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72 Results

Type: Article

Section: Flavor > Regulatory & Research

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Breaking the Bitterness Boundary

In this literature review, we look at ways to break past bitterness and some of the latest research in understanding the sensory phenomenon.

Breaking down the areas of concern in the flavor industry and how they correspond with B Corporation Certification.

Behind the Buzz of B Corporations in Flavor

Outlining the finer points of B Corporations as it relates to the flavor industry.

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The Buzz Behind CBD

Derived from hemp, cannabidiol (CBD), is a growing segment within the cannabis category known for its wellness claims in food, beverages and cosmetics, but it’s not without its legal implications in an evolving regulatory landscape

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

Fermenting has been booming in recent years: the authentic, almost ancestral nature of this process, along with its recognized health benefits, is making these ingredients increasingly attractive to consumers.

Formulation of great tasting plant-based foods and beverages with yeast-based solutions

The Director of Strategic Marketing and Innovation at Biospringer by Lesaffre discusses how yeast fermentation-based solutions can help solve taste and texture problems in plant-based foods.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

The 2024 event was organized by Flavour Horizons Ltd. in association with the British Society of Flavourists, hosting 300 attendees.

FlavourTalk 2024 Conference Shines Light on AI, Biotechnology & Precision Breeding

The 2024 event was organized by Flavour Horizons Ltd. in association with the British Society of Flavourists, hosting 300 attendees.

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Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

Beta-Cyclodextrin

Recent advances in enzyme technology, coupled with increased scale production, have brought β-cyclodextrin (BCD) to a point where it can be used economically in food and cosmetic applications, although it cannot be considered as a cheap carrier. Many workers, however, are finding applications for its unique properties and stabilizing ability. In such cases it is cost effective.

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

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Biological Scent Design

Cultured ingredients shift the F&F palette for unique collaboration between art and science.

The Benefits of Fragrance

The luncheon speaker at the Symposium was Dr. Morley Kare, who provided an educational and most captivating presentation on the subjects of taste and smell.

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Endpoint: Look Both Ways

A yearly recap of F&F’s research highlights and what’s to come for 2018.

Vanilla: Anything but Plain

Mike Fasano outlines the complexities and nuances of vanilla extracts

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Flavor Bites: cis-3-Hexenol

Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.

Tech Brief: Nano Rising

Emerging technology presents serious regulatory hurdles and even greater possibilities for the flavor and fragrance industry

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Patent Pick: Bitter Flavor

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments relating to bitter taste perception.

Beyond the GRAS Lists

The Minimal Risk of Additional Nature Identical Flavoring Materials. Among all food additives used, it is generally accepted that flavoring materials form a class by themselves. This class outnumbers by far all other food additives combined. The number alone makes individual testing of all flavoring materials unrealistic.

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