Scents and Flavors

Learn how a world-renowned flavors producer is meeting global regulatory compliance, improving efficiency and spending more time doing what they love - creating fun flavors that pass the taste test.

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Safety Solutions Make Perfect Sense for Scents and Flavors

Learn how a world-renowned flavors producer is meeting global regulatory compliance, improving efficiency and spending more time doing what they love - creating fun flavors that pass the taste test.

The Sweet Smell of Standards

We can conclude with confidence that the demand for new international standards in the field of essential oils will continue to grow. We need such standards to facilitate world trade and to promote the quality of the products.

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Too Stressed to Sense: Modern Life and Our Sense of Taste and Smell

Though stress has long been associated with physical and cognitive impairments, recent research suggests that it can also play a key role in how we taste and smell.

Marcia Pelchat, associate member of Monell, explains flavor perception in the brain.

SFC/CSA Meeting at Monell: Leading-Edge Sensory Science

Marcia Pelchat, associate member of the Monell Center and her colleagues presented an update on the latest organoleptic and olfactive research and understanding at the SFC/CSA Meeting.

Molecular Surface Analysis: A Computer Assisted Search for Structure-Odor Relationship

The purpose of this article is threefold. First, we shall explain how we have adapted the small computer to carry out comparisons between the surface regions of molecules and to identify regions of significant spatial similarity. Secondly, we shall demonstrate how this method was applied to the development of new synthetic cedarwood tobacco flavorants.

A Structured Approach toward Standardized Specifications for the Flavor Industry

A structured approach to improving efficiencies, quality and safety.

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Sweet Solutions for Medicine Flavoring

As natural flavors and digital technologies push flavoring for medication forward, the flavorist must continue to address bitterness in base ingredients and create innovative, market-ready taste solutions.

Patent Picks—Sweet and Savory

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments related to sweet and savory tastes.

CBD has increasingly been positioned as helpful in dealing with issues like anxiety, insomnia, pain, stress and even addiction, though there is not enough scientific evidence to fully back these up.

CBD’s Not-So-Spectacular Growth

Spoonshot CEO breaks down its usage, regulations and what appears to be a decline in interest.

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WFFC Fall Seminar: Regulatory, Flavor Development and Sourcing

The most recent Women in Flavor and Fragrance Commerce (WFFC) fall seminar addressed clean labeling from a variety of value chain perspectives, including regulatory, flavor development, sourcing and product development.

Setting priorities for safety evaluation of flavoring materials

A two-step procedure is proposed to establish priorities for the evaluation of flavoring substances. It is based on quantitative evaluation of their occurrence in food and a decision tree safety evaluation. This provides a mechanism by which a group of toxicologists and flavor and food technologists can classify all flavoring materials consumed in decreasing order of potential hazard as recommended by JECFA.

2nd symposium of The Society of Flavor Chemists "Flavors--Safety and Regulations"

We are publishing the proceedings of this symposium which includes the presentations of Drs. Vodoz and Bauman, and Mr. Grisanti's keynote address and subsequent discussions.

Thinking Globally: the Science of Sensory Experience

Highlights from the Second Annual Flavor, Fragrance and Perception Conference at Rutgers University.

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