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Type: Article

Section: Flavor > Regulatory & Research

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.

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.

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A Sense of Transformation

The only constant in the F&F industry is change. With shifting consumer demands and new technology emerging, the industry must be quick and agile to meet the demands of the 21st century.

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A Taste of Transparency with Tony Moore

As consumers increasingly scrutinize labels and demand companies to be more transparent, flavorists and the food industry must find innovative ways to address this challenge.

Regulatory Watch: Trans Fat, GRAS, Fragrance Guidelines and More

This article takes a closer look at industry regulations for the flavor and fragrance industry, including trans fat and fragrance guidelines.

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FEMA 49th Fall Symposium Addresses Chemophobia, Supply Chain Transparency and More

Members attended a variety of presentations on consumer trends, scientific research and market updates from industry thought leaders.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

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